Consumer evaluations of processed meat products reformulated to be healthier – A conjoint analysis study
AuthorShan, Liran C.
de Brun, Aoife
Wall, Patrick J.
Monahan, Frank J
MetadataShow full item record
StatisticsDisplay Item Statistics
CitationLiran 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
AbstractRecent 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.
FunderDepartment of Agriculture, Food and the Marine, Ireland