Publication: The reformulation of a beef patty enriched with n-3 fatty acids and vitamin D3 influences consumers' response under different information scenarios
| dc.contributor.author | Beriain Apesteguía, María José | |
| dc.contributor.author | Gómez Bastida, Inmaculada | |
| dc.contributor.author | Sánchez García, Mercedes | |
| dc.contributor.author | Insausti Barrenetxea, Kizkitza | |
| dc.contributor.author | Sarriés Martínez, María Victoria | |
| dc.contributor.author | Ibáñez Moya, Francisco C. | |
| dc.contributor.department | Institute on Innovation and Sustainable Development in Food Chain - ISFOOD | en |
| dc.date.accessioned | 2020-07-03T12:54:15Z | |
| dc.date.available | 2020-07-03T12:54:15Z | |
| dc.date.issued | 2020 | |
| dc.description.abstract | The objective of this study was to investigate the sensory acceptability and willingness to pay (WTP) for a beef patty elaborated with beef from a local breed that was enriched with nutritional ingredients (vegetable oil mixture and vitamin D3). The experiment was conducted under two information scenarios (blind; full: ingredients used to enrich the patties in n-3 PUFA and vitamin D3). An in-home use test was carried out by 180 consumers to study consumer liking of two low-fat beef patties (C: conventional, M: modified). There were no differences in color and odor for the raw patties (p> 0.05). The sensory parameters of the cooked patties were assessed as being similar (p > 0.05) regardless of the information scenario. The sensory parameters remained crucial criteria for product acceptance and repeat purchase. Consumers positively evaluated the M patty. The information provided to consumers on the composition of the product influenced the response of consumers. It was also observed that the higher the education level of the consumer, the higher their scores for M beef patties in the blind scenario. It is thus necessary to implement appropriate marketing strategies in order to highlight the nutritional properties of the modified patties, making them competitive ahead of conventional patties. | en |
| dc.description.sponsorship | This work was funded through the Fundación Caja Navarra (CAN project no. 03754). | en |
| dc.format.extent | 17 p. | |
| dc.format.mimetype | application/pdf | en |
| dc.identifier.doi | 10.3390/foods9040506 | |
| dc.identifier.issn | 2304-8158 | |
| dc.identifier.uri | https://academica-e.unavarra.es/handle/2454/37309 | |
| dc.language.iso | eng | en |
| dc.publisher | MDPI | en |
| dc.relation.ispartof | Foods, 2020, 9 (4), 506 | en |
| dc.relation.publisherversion | https://doi.org/10.3390/foods9040506 | |
| dc.rights | © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license. | en |
| dc.rights.accessRights | info:eu-repo/semantics/openAccess | en |
| dc.rights.accessRights | Acceso abierto / Sarbide irekia | es |
| dc.subject | Beef patty | en |
| dc.subject | Consumer | en |
| dc.subject | Information scenario | en |
| dc.subject | Willingness to pay | en |
| dc.subject | Purchase | en |
| dc.subject | Acceptance | en |
| dc.title | The reformulation of a beef patty enriched with n-3 fatty acids and vitamin D3 influences consumers' response under different information scenarios | en |
| dc.type | info:eu-repo/semantics/article | |
| dc.type.version | info:eu-repo/semantics/publishedVersion | en |
| dc.type.version | Versión publicada / Argitaratu den bertsioa | es |
| dspace.entity.type | Publication | |
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