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Registros recuperados : 28 | |
2. | | CAMPO, M. M.; RESCONI, V. C.; OLLETA, J. L.; PARDOS, J. J.; LARA, P.; SAÑUDO, C. Evaluación sensorial de carne de novillos finalizados en diferentes sistemas de alimentación In: MONTOSSI, F.; SAÑUDO, C. (Eds.). Cooperación Hispano-Uruguaya. Diferenciación y valorización de la carne ovina y bovina del Uruguay en Europa: Influencia de Sistemas de Producción sobre Bienestar Animal, Atributos Sensoriales, Aceptabilidad y Percepción de Consumidores y Salud Humana Montevideo (Uruguay): INIA, 2007. p. 67-70 (INIA Serie Técnica ; 168)Biblioteca(s): INIA Las Brujas; INIA Tacuarembó. |
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3. | | RESCONI, V.C.; CAMPO, M.M.; MONTOSSI, F.; FERREIRA, V.; SAÑUDO, C.; ESCUDERO, A. Gas chromatographic-olfactometric aroma profile and quantitative analysis of volatile carbonyls of grilled beef from different finishing feed systems. Journal of Food Science, 2012, v. 77, no. 6, p. 5240-5246. https://doi.org/10.1111/j.1750-3841.2012.02720.x History article: Submitted 11/24/2011; Accepted 3/14/2012. Acknowledgments: The authors thank P. Lara, F. San Juan, L. Cullere, and J. Zapata, and the technical support and expertise of the personnel involved in fattening, slaughtering,...Biblioteca(s): INIA Tacuarembó. |
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4. | | RESCONI, V.C.; CAMPO, M.M.; MONTOSSI, F.; FERREIRA, V.; SAÑUDO, C.; ESCUDERO, A. Relationship between odour-active compounds and flavour perception in meat from lambs fed different diets. Meat Science, 2010, v.85, no.4, p. 700-706. Article history: Received 22 July 2009 // Received in revised form 9 March 2010 // Accepted 18 March 2010.Biblioteca(s): INIA La Estanzuela; INIA Las Brujas; INIA Tacuarembó. |
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7. | | SAN JULIÁN, R.; MONTOSSI, F.; RESCONI, V. C.; CAMPO, M. M.; SAÑUDO, C.; ESCUDERO, A.; FERREIRA, V. El aroma de la carne de cordero Revista INIA Uruguay, 2010, no. 23, p. 20-23 (Revista INIA; 23)Biblioteca(s): INIA Las Brujas. |
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8. | | MONTOSSI, F.; SAN JULIAN, R.; BRITO, G.; REALINI, C.; FONTI-I-FURNOLS, M.; SAÑUDO, C.; CAMPO, M.M.; GUERRERO, L. La percepción de los consumidores europeos sobre las carnes ovinas y bovinas del Uruguay. Revista INIA, 2013, no.33, p.11-16.Biblioteca(s): INIA Tacuarembó. |
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9. | | FONT I FURNOLS, M.M.; REALINI, C.; MONTOSSI, F.; SAÑUDO, C.; CAMPO, M.M.; OLIVER, M.A.; NUTE, G.R.; GUERRERO, L. Consumer´s purchasing intention for lamb meat affected by country of origin, feeding system and meat price: a conjoint study in Spain, France and United Kingdom. Food Quality and Preference, 2011, Volume 22, Issue 5, July 2011, Pages 443-451. https://doi.org/10.1016/j.foodqual.2011.02.007 22 Article history: Received 28 October 2010; Received in revised form 21 February 2011; Accepted 22 February 2011; Available online 24 February 2011. Acknowledgements: Authors would like to thank INIA-Uruguay, INIA-Spain and AECI(Agencia...Biblioteca(s): INIA Tacuarembó. |
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10. | | RESCONI, V.C.; CAMPO, M.M.; FONT I FURNOLS, M.; OLIVER, M.A.; LUZARDO, S.; SAN JULIÁN, R.; BRITO, G.; MONTOSSI, F.; SAÑUDO, C. Effect of different feeding systems in the sensory quality of uruguayan beef. In: International Congress of Meat Science and Technology (54., Cape Town, South Africa). Cape Town, 2008. p. 177Biblioteca(s): INIA Tacuarembó. |
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11. | | REALINI, C.E.; FONT I FURNOLS, M; GUERRERO, L.; MONTOSSI, F.; CAMPO, M.M.; SAÑUDO, C.; NUTE, G.R.; ALVAREZ, I.; CAÑEQUE, V.; BRITO, G.; OLIVER, M.A. Effect of finishing diet on consumer acceptability of Uruguayan beef in the European market. Meat Science, 2009, v. 81, p. 499-506 Article history: Received 8 April 2008 // Received in revised form 24 September 2008 // Accepted 5 October 2008.Biblioteca(s): INIA Tacuarembó. |
