Health information impact on the relative importance of beef attributes including its enrichment with polyunsaturated fatty acids (omega-3 and conjugated linoleic acid)

Meat Science

Volumn 97, Issue 4, 2014, Pages 497-503

  Kallas, Zein ^a   Realini, Carolina E ^b   Gil, José Maria ^a  

^a Edifici ESAB   (Spain)

^b IRTA   (Spain)

Author keywords

CLA; Consumer preferences; Dual response choice experiments; Healthy food; Meat; N 3

Indexed keywords

EXPERIMENTS; MEATS; POLYUNSATURATED FATTY ACIDS; PUBLIC HEALTH; SURVEYS;

CHOICE EXPERIMENTS; CLA; CONSUMER PREFERENCES; HEALTHY FOODS; N-3;

LINOLEIC ACID;

CONJUGATED LINOLEIC ACID; OMEGA 3 FATTY ACID;

ADULT; ANIMAL; BOVINE; CITY; CONSUMER ATTITUDE; DECISION MAKING; DIET; DIET SUPPLEMENTATION; FOOD PACKAGING; HEALTH; HUMAN; INFORMATION PROCESSING; MEAT; NUTRITIONAL VALUE; QUESTIONNAIRE; SPAIN;

ADULT; ANIMALS; CATTLE; CHOICE BEHAVIOR; CITIES; CONSUMER BEHAVIOR; DATA COLLECTION; DIET; FATTY ACIDS, OMEGA-3; FOOD LABELING; FOOD, FORTIFIED; HEALTH; HUMANS; LINOLEIC ACIDS, CONJUGATED; MEAT; NUTRITIVE VALUE; QUESTIONNAIRES; SPAIN;

EID: 84899548420     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2014.03.015     Document Type: Article

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