publication . Article . 2017

Factors that predict consumer acceptance of enriched processed meats

Liran Christine Shan; Maeve Henchion; Aoife De Brún; Celine Murrin; Patrick G. Wall; Frank J. Monahan;
Open Access
  • Published: 08 Jul 2017 Journal: Meat Science, volume 133, pages 185-193 (issn: 0309-1740, Copyright policy)
  • Publisher: Elsevier BV
  • Country: Ireland
Abstract
The study was funded by Food Institutional Research Measure of the Irish Department of Agriculture, Food and the Marine (project no. 11/F/035). peer-reviewed The study aimed to understand predictors of consumers' purchase intention towards processed meat based functional foods (i.e. enriched processed meat). A cross-sectional survey was conducted with 486 processed meat consumers in spring 2016. Results showed that processed meats were perceived differently in healthiness, with sausage-type products perceived less healthy than cured meat products. Consumers were in general more uncertain than positive about enriched processed meat but differences existed in term...
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Medical Subject Headings: food and beverages
free text keywords: Food Science, Consumer, Functional foods, Meat, Attitude, Eating frequency, Consumer health, Food choice, Food acceptance, Agricultural science, Business, Product concept, Processed meat, Functional food
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