01617naa a2200253 a 450000100080000000500110000800800410001910000220006024501460008226000090022852009030023765000150114065000100115565000100116565300210117565300120119665300250120870000190123370000150125270000210126770000130128870000150130177300470131620852702018-01-16       2017    bl uuuu     u00u1 u    #d1 aANDRADE, J. C. de  aConsumer perception of dry-cured sheep meat productsbinfluence of process parameters under different evoked contexts.h[electronic resource]  c2017  aAbstract: 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.  asheep meat  aCarne  aOvino  aConsumer studies  aContext  aCured air-dried meat1 aNALERIO, E. S.1 aGIONGO, C.1 aBARCELLOS, M. D.1 aARES, G.1 aDELIZA, R.  tMeat Sciencegv. 130, p. 30-37, Aug. 2017.