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12. | | RESCONI, V. C.; CAMPO, M. M.; LARA, P.; PARDOS, J. J.; OLLETA, J. L.; FONT I FURNOLS, M.; GUERRERO, L.; SAÑUDO, C. Evaluación sensorial de carne de corderos finalizados en diferentes sistemas de alimentación In: MONTOSSI, F.; SAÑUDO, C. (Eds.). Cooperación Hispano-Uruguaya. Diferenciación y valorización de la carne ovina y bovina del Uruguay en Europa: Influencia de Sistemas de Producción sobre Bienestar Animal, Atributos Sensoriales, Aceptabilidad y Percepción de Consumidores y Salud Humana Montevideo (Uruguay): INIA, 2007. p. 103-106 (INIA Serie Técnica ; 168)Biblioteca(s): INIA Las Brujas; INIA Tacuarembó. |
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13. | | FONT I FURNOLS, M.; REALINI, C. E.; GUERRERO, L.; NUTE, G. R.; SAÑUDO, C.; CAMPO, M. M.; MUELA, E.; OLIVER, M. A. Efecto del sistema de alilmentación sobre la aceptabilidad de la carne ovina uruguaya en el mercado europeo In: MONTOSSI, F.; SAÑUDO, C. (Eds.). Cooperación Hispano-Uruguaya. Diferenciación y valorización de la carne ovina y bovina del Uruguay en Europa: Influencia de Sistemas de Producción sobre Bienestar Animal, Atributos Sensoriales, Aceptabilidad y Percepción de Consumidores y Salud Humana Montevideo (Uruguay): INIA, 2007. p. 107-112 (INIA Serie Técnica ; 168)Biblioteca(s): INIA Las Brujas; INIA Tacuarembó. |
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14. | | REALINI, C. E.; FONT I FURNOLS, M.; GUERRERO, L.; PETERS, Z.; NUTE, G. R.; CAMPO, M. M.; SAÑUDO, C.; OLIVER, M. A. Efecto del sistema de alimentación sobre la aceptabilidad de la carne de vacuno uruguaya en el mercado europeo In: MONTOSSI, F.; SAÑUDO, C. (Eds.). Cooperación Hispano-Uruguaya. Diferenciación y valorización de la carne ovina y bovina del Uruguay en Europa: Influencia de Sistemas de Producción sobre Bienestar Animal, Atributos Sensoriales, Aceptabilidad y Percepción de Consumidores y Salud Humana Montevideo (Uruguay): INIA, 2007. p. 71-77 (INIA Serie Técnica ; 168)Biblioteca(s): INIA Las Brujas; INIA Tacuarembó. |
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15. | | PANEA, B.; MARTÍNEZ CEREZO, S.; MACÍE, E.S.; OLLETA, J.L.; CAMPO, M.M.; PARDOS, J.J.; ALBERTI, P.; SAÑUDO, C. Efecto del tipo racial y del peso al sacrificio sobre la calidad sensorial de la carne de vacuno a lo largo de la maduración. Adjetivos no solicitados. ITEA Producción Animal, 2001, v. E, no. 22, p. 574-576Biblioteca(s): INIA Tacuarembó. |
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16. | | DE LA FUENTE, J.; DIAZ, M.T.; ÁLVAREZ, I.; OLIVER, M.A.; FONT I FURNOLS, M.; SAÑUDO, C.; CAMPO, M.M.; MONTOSSI, F.; NUTE, G.R.; CAÑEQUE, V. Fatty acid and vitamin E composition of intramuscular fat in cattle reared in different production systems. Meat Science, Volume 82, Issue 3, July 2009, Pages 331-337. https://doi.org/10.1016/j.meatsci.2009.02.002 Article history: Received 5 March 2008 // Received in revised form 7 January 2009 // Accepted 2 February 2009. Acknowledgements: This work has been made possible by funding from the AECI(Agencia Española de Cooperación Internacional), the...Biblioteca(s): INIA Tacuarembó. |
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17. | | SAN JULIAN, R.; CAMPO, M.M.; NUTE, G.; MONTOSSI, F.; FONT-I-FURNOLS, M.; GUERRERO, L.; OLIVER, M.A.; SAÑUDO, C. Short communication. Sensory evaluation of commercial beef produced in Uruguay and three European countries. Spanish Journal of Agricultural Research, 2012, v. 10, no. 3, p. 712-716. http://dx.doi.org/10.5424/sjar/2012103-630-11 Article history: Received: 01-12-11. Accepted: 28-06-12. Acknowledgements: This research was part of cooperative agreement among INIA Uruguay, INIA Spain, and the AECID
Spain, with the participation of the National Meat Institute (INAC,...Biblioteca(s): INIA Tacuarembó. |
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18. | | CAMPO, M.M.; SAN JULIÁN, R.; SAÑUDO, C.; OLLETA, J.L.; NUTE, G.R.; FONT I FURNOLS, M.; GUERRERO, L.; OLIVER, M.A.; CAÑEQUE, V.; ÁLVAREZ, I.; DÍAZ, M.T.; MONTOSSI, F. Análisis sensorial de la carne bovina de diferentes sistemas productivos y tiempos de maduración. In: JORNADA SOBRE PRESENTACIÓN DE RESULTADOS DEL PROYECTO, MADRID, MARZO, 2006; SAÑUDO, C.; MONTOSSI, F. (Coord.).Madrid: INIA (España), 2006. p. 25-26 Contiene presentación oral de M.M. Campo, p. 27-30.Biblioteca(s): INIA Tacuarembó. |
