Análisis de preferencias de la carne de ovino envasada al vacío

• M.T. Maza ^[1] ; M. Saied ; A. Gracia
  1. [1] Universidad de Zaragoza

     Universidad de Zaragoza

     Zaragoza, España

     
• Localización: XVI Jornadas sobre Producción Animal: 19 y 20 de mayo de 2015, Zaragoza / Javier Álvarez Rodríguez (aut.), Begoña Panea Doblado (aut.), Jorge Hugo Calvo Lacosta (aut.), Mireia Blanco Alibés (aut.), José Alfonso Abecia Martínez (aut.), Daniel Villalba Mata (aut.), María Ángeles Latorre Górriz (aut.), Vol. 2, 2015, ISBN 978-84-606-7969-1, págs. 666-668
• Idioma: español
• Títulos paralelos:
  • Assessing consumers preferences for vacuum packaging of fresh lamb meat
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• Resumen

  • Advanced packaging technologies offer new ways of protecting and extending the shelf life of the meat products. The vacuum packaging is an efficient way to increase fresh meat shelf life. However, consumers are often reluctant to accept new technologies. In this context, it is very important to understand consumers acceptance for the vacuum packaging for lamb meat to help lamb meat producers to decide whether to use this new packaging. Then, the aim of this study is to analyse consumers acceptability of vacuum packaging for fresh lamb meat. In particular,, to assess consumers preferences for different fresh lamb meat attributes including the vacuum packaging. To do that, a choice experiment was used. Data come from a survey administrated in Spain during 2013. A Multinomial Logit model was used to estimate the effect of the attributes- levels on consumers utility. Results indicated that the vacuum packaging was more value for consumers than other types of packaging. Moreover, medium level education females living in households with children who purchase lamb meat one or more times per week shows higher preferences for vacuum packaging for lamb meat. Therefore, this group of consumers are more prone to accept this new packaging for lamb meat.