Carregant...
Carregant...

Vés al contingut (premeu Retorn)

Impact of hedonic evaluation on consumers' preferences for beef attributes including its enrichment with n-3 and CLA fatty acids

Autor
Baba, Y.; Kallas, Z.; Costa-Font, M.; Gil, J.M.; Realini Cujó, Carolina
Tipus d'activitat
Article en revista
Revista
Meat science
Data de publicació
2016-01-01
Volum
111
Pàgina inicial
9
Pàgina final
17
DOI
https://doi.org/10.1016/j.meatsci.2015.08.005 Obrir en finestra nova
Repositori
http://hdl.handle.net/2117/83968 Obrir en finestra nova
Resum
The impact of hedonic evaluation on consumers' preferences for beef attributes was evaluated (origin, animal diet, fat content, color, price) including its enrichment with omega-3 (n-3) and conjugated linoleic acid (CLA) fatty acids. One group of consumers (n = 325) received information about n-3 and CLA, while the other group (n = 322) received no information. Consumers conducted a Discrete Choice Experiment (DCE), using the recently developed Generalized Multinomial Logit model; followed by a ...
Citació
Baba, Y., Kallas, Z., Costa-Font, M., Gil, J.M., Realini Cujó, Carolina. Impact of hedonic evaluation on consumers' preferences for beef attributes including its enrichment with n-3 and CLA fatty acids. "Meat science", 01 Gener 2016, vol. 111, p. 9-17.
Paraules clau
CHOICE EXPERIMENTS, CONJUGATED LINOLEIC-ACID, Choice experiment, Conjugated linoleic acid, FINISHING DIET, FUNCTIONAL FOODS, Generalized Multinomial Logit model, HEALTH CLAIMS, MEAT-PRODUCTS, Meat, Omega-3, PROCESSED MEAT, RELATIVE IMPORTANCE, URUGUAYAN BEEF, WILLINGNESS-TO-PAY
Grup de recerca
CREDA - Centre de Recerca en Economia i Desenvolupament Agroalimentari

Participants

Arxius