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Consumers’ Attitudes toward the Use of an Edible Coating for Lamb Meat According to Label Information

The use of edible coatings in meat is currently being investigated in several studies. However, consumers’ attitudes toward this technology are not clear. This study evaluated consumers’ intention to purchase vacuum-packaged meat with a chitosan coating based on the label information. Three factors...

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Autores principales: Mauricio, Raquel Alves, Deliza, Rosires, Nassu, Renata Tieko
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834480/
https://www.ncbi.nlm.nih.gov/pubmed/35159474
http://dx.doi.org/10.3390/foods11030323
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author Mauricio, Raquel Alves
Deliza, Rosires
Nassu, Renata Tieko
author_facet Mauricio, Raquel Alves
Deliza, Rosires
Nassu, Renata Tieko
author_sort Mauricio, Raquel Alves
collection PubMed
description The use of edible coatings in meat is currently being investigated in several studies. However, consumers’ attitudes toward this technology are not clear. This study evaluated consumers’ intention to purchase vacuum-packaged meat with a chitosan coating based on the label information. Three factors combined with different levels were considered: type of cut (“loin”, “French rack”, or “leg steak”), coating/information (no information, chitosan without information explained, and chitosan with information explained), and price (low or high). Consumers’ purchase intentions were evaluated using a 7-point structured scale (1 = certainly would not buy; 7 = certainly would buy). The data were analyzed by conjoint analysis and cluster analysis. The average purchase intention value was 4.3 ± 0.5. The “French rack” cut showed the highest value for purchase intention and a high price was also a relevant factor. The packaging with the label stating the presence of a “chitosan” coating without giving any further information obtained higher purchase intentions than the one with the more detailed information label. In the cluster analysis, the factor “type of cut” showed the highest relative importance in two groups, while “price” had a higher impact in another. The type of cut was the main factor affecting consumers’ purchase intentions. However, different attitudes were observed depending on the group.
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spelling pubmed-88344802022-02-12 Consumers’ Attitudes toward the Use of an Edible Coating for Lamb Meat According to Label Information Mauricio, Raquel Alves Deliza, Rosires Nassu, Renata Tieko Foods Article The use of edible coatings in meat is currently being investigated in several studies. However, consumers’ attitudes toward this technology are not clear. This study evaluated consumers’ intention to purchase vacuum-packaged meat with a chitosan coating based on the label information. Three factors combined with different levels were considered: type of cut (“loin”, “French rack”, or “leg steak”), coating/information (no information, chitosan without information explained, and chitosan with information explained), and price (low or high). Consumers’ purchase intentions were evaluated using a 7-point structured scale (1 = certainly would not buy; 7 = certainly would buy). The data were analyzed by conjoint analysis and cluster analysis. The average purchase intention value was 4.3 ± 0.5. The “French rack” cut showed the highest value for purchase intention and a high price was also a relevant factor. The packaging with the label stating the presence of a “chitosan” coating without giving any further information obtained higher purchase intentions than the one with the more detailed information label. In the cluster analysis, the factor “type of cut” showed the highest relative importance in two groups, while “price” had a higher impact in another. The type of cut was the main factor affecting consumers’ purchase intentions. However, different attitudes were observed depending on the group. MDPI 2022-01-24 /pmc/articles/PMC8834480/ /pubmed/35159474 http://dx.doi.org/10.3390/foods11030323 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Mauricio, Raquel Alves
Deliza, Rosires
Nassu, Renata Tieko
Consumers’ Attitudes toward the Use of an Edible Coating for Lamb Meat According to Label Information
title Consumers’ Attitudes toward the Use of an Edible Coating for Lamb Meat According to Label Information
title_full Consumers’ Attitudes toward the Use of an Edible Coating for Lamb Meat According to Label Information
title_fullStr Consumers’ Attitudes toward the Use of an Edible Coating for Lamb Meat According to Label Information
title_full_unstemmed Consumers’ Attitudes toward the Use of an Edible Coating for Lamb Meat According to Label Information
title_short Consumers’ Attitudes toward the Use of an Edible Coating for Lamb Meat According to Label Information
title_sort consumers’ attitudes toward the use of an edible coating for lamb meat according to label information
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834480/
https://www.ncbi.nlm.nih.gov/pubmed/35159474
http://dx.doi.org/10.3390/foods11030323
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