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|Title: ||Consumer evaluations of processed meat products reformulated to be healthier – A conjoint analysis study|
|Authors: ||Shan, Liran C.|
de Brun, Aoife
Wall, Patrick J.
monahan, Frank J.
|Keywords: ||Processed meat;|
|Issue Date: ||1-May-2017|
|Citation: ||Liran C. Shan, Aoife De Brún, Maeve Henchion, Chenguang Li, Celine Murrin, Patrick G. Wall, Frank J. Monahan, Consumer evaluations of processed meat products reformulated to be healthier – A conjoint analysis study, Meat Science, 2017, 131, 82-89, http://dx.doi.org/10.1016/j.meatsci.2017.04.239|
|Series/Report no.: ||Meat Science;vol 131|
|Abstract: ||Recent innovations in processed meats focus on healthier reformulations through reducing negative constituents and/or adding health beneficial ingredients. This study explored the influence of base meat product (ham, sausages, beef burger), salt and/or fat content (reduced or not), healthy ingredients (omega 3, vitamin E, none), and price (average or higher than average) on consumers' purchase intention and quality judgement of processed meats. A survey (n = 481) using conjoint methodology and cluster analysis was conducted. Price and base meat product were most important for consumers' purchase intention, followed by healthy ingredient and salt and/or fat content. In reformulation, consumers had a preference for ham and sausages over beef burgers, and for reduced salt and/or fat over non reduction. In relation to healthy ingredients, omega 3 was preferred over none, and vitamin E was least preferred. Healthier reformulations improved the perceived healthiness of processed meats. Cluster analyses identified three consumer segments with different product preferences.|
The study was funded by Food Institutional Research Measure of the Irish Department of Agriculture, Food and the Marine (project no. 11/F/035).
|Appears in Collections:||Food Marketing & Agri-Innovation|
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