Data/hora: 01/06/2024 02:30:55

Biblioteca(s): 	Embrapa Pecuária Sul.	
Data corrente: 	15/01/2018	
Data da última atualização: 	16/01/2018	
Autoria: 	ANDRADE, J. C. de; NALERIO, E. S.; GIONGO, C.; BARCELLOS, M. D.; ARES, G.; DELIZA, R.	
Afiliação: 	Juliana Cunha de Andrade, UFRJ; ELEN SILVEIRA NALERIO, CPPSUL; CITIELI GIONGO, CPPSUL; Marcia Dutra de Barcellos, Universidade do Rio Grande do Sul; Gastón Ares, Universidad de la República; ROSIRES DELIZA, CTAA.	
Título: 	Consumer perception of dry-cured sheep meat products: influence of process parameters under different evoked contexts.	
Ano de publicação: 	2017	
Fonte/Imprenta: 	Meat Science, v. 130, p. 30-37, Aug. 2017.	
Idioma: 	Inglês	
Conteúdo: 	Abstract: The development of high-quality air-dried cured sheep meat products adapted to meet consumer demands represent an interesting option to add value to the meat of adult animals. The present study aimed to evaluate the influence of process parameters on consumer choice of two products from sheep meat under different evoked contexts, considering product concepts. A total of 375 Brazilian participants completed a choice-based conjoint task with three 2-level variables for each product: maturation time, smoking, and sodium reduction for dry-cured sheep ham, and natural antioxidant, smoking, and sodium reduction for sheep meat coppa. A between-subjects experimental design was used to evaluate the influence of consumption context on consumer choices. All the process parameters significantly influenced consumer choice. However, their relative importance was affected by evoked context.	
Palavras-Chave: 	Consumer studies; Context; Cured air-dried meat.	
Thesagro: 	Carne; Ovino.	
Thesaurus Nal: 	sheep meat.	
Categoria do assunto: 	L Ciência Animal e Produtos de Origem Animal	
Registro original: 	Embrapa Pecuária Sul (CPPSUL)	
Exemplares: 	CPPSUL - (14240-1) - UPC - AP - DD -  -  -  - DIS