文章基本信息

标题：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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作者：Maria José Beriain ; Inmaculada Gómez ; Mercedes Sánchez 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2020
卷号：9
期号：4
页码：506-522
DOI：10.3390/foods9040506
出版社：MDPI Publishing
摘要：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.
关键词：beef patty; consumer; information scenario; willingness to pay; purchase; acceptance beef patty ; consumer ; information scenario ; willingness to pay ; purchase ; acceptance