Perceptions of Spanish consumers towards novel lamb burgers enriched with natural antioxidants and healthy fatty acids
2022
Horrillo Gallardo, Andrés | Díaz Caro, Carlos | Crespo Cebada, Eva | Tejerina Barrado, David | Mesías Díaz, Francisco Javier | Rodríguez de Ledesma Vega, Antonio | García Torres, Susana | Crespo Cebada, Eva | Universidad de Extremadura. Instituto Universitario de Investigación de Recursos Agrarios (INURA) | Universidad de Extremadura. Departamento de Economía | Universidad de Extremadura. Departamento de Producción Animal y Ciencias de los Alimentos | CICYTEX. Instituto de Investigaciones Agrarias Finca La Orden - Valdesequera
This paper explores the perceptions of Spanish consumers on the use of natural antioxidants and healthy fatty acids in novel formulations of lamb burgers to improve their nutritional content and shelf life. Focus groups have been used to obtain information on burger consumption and purchase, as well as on the opinions about the use of natural ingredients. Results highlight the importance consumers place on the presence of ingredients that help improve product quality, and their acceptance to pay a premium. The use of cherry or pecan nut is a valid option, provided that consumer trust is promoted through adequate information policies.
اظهر المزيد [+] اقل [-]The authors would like to acknowledge the support and funding provided by the Junta de Extremadura and FEDER Funds through the Research Project IB18114 and Grant GR21125, which made this research and its publication possible.
اظهر المزيد [+] اقل [-]peerReviewed
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Universidad de Extremadura