Health information impact on the relative importance of beef attributes including its enrichment with polyunsaturated fatty acids (omega-3 and conjugated linoleic acid)

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Título:	Health information impact on the relative importance of beef attributes including its enrichment with polyunsaturated fatty acids (omega-3 and conjugated linoleic acid)
Autor/a:	Kallas, Zein; Realini Cujó, Carolina; Gil Roig, José María
Otros autores:	Universitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia
Abstract:	This paper uses Choice Experiments (CE) to investigate Spanish consumers' preferences towards beef meat enriched with polyunsaturated fatty acids (omega-3 and conjugated linoleic acid). Data were gathered from self-completed questionnaires in a controlled environment with two different samples (320 and 322 consumers) differentiated by the information received. The surveys were carried out in three main Spanish cities (Barcelona, Zaragoza and Pamplona), representing the average consumer. A variation of the
Materia(s):	-Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Indústria de la carn -Fatty acids--Health aspect -n-3 -CLA -Consumer preferences -Meat -Healthy food -Dual Response Choice Experiments -COUNTRY-OF-ORIGIN -WILLINGNESS-TO-PAY -CONSUMER CHARACTERISTICS -PRODUCTION SYSTEMS -CHOICE EXPERIMENTS -URUGUAYAN BEEF -FINISHING DIET -UNITED-STATES -RABBIT MEAT -FOOD SAFETY -Àcids
Derechos:	Attribution-NonCommercial-NoDerivs 3.0 Spain http://creativecommons.org/licenses/by-nc-nd/3.0/es/
Tipo de documento:	Artículo - Versión publicada Artículo
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