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dc.creatorBeriain Apesteguía, María Josées_ES
dc.creatorGómez, Inmaculadaes_ES
dc.creatorSánchez García, Mercedeses_ES
dc.creatorInsausti Barrenetxea, Kizkitzaes_ES
dc.creatorSarriés Martínez, María Victoriaes_ES
dc.creatorIbáñez Moya, Francisco C.es_ES
dc.date.accessioned2020-07-03T12:54:15Z
dc.date.available2020-07-03T12:54:15Z
dc.date.issued2020
dc.identifier.issn2304-8158
dc.identifier.urihttps://hdl.handle.net/2454/37309
dc.description.abstractThe 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.sponsorshipThis work was funded through the Fundación Caja Navarra (CAN project no. 03754).en
dc.format.extent17 p.
dc.format.mimetypeapplication/pdfen
dc.language.isoengen
dc.publisherMDPIen
dc.relation.ispartofFoods, 2020, 9 (4), 506en
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.subjectBeef pattyen
dc.subjectConsumeren
dc.subjectInformation scenarioen
dc.subjectWillingness to payen
dc.subjectPurchaseen
dc.subjectAcceptanceen
dc.titleThe reformulation of a beef patty enriched with n-3 fatty acids and vitamin D3 influences consumers' response under different information scenariosen
dc.typeinfo:eu-repo/semantics/articleen
dc.typeArtículo / Artikuluaes
dc.contributor.departmentUniversidad Pública de Navarra / Nafarroako Unibertsitate Publikoa. ISFOOD - Institute on Innovation & Sustainable Development in Food Chaines_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessen
dc.rights.accessRightsAcceso abierto / Sarbide irekiaes
dc.identifier.doi10.3390/foods9040506
dc.relation.publisherversionhttps://doi.org/10.3390/foods9040506
dc.type.versioninfo:eu-repo/semantics/publishedVersionen
dc.type.versionVersión publicada / Argitaratu den bertsioaes


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