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    Factors that predict consumer acceptance of enriched processed meats

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    Author
    Shan, Liran C.
    Henchion, Maeve cc
    de Brun, Aoife
    Murrin, Celine
    Wall, Patrick G.
    Monahan, Frank J
    Keyword
    Consumer
    Functional foods
    Meat
    Attitude
    Food acceptance
    Date
    08/07/2017
    
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    URI
    http://hdl.handle.net/11019/1295
    Citation
    Liran C. Shan, Maeve Henchion, Aoife De Brún, Celine Murrin, Patrick G. Wall, Frank J. Monahan, Factors that predict consumer acceptance of enriched processed meats, Meat Science, 2017, 133, 185-193, http://dx.doi.org/10.1016/j.meatsci.2017.07.006
    Abstract
    The study aimed to understand predictors of consumers' purchase intention towards processed meat based functional foods (i.e. enriched processed meat). A cross-sectional survey was conducted with 486 processed meat consumers in spring 2016. Results showed that processed meats were perceived differently in healthiness, with sausage-type products perceived less healthy than cured meat products. Consumers were in general more uncertain than positive about enriched processed meat but differences existed in terms of the attitudes and purchase intention. Following regression analysis, consumers' purchase intention towards enriched processed meat was primarily driven by their attitudes towards the product concept. Perceived healthiness of existing products and eating frequency of processed meat were also positively associated with the purchase intention. Other factors such as general food choice motives, socio-demographic characteristics, consumer health and the consumption of functional foods and dietary supplements in general, were not significant predictors of the purchase intention for enriched processed meat.
    Funder
    Department of Agriculture, Food and the Marine, Ireland
    Grant Number
    11/F/035
    Collections
    Food Marketing & Agri-Innovation
    Food Marketing & Agri-Innovation
    Food Marketing & Agri-Innovation

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