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Registro Completo |
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Biblioteca(s): |
Embrapa Pecuária Sudeste. |
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Data corrente: |
07/03/2022 |
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Data da última atualização: |
07/03/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
MAURICIO, R. A.; CAMPOS, J. A. D. B.; NASSU, R. T. |
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Afiliação: |
RAQUEL ALVES MAURICIO, FCFar/UNESP; JULIANA ALVARES DUARTE BONINI CAMPOS, FCFAr/UNESP; RENATA TIEKO NASSU, CPPSE. |
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Título: |
Meat with edible coating: acceptance, purchase intention and neofobia. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Food Research International, v. 154, p. 1-7, Apr. 2022. |
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DOI: |
https://doi.org/10.1016/j.foodres.2022.111002 |
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Idioma: |
Inglês |
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Notas: |
Article 111002. |
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Conteúdo: |
Abstract. The acceptance of a new product depends on its sensory quality and consumers´ physiological and psychological aspects. The fear of consuming foods processed by new technologies is an example. This study aimed to investigate the overall acceptance and purchase intention of chitosan-coated beef and lamb meat in blind and informed conditions and to estimate the psychometric properties using the Food Technology Neophobia Scale (FTNS). Beef and lamb meat samples were evaluated for overall acceptance (1 = extremely disliked, 9 = extremely liked) and purchase intention (1 = certainly would not buy, 5 = certainly would buy). A questionnaire containing the Food Technology Neophobia Scale (FTNS) was applied, and sociodemographic data were collected, and 297 consumers participated in this study. For beef, chitosan-coated in the informed condition was the most accepted. In contrast, for lamb meat, the overall acceptance values of control and chitosan treatments in the blind condition were higher than the samples in the informed condition. However, cluster analysis indicated three clusters of consumers with different perceptions for both types of meat. The original FTNS showed factorial invariance, and the abbreviated scale (AFTNS) was used. The final AFTNS model showed good adjustment index (? = 0.41 - 0.73; ?2 / gl = 3.5; CFI = 0.93; TLI = 0.90; RMSEA = 0.09) and had 8 items. For most consumers in this study, an absence of neophobia was observed (71.1%), indicating that the chitosan-coated meat would potentially be commerced. MenosAbstract. The acceptance of a new product depends on its sensory quality and consumers´ physiological and psychological aspects. The fear of consuming foods processed by new technologies is an example. This study aimed to investigate the overall acceptance and purchase intention of chitosan-coated beef and lamb meat in blind and informed conditions and to estimate the psychometric properties using the Food Technology Neophobia Scale (FTNS). Beef and lamb meat samples were evaluated for overall acceptance (1 = extremely disliked, 9 = extremely liked) and purchase intention (1 = certainly would not buy, 5 = certainly would buy). A questionnaire containing the Food Technology Neophobia Scale (FTNS) was applied, and sociodemographic data were collected, and 297 consumers participated in this study. For beef, chitosan-coated in the informed condition was the most accepted. In contrast, for lamb meat, the overall acceptance values of control and chitosan treatments in the blind condition were higher than the samples in the informed condition. However, cluster analysis indicated three clusters of consumers with different perceptions for both types of meat. The original FTNS showed factorial invariance, and the abbreviated scale (AFTNS) was used. The final AFTNS model showed good adjustment index (? = 0.41 - 0.73; ?2 / gl = 3.5; CFI = 0.93; TLI = 0.90; RMSEA = 0.09) and had 8 items. For most consumers in this study, an absence of neophobia was observed (71.1%), indicating that the c... Mostrar Tudo |
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Palavras-Chave: |
Análise sensorial; Carne bovina; Carne com revestimento comestível; Carne de cordeiro; Confirmatory factor analysis; Consumer; Consumidores; Intenção de compra; Label; Neofobia alimentar; Quitosana; Sensory. |
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Thesaurus Nal: |
Chitosan. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02506naa a2200325 a 4500
001 2140640
005 2022-03-07
008 2022 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.foodres.2022.111002$2DOI
100 1 $aMAURICIO, R. A.
245 $aMeat with edible coating$bacceptance, purchase intention and neofobia.$h[electronic resource]
260 $c2022
500 $aArticle 111002.
520 $aAbstract. The acceptance of a new product depends on its sensory quality and consumers´ physiological and psychological aspects. The fear of consuming foods processed by new technologies is an example. This study aimed to investigate the overall acceptance and purchase intention of chitosan-coated beef and lamb meat in blind and informed conditions and to estimate the psychometric properties using the Food Technology Neophobia Scale (FTNS). Beef and lamb meat samples were evaluated for overall acceptance (1 = extremely disliked, 9 = extremely liked) and purchase intention (1 = certainly would not buy, 5 = certainly would buy). A questionnaire containing the Food Technology Neophobia Scale (FTNS) was applied, and sociodemographic data were collected, and 297 consumers participated in this study. For beef, chitosan-coated in the informed condition was the most accepted. In contrast, for lamb meat, the overall acceptance values of control and chitosan treatments in the blind condition were higher than the samples in the informed condition. However, cluster analysis indicated three clusters of consumers with different perceptions for both types of meat. The original FTNS showed factorial invariance, and the abbreviated scale (AFTNS) was used. The final AFTNS model showed good adjustment index (? = 0.41 - 0.73; ?2 / gl = 3.5; CFI = 0.93; TLI = 0.90; RMSEA = 0.09) and had 8 items. For most consumers in this study, an absence of neophobia was observed (71.1%), indicating that the chitosan-coated meat would potentially be commerced.
650 $aChitosan
653 $aAnálise sensorial
653 $aCarne bovina
653 $aCarne com revestimento comestível
653 $aCarne de cordeiro
653 $aConfirmatory factor analysis
653 $aConsumer
653 $aConsumidores
653 $aIntenção de compra
653 $aLabel
653 $aNeofobia alimentar
653 $aQuitosana
653 $aSensory
700 1 $aCAMPOS, J. A. D. B.
700 1 $aNASSU, R. T.
773 $tFood Research International$gv. 154, p. 1-7, Apr. 2022.
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