000078296 001__ 78296
000078296 005__ 20200113145618.0
000078296 0247_ $$2doi$$a10.1016/j.meatsci.2018.03.001
000078296 0248_ $$2sideral$$a105280
000078296 037__ $$aART-2018-105280
000078296 041__ $$aeng
000078296 100__ $$0(orcid)0000-0002-4905-3694$$aResano, H.$$uUniversidad de Zaragoza
000078296 245__ $$aExploring the influence of consumer characteristics on veal credence and experience guarantee purchasing motivators
000078296 260__ $$c2018
000078296 5060_ $$aAccess copy available to the general public$$fUnrestricted
000078296 5203_ $$aIn Europe, in the last decades, public administration has encouraged extensive livestock farming systems, usually related to high quality meat and the preservation of endangered local breeds. Nevertheless, its continuity in the near future should be based on adapting it to the market requirements. This paper investigates consumers’ preferences heterogeneity towards veal attributes, as well as the linkage between a wide range of consumer traits and attributes that motivate purchasing of veal with unique characteristics. Main method of analysis included a choice experiment method. Findings showed that regional origin and health information play a stronger role than tenderness degree guarantee at the moment of choice. Moreover, regional origin is more relevant when it is linked to a local breed. Nevertheless, heterogeneous preferences have been detected. In contrast to the general trend, one-person households attach greater importance to the presence of a high degree of tenderness guarantee. Furthermore, younger consumers value more this guarantee, while expert consumers do not.
000078296 536__ $$9info:eu-repo/grantAgreement/ES/INIA-ERDF/RTA2012-00084-C03-00$$9info:eu-repo/grantAgreement/ES/INIA/RTA2012-00084-C03-00
000078296 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000078296 590__ $$a3.483$$b2018
000078296 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b28 / 135 = 0.207$$c2018$$dQ1$$eT1
000078296 592__ $$a1.397$$b2018
000078296 593__ $$aFood Science$$c2018$$dQ1
000078296 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000078296 700__ $$0(orcid)0000-0002-3817-1679$$aOlaizola, A.M.$$uUniversidad de Zaragoza
000078296 700__ $$aDominguez-Torreiro, M.
000078296 7102_ $$15011$$2235$$aUniversidad de Zaragoza$$bDpto. CC.Agrar.y Medio Natural$$cÁrea Econom.Sociol.Polit.Agra.
000078296 773__ $$g141 (2018), 1-8$$pMeat sci.$$tMeat Science$$x0309-1740
000078296 8564_ $$s292951$$uhttps://zaguan.unizar.es/record/78296/files/texto_completo.pdf$$yPostprint
000078296 8564_ $$s48121$$uhttps://zaguan.unizar.es/record/78296/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000078296 909CO $$ooai:zaguan.unizar.es:78296$$particulos$$pdriver
000078296 951__ $$a2020-01-13-14:54:27
000078296 980__ $$aARTICLE