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19. | | FONT I FURNOLS, M.; REALINI, C.E.; GUERRERO, L.; OLIVER, M.A.; SAÑUDO, C.; CAMPO, M.M.; NUTE, G.R.; CAÑEQUE, V.; ALVAREZ, I.; SAN JULIAN, R.; LUZARDO, S.; BRITO, G.; MONTOSSI, F. Acceptability of lamb fed on pasture, concentrate or combinations of both systems by European consumers. Meat Science, Volume 81, Issue 1, January 2009, Pages 196-202. Doi: https://doi.org/10.1016/j.meatsci.2008.07.019 Article history: Received 8 April 2008 // Received in revised form 15 July 2008 // Accepted 18 July 2008. Acknowledgements: The authors thank INIA-Uruguay, INIA-Spain and AECI (Agencia Española de Cooperación Internacional) for their...Biblioteca(s): INIA Tacuarembó. |
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20. | | FONT I FURNOLS, M.; SAN JULIAN, R.; GUERRERO, L.; SAÑUDO, C.; CAMPO, M.M.; OLLETA, J.L.; OLIVER, M.A.; CAÑEQUE, V.; ALVAREZ, I.; DIAZ, M.T.; BRANSCHEID, W.; WICKE, M.; NUTE, G.R.; MONTOSSI, F. Acceptability of lamb meat from different producing systems and ageing time to German, Spanish and British consumers. Meat Science, Volume 72, Issue 3, March 2006, Pages 545-554. DOI: https://doi.org/10.1016/j.meatsci.2005.09.002 Article history: Received 26 April 2005// Received in revised form 9 September 2005// Accepted 9 September 2005. Acknowledgements: We thank the AECI, INIA-Spain and INIA-Uruguay
for their financial support, the people of the different...Biblioteca(s): INIA Tacuarembó. |
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Registros recuperados : 28 | |
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| Acceso al texto completo restringido a Biblioteca INIA Tacuarembó. Por información adicional contacte bibliotb@tb.inia.org.uy. |
Registro completo
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Biblioteca (s) : |
INIA Tacuarembó. |
Fecha actual : |
09/09/2014 |
Actualizado : |
29/04/2020 |
Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
Circulación / Nivel : |
Internacional - -- |
Autor : |
FONT I FURNOLS, M.M.; REALINI, C.; MONTOSSI, F.; SAÑUDO, C.; CAMPO, M.M.; OLIVER, M.A.; NUTE, G.R.; GUERRERO, L. |
Afiliación : |
M. FONT I FURNOLS, IRTA-Monells, Granja Camps i Armet, E-17121 Monells, Girona, Spain; C. REALINI, IRTA-Monells, Granja Camps i Armet, E-17121 Monells, Girona, Spain; FABIO MARCELO MONTOSSI PORCHILE, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; C. SAÑUDO, Universidad de Zaragoza, Cátedra de Producción Animal, Zaragoza, Spain.; M.M. CAMPO, Universidad de Zaragoza, Cátedra de Producción Animal, Zaragoza, Spain; M.A. OLIVER, IRTA-Monells, Granja Camps i Armet, E-17121 Monells, Girona, Spain.; G.R. NUTE, School of Veterinary Science, University of Bristol, United Kingdom.; L. GUERRERO, IRTA-Monells, Granja Camps i Armet, E-17121 Monells, Girona, Spain. |
Título : |
Consumer´s purchasing intention for lamb meat affected by country of origin, feeding system and meat price: a conjoint study in Spain, France and United Kingdom. |
Fecha de publicación : |
2011 |
Fuente / Imprenta : |
Food Quality and Preference, 2011, Volume 22, Issue 5, July 2011, Pages 443-451. https://doi.org/10.1016/j.foodqual.2011.02.007 |
Volumen : |
22 |
DOI : |
10.1016/j.foodqual.2011.02.007 |
Idioma : |
Inglés |
Notas : |
Article history: Received 28 October 2010; Received in revised form 21 February 2011; Accepted 22 February 2011; Available online 24 February 2011. Acknowledgements: Authors would like to thank INIA-Uruguay, INIA-Spain and AECI(Agencia Española de Cooperación Internacional) for their financialsupport. The authors also would like to thank M. José Bautista, Zoe
Peters, Albert Brun, Patricia Lara, Erica Muela and Juan José Pardosin Spain, Anne Baker, Sue Hughes and Katie Hutchins in UnitedKingdom, Carolina Silveira, Wilfredo Zamir, Julio Costales, RobertoSan Julian, Santiago Luzardo and Gustavo Brito in Uruguay, and allthe people and institution involved in the French study. |
