Consumer intention towards the phosphate-reduced processed meat products using the extended theory of planned behaviour

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dc.contributor.authorThangavelu, Karthikeyan P.
dc.contributor.authorHyland, John J.
dc.contributor.authorHenchion, Maeve
dc.contributor.authorKerry, Joseph P.
dc.contributor.authorÁlvarez, Carlos
dc.contributor.funderTeagascen
dc.date.accessioned2022-10-20T09:08:03Z
dc.date.available2022-10-20T09:08:03Z
dc.date.issued2022-08-11
dc.date.updated2022-10-20T09:00:20Z
dc.description.abstractPhosphates are essential for maintaining various quality attributes of processed meat products such as water-binding properties, texture and sensory properties and their removal would drastically change the products' technical and sensory qualities. Currently, meat industries are faced with the challenge of removing phosphates to address the consumers' demand to remove the negatively perceived synthetic additives from processed meat products. This study measured these consumers' purchase intention of phosphate-reduced processed meat products with different quality, using the extended theory of planned behaviour (TPB). An online survey was conducted among the consumers (n = 548) of the Republic of Ireland (ROI) to predict their knowledge and attitude towards phosphate additives. Analysis of the survey responses showed that about two-third of the participants consumed processed meat products 5–6 times per week. The results of multiple linear regression showed that the theory constructs attitude, subjective norms, perceived health risks significantly (P < 0.05) influenced the consumer behavioural intention whereas the perceived behavioural control (PBC) produced insignificant impacts. The results also revealed that the extended TPB model predicted the consumers' intention with better explanatory power (adjusted R2 = 0.46) than the original TPB model. In conclusion, various recommendations and implications were developed based on the results to improve the consumers' purchase intention of these products.en
dc.description.sponsorshipTeagasc (Teagasc Walsh Scholarship Programme (Grant no. 0100, 2017))en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid108947en
dc.identifier.citationThangavelu, K.P., Hyland, J.J., Henchion, M., Kerry, J.P. and Álvarez, C. (2022) ‘Consumer intention towards the phosphate-reduced processed meat products using the extended theory of planned behaviour’, Meat Science, 193, 108947 (11 pp). https://doi.org/10.1016/j.meatsci.2022.108947.en
dc.identifier.doi10.1016/j.meatsci.2022.108947en
dc.identifier.endpage11en
dc.identifier.issn1873-4138
dc.identifier.journaltitleMeat Scienceen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/13785
dc.identifier.volume193en
dc.language.isoenen
dc.publisherElsevieren
dc.relation.urihttps://doi.org/10.1016/j.meatsci.2022.108947
dc.rights© 2022. This manuscript version is made available under the CC-BY-NC-ND 4.0 license https://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectPhosphate additivesen
dc.subjectClean-labelen
dc.subjectPerceived health risksen
dc.subjectConsumers' attitudeen
dc.subjectConsumers' knowledge of food additivesen
dc.titleConsumer intention towards the phosphate-reduced processed meat products using the extended theory of planned behaviouren
dc.typeArticle (peer-reviewed)en
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