Consumer acceptance of a functional processed meat product made with different meat sources
作者： Berta Schnettler , Néstor Sepúlveda , Silvana Bravo , Klaus G. Grunert , Clementina Hueche
关键词: Market segmentation 、 Mathematics 、 Sample (statistics) 、 Product (category theory) 、 Processed meat 、 Agricultural science 、 Conjoint analysis 、 Fractional factorial design 、 Ingredient 、 Quality (business)
摘要: Purpose A study was carried out to explore the consumer acceptance of a functional meat processed product made with different sources, and distinguish existence market segments. Design/methodology/approach Non-probability sampling used recruit sample 411 consumers in southern Chile, over age 18 responsible for purchase products their household. Findings Using fractional factorial design conjoint analysis, it found total that source more important than packaging, region origin, price ingredient claim, preference lamb pork omega-3. Two main segments were identified using cluster analysis; these differed according family size, presence children, ethnic general health interest, quality diet level satisfaction food-related life. The largest segment (56.0%) shows high pr...
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