Beef acceptance index proposition
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Revista de Economia e Sociologia Rural |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-20032021000200211 |
Resumo: | Summary: Beliefs, social rules, and food taboos influence the emotions we feel about food, determining our attitudes and consumption behaviors. The more a product represents values considered important to individuals, the greater the chance of being chosen for consumption. This article aimed to investigate levels of zoophagy and sarcophagy to propose an index to understand consumers' attitudes towards beef. Three hundred and eighty-five people answered a structured questionnaire that allowed them to assess personality traits and attitudes that can explain beef consumption, as well as its rejection. Factor analysis was the analytical model chosen to construct the attitude determination index. For the construction of the General Degradation Index (GDI), an attitude determination index associated with the degree of zoophagy was built first. The results indicate that extroversion, individualism, festivity, and immediacy were the traits that best characterized positive attitudes towards beef. On the other hand, negative attitudes of introspection, reflection, emotional character, and concern for the future marked the responses of those who answered. |
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Beef acceptance index propositionbeefconsumptionzoophagysarcophagimarket segmentationSummary: Beliefs, social rules, and food taboos influence the emotions we feel about food, determining our attitudes and consumption behaviors. The more a product represents values considered important to individuals, the greater the chance of being chosen for consumption. This article aimed to investigate levels of zoophagy and sarcophagy to propose an index to understand consumers' attitudes towards beef. Three hundred and eighty-five people answered a structured questionnaire that allowed them to assess personality traits and attitudes that can explain beef consumption, as well as its rejection. Factor analysis was the analytical model chosen to construct the attitude determination index. For the construction of the General Degradation Index (GDI), an attitude determination index associated with the degree of zoophagy was built first. The results indicate that extroversion, individualism, festivity, and immediacy were the traits that best characterized positive attitudes towards beef. On the other hand, negative attitudes of introspection, reflection, emotional character, and concern for the future marked the responses of those who answered.Sociedade Brasileira de Economia e Sociologia Rural2021-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-20032021000200211Revista de Economia e Sociologia Rural v.59 n.2 2021reponame:Revista de Economia e Sociologia Ruralinstname:Sociedade Brasileira de Economia e Sociologia Rural (SBESR)instacron:SBESR10.1590/1806-9479.2021.223297info:eu-repo/semantics/openAccessLucchese-Cheung,ThelmaSpers,Eduardo EugênioPereira,Matheus Wemersom GomesDias,Priscila Caroline Souza Paivaeng2021-01-18T00:00:00Zoai:scielo:S0103-20032021000200211Revistahttps://www.revistasober.org/ONGhttps://old.scielo.br/oai/scielo-oai.phpsober@sober.org.br||resr@revistasober.org1806-94790103-2003opendoar:2021-01-18T00:00Revista de Economia e Sociologia Rural - Sociedade Brasileira de Economia e Sociologia Rural (SBESR)false |
dc.title.none.fl_str_mv |
Beef acceptance index proposition |
title |
Beef acceptance index proposition |
spellingShingle |
Beef acceptance index proposition Lucchese-Cheung,Thelma beef consumption zoophagy sarcophagi market segmentation |
title_short |
Beef acceptance index proposition |
title_full |
Beef acceptance index proposition |
title_fullStr |
Beef acceptance index proposition |
title_full_unstemmed |
Beef acceptance index proposition |
title_sort |
Beef acceptance index proposition |
author |
Lucchese-Cheung,Thelma |
author_facet |
Lucchese-Cheung,Thelma Spers,Eduardo Eugênio Pereira,Matheus Wemersom Gomes Dias,Priscila Caroline Souza Paiva |
author_role |
author |
author2 |
Spers,Eduardo Eugênio Pereira,Matheus Wemersom Gomes Dias,Priscila Caroline Souza Paiva |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Lucchese-Cheung,Thelma Spers,Eduardo Eugênio Pereira,Matheus Wemersom Gomes Dias,Priscila Caroline Souza Paiva |
dc.subject.por.fl_str_mv |
beef consumption zoophagy sarcophagi market segmentation |
topic |
beef consumption zoophagy sarcophagi market segmentation |
description |
Summary: Beliefs, social rules, and food taboos influence the emotions we feel about food, determining our attitudes and consumption behaviors. The more a product represents values considered important to individuals, the greater the chance of being chosen for consumption. This article aimed to investigate levels of zoophagy and sarcophagy to propose an index to understand consumers' attitudes towards beef. Three hundred and eighty-five people answered a structured questionnaire that allowed them to assess personality traits and attitudes that can explain beef consumption, as well as its rejection. Factor analysis was the analytical model chosen to construct the attitude determination index. For the construction of the General Degradation Index (GDI), an attitude determination index associated with the degree of zoophagy was built first. The results indicate that extroversion, individualism, festivity, and immediacy were the traits that best characterized positive attitudes towards beef. On the other hand, negative attitudes of introspection, reflection, emotional character, and concern for the future marked the responses of those who answered. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-20032021000200211 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-20032021000200211 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1806-9479.2021.223297 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Economia e Sociologia Rural |
publisher.none.fl_str_mv |
Sociedade Brasileira de Economia e Sociologia Rural |
dc.source.none.fl_str_mv |
Revista de Economia e Sociologia Rural v.59 n.2 2021 reponame:Revista de Economia e Sociologia Rural instname:Sociedade Brasileira de Economia e Sociologia Rural (SBESR) instacron:SBESR |
instname_str |
Sociedade Brasileira de Economia e Sociologia Rural (SBESR) |
instacron_str |
SBESR |
institution |
SBESR |
reponame_str |
Revista de Economia e Sociologia Rural |
collection |
Revista de Economia e Sociologia Rural |
repository.name.fl_str_mv |
Revista de Economia e Sociologia Rural - Sociedade Brasileira de Economia e Sociologia Rural (SBESR) |
repository.mail.fl_str_mv |
sober@sober.org.br||resr@revistasober.org |
_version_ |
1752122558478548992 |