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    The reformulation of a beef patty enriched with n-3 fatty acids and vitamin D3 influences consumers' response under different information scenarios

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    Date
    2020
    Author
    Beriain Apesteguía, María José Upna
    Gómez, Inmaculada 
    Sánchez García, Mercedes Upna
    Insausti Barrenetxea, Kizkitza Upna
    Sarriés Martínez, María Victoria Upna
    Ibáñez Moya, Francisco C. Upna
    Version
    Acceso abierto / Sarbide irekia
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    Artículo / Artikulua
    Version
    Versión publicada / Argitaratu den bertsioa
    Impact
     
     
     
    10.3390/foods9040506
     
     
     
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    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 ... [++]
    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. [--]
    Subject
    Beef patty, Consumer, Information scenario, Willingness to pay, Purchase, Acceptance
     
    Publisher
    MDPI
    Published in
    Foods, 2020, 9 (4), 506
    Departament
    Universidad Pública de Navarra / Nafarroako Unibertsitate Publikoa. ISFOOD - Institute on Innovation & Sustainable Development in Food Chain
    Publisher version
    https://doi.org/10.3390/foods9040506
    URI
    https://hdl.handle.net/2454/37309
    Sponsorship
    This work was funded through the Fundación Caja Navarra (CAN project no. 03754).
    Appears in Collections
    • Artículos de revista ISFOOD - ISFOOD aldizkari artikuluak [58]
    • Artículos de revista - Aldizkari artikuluak [2947]
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