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| Registros recuperados : 278 | |
| 12. |  | NASSU, R. T.; JUÁREZ, M.; UTTARO, B.; AALHUS, J. L. Fresh meat packaging: trends for retrail and food service. Perspectives in Agriculture, Veterinary Science, Nutrition and Natural Resources, v. 5, n. 55, p. 1-9, 2010.| Biblioteca(s): Embrapa Pecuária Sudeste. |
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| 15. | | MIRANDA, L. K.; FRANCISCO, V. C.; NASSU, R. T. Avaliação do perfil químico de compostos voláteis em carne bovina de animais de diferentes grupos genéticos. In: JORNADA CIENTÍFICA DA EMBRAPA SÃO CARLOS, 9., 2017, São Carlos, SP. Anais... São Carlos, SP: Embrapa Pecuária Sudeste; Embrapa Instrumentação, 2017. p. 47. (Embrapa Pecuária Sudeste. Documentos, 126). Editores técnicos: Alexandre Berndt, Ana Rita Araujo Nogueira, Bianca Baccili Zanotto Vigna, Juliana Gonçalves Costa, Lea Chapaval, Manuel Antonio Chagas Jacinto, Patricia Menezes Santos.| Biblioteca(s): Embrapa Pecuária Sudeste. |
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| Registros recuperados : 278 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Pecuária Sudeste. |
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Data corrente: |
11/02/2022 |
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Data da última atualização: |
21/02/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 2 |
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Autoria: |
MAURICIO, R. A.; DELIZA, R.; NASSU, R. T. |
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Afiliação: |
RAQUEL ALVES MAURICIO, Universidade Estadual Paulista - UNESP; ROSIRES DELIZA, CTAA; RENATA TIEKO NASSU, CPPSE. |
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Título: |
Consumers' attitudes toward the use of an edible coating for lamb meat according to label information. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Foods, v. 11, n. 232, 2022. |
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DOI: |
https://doi.org/10.3390/foods11030323 |
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Idioma: |
Inglês |
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Conteúdo: |
The use of edible coatings in meat is currently being investigated in several studies. However, consumers? attitudes toward this technology are not clear. This study evaluated consumers?intention to purchase vacuum-packaged meat with a chitosan coating based on the label information. Three factors combined with different levels were considered: type of cut (?loin?, ?French rack?, or ?leg steak?), coating/information (no information, chitosan without information explained, and chitosan with information explained), and price (low or high). Consumers? purchase intentions were evaluated using a 7-point structured scale (1 = certainly would not buy; 7 = certainly would buy). The data were analyzed by conjoint analysis and cluster analysis. The average purchase intention value was 4.3 ± 0.5. The ?French rack? cut showed the highest value for purchase intention and a high price was also a relevant factor. The packaging with the label stating the presence of a ?chitosan? coating without giving any further information obtained higher purchase intentions than the one with the more detailed information label. In the cluster analysis, the factor ?type of cut? showed the highest relative importance in two groups, while ?price? had a higher impact in another. The type of cut was the main factor affecting consumers? purchase intentions. However, different attitudes were observed depending on the group. |
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Palavras-Chave: |
Análise conjunta; Atitude do consumidor; Carne de cordeiro; Cobertura de quitosana; Conjoint analysis; Informação do rótulo; Intenção de compra; Purchase intention; Quitosana; Revestimento comestível. |
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Thesagro: |
Consumidor; Embalagem; Rotulagem; Tecnologia de Alimento. |
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Thesaurus NAL: |
Chitosan; Food technology; Packaging. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/231599/1/Mauricio-Deliza-Nassu2022.pdf
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Marc: |
LEADER 02463naa a2200361 a 4500
001 2139981
005 2022-02-21
008 2022 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.3390/foods11030323$2DOI
100 1 $aMAURICIO, R. A.
245 $aConsumers' attitudes toward the use of an edible coating for lamb meat according to label information.$h[electronic resource]
260 $c2022
520 $aThe use of edible coatings in meat is currently being investigated in several studies. However, consumers? attitudes toward this technology are not clear. This study evaluated consumers?intention to purchase vacuum-packaged meat with a chitosan coating based on the label information. Three factors combined with different levels were considered: type of cut (?loin?, ?French rack?, or ?leg steak?), coating/information (no information, chitosan without information explained, and chitosan with information explained), and price (low or high). Consumers? purchase intentions were evaluated using a 7-point structured scale (1 = certainly would not buy; 7 = certainly would buy). The data were analyzed by conjoint analysis and cluster analysis. The average purchase intention value was 4.3 ± 0.5. The ?French rack? cut showed the highest value for purchase intention and a high price was also a relevant factor. The packaging with the label stating the presence of a ?chitosan? coating without giving any further information obtained higher purchase intentions than the one with the more detailed information label. In the cluster analysis, the factor ?type of cut? showed the highest relative importance in two groups, while ?price? had a higher impact in another. The type of cut was the main factor affecting consumers? purchase intentions. However, different attitudes were observed depending on the group.
650 $aChitosan
650 $aFood technology
650 $aPackaging
650 $aConsumidor
650 $aEmbalagem
650 $aRotulagem
650 $aTecnologia de Alimento
653 $aAnálise conjunta
653 $aAtitude do consumidor
653 $aCarne de cordeiro
653 $aCobertura de quitosana
653 $aConjoint analysis
653 $aInformação do rótulo
653 $aIntenção de compra
653 $aPurchase intention
653 $aQuitosana
653 $aRevestimento comestível
700 1 $aDELIZA, R.
700 1 $aNASSU, R. T.
773 $tFoods$gv. 11, n. 232, 2022.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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