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    Consumer evaluations of processed meat products reformulated to be healthier – A conjoint analysis study

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    MEATSCI_2017_103_Manuscript R1 .pdf
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    Author
    Shan, Liran C.
    de Brun, Aoife
    Henchion, Maeve cc
    Li, Chenguan
    Murrin, Celine
    Wall, Patrick J.
    Monahan, Frank J
    Keyword
    Processed meat;
    Health
    Consumer
    Conjoint analysis;
    Consumer segmentation
    Date
    01/05/2017
    
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    URI
    http://hdl.handle.net/11019/1296
    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
    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.
    Funder
    Department of Agriculture, Food and the Marine, Ireland
    Grant Number
    11/F/035
    ae974a485f413a2113503eed53cd6c53
    http://dx.doi.org/10.1016/j.meatsci.2017.04.239
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    Food Marketing & Agri-Innovation
    Food Marketing & Agri-Innovation
    Food Marketing & Agri-Innovation

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