000125315 001__ 125315
000125315 005__ 20241125101153.0
000125315 0247_ $$2doi$$a10.3390/foods12030475
000125315 0248_ $$2sideral$$a132924
000125315 037__ $$aART-2023-132924
000125315 041__ $$aeng
000125315 100__ $$aMagalhaes, Danielle Rodrigues
000125315 245__ $$aChanges in the current patterns of beef consumption and consumer behavior trends—cross-cultural study brazil-spain-turkey
000125315 260__ $$c2023
000125315 5060_ $$aAccess copy available to the general public$$fUnrestricted
000125315 5203_ $$aThis cross-cultural study aimed to determine the main factors behind potential changes in eating habits by analyzing changes in the patterns of beef consumption currently observed in Brazil, Spain, and Turkey. To achieve this aim, 412 regular beef consumers from Brazil, 407 from Spain, and 424 from Turkey answered a self-administered questionnaire. The study surveyed the effects of economic factors, switching from beef to other sources of protein, aspects of credence, health-related concerns, the influence of lifestyle on beef consumption patterns, and purchasing decision factors. The most important factors that changed consumer behavior and resulted in a decrease in consumption, mostly among Brazilian and Turkish consumers, were the economics and accessibility of the products. Beef was replaced by other alternative sources of protein that were likewise derived from animals. The consumers whose purchasing intentions were most significantly influenced by credence factors (e.g., indiscriminate use of agricultural products, substandard animal welfare requirements, among others) were Brazilian and Turkish and, to a lesser degree, Spanish consumers. Lifestyle factors (e.g., consumption of out-of-home meals, available time to cook, among others) were demonstrated to alter consumption patterns and therefore must be carefully considered by the industry, taking into account cultural differences and consumer needs. The population under investigation considered that eating beef had no impact on their health.
000125315 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000125315 590__ $$a4.7$$b2023
000125315 592__ $$a0.87$$b2023
000125315 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b38 / 173 = 0.22$$c2023$$dQ1$$eT1
000125315 593__ $$aFood Science$$c2023$$dQ1
000125315 593__ $$aHealth (social science)$$c2023$$dQ1
000125315 593__ $$aPlant Science$$c2023$$dQ1
000125315 593__ $$aHealth Professions (miscellaneous)$$c2023$$dQ1
000125315 593__ $$aMicrobiology$$c2023$$dQ2
000125315 594__ $$a7.4$$b2023
000125315 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000125315 700__ $$aÇakmakçi, Cihan
000125315 700__ $$0(orcid)0000-0002-8180-8663$$aCampo, María del Mar$$uUniversidad de Zaragoza
000125315 700__ $$aÇakmakçi, Yusuf
000125315 700__ $$aMakishi, Fausto
000125315 700__ $$aSilva, Vivian Lara dos Santos
000125315 700__ $$aTrindade, Marco Antonio
000125315 7102_ $$12008$$2700$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Producción Animal
000125315 773__ $$g12, 3 (2023), 475 [14 pp]$$pFoods$$tFoods$$x2304-8158
000125315 8564_ $$s349759$$uhttps://zaguan.unizar.es/record/125315/files/texto_completo.pdf$$yVersión publicada
000125315 8564_ $$s2691866$$uhttps://zaguan.unizar.es/record/125315/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000125315 909CO $$ooai:zaguan.unizar.es:125315$$particulos$$pdriver
000125315 951__ $$a2024-11-22-12:07:57
000125315 980__ $$aARTICLE