Panella-Riera, N.; Blanch, M.; Kallas, Z.; Chevillon, P.; Garavaldi, A.; Gil, J.M.; Font, M.; Oliver, M. Meat science num. 114, p. 137-145 DOI: 10.1016/j.meatsci.2015.12.017 Data de publicació: 2016-02-08 Article en revista
Two consumer studies were conducted to know the acceptability of pork with different boar taint levels: test 1 performed in Spain (n = 126) and United Kingdom (n = 146), and test 2 performed in France (n = 139) and Italy (n = 140). Each test had 3 types of pork: ‘Female meat’, ‘Low boar tainted meat’, and a third type was ‘Medium boar tainted meat’
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 blind hedonic evaluation of beef samples, which were identified after tasting, and finally repeated the DCE. Results showed that hedonic evaluation had a significant impact on consumers' preferences, which were similar after tasting for all consumers, with less emphasis on the fat content, color, and origin attributes and greater emphasis on animal diet. Preference for n-3 enriched beef increased, while preference for CLA enriched beef was still not significant after tasting. The information provided had a significant effect on consumers' beef preferences, but no significant impact on beef liking scores. (C) 2015 Elsevier Ltd. All rights reserved.
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 variation of the "Dual Response Choice Experiments" (DRCE) design was used due to its ability to emphasize the purchase context. Results showed that consumers who received information attach higher preference for enriched meat with polyunsaturated fatty acids. The utility associated with the higher content of fat increase for informed consumers, showing a substitute effect. Informed consumers are willing to accept meat with a higher amount of visible fat if it is enriched with beneficial fatty acids.
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 variation of the
Kallas, Z.; Gil, J.M.; Panella-Riera, N.; Blanch, M.; Font, M.; Chevillon, P.; De Roest, K.; Tacken, G.; Oliver, M. Meat science Vol. 95, num. 2, p. 242-249 DOI: 10.1016/j.meatsci.2013.05.011 Data de publicació: 2013-06-12 Article en revista
Our research explored the relative importance of pig castration amongst other aspects of animal welfare, and
the potential impact of information and sensory experiences on European Union (EU) consumers' preferences.
The EU is considering a future ban on surgical pig castration by 2018 which may affect markets and
consumers' preferences. We carried out an empirical study using consumer-level data obtained from questionnaires
completed in a controlled environment by a total of 825 consumers. The experiment was carried
out in six EU countries (Spain, United Kingdom, The Netherlands, France, Italy and Germany) which account
for 66.0% of the EU-27's and 76.3% of the EU-15's meat production. Results show that consumers do not
perceive pig castration to be a relevant aspect of animal welfare nor its relationship with meat quality.
Consumers with healthy life styles, concerned about animal welfare and who have had a negative sensory
experience with boar meat are willing to accept paying more to avoid boar taint.
Blanch, M.; Panella-Riera, N.; Chevillon, P.; Font, M.; Gil, M.; Gil, J.M.; Kallas, Z.; Oliver, M. Meat science Vol. 90, num. 3, p. 572-578 DOI: 10.1016/j.meatsci.2011.09.018 Data de publicació: 2012 Article en revista