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Health information impact on the relative importance of beef attributes including its enrichment with polyunsaturated fatty acids (omega-3 and conjugated linoleic acid)

Autor
Kallas, Z.; Realini Cujó, Carolina; Gil, J.M.
Tipus d'activitat
Article en revista
Revista
Meat science
Data de publicació
2014-08-01
Volum
97
Número
4
Pàgina inicial
497
Pàgina final
503
DOI
https://doi.org/10.1016/j.meatsci.2014.03.015 Obrir en finestra nova
Repositori
http://hdl.handle.net/2117/26324 Obrir en finestra nova
URL
http://www.sciencedirect.com/science/article/pii/S0309174014000886 Obrir en finestra nova
Resum
This paper uses Choice Experiments (CE) to investigate Spanish consumers' preferences towards beef meat enriched with polyunsaturated fatty acids (omega-3 and conjugated linoleic acid). Data were gathered from self-completed questionnaires in a controlled environment with two different samples (320 and 322 consumers) differentiated by the information received. The surveys were carried out in three main Spanish cities (Barcelona, Zaragoza and Pamplona), representing the average consumer. A variat...
Citació
Kallas, Zein; Realini Cujó, Carolina; Gil, J.M. Health information impact on the relative importance of beef attributes including its enrichment with polyunsaturated fatty acids (omega-3 and conjugated linoleic acid). "Meat science", 01 Agost 2014, vol. 97, núm. 4, p. 497-503.
Paraules clau
CLA, Choice experiments, Consumer characteristics, Consumer preferences, Country-of-origin, Dual Response Choice Experiments, Finishing diet, Food safety, Healthy food, Meat, Production systems, Rabbit meat, United-States, Uruguayan beef, Willingness-to-pay, n-3
Grup de recerca
CREDA - Centre de Recerca en Economia i Desenvolupament Agroalimentari

Participants