Impact of hedonic evaluation on consumers’ preferences for beef attributes including its enrichment with n-3 and cla fatty acids
| Autor: | Baba, Yasmina, Kallas, Zein|||0000-0003-2870-3691, Gil Roig, José María|||0000-0003-3313-9052, Realini, Carolina |
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| Přispěvatelé: | Universitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia |
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| Zdroj: | Recercat. Dipósit de la Recerca de Catalunya Universitat Jaume I UPCommons. Portal del coneixement obert de la UPC Universitat Politècnica de Catalunya (UPC) |
| Popis: | The impact of hedonic evaluation on Spanish consumers’ preferences towards beef attributes including its enrichment with polyunsaturated fatty acids (n-3: omega-3 and CLA: conjugated linoleic acid) was analysed using choice experiments (CE). 642 consumers from three Spanish cities were divided into two groups and half of them received information about n-3 and CLA fatty acids. Consumers evaluated the relative importance of beef attributes and their levels by conducting a CE, subsequently tasted four different beef samples and concluded by repeating the CE. Results showed higher consumers’ overall acceptability scores for beef enriched with n-3 and CLA than conventional beef, and the information offered to consumers had no significance impact on their acceptability scores. However, the hedonic evaluation had a significant impact on consumer beef preferences, in particular, for the animal diet attribute. The utility for beef enriched with n-3 fatty acids increased significantly after tasting, especially for the non-informed consumers. |
| Databáze: | OpenAIRE |
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