2026-04-21T03:34:27Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/103492025-03-20T11:49:42Zcom_10259_4292com_10259_5086com_10259_2604com_10259_5827col_10259_4293col_10259_5828

Beriain, María José ba81310b-5b62-4946-9a24-0f25a35bed60 600 Gómez Bastida, Inmaculada 600 600 0000-0002-2704-5095 Sánchez, Mercedes 9970c41f-c9de-4310-b0f8-00adaf0ed816 Insausti, Kizkitza 17794aa9-9b33-45b5-868e-0e4d8273277e 600 Sarriés, María Victoria 47cfc888-7a38-4114-ba3e-4e9e74cccae1 600 Ibáñez, Francisco C. 6967b21a-484c-4a7f-a3e9-7c89cc49da75 600 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. This work was funded through the Fundación Caja Navarra (CAN project no. 03754). application/pdf eng MDPI Foods. 2020, V. 9, n. 4, 506 https://doi.org/10.3390/foods9040506 Atribución 4.0 Internacional http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess Beef patty Consumer Information scenario Willingness to pay Purchase Acceptance Biotecnología Alimentos Salud Biotecnología alimentaria Alimentos-Composición Biotechnology Food Health Food-Biotechnology Food-Composition 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 info:eu-repo/semantics/publishedVersion Foods 9 4 506 THUMBNAIL Beriain-foods_2020(2).pdf.jpg Beriain-foods_2020(2).pdf.jpg IM Thumbnail image/jpeg 3337 https://riubu.ubu.es/bitstream/10259/10349/4/Beriain-foods_2020%282%29.pdf.jpg 37604875df7a517f35a656b987e4a9d0 MD5 4 LICENSE license.txt license.txt text/plain; charset=utf-8 999 https://riubu.ubu.es/bitstream/10259/10349/3/license.txt b295bcbce42e2caabeb0c623d3860c06 MD5 3 CC-LICENSE license_rdf license_rdf application/rdf+xml; charset=utf-8 908 https://riubu.ubu.es/bitstream/10259/10349/2/license_rdf 0175ea4a2d4caec4bbcc37e300941108 MD5 2 ORIGINAL Beriain-foods_2020(2).pdf Beriain-foods_2020(2).pdf application/pdf 1164557 https://riubu.ubu.es/bitstream/10259/10349/1/Beriain-foods_2020%282%29.pdf 3a8cac0234c614cff83565a5ab4d7eac MD5 1 10259/10349 oai:riubu.ubu.es:10259/10349 2025-03-20 12:49:42.545 Repositorio Institucional de la Universidad de Burgos bubrep@ubu.es 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