000087768 001__ 87768
000087768 005__ 20200716101606.0
000087768 0247_ $$2doi$$a10.3390/nu11061200
000087768 0248_ $$2sideral$$a115586
000087768 037__ $$aART-2019-115586
000087768 041__ $$aeng
000087768 100__ $$0(orcid)0000-0001-8042-8688$$aRipoll, Guillermo
000087768 245__ $$aThe effect of consumer involvement in light lamb meat on behavior, sensory perception, and health-related concerns
000087768 260__ $$c2019
000087768 5060_ $$aAccess copy available to the general public$$fUnrestricted
000087768 5203_ $$aInvolvement can explain behavioral consequences, such as consumer decision-making and consumption. The first aim of this study is to identify the profiles of consumers based on their involvement in light lamb meat. The second aim is to study the influence of involvement on consumers’ attitudes, behaviors, beliefs, preferences, quality cues, and sensory perception regarding light lamb meat. Two consumer profiles are identified. The first cluster includes consumers who enjoyed eating light lamb meat, were conscious of their self-image, and perceived the consequences of poor choices; these consumers also perceived the probability of making an incorrect choice as high. The second cluster includes consumers who truly loved eating lamb meat, were also conscious of their self-image, and perceived the consequences of poor choices; however, these consumers were confident in not making incorrect choices. Although both involvement-based profiles showed high involvement in light lamb meat, it can be concluded that the second cluster had a higher involvement. In general, the involvement-based profiles did not influence health-related attitudes, preferences, or sensory perceptions of light lamb meat, while beliefs, behavior and quality cues were influenced by involvement.
000087768 536__ $$9info:eu-repo/grantAgreement/ES/DGA/FITE2017-862A
000087768 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000087768 590__ $$a4.546$$b2019
000087768 591__ $$aNUTRITION & DIETETICS$$b17 / 89 = 0.191$$c2019$$dQ1$$eT1
000087768 592__ $$a1.329$$b2019
000087768 593__ $$aNutrition and Dietetics$$c2019$$dQ1
000087768 593__ $$aFood Science$$c2019$$dQ1
000087768 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000087768 700__ $$0(orcid)0000-0002-0572-9509$$aPanea, Begoña
000087768 773__ $$g11, 6 (2019), 1200 [18 pp.]$$pNUTRIENTS$$tNutrients$$x2072-6643
000087768 8564_ $$s715045$$uhttps://zaguan.unizar.es/record/87768/files/texto_completo.pdf$$yVersión publicada
000087768 8564_ $$s504470$$uhttps://zaguan.unizar.es/record/87768/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000087768 909CO $$ooai:zaguan.unizar.es:87768$$particulos$$pdriver
000087768 951__ $$a2020-07-16-09:55:13
000087768 980__ $$aARTICLE