The present study was aimed to study the effect of information about the welfare of Podolian cattle and their meat nutritional properties on beef acceptability for regular users and non-users of this particular beef meat. For both user groups, information induced a high expected liking. However, the information had a positive impact on the actual liking score when the product was tasted (an assimilation effect occurred) only for regular users. For these regular users the same level of expected liking and an assimilation effect were also observed in a second occasion. For the non-users, an information session where Podolian meat was tested after detailed information about production system and nutritional and sensory characteristics of this product was organised. After this training, the expected liking did not increase but the information had a positive effect on the actual liking score when the product was tasted (an assimilation effect occurred). Thus, information concerning animal welfare and nutrition may be used to differentiate meat in a mixed production system with competing industrialised and traditional farms

Effect of information about animal welfare and product nutritional properties on acceptability of meat from podolian cattle

NAPOLITANO, Fabio;
2007

Abstract

The present study was aimed to study the effect of information about the welfare of Podolian cattle and their meat nutritional properties on beef acceptability for regular users and non-users of this particular beef meat. For both user groups, information induced a high expected liking. However, the information had a positive impact on the actual liking score when the product was tasted (an assimilation effect occurred) only for regular users. For these regular users the same level of expected liking and an assimilation effect were also observed in a second occasion. For the non-users, an information session where Podolian meat was tested after detailed information about production system and nutritional and sensory characteristics of this product was organised. After this training, the expected liking did not increase but the information had a positive effect on the actual liking score when the product was tasted (an assimilation effect occurred). Thus, information concerning animal welfare and nutrition may be used to differentiate meat in a mixed production system with competing industrialised and traditional farms
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11563/1988
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