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.
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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