Contenido : |
Food selection and consumption can be affected by different intrinsic and extrinsic cues. In this study, the effect of three extrinsic cues (country of origin, price and feeding system) on consumer s purchasing decisions making process for lamb meat in three European countries: Spain, France and United Kingdom was
investigated, as well as the relative importance of each cue. Four countries were considered for evaluating the effect of the country of origin (local, Argentina, Switzerland and Uruguay), three feeding systems (grain-fed, grass-fed and grain + grass-fed) and different price levels (low, medium and high), which were
simultaneously compared. Fifteen profiles combining the different levels for each of the factors considered where those obtained by means of an orthogonal design. These profiles were evaluated by 100, 99 and 92 consumers in Spain, France and United Kingdom, respectively. Moreover, consumers sensory evaluated lamb from four different feeding systems, grain-fed, grass-fed and two mixtures of grain and grass-fed. Conjoint analysis was carried out both for evaluating clusters of consumers in each country and for considering an overall evaluation of all the countries at the same time. In general, the origin of the meat was the most important factor in determining consumer?s purchasing decisions making process, the local one being the most preferred. Uruguayan origin was the least preferred, which indicates that
Uruguayan public and private sectors would need to enhance their country and meat image as well as support market promotion and penetration strategies in the European market. For some consumers the feeding system was the most important factor for choosing any particular meat amongst others, being grass-fed animal the most preferred. These results are not in agreement with the consumer s acceptability studies of lamb meat when taste the meat from different feeding systems in a blind condition (without information), showing a disconfirmation. Lamb meat price has a minor role in determining consumer?s purchasing decisions. However, one segment of consumers, composed mainly by men, considered that the price is the most important factor. These findings showed the importance of studying consumer preferences and their segmentation for developing market promotions, which should have a holistic approach including extrinsic factors in the evaluation of consumer s purchasing decisions making process. MenosFood selection and consumption can be affected by different intrinsic and extrinsic cues. In this study, the effect of three extrinsic cues (country of origin, price and feeding system) on consumer s purchasing decisions making process for lamb meat in three European countries: Spain, France and United Kingdom was
investigated, as well as the relative importance of each cue. Four countries were considered for evaluating the effect of the country of origin (local, Argentina, Switzerland and Uruguay), three feeding systems (grain-fed, grass-fed and grain + grass-fed) and different price levels (low, medium and high), which were
simultaneously compared. Fifteen profiles combining the different levels for each of the factors considered where those obtained by means of an orthogonal design. These profiles were evaluated by 100, 99 and 92 consumers in Spain, France and United Kingdom, respectively. Moreover, consumers sensory evaluated lamb from four different feeding systems, grain-fed, grass-fed and two mixtures of grain and grass-fed. Conjoint analysis was carried out both for evaluating clusters of consumers in each country and for considering an overall evaluation of all the countries at the same time. In general, the origin of the meat was the most important factor in determining consumer?s purchasing decisions making process, the local one being the most preferred. Uruguayan origin was the least preferred, which indicates that
Uruguayan public and private sectors would need... Presentar Todo |
Palabras claves : |
