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- Title
Percepción del consumidor sobre los tipos de carne picada que se comercializan en Montevideo.
- Authors
Raggio, Laura; Gámbaro, Adriana; Pagano, Teresa; Montesano, Ana; Garmendia, Juan
- Abstract
The word association technique was used to perform a preliminary of study consumer's perception of ground meat sold in Montevideo. A total of 60 consumers were presented with five cards with the words: Regular Ground Meat, Lean, Premium, Veal and Special and were asked to write the first four images, associations, thoughts or feelings that came to mind with each card. Afterwards, the participants assessed how healthy they considered each type of ground meat to be. The answers were grouped in 16 categories. Regular Ground Meat was perceived as a food product with high fat content, and assessed as not very healthy. Lean and Premium ground meats were perceived as having low fat content, being nutritious, healthy and expensive. The Premium ground meat was also considered a high quality product. Lean ground meat was perceived mainly as tender, soft and mushy, while for the Special ground meat contradictions in the choice of words were found (expensive-inexpensive, low fat-high fat). Through this technique the most relevant attributes in the selection process and decision making process were identified.
- Publication
Innotec, 2014, Issue 9, p43
- ISSN
1688-3691
- Publication type
Article