Understanding consumers' perception of lamb meat using free word association

Consumers perception of iberian cooked meat products

Today, many consumers demand and have available a wide assortment of high quality foods. The quality of meat products is influenced by intrinsic factors such as breed, genotype, reared system, and feeding regime. Thus, cooked products manufactured from raw material from Iberian and white pigs should show different sensory quality. The aim of this study was to evaluate different cooked products ...

Consumers' motivation for eating free-range meat or less meat

The present paper analyzed the motivational orientations of consumers who choose to eat (1) small portions of meat or (2) ethically distinctive meat, such as free-range meat, in relation to the motivational orientations of their opposites. Going beyond the conventional approach to consumer behavior, our work builds on recent insights in motivational psychology about the ways in which people may...

Aspects of quality related to the consumption and production of lamb meat. Consumers versus producers.

The purpose of this study was to identify and compare the different evaluations made by the agents at either end of the lamb meat chain, i.e. producers and consumers, in relation to the parameters that consumers use when purchasing lamb meat and the factors that affect the production of quality lamb meat. In addition, consumer segments that can be targeted for action by the different agents in ...

Improving Lamb Lean Meat Yield

Understanding Anticipatory Time Perception in Consumers’ Time-Related Decisions

Anticipatory time (e.g., prospective duration into the future) is one of the key pieces of information to be processed in intertemporal decisions decisions requiring a tradeoff between smaller sooner and larger delayed outcomes. Extensive research has examined human and animal perception of time as it is currently passing (i.e., experienced time) and time that has already passed (i.e., retrospe...