02362naa a2200301 a 450000100080000000500110000800800410001902400390006010000180009924501690011726000090028650003550029552011370065065000100178765000120179765300090180965300130181865300130183165300090184465300110185365300100186470000230187470000160189770000170191370000170193070000170194777300960196410505062020-04-27       2013    bl uuuu     u00u1 u    #d7 a10.1016/j.meatsci.2013.04.0042DOI1 aREALINI, C.E.  aSpanish, French and British consumers' acceptability of Uruguayan beef, and consumers' beef choice associated with country of origin, finishing diet and meat price.  c2013  aArticle history: Received 5 February 2012; Received in revised form 25 February 2013; Accepted 4 April 2013. Acknowledgments: The authors wish to acknowledge the financial support of the Agencia Española de Cooperación Internacional para el Desarrollo (AECID), the INIA Uruguay, and the INIA España  Corresponding author : carolina.realini@irta.es  aThe effect of country of origin (local, Switzerland, Argentina, Uruguay), finishing diet (grass plus concentrate, concentrate), and price (low, medium, high) on consumer's beef choice and segmentation was evaluated in Spain, France and United Kingdom. Sensory acceptability of Uruguayan beef from different production systems was also evaluated and contrasted with consumers' beef choices. Origin was the most important characteristic for the choice of beef with preference for meat produced locally. The second most important factor was animal feed followed by price with preference for beef from grass-fed animals and lowest price. The least preferred product was beef from Uruguay, concentrate-fed animals and highest price. Sensory data showed higher acceptability scores for Uruguayan beef from grass-fed animals with or without concentrate supplementation than animals fed concentrate only. Consumer segments with distinct preferences were identified. Foreign country promotion seems to be fundamental for marketing beef in Europe, as well as the development of different marketing strategies to satisfy each consumer segment.  aCARNE  aURUGUAY  aBEEF  aCONJOINT  aCONSUMER  aFEED  aORIGIN  aPRICE1 aFONT I FURNOLS, M.1 aSAÑUDO, C.1 aMONTOSSI, F.1 aOLIVER, M.A.1 aGUERRERO, L.  tMeat Science, 2013gv. 95, no. 1, p. 14-21. http://dx.doi.org/10.1016/j.meatsci.2013.04.004