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Consumer Perception of the Quality of Lamb and Lamb Confit

Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Instituto Agroalimentario de Aragón—IA2 (CITA-Universidad de Zaragoza), Avda. Montañana 930, 50059 Zaragoza, Spain
Author to whom correspondence should be addressed.
Foods 2018, 7(5), 80;
Received: 25 April 2018 / Revised: 21 May 2018 / Accepted: 21 May 2018 / Published: 22 May 2018
(This article belongs to the Special Issue Quality and Safety of Meat Products)
The patterns of food consumption in general and those of meat, in particular, are constantly changing. These changes are due not only to socioeconomic and cultural trends that affect the whole society but also to the specific lifestyles of consumer groups. Due to the importance of consumer lifestyle, the objectives of this study were (i) to identify the profiles of lamb meat consumers according to their orientation toward convenience, as defined by their eating and cooking habits; (ii) to characterize these profiles according to their socioeconomic characteristics and their preferences regarding the intrinsic and extrinsic quality signals of lamb meat; and (iii) to analyze the willingness to pay for lamb confit. In this study, four types of consumers have been differentiated according to their lifestyles related to lamb consumption. These groups, due to their characteristics, could be called “Gourmet”, “Disinterested”, “Conservative”, and “Basic”. The Gourmet group has characteristics that make it especially interesting to market a product such as lamb confit. However, this group is unaware of this product. Therefore, a possible strategy to expand the commercialization of light lamb and the confit product would be guided marketing to this niche market. View Full-Text
Keywords: cluster; intrinsic; extrinsic; oil; meat confit; lamb cluster; intrinsic; extrinsic; oil; meat confit; lamb
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MDPI and ACS Style

Ripoll, G.; Joy, M.; Panea, B. Consumer Perception of the Quality of Lamb and Lamb Confit. Foods 2018, 7, 80.

AMA Style

Ripoll G, Joy M, Panea B. Consumer Perception of the Quality of Lamb and Lamb Confit. Foods. 2018; 7(5):80.

Chicago/Turabian Style

Ripoll, Guillermo, Margalida Joy, and Begoña Panea. 2018. "Consumer Perception of the Quality of Lamb and Lamb Confit" Foods 7, no. 5: 80.

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