Meat with edible coating: Acceptance, purchase intention and neophobia
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1016/j.foodres.2022.111002 http://hdl.handle.net/11449/223474 |
Resumo: | The acceptance of a new product depends on its sensory quality and consumers’ physiological and psychological aspects. The fear of consuming foods processed by new technologies is an example. This study aimed to investigate the overall acceptance and purchase intention of chitosan-coated beef and lamb meat in blind and informed conditions and to estimate the psychometric properties using the Food Technology Neophobia Scale (FTNS). Beef and lamb meat samples were evaluated for overall acceptance (1 = extremely disliked, 9 = extremely liked) and purchase intention (1 = certainly would not buy, 5 = certainly would buy). A questionnaire containing the Food Technology Neophobia Scale (FTNS) was applied, and sociodemographic data were collected, and 297 consumers participated in this study. For beef, chitosan-coated in the informed condition was the most accepted. In contrast, for lamb meat, the overall acceptance values of control and chitosan treatments in the blind condition were higher than the samples in the informed condition. However, cluster analysis indicated three clusters of consumers with different perceptions for both types of meat. The original FTNS showed factorial invariance, and the abbreviated scale (AFTNS) was used. The final AFTNS model showed good adjustment index (λ = 0.41 – 0.73; χ2 / gl = 3.5; CFI = 0.93; TLI = 0.90; RMSEA = 0.09) and had 8 items. For most consumers in this study, an absence of neophobia was observed (71.1%), indicating that the chitosan-coated meat would potentially be commerced. |
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Meat with edible coating: Acceptance, purchase intention and neophobiaChitosanConfirmatory factor analysisConsumerLabelSensoryThe acceptance of a new product depends on its sensory quality and consumers’ physiological and psychological aspects. The fear of consuming foods processed by new technologies is an example. This study aimed to investigate the overall acceptance and purchase intention of chitosan-coated beef and lamb meat in blind and informed conditions and to estimate the psychometric properties using the Food Technology Neophobia Scale (FTNS). Beef and lamb meat samples were evaluated for overall acceptance (1 = extremely disliked, 9 = extremely liked) and purchase intention (1 = certainly would not buy, 5 = certainly would buy). A questionnaire containing the Food Technology Neophobia Scale (FTNS) was applied, and sociodemographic data were collected, and 297 consumers participated in this study. For beef, chitosan-coated in the informed condition was the most accepted. In contrast, for lamb meat, the overall acceptance values of control and chitosan treatments in the blind condition were higher than the samples in the informed condition. However, cluster analysis indicated three clusters of consumers with different perceptions for both types of meat. The original FTNS showed factorial invariance, and the abbreviated scale (AFTNS) was used. The final AFTNS model showed good adjustment index (λ = 0.41 – 0.73; χ2 / gl = 3.5; CFI = 0.93; TLI = 0.90; RMSEA = 0.09) and had 8 items. For most consumers in this study, an absence of neophobia was observed (71.1%), indicating that the chitosan-coated meat would potentially be commerced.Faculdade de Ciências Farmacêuticas de Araraquara - Universidade Estadual Paulista (FCFAr/UNESP), Rodovia Araraquara Jaú, Km 01 – s/n – Campos Ville CEP, SPEmbrapa Pecuária Sudeste. Rodovia Washington Luiz, km 234 - Fazenda Canchim, Caixa Postal 339 – São Carlos, SPFaculdade de Ciências Farmacêuticas de Araraquara - Universidade Estadual Paulista (FCFAr/UNESP), Rodovia Araraquara Jaú, Km 01 – s/n – Campos Ville CEP, SPUniversidade Estadual Paulista (UNESP)Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA)Alves Mauricio, Raquel [UNESP]Alvares Duarte Bonini Campos, Juliana [UNESP]Tieko Nassu, Renata2022-04-28T19:50:51Z2022-04-28T19:50:51Z2022-04-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://dx.doi.org/10.1016/j.foodres.2022.111002Food Research International, v. 154.1873-71450963-9969http://hdl.handle.net/11449/22347410.1016/j.foodres.2022.1110022-s2.0-85124707037Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFood Research Internationalinfo:eu-repo/semantics/openAccess2022-04-28T19:50:51Zoai:repositorio.unesp.br:11449/223474Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T14:32:52.166740Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Meat with edible coating: Acceptance, purchase intention and neophobia |
