Consumer perception of dry-cured sheep meat products: Influence of process parameters under different evoked contexts
作者： Juliana Cunha de Andrade , Elen Silveira Nalério , Citieli Giongo , Marcia Dutra de Barcellos , Gastón Ares
DOI: 10.1016/J.MEATSCI.2017.04.003
关键词:
摘要: The development of high-quality air-dried cured sheep meat products adapted to meet consumer demands represent an interesting option add value the adult animals. present study aimed evaluate influence process parameters on choice two from under different evoked contexts, considering product concepts. A total 375 Brazilian participants completed a choice-based conjoint task with three 2-level variables for each product: maturation time, smoking, and sodium reduction dry-cured ham, natural antioxidant, coppa. between-subjects experimental design was used consumption context choices. All significantly influenced choice. However, their relative importance affected by context.
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