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Park S, Kim N, Kim W, Moon J. The Effect of Korean Native Chicken Breed Information on Consumer Sensory Evaluation and Purchase Behavior. Food Sci Anim Resour 2022; 42:111-127. [PMID: 35028578 PMCID: PMC8728509 DOI: 10.5851/kosfa.2021.e67] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2021] [Revised: 11/15/2021] [Accepted: 11/25/2021] [Indexed: 11/06/2022] Open
Abstract
This study examined how chicken breed affects consumer behavior. The breeds evaluated were a Korean native chicken (KNC) and a commercial broiler (CB). Consumer behavior was measured by evaluating sensory attributes (taste, odor, and texture) and purchase behaviors [satisfaction, purchase intention, and willingness to pay (WTP)]. The sensory evaluation was conducted using healthy Korean consumers (n=100). The chicken was cooked in baeksuk (Korean traditional chicken soup), which is a seasonal summer health food in Korea. The participants evaluated sensory attributes and purchase behaviors between blinded samples of baeksuk (CB) and unblinded samples of baeksuk (KNC). The sensory evaluation involved chicken breasts and legs. The participants considered KNC as having a more umami taste, a chewier and juicer texture, and a less metallic odor than CB. Moreover, when participants were given KNC breed information, they expressed higher satisfaction, purchase intention, and WTP. The results of this study contribute to consumer behavior literature by revealing the effects of breed information on consumer sensory perceptions and purchase behaviors. Furthermore, the findings provide evidence that branding KNC is one way to increase its demand and low market share while contributing to sustainable consumption.
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Affiliation(s)
- Seoyoung Park
- Department of Agricultural Economics & Rural Development, Seoul National University, Seoul 08826, Korea
| | - Nayeong Kim
- Department of Agricultural Economics & Rural Development, Seoul National University, Seoul 08826, Korea
| | - Wooksung Kim
- Department of Agricultural Economics & Rural Development, Seoul National University, Seoul 08826, Korea
| | - Junghoon Moon
- Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea
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Etale A, Siegrist M. Food processing and perceived naturalness: Is it more natural or just more traditional? Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2021.104323] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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The Impact of the Food Labeling and Other Factors on Consumer Preferences Using Discrete Choice Modeling-The Example of Traditional Pork Sausage. Nutrients 2020; 12:nu12061768. [PMID: 32545561 PMCID: PMC7353460 DOI: 10.3390/nu12061768] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2020] [Revised: 06/06/2020] [Accepted: 06/09/2020] [Indexed: 12/17/2022] Open
Abstract
In our study, we examined whether product characteristics indicated by food labels matter in purchasing decisions for sausage made from traditional Hungarian mangalica pork; and how much consumers are willing to pay for them. On the other hand, we also tried to measure whether any changes in consumers’ preferences occurred in recent years. Two product characteristics (label of origin and different mangalica meat content) and two other factors (place of purchase and price) are examined in a discrete choice experiment based on stated preference data. According to our expectations, government-funded consumer campaigns in recent years have had an impact on consumers purchase of this traditional product, and they pay more attention to food labels, which can also be influenced by sociodemographic characteristics. Our results have been compared to a previous choice-model based research, investigating consumers’ attitude towards similar mangalica pork products. Three different types of models (multinomial logit, random parameter logit, and latent class) are employed, from which two types of models account for the heterogeneity in preferences. Based on the results, it can be concluded that the advertisements promoting traditional meat consumption had only a partial effect on consumer attitudes. Consumers clearly prefer the label of origin indicating meat from registered animals and purchasing on the farmers’ market, but according to the indication of the different mangalica meat content in the product, we have already reached conflicting results. Three consumer segments were identified: “price sensitive, loyal to label, label neutral” based on latent class model estimates.
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Vitale M, Kallas Z, Rivera-Toapanta E, Karolyi D, Cerjak M, Lebret B, Lenoir H, Pugliese C, Aquilani C, Čandek-Potokar M, Gil M, Oliver MÀ. Consumers' expectations and liking of traditional and innovative pork products from European autochthonous pig breeds. Meat Sci 2020; 168:108179. [PMID: 32416402 DOI: 10.1016/j.meatsci.2020.108179] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2020] [Revised: 04/21/2020] [Accepted: 05/04/2020] [Indexed: 11/18/2022]
Abstract
The aim of the study was to ascertain the acceptability of Traditional (T) and Innovative (IT) pork products by European consumers considering also the influence of the sensory properties. The tests were performed in Barcelona, Bologna, Toulouse and Zagreb, with products from autochthonous pig breeds Porc Negre Mallorquí (patties), Cinta Senese (dry-fermented sausages), Gascon-Noir de Bigorre (dry-cured hams) and Turopolje (dry-cured hams), respectively. The methodological approach relied on the expectancy-disconfirmation model and the assimilation theory (blind, expected and informed tests). All consumers had a similar behaviour: higher expectations of T and IT differentiating them significantly from the remaining products, except in Barcelona test, because consumers in this city were not acquainted with the production system. Innovation in T products focusing on healthy and process innovation highlighted the need to provide information about the breed and the production system, but we can conclude that the sensory quality had a significant role on the preferences of consumers.