title |
Meat with edible coating: Acceptance, purchase intention and neophobia |
spellingShingle |
Meat with edible coating: Acceptance, purchase intention and neophobia Alves Mauricio, Raquel [UNESP] Chitosan Confirmatory factor analysis Consumer Label Sensory |
title_short |
Meat with edible coating: Acceptance, purchase intention and neophobia |
title_full |
Meat with edible coating: Acceptance, purchase intention and neophobia |
title_fullStr |
Meat with edible coating: Acceptance, purchase intention and neophobia |
title_full_unstemmed |
Meat with edible coating: Acceptance, purchase intention and neophobia |
title_sort |
Meat with edible coating: Acceptance, purchase intention and neophobia |
author |
Alves Mauricio, Raquel [UNESP] |
author_facet |
Alves Mauricio, Raquel [UNESP] Alvares Duarte Bonini Campos, Juliana [UNESP] Tieko Nassu, Renata |
author_role |
author |
author2 |
Alvares Duarte Bonini Campos, Juliana [UNESP] Tieko Nassu, Renata |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (UNESP) Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA) |
dc.contributor.author.fl_str_mv |
Alves Mauricio, Raquel [UNESP] Alvares Duarte Bonini Campos, Juliana [UNESP] Tieko Nassu, Renata |
dc.subject.por.fl_str_mv |
Chitosan Confirmatory factor analysis Consumer Label Sensory |
topic |
Chitosan Confirmatory factor analysis Consumer Label Sensory |
description |
The acceptance of a new product depends on its sensory quality and consumers’ physiological and psychological aspects. The fear of consuming foods processed by new technologies is an example. This study aimed to investigate the overall acceptance and purchase intention of chitosan-coated beef and lamb meat in blind and informed conditions and to estimate the psychometric properties using the Food Technology Neophobia Scale (FTNS). Beef and lamb meat samples were evaluated for overall acceptance (1 = extremely disliked, 9 = extremely liked) and purchase intention (1 = certainly would not buy, 5 = certainly would buy). A questionnaire containing the Food Technology Neophobia Scale (FTNS) was applied, and sociodemographic data were collected, and 297 consumers participated in this study. For beef, chitosan-coated in the informed condition was the most accepted. In contrast, for lamb meat, the overall acceptance values of control and chitosan treatments in the blind condition were higher than the samples in the informed condition. However, cluster analysis indicated three clusters of consumers with different perceptions for both types of meat. The original FTNS showed factorial invariance, and the abbreviated scale (AFTNS) was used. The final AFTNS model showed good adjustment index (λ = 0.41 – 0.73; χ2 / gl = 3.5; CFI = 0.93; TLI = 0.90; RMSEA = 0.09) and had 8 items. For most consumers in this study, an absence of neophobia was observed (71.1%), indicating that the chitosan-coated meat would potentially be commerced. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-04-28T19:50:51Z 2022-04-28T19:50:51Z 2022-04-01 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1016/j.foodres.2022.111002 Food Research International, v. 154. 1873-7145 0963-9969 http://hdl.handle.net/11449/223474 10.1016/j.foodres.2022.111002 2-s2.0-85124707037 |
url |
http://dx.doi.org/10.1016/j.foodres.2022.111002 http://hdl.handle.net/11449/223474 |
identifier_str_mv |
Food Research International, v. 154. 1873-7145 0963-9969 10.1016/j.foodres.2022.111002 2-s2.0-85124707037 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Food Research International |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1808128376264720384 |