Regional, socioeconomic and behavioural- impacts on consumer acceptability of beef in Northern Ireland, Republic of Ireland and Great Britain

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dc.contributor.authorChong, F. S.
dc.contributor.authorFarmer, L. J.
dc.contributor.authorHagan, T. D. J.
dc.contributor.authorSpeers, J. S.
dc.contributor.authorSanderson, D. W.
dc.contributor.authorDevlin, D. J.
dc.contributor.authorTollerton, I. J.
dc.contributor.authorGordon, A. W.
dc.contributor.authorMethven, L.
dc.contributor.authorMoloney, A. P.
dc.contributor.authorKerry, Joseph P.
dc.contributor.authorO'Sullivan, Maurice G.
dc.contributor.funderDepartment of Agriculture, Food and the Marineen
dc.date.accessioned2019-04-26T10:58:34Z
dc.date.available2019-04-26T10:58:34Z
dc.date.issued2019-04-10
dc.date.updated2019-04-17T08:58:43Z
dc.description.abstractThis study was commissioned to assess if there are regional differences in the acceptability of beef between consumers from Northern Ireland (NI), Republic of Ireland (ROI) and Great Britain (GB). Palatability traits were affected by socioeconomic and behavioural factors such as preferred cooking endpoint, animal welfare, value, health aspects of beef product, ease of preparation as well as consumption frequency for specific cuts. "Willingness to pay" (WTP) was influenced by income, preferred cooking endpoint, value of beef product, ease of preparation and consumption frequency for frying steak. Results showed that GB consumers scored higher for the same striploin steak compared to NI and ROI consumers. This may be due to differences in the motivation for beef choice and/or consumption habits. GB consumers were less concerned about the healthiness of beef product and beef origin. In addition, a higher consumption frequency for rump was reported in GB, which may explain the higher sensory scores observed among GB consumers for striploins.en
dc.description.sponsorshipDepartment of Agriculture, Food and the Marine (FIRM: 13 SN 401)en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationChong, F. S., Farmer, L. J., Hagan, T. D. J., Speers, J. S., Sanderson, D. W., Devlin, D. J., Tollerton, I. J., Gordon, A. W., Methven, L., Moloney, A. P., Kerry, J. P. and O'Sullivan, M. G. (2019) 'Regional, socioeconomic and behavioural- impacts on consumer acceptability of beef in Northern Ireland, Republic of Ireland and Great Britain', Meat Science. doi: 10.1016/j.meatsci.2019.04.009en
dc.identifier.doi10.1016/j.meatsci.2019.04.009en
dc.identifier.eissn1873-4138
dc.identifier.issn0309-1740
dc.identifier.journaltitleMeat Scienceen
dc.identifier.urihttps://hdl.handle.net/10468/7804
dc.language.isoenen
dc.publisherElsevier Ltd.en
dc.relation.urihttp://www.sciencedirect.com/science/article/pii/S0309174018309410
dc.rights© 2019, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license.en
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectConsumersen
dc.subjectBeefen
dc.subjectEating qualityen
dc.subjectSensory evaluationen
dc.subjectPalatabilityen
dc.titleRegional, socioeconomic and behavioural- impacts on consumer acceptability of beef in Northern Ireland, Republic of Ireland and Great Britainen
dc.typeArticle (peer-reviewed)en
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