AGE; CONJOINT ANALYSIS; CONSUMER; COUNTRY OF ORIGIN; FEEDING SYSTEMS; GENDER; LAMB; PRICE. |
Thesagro : |
CARNE; CORDERO. |
Asunto categoría : |
L01 Ganadería |
Marc : |
LEADER 04222naa a2200373 a 4500 001 1050064 005 2020-04-29 008 2011 bl uuuu u00u1 u #d 024 7 $a10.1016/j.foodqual.2011.02.007$2DOI 100 1 $aFONT I FURNOLS, M.M. 245 $aConsumer´s purchasing intention for lamb meat affected by country of origin, feeding system and meat price$ba conjoint study in Spain, France and United Kingdom. 260 $c2011 300 $a22 490 $v22 500 $aArticle history: Received 28 October 2010; Received in revised form 21 February 2011; Accepted 22 February 2011; Available online 24 February 2011. Acknowledgements: Authors would like to thank INIA-Uruguay, INIA-Spain and AECI(Agencia Española de Cooperación Internacional) for their financialsupport. The authors also would like to thank M. José Bautista, Zoe Peters, Albert Brun, Patricia Lara, Erica Muela and Juan José Pardosin Spain, Anne Baker, Sue Hughes and Katie Hutchins in UnitedKingdom, Carolina Silveira, Wilfredo Zamir, Julio Costales, RobertoSan Julian, Santiago Luzardo and Gustavo Brito in Uruguay, and allthe people and institution involved in the French study. 520 $aFood selection and consumption can be affected by different intrinsic and extrinsic cues. In this study, the effect of three extrinsic cues (country of origin, price and feeding system) on consumer s purchasing decisions making process for lamb meat in three European countries: Spain, France and United Kingdom was investigated, as well as the relative importance of each cue. Four countries were considered for evaluating the effect of the country of origin (local, Argentina, Switzerland and Uruguay), three feeding systems (grain-fed, grass-fed and grain + grass-fed) and different price levels (low, medium and high), which were simultaneously compared. Fifteen profiles combining the different levels for each of the factors considered where those obtained by means of an orthogonal design. These profiles were evaluated by 100, 99 and 92 consumers in Spain, France and United Kingdom, respectively. Moreover, consumers sensory evaluated lamb from four different feeding systems, grain-fed, grass-fed and two mixtures of grain and grass-fed. Conjoint analysis was carried out both for evaluating clusters of consumers in each country and for considering an overall evaluation of all the countries at the same time. In general, the origin of the meat was the most important factor in determining consumer?s purchasing decisions making process, the local one being the most preferred. Uruguayan origin was the least preferred, which indicates that Uruguayan public and private sectors would need to enhance their country and meat image as well as support market promotion and penetration strategies in the European market. For some consumers the feeding system was the most important factor for choosing any particular meat amongst others, being grass-fed animal the most preferred. These results are not in agreement with the consumer s acceptability studies of lamb meat when taste the meat from different feeding systems in a blind condition (without information), showing a disconfirmation. Lamb meat price has a minor role in determining consumer?s purchasing decisions. However, one segment of consumers, composed mainly by men, considered that the price is the most important factor. These findings showed the importance of studying consumer preferences and their segmentation for developing market promotions, which should have a holistic approach including extrinsic factors in the evaluation of consumer s purchasing decisions making process. 650 $aCARNE 650 $aCORDERO 653 $aAGE 653 $aCONJOINT ANALYSIS 653 $aCONSUMER 653 $aCOUNTRY OF ORIGIN 653 $aFEEDING SYSTEMS 653 $aGENDER 653 $aLAMB 653 $aPRICE 700 1 $aREALINI, C. 700 1 $aMONTOSSI, F. 700 1 $aSAÑUDO, C. 700 1 $aCAMPO, M.M. 700 1 $aOLIVER, M.A. 700 1 $aNUTE, G.R. 700 1 $aGUERRERO, L. 773 $tFood Quality and Preference, 2011, Volume 22, Issue 5, July 2011, Pages 443-451. https://doi.org/10.1016/j.foodqual.2011.02.007
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