2026-10-31T22:09:17Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/103492025-03-20T11:49:42Zcom_10259_4292com_10259_5086com_10259_2604com_10259_5827col_10259_4293col_10259_5828
Repositorio Institucional de la Universidad de Burgos
author
Beriain, María José
author
Gómez Bastida, Inmaculada
author
Sánchez, Mercedes
author
Insausti, Kizkitza
author
Sarriés, María Victoria
author
Ibáñez, Francisco C.
2025-03-18T12:54:53Z
2025-03-18T12:54:53Z
2020
http://hdl.handle.net/10259/10349
10.3390/foods9040506
2304-8158
The objective of this study was to investigate the sensory acceptability and willingness to pay (WTP) for a beef patty elaborated with beef from a local breed that was enriched with nutritional ingredients (vegetable oil mixture and vitamin D3). The experiment was conducted under two information scenarios (blind; full: ingredients used to enrich the patties in n-3 PUFA and vitamin D3). An in-home use test was carried out by 180 consumers to study consumer liking of two low-fat beef patties (C: conventional, M: modified). There were no differences in color and odor for the raw patties (p > 0.05). The sensory parameters of the cooked patties were assessed as being similar (p > 0.05) regardless of the information scenario. The sensory parameters remained crucial criteria for product acceptance and repeat purchase. Consumers positively evaluated the M patty. The information provided to consumers on the composition of the product influenced the response of consumers. It was also observed that the higher the education level of the consumer, the higher their scores for M beef patties in the blind scenario. It is thus necessary to implement appropriate marketing strategies in order to highlight the nutritional properties of the modified patties, making them competitive ahead of conventional patties.
eng
Atribución 4.0 Internacional
Beef patty
Consumer
Information scenario
Willingness to pay
Purchase
Acceptance
The Reformulation of a Beef Patty Enriched with n-3 Fatty Acids and Vitamin D3 Influences Consumers’ Response under Different Information Scenarios
info:eu-repo/semantics/article
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URL
https://riubu.ubu.es/bitstream/10259/10349/1/Beriain-foods_2020%282%29.pdf
File
MD5
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1164557
application/pdf
Beriain-foods_2020(2).pdf