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Pieternel A. Luning - One of the best experts on this subject based on the ideXlab platform.

  • Consumer acceptance and appropriateness of meat substitutes in a meal context
    Food Quality and Preference, 2011
    Co-Authors: Johanna E. Elzerman, Annet C. Hoek, Martinus A.j.s. Van Boekel, Pieternel A. Luning
    Abstract:

    The replacement of meat by meat substitutes could help to reduce the environmental burden of our food production systems. However, the acceptance of most meat substitutes is still low. This study investigated the role of meal context on the acceptance of meat substitutes. In a central location test involving 93 participants, meals with meat substitutes were rated on overall liking, product liking (liking of the meat substitute in the meal), appropriateness and intention-to-use, whereas individual meat substitutes were rated on overall liking. Meat substitutes with similar flavor and texture, but with different shape (pieces and mince), were rated differently in four meals (rice, spaghetti, soup, and salad) on product liking, appropriateness and intention-to-use, but not differently on overall liking of the meals. Meat substitutes with similar shape, but different flavor and texture rated differently on overall liking when tasted separately, but did not always differ in product liking when tasted in a rice meal. Appropriateness seemed to be influenced by the appearance of the meat substitute-meal combination, and less by flavor and texture. For the development of new foods (e.g. meat substitutes), more emphasis is needed on Consumer Evaluation of meal combinations instead of on the sensory properties of the individual product.

  • functional foods health claim food product compatibility and the impact of health claim framing on Consumer Evaluation
    Appetite, 2005
    Co-Authors: Ellen Van Kleef, Hans C.m. Van Trijp, Pieternel A. Luning
    Abstract:

    Abstract Two studies are reported, which aim to strengthen the scientific underpinning of strategic decisions regarding functional food development, as to (1) which health benefits to claim, (2) with which product (category), and (3) in which communication format. The first exploratory study is a secondary analysis of 10 different health claims systematically combined with 10 different food carriers to evaluate their combined suitability for functional food positioning. The results show that Consumers tend to prefer functional food concepts that primarily communicate disease-related health benefits in carriers with a healthy image or health positioning history. Study 2 examines health claim format and systematically varies the way in which specific health benefits are being communicated to the Consumer. Two physiologically oriented claims (heart disease and osteoporosis) and two psychologically oriented food claims (stress and lack of energy) are expressed in enhanced function format versus disease risk reduction format. Also, it includes the individual difference variable of ‘regulatory focus’ and the health status of the respondent to explore how these factors impact health claim Evaluation. The results show that Consumer Evaluations primarily differ to the extent that health claims are personally relevant in addressing an experienced disease state. Framing is important, but its effect differs by health benefit. No strong effects for Consumers' regulatory focus were found. Underlying mechanisms of these effects and their implications for the development of functional foods are discussed.

Jason S Flesch - One of the best experts on this subject based on the ideXlab platform.

  • Consumer Evaluation of venison sensory quality effects of sex body condition score and carcase suspension method
    Meat Science, 2010
    Co-Authors: Christine L Hutchison, Eva Wiklund, Robert C Mulley, Jason S Flesch
    Abstract:

    article i nfo Intact fallow bucks (n=20) and non-pregnant fallow does (n=24) (Dama dama), in the body condition score (BCS) of 2, 3 and 4 (lean, prime and fat) and rising 2 year old red deer stags (n=26) (Cervus elaphus )o f the same BCS range (2-4) were used in this study to determine the impact of sex, BCS and method of carcase suspension on Consumer perception of venison quality. Consumers were asked to evaluate cooked meat samples (M. gluteus medius) on an unstructured line scale for colour, flavour, tenderness, juiciness and overall liking. Meat from both fallow deer and red deer was preferred by Consumers when carcases had hung by the pelvic suspension (PS) method compared with the Achilles tendon (AT) method of hanging (pb0.001). Consumers also noted a difference in colour between sexes in fallow deer venison, with venison from 36 month-old does being darker (p=0.015), and preferred venison from does over 18-24 month-old bucks. There was a significant difference in the Consumer scores for tenderness in red deer stags of BCSs 2 and 4 (p=0.05) with panellists determining BCS 4 animals to be more tender; however no tenderness differences were observed for fallow deer does compared with bucks.

  • Consumer Evaluation of venison sensory quality effects of sex body condition score and carcase suspension method
    Meat Science, 2010
    Co-Authors: Christine L Hutchison, Eva Wiklund, Robert C Mulley, Jason S Flesch
    Abstract:

    Intact fallow bucks (n=20) and non-pregnant fallow does (n=24) (Dama dama), in the body condition score (BCS) of 2, 3 and 4 (lean, prime and fat) and rising 2 year old red deer stags (n=26) (Cervus elaphus) of the same BCS range (2-4) were used in this study to determine the impact of sex, BCS and method of carcase suspension on Consumer perception of venison quality. Consumers were asked to evaluate cooked meat samples (M. gluteus medius) on an unstructured line scale for colour, flavour, tenderness, juiciness and overall liking. Meat from both fallow deer and red deer was preferred by Consumers when carcases had hung by the pelvic suspension (PS) method compared with the Achilles tendon (AT) method of hanging (p<0.001). Consumers also noted a difference in colour between sexes in fallow deer venison, with venison from 36 month-old does being darker (p=0.015), and preferred venison from does over 18-24 month-old bucks. There was a significant difference in the Consumer scores for tenderness in red deer stags of BCSs 2 and 4 (p=0.05) with panellists determining BCS 4 animals to be more tender; however no tenderness differences were observed for fallow deer does compared with bucks.

Abhijit Biswas - One of the best experts on this subject based on the ideXlab platform.

