Cross‐Cultural Consumer Acceptability and Purchase Intent of Forage‐Finished Rib‐Eye Steaks

Torrico, Damir D.; Wardy, Wisdom; Pujols, Kairy Dharali; Carabante, Kennet Mariano; Jirangrat, Wannita; Scaglia, Guillermo; Janes, Marlene E.; Prinyawiwatkul, Witoon

doi:10.1111/1750-3841.12999

Cited by 18 publications

(6 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In fact, a few U.S. consumers were influenced negatively by the BPI (“yes” before and “no” after), whereas all changes in PI responses from Latin American/Hispanic consumers were from “no” before the BPI to “yes” after the BPI. This analysis demonstrated a cross-cultural difference between these two groups in responsiveness to product information for fried catfish strips, as opposed to differences in sensory preferences [ 45 ]. It should be mentioned that these interpretations should be restricted to the present population sample, which was largely comprised of college students.…”

Section: Resultsmentioning

confidence: 99%

Effects of Catfish (Ictalurus punctatus) Bone Powder on Consumers’ Liking, Emotions, and Purchase Intent of Fried Catfish Strips

Murillo

Ardoin

Watts

et al. 2022

Foods

Self Cite

View full text Add to dashboard Cite

Catfish are the predominant U.S. aquacultural product. However, byproducts from filleting, including bones that are high in calcium, typically go to waste or are sold as a low-valued feed. This research evaluated the potential use of catfish bone powder (CBP; 21.07% calcium) as a food ingredient. Catfish fillet strips were dredged with a breading mix (CBPM) containing 0% (0CBPM), 10% (10CBPM), and 20% (20CBPM) CBP before frying. Consumers (N = 211) evaluated sensory liking (nine-point hedonic scale) and attribute intensity (JAR scale), emotions (check-all-that-apply), and purchase intent (PI, yes/no) of samples. Color and texture were measured instrumentally. CBP did not show any negative effects on liking scores, although crispiness was scored higher for 20CBPM (mean = 6.88) than 10CBPM (mean = 6.43). Positive emotions were most relevant to CBP-containing samples, with significantly higher rates of adventurous and understanding. Information about calcium fortification using CBP increased PI to 81.04% for the 10CBPM and 83.89% for the 20CBPM samples and showed a greater effect on Latin Americans/Hispanics than U.S. Americans. Consumers were not averse to the consumption of CBP which can contribute to sustainable nutrition through waste reduction. Successful calcium fortification of fried catfish dredged with 20% CBP did not compromise sensory liking and may be feasible in other products.

show abstract

Section: Resultsmentioning

confidence: 99%

Effects of Catfish (Ictalurus punctatus) Bone Powder on Consumers’ Liking, Emotions, and Purchase Intent of Fried Catfish Strips

Murillo

Ardoin

Watts

et al. 2022

Foods

Self Cite

View full text Add to dashboard Cite

show abstract

“…For instance, product familiarity is an important dimension to take into account in cross-cultural studies. For example, food products can be differently perceived depending on the consumers' western and eastern cultural backgrounds (e.g., [116,117]). Similarly, differences in perceived prices may be observed when examining products across different countries and cultures.…”

Section: Plos Onementioning

confidence: 99%

Norms for 150 consumer products: Perceived complexity, quality objectivity, material/experiential nature, perceived price, familiarity and attitude

2020

View full text Add to dashboard Cite

Consumer products are widely used as stimuli across several research fields. The use of consumer products as experimental stimuli lacks, however, the support of normative data regarding product features variability. In this work, we provide a first set of norms for people's perceptions of 150 consumer products regarding six relevant dimensions: product perceived complexity, quality objectivity, material/experiential nature, perceived price, familiarity and attitude. Products available in this normative database showed good overall distribution across the range of the dimensions evaluated. Obtained correlations between some of these dimensions provided evidence of how they can be confounded across products, further justifying the need to control for these dimensions. These norms should aid future research by allowing researchers to select products according to specific attributes and achieve appropriate experimental control. The norms here provided should also aid consumer behavior practitioners (such as marketers and advertisers) by providing insights as to how consumers perceive products along relevant dimensions.

show abstract

“…Subsequently, principal component analysis (PCA) was performed to demonstrate correlations among the physical/textural/sensory qualities and spread samples as illustrated in the product‐attribute bi‐plot (Lipkovich and Smith ). Logistic regression analysis was performed to predict the positive purchase intent of mayonnaise‐type spread samples using the sensory characteristics as regression variables in the model (Torrico and others ).…”

Section: Methodsmentioning

confidence: 99%

Increasing Oil Concentration Affects Consumer Perception and Physical Properties of Mayonnaise‐type Spreads Containing KCl

Torrico

Prinyawiwatkul

2017

Journal of Food Science

Self Cite

View full text Add to dashboard Cite

Reducing sodium intakes remains a global challenge for the food industry. KCl is a potential salt substitute but imparts bitterness when used at high concentrations. Little is known about how oil concentrations (OC) affect consumers' perception of saltiness and bitterness in emulsion products such as mayonnaise containing KCl. We evaluated consumers' perception and physical properties of mayonnaise-type spreads at various oil and tastant (NaCl or KCl) concentrations. Consumers (N = 306) evaluated saltiness, bitterness, overall taste liking (OTL) and purchase intent (PI). Viscosity, pH, water activity, and consistency/texture were also measured. Oil and tastant (NaCl or KCl) concentrations had significant effects on saltiness, viscosity, and pH. As OC increased, saltiness intensity slightly decreased for spreads. Increasing oil concentration increased viscosity. Generally, spreads containing KCl had higher bitterness and pH than spreads containing NaCl. All spreads containing KCl were penalized for being "too bitter." PI was affected by OTL for all spreads but OC was also a significant factor in the purchase decision of spreads containing NaCl. This study demonstrated that increasing OC affected consumers' taste perception (saltiness and bitterness) and spreads' physical properties including pH and viscosity.

show abstract

Cross‐Cultural Consumer Acceptability and Purchase Intent of Forage‐Finished Rib‐Eye Steaks

Cited by 18 publications

References 31 publications

Effects of Catfish (Ictalurus punctatus) Bone Powder on Consumers’ Liking, Emotions, and Purchase Intent of Fried Catfish Strips

Effects of Catfish (Ictalurus punctatus) Bone Powder on Consumers’ Liking, Emotions, and Purchase Intent of Fried Catfish Strips

Norms for 150 consumer products: Perceived complexity, quality objectivity, material/experiential nature, perceived price, familiarity and attitude

Increasing Oil Concentration Affects Consumer Perception and Physical Properties of Mayonnaise‐type Spreads Containing KCl

Contact Info

Product

Resources

About