000075765 001__ 75765
000075765 005__ 20201105083207.0
000075765 0247_ $$2doi$$a10.1002/pts.2357
000075765 0248_ $$2sideral$$a104561
000075765 037__ $$aART-2018-104561
000075765 041__ $$aeng
000075765 100__ $$0(orcid)0000-0002-2266-4655$$aMaza, M.T.$$uUniversidad de Zaragoza
000075765 245__ $$aConsumers' valuation of two packaging aspects for fresh lamb meat: Vacuum and information labels
000075765 260__ $$c2018
000075765 5060_ $$aAccess copy available to the general public$$fUnrestricted
000075765 5203_ $$aThe use of vacuum packaging for fresh meat with low rate of turnover in the supermarket shelves, as it is the case of lamb meat in Spain, is recommended. Because the amount of mandatory information on fresh-meat labels has increased, there is a need to design new labels to enhance the support for this information. Therefore, to anticipate the consumer''s acceptance of vacuum packaging and the preferences for newly designed labels is of vital importance. This is the objective of the paper; in particular, it measures the consumers'' relative importance of the vacuum packaging and different labels in relation to other important lamb-meat characteristics (type of cut, price, and regional indication). To do that, a choice experiment was used and an error-component random-parameter model with correlated errors was estimated. Results suggest that consumers positively value all of the attributes except for the new designed labels. In particular, consumers positively value the vacuum packaging but to lesser extent than other lamb-meat attributes such as the type of cut, the protected geographical indication certification, and the price. However, consumers only value the vacuum packaging in the case of fresh lamb meat with a protected geographical indication certification. Moreover, this valuation is higher for older consumers who use, to a higher extent, their own direct appraisal of the meat and the information on the label when shopping and give less importance to the presence of liquid around the meat.
000075765 540__ $$9info:eu-repo/semantics/openAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/
000075765 590__ $$a1.881$$b2018
000075765 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b61 / 135 = 0.452$$c2018$$dQ2$$eT2
000075765 591__ $$aENGINEERING, MANUFACTURING$$b30 / 49 = 0.612$$c2018$$dQ3$$eT2
000075765 592__ $$a0.513$$b2018
000075765 593__ $$aChemistry (miscellaneous)$$c2018$$dQ2
000075765 593__ $$aMechanical Engineering$$c2018$$dQ2
000075765 593__ $$aMaterials Science (miscellaneous)$$c2018$$dQ2
000075765 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000075765 700__ $$0(orcid)0000-0003-3096-302X$$aGracia, A.
000075765 700__ $$aSaied, M.
000075765 7102_ $$15011$$2235$$aUniversidad de Zaragoza$$bDpto. CC.Agrar.y Medio Natural$$cÁrea Econom.Sociol.Polit.Agra.
000075765 773__ $$g31, 3 (2018), 123-132$$pPackag. technol. sci.$$tPACKAGING TECHNOLOGY AND SCIENCE$$x0894-3214
000075765 8564_ $$s384282$$uhttps://zaguan.unizar.es/record/75765/files/texto_completo.pdf$$yPostprint
000075765 8564_ $$s11193$$uhttps://zaguan.unizar.es/record/75765/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000075765 909CO $$ooai:zaguan.unizar.es:75765$$particulos$$pdriver
000075765 951__ $$a2020-11-05-08:19:29
000075765 980__ $$aARTICLE