  • reference prices in retail advertisements moderating effects of market price dispersion and need for cognition on Consumer value perception and shopping intention
    Journal of Product & Brand Management, 2004
    Co-Authors: Bidisha Burman, Abhijit Biswas
    Abstract:

    One main concern regarding the use of reference prices in advertisements relates to the possibility of deception due to Consumers' positive response towards exaggerated or implausible claims. This paper examines the moderating roles of a contextual variable‐market price dispersion for a product category, and that of an individual level variable‐need for cognition, in influencing Consumer Evaluation of reference prices across two experiments. The results support the hypothesized effects of need for cognition and demonstrate that, for low need, for cognition individuals, increasing the level of reference price results in positive effects on value perception and shopping intention.

  • Consumer Evaluation of low price guarantees the moderating role of reference price and store image
    Journal of Consumer Psychology, 2002
    Co-Authors: Abhijit Biswas, Chris Pullig, Mehmet I Yagci, Dwane Hal Dean
    Abstract:

    This article reports the findings of 2 studies that examined the effects of low price guarantees (LPG) in retail advertisements within the framework of signaling theory. Overall, an LPG in an ad resulted in higher value perceptions and shopping intentions. Findings also suggest that the effect of an LPG is likely to be moderated by other price cues such as reference prices and by the price image of the store. An LPG resulted in higher value perception and shopping intention when reference prices were low or absent, but lowered search intention in the presence of a high reference price. Additional findings suggest that intention to search for a better price was lower, particularly when an LPG was offered by a low price image store. For high price image stores, an LPG increased value perceptions and shopping intentions, while also increasing search intentions, indicating the possibility that LPGs can act as a double-edged sword in certain instances. Managerial and public policy implications are also noted.

Christine L Hutchison - One of the best experts on this subject based on the ideXlab platform.

  • Consumer Evaluation of venison sensory quality effects of sex body condition score and carcase suspension method
    Meat Science, 2010
    Co-Authors: Christine L Hutchison, Eva Wiklund, Robert C Mulley, Jason S Flesch
    Abstract:

    article i nfo Intact fallow bucks (n=20) and non-pregnant fallow does (n=24) (Dama dama), in the body condition score (BCS) of 2, 3 and 4 (lean, prime and fat) and rising 2 year old red deer stags (n=26) (Cervus elaphus )o f the same BCS range (2-4) were used in this study to determine the impact of sex, BCS and method of carcase suspension on Consumer perception of venison quality. Consumers were asked to evaluate cooked meat samples (M. gluteus medius) on an unstructured line scale for colour, flavour, tenderness, juiciness and overall liking. Meat from both fallow deer and red deer was preferred by Consumers when carcases had hung by the pelvic suspension (PS) method compared with the Achilles tendon (AT) method of hanging (pb0.001). Consumers also noted a difference in colour between sexes in fallow deer venison, with venison from 36 month-old does being darker (p=0.015), and preferred venison from does over 18-24 month-old bucks. There was a significant difference in the Consumer scores for tenderness in red deer stags of BCSs 2 and 4 (p=0.05) with panellists determining BCS 4 animals to be more tender; however no tenderness differences were observed for fallow deer does compared with bucks.

  • Consumer Evaluation of venison sensory quality effects of sex body condition score and carcase suspension method
    Meat Science, 2010
    Co-Authors: Christine L Hutchison, Eva Wiklund, Robert C Mulley, Jason S Flesch
    Abstract:

    Intact fallow bucks (n=20) and non-pregnant fallow does (n=24) (Dama dama), in the body condition score (BCS) of 2, 3 and 4 (lean, prime and fat) and rising 2 year old red deer stags (n=26) (Cervus elaphus) of the same BCS range (2-4) were used in this study to determine the impact of sex, BCS and method of carcase suspension on Consumer perception of venison quality. Consumers were asked to evaluate cooked meat samples (M. gluteus medius) on an unstructured line scale for colour, flavour, tenderness, juiciness and overall liking. Meat from both fallow deer and red deer was preferred by Consumers when carcases had hung by the pelvic suspension (PS) method compared with the Achilles tendon (AT) method of hanging (p<0.001). Consumers also noted a difference in colour between sexes in fallow deer venison, with venison from 36 month-old does being darker (p=0.015), and preferred venison from does over 18-24 month-old bucks. There was a significant difference in the Consumer scores for tenderness in red deer stags of BCSs 2 and 4 (p=0.05) with panellists determining BCS 4 animals to be more tender; however no tenderness differences were observed for fallow deer does compared with bucks.

Joseph P Kerry - One of the best experts on this subject based on the ideXlab platform.

  • effect of varying salt and fat levels on the sensory quality of beef patties
    Meat Science, 2012
    Co-Authors: Brian D Tobin, Maurice G Osullivan, Ruth M Hamill, Joseph P Kerry
    Abstract:

    The interactive effects of varying levels of salt and fat on the sensory and physiochemical properties of beef patties were investigated. Twenty beef patties with varying levels of fat (30% 40% 50% 60% w/w) and salt (0.5%, 0.75% 1.0% 1.25% 1.5% w/w) were manufactured. All samples were assessed instrumentally for colour, moisture, fat, cooking loss and texture profile analysis. Sensory Consumer Evaluation was conducted using 25 Consumers. The Consumers rated each coded product, in duplicate, in terms of colour, texture, tenderness, juiciness, salt, taste, meat flavour, off flavour and overall acceptability. The data indicate that the most Consumer acceptable beef patty was that containing 40% fat with a salt level of 1%. This is a 20% decrease in fat and a 50% decrease in salt levels when compared to commercial patties available in Ireland and the UK.