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Affiliation(s)
- Mauro Vitale
- IRTA, Food Industries, Finca Camps i Armet, 17121 Monells, Spain
| | - Zein Kallas
- CREDA-UPC-IRTA, Centre de Recerca en Economia i Desenvolupament Agroalimentari, 08860 Castelldefels, Spain
| | | | - Danijel Karolyi
- UNIZG, University of Zagreb Faculty of Agriculture, Svetošimunska cesta 25, 10000 Zagreb, Croatia
| | - Marija Cerjak
- UNIZG, University of Zagreb Faculty of Agriculture, Svetošimunska cesta 25, 10000 Zagreb, Croatia
| | | | - Herveline Lenoir
- IFIP - Institut du Porc, La Motte au Vicomte, BP 35104, 35651 Le Rheu, France
| | - Carolina Pugliese
- UNIFI, Universita degli Studi di Firenze, Department of Agriculture, Food, Environment and Forestry (DAGRI), Section of Animal Sciences, Via delle Cascine, 5, 50144 Firenze, Italy
| | - Chiara Aquilani
- UNIFI, Universita degli Studi di Firenze, Department of Agriculture, Food, Environment and Forestry (DAGRI), Section of Animal Sciences, Via delle Cascine, 5, 50144 Firenze, Italy
| | - Meta Čandek-Potokar
- KIS, Kmetijski Inštitut Slovenije, Agricultural Institute of Slovenia, Hacquetova ulica 17, 1000 Ljubljana, Slovenia
| | - Marta Gil
- IRTA, Food Industries, Finca Camps i Armet, 17121 Monells, Spain
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Owureku-Asare M, Ambrose RPK, Oduro I, Tortoe C, Saalia FK. Consumer knowledge, preference, and perceived quality of dried tomato products in Ghana. Food Sci Nutr 2017; 5:617-624. [PMID: 28572949 PMCID: PMC5448341 DOI: 10.1002/fsn3.439] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2016] [Revised: 09/27/2016] [Accepted: 10/02/2016] [Indexed: 11/20/2022] Open
Abstract
Postharvest losses (PHL) are incurred in the tomato value chain in Ghana and solar drying of tomato is a promising technology for reducing the loss. However, there are concerns on the usage, functionality and sensory appeal of the dried products to consumers, compounded with the lack of information and research on dried tomato processing in Ghana. A survey was carried out by administering semistructured questionnaires to 395 randomly selected and willing respondents in the Accra Metropolis. Information was obtained on the socioeconomic profile, consumption pattern, knowledge, and acceptance of tomato processing technologies and assessment of quality attributes important to consumers. Most consumers (74%) preferred tomato powder that is conveniently packaged to retain the characteristic intense taste and the flavor using Friedman's rank mean procedure. The study indicated that consumers were more concerned about good manufacturing practices during the production of solar‐dried tomato (48.8%) rather than the quality attributes (8.6%). These findings indicate the need for safe solar drying procedures in order to increase consumer acceptability of solar‐dried tomato products in Ghana.
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Affiliation(s)
- Mavis Owureku-Asare
- Department of Agricultural and Biological Engineering Purdue University West Lafayette IN USA.,Department of Food Science Kwame Nkrumah University of Science and Technology Kumasi Ghana
| | - R P Kingsly Ambrose
- Department of Agricultural and Biological Engineering Purdue University West Lafayette IN USA
| | - Ibok Oduro
- Department of Food Science Kwame Nkrumah University of Science and Technology Kumasi Ghana
| | | | - Firibu K Saalia
- Department of Nutrition and Food Science University of Ghana Legon Ghana
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Musto M, Cardinale D, Lucia P, Faraone D. Creating Public Awareness of How Goats Are Reared and Milk Produced May Affect Consumer Acceptability. J APPL ANIM WELF SCI 2016; 19:217-33. [PMID: 26960178 DOI: 10.1080/10888705.2015.1129906] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
This study evaluated whether showing a video of the different ways of raising goats for milk affected consumer acceptability. Four combinations, 2 Videos (intensive [INT] and semiextensive [SEM] system) × 2 Milk Types (semiskimmed [S] and whole [W] milk), were evaluated by 70 habitual consumers of goat milk, who scored their liking and purchase intention during blind (B), expected (E), and informed (I) acceptability sessions. In the B session, consumers tasted both milk types without information. S samples were preferred over W samples. In the E session, SEM video created high expectations in terms of milk liking and purchase intent, whereas the opposite happened when showing INT video. In the I session, consumers showed a clear preference for combinations created using SEM video, regardless of milk type. W-SEM and S-INT were worse (negative disconfirmation) and better (positive disconfirmation) than expected, respectively. A complete assimilation toward expectations occurred only for S-INT. INT video adversely affected the acceptability of S samples. Concerning purchase intent, W-SEM and S-SEM were worse than expected, but the assimilation was complete only for S-SEM: SEM video increased purchase intent for S samples.
