Impact of hedonic evaluation on consumers' preferences for beef attributes including its enrichment with n-3 and CLA fatty acids.
The impact of hedonic evaluation on consumers' preferences for beef attributes was evaluated (origin, animal diet, fat content, color, price) including its enrichment with omega-3 (n-3) and conjugated linoleic acid (CLA) fatty acids. One group of consumers (n=325) received information about n-3 and CLA, while the other group (n=322) received no information. Consumers conducted a Discrete Choice Experiment (DCE), using the recently developed Generalized Multinomial Logit model; followed by a blind hedonic evaluation of beef samples, which were identified after tasting, and finally repeated the DCE. Results showed that hedonic evaluation had a significant impact on consumers' preferences, which were similar after tasting for all consumers, with less emphasis on the fat content, color, and origin attributes and greater emphasis on animal diet. Preference for n-3 enriched beef increased, while preference for CLA enriched beef was still not significant after tasting. The information provided had a significant effect on consumers' beef preferences, but no significant impact on beef liking scores.
Instituto de Sostenibilidad, Universidad Politécnica de Cataluña, Plaza Eusebi Güell, 6, 08034 Barcelona, Spain.
Yasmina
Y
Baba
Centre for Agro-food Economy and Development (CREDA), Esteve Terradas, 8, 08860 Castelldefels, Spain. Electronic address: zein.kallas@upc.edu.
Zein
Z
Kallas
Centre for Agro-food Economy and Development (CREDA), Esteve Terradas, 8, 08860 Castelldefels, Spain.
Montserrat
M
Costa-Font
Centre for Agro-food Economy and Development (CREDA), Esteve Terradas, 8, 08860 Castelldefels, Spain.
José María
JM
Gil
IRTA-Monells, Finca Camps I Armet, 17121 Monells, Spain.
Carolina E
CE
Realini
D000465:Algorithms; D000818:Animals; D002417:Cattle; D002755:Choice Behavior; D054626:Consumer Health Information; D004032:Diet / Q000009:adverse effects / Q000662:veterinary; D004041:Dietary Fats / Q000009:adverse effects / Q000032:analysis; D015525:Fatty Acids, Omega-3 / Q000008:administration & dosage / Q000032:analysis* / Q000378:metabolism; D005518:Food Preferences; D063427:Food Quality; D007722:Health Knowledge, Attitudes, Practice; D006801:Humans; D044243:Linoleic Acids, Conjugated / Q000008:administration & dosage / Q000032:analysis* / Q000378:metabolism; D016015:Logistic Models; D008460:Meat / Q000032:analysis* / Q000191:economics; D008960:Models, Psychological; D009753:Nutritive Value; D010860:Pigments, Biological / Q000032:analysis / Q000096:biosynthesis; D012677:Sensation; D016037:Single-Blind Method; D013030:Spain; D013649:Taste
D004041:Dietary Fats; D015525:Fatty Acids, Omega-3; D044243:Linoleic Acids, Conjugated; D010860:Pigments, Biological
Choice experiment; Conjugated linoleic acid; Generalized Multinomial Logit model; Meat; Omega-3