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Ripoll G - Autor (correspondencia)
Joy M - Autor o Coautor
Panea B - Autor o Coautor
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Publicaciones > Artículo

Consumer Perception of the Quality of Lamb and Lamb Confit.

Publicado en:Foods. 7 (5): - 2018-05-01 7(5), doi: 10.3390/foods7050080

Ripoll G; Joy M; Panea B;

Afiliaciones

Centro de Investigación y Tecnología Agroalimentaria de Aragón - Entidad de origen
Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Instituto Agroalimentario de Aragón-IA2 (CITA-Universidad de Zaragoza), Avda. Montañana 930, 50059 Zaragoza, Spain. bpanea@aragon.es. - Autor o Coautor
Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Instituto Agroalimentario de Aragón-IA2 (CITA-Universidad de Zaragoza), Avda. Montañana 930, 50059 Zaragoza, Spain. gripoll@aragon.es. - Autor o Coautor
Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Instituto Agroalimentario de Aragón-IA2 (CITA-Universidad de Zaragoza), Avda. Montañana 930, 50059 Zaragoza, Spain. mjoy@aragon.es. - Autor o Coautor
CYTED [116RT0503] - Financiador
Investment Fund in Teruel (FIT) of the Government of Spain [333] - Financiador
Univ Zaragoza, Ctr Invest & Tecnol Agroalimentaria Aragon CITA, Inst Agroalimentario Aragon IA2, CITA, Avda Montanana 930, Zaragoza 50059, Spain - Autor o Coautor
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Resúmen

Resúmen: The patterns of food consumption in general and those of meat, in particular, are constantly changing. These changes are due not only to socioeconomic and cultural trends that affect the whole society but also to the specific lifestyles of consumer groups. Due to the importance of consumer lifestyle, the objectives of this study were (i) to identify the profiles of lamb meat consumers according to their orientation toward convenience, as defined by their eating and cooking habits; (ii) to characterize these profiles according to their socioeconomic characteristics and their preferences regarding the intrinsic and extrinsic quality signals of lamb meat; and (iii) to analyze the willingness to pay for lamb confit. In this study, four types of consumers have been differentiated according to their lifestyles related to lamb consumption. These groups, due to their characteristics, could be called "Gourmet", "Disinterested", "Conservative", and "Basic". The Gourmet group has characteristics that make it especially interesting to market a product such as lamb confit. However, this group is unaware of this product. Therefore, a possible strategy to expand the commercialization of light lamb and the confit product would be guided marketing to this niche market.

Palabras clave: Cluster; Extrinsic; Intrinsic; Lamb; Meat confit; Oil

Indicios de calidad

WoS Scopus by Scimago
Best Categ.Food Science & TechnologyMicrobiology
WoSScopus by ScimagoSPIFecytAgaurDialnetCircCapesMiar
IF3.011---9.300
Rank36/135153/153
QQ2Q4----C-
DD3D10-
TT1T3
PP74P100
Index ERIC-
Index Emergin-
Index AHCI-