Apariencia, información sobre ingredientes y precio en la decisión de compra de jamón cocido
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[1] Institut de Recerca i Tecnologia Agroalimentaries
Institut de Recerca i Tecnologia Agroalimentaries
Barcelona, España
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- Localización: XVI Jornadas sobre Producción Animal: 19 y 20 de mayo de 2015, Zaragoza / Javier Álvarez Rodríguez (aut.), Begoña Panea Doblado (aut.), Jorge Hugo Calvo Lacosta (aut.), Mireia Blanco Alibés (aut.), José Alfonso Abecia Martínez (aut.), Daniel Villalba Mata (aut.), María Ángeles Latorre Górriz (aut.), Vol. 2, 2015, ISBN 978-84-606-7969-1, págs. 669-671
- Idioma: español
- Títulos paralelos:
- Appearence, ingredients label and price in purchasing decisions of cooked ham
- Enlaces
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Resumen
The aim of the study was to evaluate the relative importance of appearance (ham images with/without starch gel pockets), ingredients labels (regarding the use of phosphates, salt and fibre) and price cues in simulated purchasing decisions of cooked hams, using a choice base conjoint analysis with 100 Irish consumers. The results had shown that consumers prefer not to choose hams with gel pockets and that this visual aspect was more important compared to labels regarding the use of additives and price. The labels '' low in phosphates'' or '' low in salt''positively influenced choices. In a market situation, the fact of not including labels about a reduction or an exclusion of phosphates, if the competence does, could strongly affect consumer choices, and even more than absence of labels regarding a reduction of salt addition. The inclusion of a label ''contains dietary fibre'' in cooked ham perceived by Irish consumers, but was the least important factor. Finally, the more expensive hams were preferred. This study shows that Irish consumers are willing to buy novel and healthier meat products, but the possible effects of the new recipes over the appearance needs to be considered.
