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The Effect of Sustainability-Related Information on the Sensory Evaluation and Purchase Behavior towards Salami Products
Consumer’s interest in sustainable livestock farming methods has grown in response to concerns for the environment and animal welfare. The purpose of this study is to examine the different influences of sustainability product information on sensory characteristics and purchase behaviors. To accompli...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Korean Society for Food Science of Animal Resources
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7810397/ https://www.ncbi.nlm.nih.gov/pubmed/33506220 http://dx.doi.org/10.5851/kosfa.2020.e83 |
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author | Hwang, Jihee Lee, Seoyoun Jo, Minwoo Cho, Wanil Moon, Junghoon |
author_facet | Hwang, Jihee Lee, Seoyoun Jo, Minwoo Cho, Wanil Moon, Junghoon |
author_sort | Hwang, Jihee |
collection | PubMed |
description | Consumer’s interest in sustainable livestock farming methods has grown in response to concerns for the environment and animal welfare. The purpose of this study is to examine the different influences of sustainability product information on sensory characteristics and purchase behaviors. To accomplish this aim, the study used salami, which is an Italian-style sausage processed by fermentation and drying. Three different types of information were provided: salami made from the pork of an antibiotic-free pig (SMAFP), of an animal welfare pig (SMAWP), and of a grazing pig (SMGP). This study was conducted as an off-line experiment with Korean participants (n=140). As a result, there were sensory differences according to the sustainability information. For the SMAFP, it had a significant difference in, sourness (p<0.05). With the SMAWP, there was a difference in gumminess (p<0.10), and the SMGP had significant differences in sourness (p<0.01), sweetness (p<0.01), andmoisture (p<0.05). Moreover, the purchase intention and willingness to pay were significantly higher when the sustainability information was given. Especially, among the three types of salamis, participants were willing to pay the most for the SMAWP. This is one of the first consumer studies to investigate sensory evaluation and purchase behavior for various types of sustainable livestock production. These results contribute by helping sustainable meat producers and marketers become aware of the kind of sustainable information to which consumers are sensitive. |
format | Online Article Text |
id | pubmed-7810397 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | Korean Society for Food Science of Animal Resources |
record_format | MEDLINE/PubMed |
spelling | pubmed-78103972021-01-26 The Effect of Sustainability-Related Information on the Sensory Evaluation and Purchase Behavior towards Salami Products Hwang, Jihee Lee, Seoyoun Jo, Minwoo Cho, Wanil Moon, Junghoon Food Sci Anim Resour Article Consumer’s interest in sustainable livestock farming methods has grown in response to concerns for the environment and animal welfare. The purpose of this study is to examine the different influences of sustainability product information on sensory characteristics and purchase behaviors. To accomplish this aim, the study used salami, which is an Italian-style sausage processed by fermentation and drying. Three different types of information were provided: salami made from the pork of an antibiotic-free pig (SMAFP), of an animal welfare pig (SMAWP), and of a grazing pig (SMGP). This study was conducted as an off-line experiment with Korean participants (n=140). As a result, there were sensory differences according to the sustainability information. For the SMAFP, it had a significant difference in, sourness (p<0.05). With the SMAWP, there was a difference in gumminess (p<0.10), and the SMGP had significant differences in sourness (p<0.01), sweetness (p<0.01), andmoisture (p<0.05). Moreover, the purchase intention and willingness to pay were significantly higher when the sustainability information was given. Especially, among the three types of salamis, participants were willing to pay the most for the SMAWP. This is one of the first consumer studies to investigate sensory evaluation and purchase behavior for various types of sustainable livestock production. These results contribute by helping sustainable meat producers and marketers become aware of the kind of sustainable information to which consumers are sensitive. Korean Society for Food Science of Animal Resources 2021-01 2021-01-01 /pmc/articles/PMC7810397/ /pubmed/33506220 http://dx.doi.org/10.5851/kosfa.2020.e83 Text en © Korean Society for Food Science of Animal Resources http://creativecommons.org/licenses/by-nc/3.0/ This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Article Hwang, Jihee Lee, Seoyoun Jo, Minwoo Cho, Wanil Moon, Junghoon The Effect of Sustainability-Related Information on the Sensory Evaluation and Purchase Behavior towards Salami Products |
title | The Effect of Sustainability-Related Information on the Sensory
Evaluation and Purchase Behavior towards Salami Products |
title_full | The Effect of Sustainability-Related Information on the Sensory
Evaluation and Purchase Behavior towards Salami Products |
title_fullStr | The Effect of Sustainability-Related Information on the Sensory
Evaluation and Purchase Behavior towards Salami Products |
title_full_unstemmed | The Effect of Sustainability-Related Information on the Sensory
Evaluation and Purchase Behavior towards Salami Products |
title_short | The Effect of Sustainability-Related Information on the Sensory
Evaluation and Purchase Behavior towards Salami Products |
title_sort | effect of sustainability-related information on the sensory
evaluation and purchase behavior towards salami products |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7810397/ https://www.ncbi.nlm.nih.gov/pubmed/33506220 http://dx.doi.org/10.5851/kosfa.2020.e83 |
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