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Affiliation(s)
- Mauro Musto
- a School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata , Potenza , Italy
| | - Daniele Cardinale
- a School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata , Potenza , Italy
| | | | - Daniela Faraone
- a School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata , Potenza , Italy
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Simoes JS, Mársico ET, da Cruz AG, de Freitas MQ, Doro LH, Conte-Junior CA. Effect of sustainability information on consumers' liking of freshwater prawn (Macrobrachium rosenbergii). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:3160-3164. [PMID: 25523642 DOI: 10.1002/jsfa.7055] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/25/2014] [Revised: 12/08/2014] [Accepted: 12/15/2014] [Indexed: 06/04/2023]
Abstract
BACKGROUND This research aimed to investigate whether consumer acceptance is affected by information on sustainable practices on the product label. Hedonic evaluations of freshwater prawns were performed by 80 consumers under three aspects: the blind condition - consumers taste samples without information; expected - without tasting samples, consumers evaluated the message 'Freshwater prawns were grown using sustainable practices, reducing environmental impacts caused by traditional breeding'; informed - in which prawns were tasted and the card evaluated. RESULTS For the entire consumer group, it was observed that the message about sustainability on packaging increased freshwater prawn acceptability (8.25, expected condition (E) versus 6.75, blind condition (B)). High scores were observed under all three test conditions, ranging from 6 (like slightly) to 9 (like extremely), on a 9-point scale. CONCLUSION It can be concluded that the use of sustainable information can influence consumers' perception and increase their preference toward freshwater prawns, and even increase the sensory attributes of the product.
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Affiliation(s)
- Julia Siqueira Simoes
- Faculdade de Medicina Veterinária, Universidade Federal Fluminense (UFF), Niterói, 24.230-340, Rio de Janeiro, Brazil
| | - Eliane Teixeira Mársico
- Faculdade de Medicina Veterinária, Universidade Federal Fluminense (UFF), Niterói, 24.230-340, Rio de Janeiro, Brazil
| | - Adriano Gomes da Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Mestrado Profissional em Ciência e Tecnologia de Alimentos (PGCTA), Maracanã, 20270-021, Rio de Janeiro, Brazil
| | - Mônica Queiroz de Freitas
- Faculdade de Medicina Veterinária, Universidade Federal Fluminense (UFF), Niterói, 24.230-340, Rio de Janeiro, Brazil
| | - Laís Higino Doro
- Faculdade de Medicina Veterinária, Universidade Federal Fluminense (UFF), Niterói, 24.230-340, Rio de Janeiro, Brazil
| | - Carlos Adam Conte-Junior
- Faculdade de Medicina Veterinária, Universidade Federal Fluminense (UFF), Niterói, 24.230-340, Rio de Janeiro, Brazil
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Musto M, Cardinale D, Lucia P, Faraone D. Influence of Different Information Presentation Formats on Consumer Acceptability: The Case of Goat Milk Presented as Obtained from Different Rearing Systems. J SENS STUD 2015. [DOI: 10.1111/joss.12140] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- M. Musto
- School of Agricultural, Forestry, Food and Environmental Sciences; University of Basilicata; Potenza 85100 Italy
| | - D. Cardinale
- School of Agricultural, Forestry, Food and Environmental Sciences; University of Basilicata; Potenza 85100 Italy
| | - P. Lucia
- Upgrade Association; Potenza Italy
| | - D. Faraone
- School of Agricultural, Forestry, Food and Environmental Sciences; University of Basilicata; Potenza 85100 Italy
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Sensory expectations based on product-extrinsic food cues: An interdisciplinary review of the empirical evidence and theoretical accounts. Food Qual Prefer 2015. [DOI: 10.1016/j.foodqual.2014.09.013] [Citation(s) in RCA: 429] [Impact Index Per Article: 47.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Kim JY, Kim KO. The Effects of Sensory and Nonsensory Factors on Consumer Acceptability and Purchase Intention of Commercial Toothpaste. J SENS STUD 2014. [DOI: 10.1111/joss.12120] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ji-Yoon Kim
- Department of Food Science and Engineering; Ewha Womans University; Seoul 120-750 Korea
| | - Kwang-Ok Kim
- Department of Food Science and Engineering; Ewha Womans University; Seoul 120-750 Korea
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Lahne J, Trubek AB, Pelchat ML. Consumer sensory perception of cheese depends on context: A study using comment analysis and linear mixed models. Food Qual Prefer 2014. [DOI: 10.1016/j.foodqual.2013.10.007] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Morales R, Aguiar A, Subiabre I, Realini C. Beef acceptability and consumer expectations associated with production systems and marbling. Food Qual Prefer 2013. [DOI: 10.1016/j.foodqual.2013.02.006] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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