Accessibility navigation


Effect of information on consumers’ sensory evaluation of beef, plant-based and hybrid beef burgers

Grasso, S., Rondoni, A., Bari, R., Smith, R. and Mansilla, N. (2022) Effect of information on consumers’ sensory evaluation of beef, plant-based and hybrid beef burgers. Food Quality and Preference, 96. 104417. ISSN 0950-3293

[img] Text - Accepted Version
· Restricted to Repository staff only until 25 September 2022.
· Available under License Creative Commons Attribution Non-commercial No Derivatives.

1MB

It is advisable to refer to the publisher's version if you intend to cite from this work. See Guidance on citing.

To link to this item DOI: 10.1016/j.foodqual.2021.104417

Abstract/Summary

This study assessed the effect of providing information on the consumers’ sensory evaluation of three burgers: 100% beef, 100% plant-based and a hybrid (60% beef and 40% vegetables). A total of 99 UK consumers with balanced age and gender were recruited. Consumers assessed the burger products under blind, expected and informed conditions and answered questions on liking, Check-all-that-apply (CATA), willingness to buy (WTB) and willingness to pay (WTP) and provided free text comments. Results show that consumers are positive towards hybrid burgers, in terms of overall acceptability, purchase intent, willingness to pay and subjective comments. Hybrid meat products could represent an effective way for consumers to lower their meat consumption without compromising too much on the sensory quality and could represent a transition product to a more plant-based diet. These results are valuable and should inform future marketing, labelling and reformulation efforts of new hybrid meat product launches.

Item Type:Article
Refereed:Yes
Divisions:Arts, Humanities and Social Science > International Study and Language Institute (ISLI)
ID Code:100464
Publisher:Elsevier

University Staff: Request a correction | Centaur Editors: Update this record

Page navigation