156652 20251017144556.0 doi 10.1016/j.ijgfs.2025.101187 sideral 143965 ART-2025-143965 eng Álvarez-Rodríguez, Javier Universidad de Zaragoza (orcid)0000-0001-6445-849X Consumer preferences for dry-cured ham in Spain and Italy: Impact of marbling, sex and castration methods of pigs 2025 Access copy available to the general public Unrestricted Dry-cured hams come from either surgically castrated males (to avoid boar taint) or from intact females, but immunocastration method has been proposed to improve animal welfare in males and marbling in females. A consumer segmentation study (involving 4200 participants in Spain and Italy) was conducted through an online questionnaire including a choice experiment with blind and informed options of hams from surgically castrated- or immunocastrated-males (by vaccination), and from intact- or immunocastrated-females. The preference for a lean appeal (‘lean lovers’), complying with immunocastration of males, was shown by: young people, without children, travelling less, scarcely involved in home-tasks, consuming less frequently ham, having less knowledge about pig production system, and grading less the intrinsic and extrinsic purchasing cues, independently of gender and country. Even though castration method label is claimed by whole consumers, those valuing fat content (‘marbling lovers’) rank higher the utility of information regarding castration methods and show higher willingness to pay for immunocastration of males and females. info:eu-repo/grantAgreement/ES/DGA/A25-23R info:eu-repo/grantAgreement/ES/DGA-FEDER/Construyendo Europa desde Aragón info:eu-repo/semantics/openAccess by https://creativecommons.org/licenses/by/4.0/deed.es info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Pérez-Ciria, Leticia Miana-Mena, Francisco Javier Universidad de Zaragoza (orcid)0000-0001-5981-5448 Blanco, Mireia (orcid)0000-0003-3875-4935 Schiavon, Stefano Gallo, Luigi Latorre, María Ángeles Universidad de Zaragoza (orcid)0000-0002-3005-2675 1012 410 Universidad de Zaragoza Dpto. Farmac.Fisiol.y Med.L.F. Área Fisiología 2008 700 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Producción Animal 40 (2025), 101187 [12 pp.] International Journal of Gastronomy and Food Science 1878-450X 1942248 http://zaguan.unizar.es/record/156652/files/texto_completo.pdf Versión publicada 2720726 http://zaguan.unizar.es/record/156652/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:156652 articulos driver 2025-10-17-14:13:12 ARTICLE