title: Consumer perception of dry-cured sheep meat products: Influence of process parameters under different evoked contexts.
abstract: The development of high-quality air-dried cured sheep meat products adapted to meet consumer demands represent an interesting option to add value to the meat of adult animals. The present study aimed to evaluate the influence of process parameters on consumer choice of two products from sheep meat under different evoked contexts, considering product concepts. A total of 375 Brazilian participants completed a choice-based conjoint task with three 2-level variables for each product: maturation time, smoking, and sodium reduction for dry-cured sheep ham, and natural antioxidant, smoking, and sodium reduction for sheep meat coppa. A between-subjects experimental design was used to evaluate the influence of consumption context on consumer choices. All the process parameters significantly influenced consumer choice. However, their relative importance was affected by evoked context.
authors.affiliation: Institute of Chemistry, Federal University of Rio de Janeiro, Avenida Athos da Silveira Ramos, 149 - bloco A, Cidade Universitária, CEP 21.941-909 Rio de Janeiro, RJ, Brazil. Electronic address: jucunhadeandrade@gmail.com.
authors.forename: Juliana Cunha
authors.initials: JC
authors.lastname: de Andrade
authors.affiliation: Embrapa Pecuária Sul, P.O. Box 242, BR 153 km 633, CEP 96.401-970 Bagé, RS, Brazil.
authors.forename: Elen Silveira
authors.initials: ES
authors.lastname: Nalério
authors.affiliation: Embrapa Pecuária Sul, P.O. Box 242, BR 153 km 633, CEP 96.401-970 Bagé, RS, Brazil.
authors.forename: Citieli
authors.initials: C
authors.lastname: Giongo
authors.affiliation: Post-Graduation Programme in Management (UFRGS/PPGA), Federal University of Rio Grande do Sul, Rua Washington Luiz, 855, 3° andar, CEP 90010-460 Porto Alegre, RS, Brazil.
authors.forename: Marcia Dutra
authors.initials: MD
authors.lastname: de Barcellos
authors.affiliation: Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, By Pass de Rutas 8 y 101 s/n. Pando, Canelones, Uruguay.
authors.forename: Gastón
authors.initials: G
authors.lastname: Ares
authors.affiliation: Embrapa Agroindústria de Alimentos, Avenida das Américas, 29501, CEP 23.020-470 Rio de Janeiro, RJ, Brazil. Electronic address: rosires.deliza@embrapa.br.
authors.forename: Rosires
authors.initials: R
authors.lastname: Deliza
mesh_terms: D000328:Adult; D000368:Aged; D000818:Animals; D000975:Antioxidants / Q000032:analysis; D001938:Brazil; D003258:Consumer Behavior; D005260:Female; D005511:Food Handling; D006801:Humans; D008297:Male; D008461:Meat Products; D008875:Middle Aged; D012756:Sheep; D012906:Smoke; D017673:Sodium Chloride, Dietary / Q000032:analysis
chemical_list: D000975:Antioxidants; D012906:Smoke; D017673:Sodium Chloride, Dietary
keywords: Consumer studies; Context; Cured air-dried meat; Sheep meat