Perceptions of Spanish consumers towards novel lamb burgers enriched with natural antioxidants and healthy fatty acids
Main Article Content
Keywords
focus group, lamb meat, natural ingredients, novel formulation, processed meat
Abstract
This paper explores the perceptions of Spanish consumers on the use of natural antioxidants and healthy fatty acids in novel formulations of lamb burgers to improve their nutritional content and shelf life. Focus groups have been used to obtain information on burger consumption and purchase, as well as on the opinions about the use of natural ingredients. Results highlight the importance consumers place on the presence of ingredients that help improve product quality, and their acceptance to pay a premium. The use of cherry or pecan nut is a valid option, provided that consumer trust is promoted through adequate information policies.
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Cózar, A., Rubio, N. and Vergara, H., 2018. Combined effect of the spice and the packaging method on lamb burgers shelflife made with high value cuts. CYTA—Journal of Food. 16(1): 544–552. 10.1080/19476337.2018.1431310
Cózar, A. and Vergara, H., 2018. Lamb burgers made with low and high value cuts: Effect of the spice added and the packaging method on shelf life. CYTA—Journal of Food. 16(1): 1115–1124. 10.1080/19476337.2018.1537303
Donoghue, S., 2010. Projective techniques in consumer research. Journal of Family Ecology and Consumer Sciences/Tydskrif Vir Gesinsekologie En Verbruikerswetenskappe. 28(1): 47–53. 10.4314/jfecs.v28i1.52784
Eldesouky, A. and Mesias, F., 2014. An insight into the influence of packaging and presentation format on consumer purchasing attitudes towards cheese: A qualitative study. Spanish Journal of Agricultural Research. 12(2): 305–312. 10.5424/sjar/2014122-5520
Eldesouky, A., Mesias, F.J. and Escribano, M., 2020. Perception of Spanish consumers towards environmentally friendly labelling in food. International Journal of Consumer Studies. 44(1): 64–76. 10.1111/ijcs.12546
Eldesouky, A., Pulido, A.F. and Mesias, F.J., 2015. The role of packaging and presentation format in consumers’ preferences for food: An application of projective techniques. Journal of Sensory Studies. 30(5): 360–369. 10.1111/joss.12162
Erasmus, S.W., Hoffman, L.C., Muller, M. and van der Rijst, M., 2016. Variation in the sensory profile of South African Dorper lamb from extensive grazing systems. Small Ruminant Research. 144: 62–74. 10.1016/j.smallrumres.2016.07.020
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Feunekes, G.I.J., Gortemaker, I.A., Willems, A.A., Lion, R. and van den Kommer, M., 2008. Front-of-pack nutrition labelling: Testing effectiveness of different nutrition labelling formats front-of-pack in four European countries. Appetite. 50(1): 57–70. 10.1016/j.appet.2007.05.009
Flick, U., 2009. An introduction to qualitative research. 4th ed. London: SAGE Publications Ltd. 518 p.
Florowski, T., Florowska, A., Chmiel, M., Dasiewicz, K., Adamczak, L. and Pietrzak, D., 2019. The effect of nuts and oilseeds enriching on the quality of restructured beef steaks. LWT. 104(2): 128–133. 10.1016/j.lwt.2019.01.027
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