RT info:eu-repo/semantics/article
T1 The Reformulation of a Beef Patty Enriched with n-3 Fatty Acids and Vitamin D3 Influences Consumers’ Response under Different Information Scenarios
A1 Beriain, María José
A1 Gómez Bastida, Inmaculada
A1 Sánchez, Mercedes
A1 Insausti, Kizkitza
A1 Sarriés, María Victoria
A1 Ibáñez, Francisco C.
K1 Beef patty
K1 Consumer
K1 Information scenario
K1 Willingness to pay
K1 Purchase
K1 Acceptance
K1 Biotecnología
K1 Biotechnology
K1 Alimentos
K1 Food
K1 Salud
K1 Health
K1 Biotecnología alimentaria
K1 Food-Biotechnology
K1 Alimentos-Composición
K1 Food-Composition
AB 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.
PB MDPI
YR 2020
FD 2020
LK http://hdl.handle.net/10259/10349
UL http://hdl.handle.net/10259/10349
LA eng
NO This work was funded through the Fundación Caja Navarra (CAN project no. 03754).
DS Repositorio Institucional de la Universidad de Burgos
RD 29-mar-2025