000110567 001__ 110567
000110567 005__ 20240319080951.0
000110567 0247_ $$2doi$$a10.3390/foods11010129
000110567 0248_ $$2sideral$$a125632
000110567 037__ $$aART-2022-125632
000110567 041__ $$aeng
000110567 100__ $$aMagalhaes, Danielle Rodrigues
000110567 245__ $$aAn exploratory study of the purchase and consumption of beef: geographical and cultural differences between Spain and Brazil
000110567 260__ $$c2022
000110567 5060_ $$aAccess copy available to the general public$$fUnrestricted
000110567 5203_ $$aBeef consumption and production in Spain and Brazil are different with the consumption of beef in Brazil being three times higher than in Spain. In addition, there are variations in the economic value of production and in the traceability system. Therefore, the aim of this research was to understand the purchasing and consumption patterns using the customer behavior analysis technique of focus groups, which analyzed motivations for the consumption of beef, classifying their preferences by the intrinsic and extrinsic attributes at the time of purchase. The key aspect of the consumption of beef, both for Spanish and Brazilian consumers, was personal satisfaction/flavor. Spanish consumers were more conscious than Brazilians of the beneficial and harmful qualities that meat provides. The presence of fat was the factor that most restricted intake in both countries. The most important intrinsic attributes for Spanish and Brazilian consumers were the visual aspects of the meat: color, freshness, and the quantity and disposition of fat. The most important extrinsic characteristics were the price and expiration date. Spanish consumers see packaged meat as convenient and safe, although it is considered by Brazilians to be over-manipulated. The traceability certification on the label provides credibility to the product for the Spanish but only partially for Brazilians.
000110567 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000110567 590__ $$a5.2$$b2022
000110567 592__ $$a0.771$$b2022
000110567 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b34 / 142 = 0.239$$c2022$$dQ1$$eT1
000110567 593__ $$aFood Science$$c2022$$dQ1
000110567 593__ $$aHealth Professions (miscellaneous)$$c2022$$dQ1
000110567 593__ $$aPlant Science$$c2022$$dQ1
000110567 593__ $$aMicrobiology$$c2022$$dQ2
000110567 593__ $$aHealth (social science)$$c2022$$dQ2
000110567 594__ $$a5.8$$b2022
000110567 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000110567 700__ $$0(orcid)0000-0002-2266-4655$$aMaza, María Teresa$$uUniversidad de Zaragoza
000110567 700__ $$aPrado, Ivanor Nunes do
000110567 700__ $$aFiorentini, Giovani
000110567 700__ $$aKirinus, Jackeline Karsten
000110567 700__ $$0(orcid)0000-0002-8180-8663$$aCampo, María del Mar$$uUniversidad de Zaragoza
000110567 7102_ $$15011$$2235$$aUniversidad de Zaragoza$$bDpto. CC.Agrar.y Medio Natural$$cÁrea Econom.Sociol.Polit.Agra.
000110567 7102_ $$12008$$2700$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Producción Animal
000110567 773__ $$g11, 1 (2022), 129$$pFoods$$tFoods$$x2304-8158
000110567 8564_ $$s296319$$uhttps://zaguan.unizar.es/record/110567/files/texto_completo.pdf$$yVersión publicada
000110567 8564_ $$s2728614$$uhttps://zaguan.unizar.es/record/110567/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000110567 909CO $$ooai:zaguan.unizar.es:110567$$particulos$$pdriver
000110567 951__ $$a2024-03-18-13:07:05
000110567 980__ $$aARTICLE