Abstract
The objective of this study was to investigate the sensory acceptability and willingness to pay (WTP) for a beef patty elaborated with beef from a local breed that was enriched with nutritional ingredients (vegetable oil mixture and vitamin D3). The experiment was conducted under two information scenarios (blind; full: ingredients used to enrich the patties in n-3 PUFA and vitamin D3). An in-home use test was carried out by 180 consumers to study consumer liking of two low-fat beef patties (C: conventional, M: modified). There were no differences in color and odor for the raw patties (p > 0.05). The sensory parameters of the cooked patties were assessed as being similar (p > 0.05) regardless of the information scenario. The sensory parameters remained crucial criteria for product acceptance and repeat purchase. Consumers positively evaluated the M patty. The information provided to consumers on the composition of the product influenced the response of consumers. It was also observed that the higher the education level of the consumer, the higher their scores for M beef patties in the blind scenario. It is thus necessary to implement appropriate marketing strategies in order to highlight the nutritional properties of the modified patties, making them competitive ahead of conventional patties.
Highlights
Consumer demand in relation to food is increasingly tending towards food products that are safe, nutritious, elaborated through sustainable methods, and of good eating quality, showing the complexity of the actual consumer behavior [1,2]
The few differences found by consumers between both types of beef patties in this work could be related to the fact that an in-home use test was used, and when satisfaction with preparation is taken into account, the home use test provides more understandable information about consumers’
The analysis of consumer behavior towards the two different patties in terms of health has shown interesting results, especially with relation to product attributes evaluated, sociodemographic consumer aspects, and willingness to pay (WTP) and purchase intention. These results showed the complexity of the food consumer behavior and the effect of the sensorial, context, cultural, sociodemographic, psychological, and product aspects [1,2]
Summary
Consumer demand in relation to food is increasingly tending towards food products that are safe, nutritious, elaborated through sustainable methods, and of good eating quality, showing the complexity of the actual consumer behavior [1,2]. In contrast to other food sectors, the meat industry has been relatively slow in reacting to some of these trends [3]. In Spain, for example, the decline in fresh meat consumption since 2008 has affected the whole meat sector [4]. Understanding consumers’ perception of beef quality is of paramount importance for the industry in order to remain competitive in the market. Several studies have shown that the strongest quality attributes for beef are flavor, tenderness, juiciness, freshness, leanness, healthiness, and nutritional value as intrinsic quality cues, together with brands or labels as extrinsic quality cues [5,6,7]. Process-related characteristics, healthiness, appearance, and eating quality have similar weights in the formation of quality expectations, eating quality stands out as the most decisive criterion shaping quality experience, satisfaction or dissatisfaction, and future purchase [8]
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