Effect of familiarity of ready-to-eat animal-based meals on consumers' perception and consumption motivation
| Autor: | Purificación García-Segovia, M. Victoria Aviles, Elisa Fernanda Naef, Rosa Ana Abalos, Daniela Flavia Olivera, Liliana Haydeé Lound |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
Cultural Studies
Otras Ingenierías y Tecnologías Food industry 030309 nutrition & dietetics media_common.quotation_subject CONSUMER PERCEPTIONS Ready to eat Sample (statistics) INGENIERÍAS Y TECNOLOGÍAS READY-TO-EAT Alimentos y Bebidas 03 medical and health sciences 0404 agricultural biotechnology WORD ASSOCIATION Perception Marketing Consumer group media_common Consumption (economics) 0303 health sciences business.industry 04 agricultural and veterinary sciences Word Association 040401 food science ANIMAL-BASED MEALS business Psychology Food Science |
| Zdroj: | International Journal of Gastronomy and Food Science. 21:100225 |
| ISSN: | 1878-450X |
| DOI: | 10.1016/j.ijgfs.2020.100225 |
| Popis: | Because consumers are the last key step in the food-production chain, an identification of conditions affecting their behavior patterns is useful. That understanding would enable sectors of the food industry to more closely meet consumers´ expectations, demands, and needs. The objective of this study was to determine the perception and motivations for the consumption of ready-to-eat animal-based meals by Spanish and Argentine consumers. An on-line survey was implemented comprising a word-association test involving 5 images of ready-to-eat animal-based meals (chicken with tomato, meatballs, pil-pil cod, barbecued pork ribs, and veal ossobuco), thereafter working with a sample of 452 respondants?those being 13 % Spanish and 87 % Argentine consumers. A correspondence analysis was applied to visualize the relationship among the associations of each consumer group. The total number of validated words obtained was 6408 plus 956 for the associations of animal-based products with the motivations underlying their consumption. In general, both consumer groups had positive associations for meatballs, pork ribs, and ossobuco; whereas the pil-pil cod, and chicken failed to elicit the same expected associations. Convenience, liking, and health and price considerations were the most relevant aspects determining the consumption of ready-to-eat animal-based meals for both types of consumers. Fil: Aviles, Maria Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina Fil: Naef, Elisa Fernanda. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina Fil: Abalos, Rosa Ana. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina Fil: Lound, Liliana Haydee. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina Fil: Olivera, Daniela Flavia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina Fil: García Segovia, Purificación. Universidad Politécnica de Valencia; España |
| Databáze: | OpenAIRE |
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