Consumer attitude towards low salt meat products;Actitud de los consumidores frente a los productos cárnicos con un menor contenido en sodio

Food Science and Technology International

Volumn 4, Issue 4, 1998, Pages 263-275

  Guerrero, L ^a   Gelabert, J ^a   Guardia, M D ^a   Gou, P ^a   Arnau, J ^a   Shepherd, R ^b   Sparks, P ^b  

^a IRTA Centre de Tecnologia de la Carn Granja Camps i Armet s n   (Spain)

^b INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

Ajzen model; attitude; behavior; consumers; meat products; sensory analysis

Indexed keywords

EID: 0032351725     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/108201329800400405     Document Type: Article

References (32)

1. Ajzen I. (1991). The theory of planned behavior. Organizational Behavior and Human Decision Processes 50: 179-211.
2. Ajzen I. y Fishbein M. (1980). Understanding Attitudes and Predicting Social Behavior. Englewood Cliffs, New Jersey: Prentice-Hall. pp. 261-274.
3. Anónimo (1995). La producción, industria y comercio de la came en España en 1994. I. Producción. Cárnica 2000, Anuario Cárnico: 33-46.
4. Arkwright P.D., Beilin L.J., Rouse I., Armstrong B.K. y Vardongen R. (1982). Effects of alcohol use and other aspects of lifestyle on blood pressure levels and prevelence of hypertension in a working population. Circulation 66: 60-66.
5. Axelson M.L. y Brinberg D. (1989). A Social-Psychological Perspective on Food-Related Behavior. New York: Springer-Verlag, pp. 103-114.
6. Axelson M.L., Brinberg D. y Durand J.H. (1983). Eating at fast-food restaurants—A social-psychological analysis. Journal of Nutritional Education 15: 94-98.
7. Combris P. y Grignon C. (1996). Moderate consumers of meat: who are they? In: AIR-CAT Project (eds) Consumer attitude towards Meat. Workshop, AIR, Clermont-Ferrand, France: As-Trykk, As, Norway, pp. 77-92.
8. Cronbach L.J. (1951). Coefficient alpha and the internal structure of tests. Psychometrika 16 (3): 297-334.
9. Dennison C.M. y Shepherd R. (1995). Adolescent food choice: an application of the Theory of Planned Behaviour. Journal of Human Nutrition and Dietetics 8: 9-23.
10. Epstein S. (1973). The self-concept revisited. American Psychologist 28: 404-416.
11. Fishbein M. y Ajzen I. (1975). Belief, Attitude, Intention and Behavior: An Introduction to Theory and Research. Reading, MA: Addison-Wesley. pp. 81-117.
12. Gou P., Guerrero L., Gelabert J. y Arnau J. (1996). Potassium chloride, potassium lactate and glycine as sodium chloride substitutes in fermented sausages and dry cured loin. Meat Science 42 (1): 37-48.
13. Kerr G.R. y Nichman M.Z. (1986). Salt and hypertension. Public Health Reviews. 14: 24-104.
14. Lynch N.M. (1987). In search of the salty taste. Food Technology 41 (11): 82-86.
15. Maurer E.J. (1983). Reduced sodium usage in poultry muscle food. Food Tehcnology 37 (7): 60-64.
16. Mesters I. y Oostveen T. (1994). Why do adolescents eat low nutrient snacks between meals? An anlysis of behavioral determinants with the Fishbein and Ajzen model. Nutrition and Health 10: 33-47.
17. Richardson N.J., Shepherd R. y Elliman N.A. (1993). Current attitudes and future influences on meat consumption in the UK. Appetite 21: 41-51.
18. Sas (1987). SAS User's Guide. Cary, NC: SAS Institute Inc. pp. 126-149.
19. Saunders R.P. y Rahilly S.A. (1990). Influences on intention to reduce dietary intake of fat and sugar. Journal of Nutritional Education 22 (4): 169-176.
20. Shepherd R. (1988a). Consumer attitudes and food acceptance. In: Thomson, D.M.H. (ed.), Food Acceptability. London: Elsevier Applied Science. pp. 253-266.
21. Shepherd R. (1988b). Belief structure in relation to low-fat milk consumption. Journal of Human Nutrition and Dietetics 1: 421-428.
22. Shepherd R. y Farleigh C.A. (1986) Attitudes and personality related to salt intake. Appetite 7: 343-354.
23. Shepherd R. y Stockley L. (1987). Nutrition knowledge, attitudes, and fat consumption. Journal of the American Dietetics Association 87: 615-619.
24. Shepherd R. y Towler G. (1992). Nutrition knowledge, attitudes and fat intake: application of the theory of reasoned action. Journal of Human Nutrition and Dietetics 5: 387-397.
25. Sparks P. y Shepherd R. (1992). Self-identity and the theory of Planned Behavior: Assessing the role of identification with “Green Consumerism”. Social Psychology Quarterly 55 (4): 388-399.
26. Stafleu A., Graaf C. y Staveren W. (1991/2). A review of selected studies assessing social-psychological determinants of fat and cholesterol intake. Food Quality and Preference 3: 183-200.
27. Tobian L. (1979). The relationship of salt to hypertension. American Jourual of Clinical Nutrition 32: 2739-2748.
28. Towler G. and Shepherd R. (1991/2). Modification of Fishbein and Ajzen's theory of reasoned action to predict chip consumption. Food Quality and Preference 3: 37-45.
29. Tuorila H. (1987). Selection of milks with varying fat contents and related overall liking, attitudes, norms and intentions. Appetite 8: 1-14.
30. Tuorila-Ollikainen H., Lähteenmäki L. y Salovaara H. (1986). Attitudes, norms, intention and hedonic responses in the selection of low salt bread in a longitudinal choice experiment. Appetite 7: 127-139.
31. Wadsworth M.E.J., Cripps H.A., Midwinter R.E., y Colley J.R.T. (1985). Blood pressure in a National Birth Cohort at the age of 36 related to social and familial factors, smoking and body mass. British Medical Jonrnal 291: 1534-1538.
32. Wirth F. (1989). Reducing the common salt content of meat products: possible methods and their limitations. Fleischwirtschaft 69 (4): 589-593.