Consumer purchase intentions for pork with enhanced carnosine–A functional food

Arenna,; Goddard, Ellen; Muringai, Violet

doi:10.1111/cjag.12190

Cited by 8 publications

(4 citation statements)

References 41 publications

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“…The influence of age on WTP is in line with the current literature, suggesting that younger people are interested in functional characteristics [88] and negative relations were found significant toward health and nutrition claim on the label [89].…”

Section: Discussionsupporting

confidence: 88%

What Is the Value of a “Mountain Product” Claim? A Ranking Conjoint Experiment on Goat’s Milk Yoghurt

Zanchini

Vita

Panzone

et al. 2023

Foods

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Rural development is complex in marginal and disadvantaged areas, such as mountains, which impose high labour costs and restrict farmers in their choices of crop and livestock. To recognise this problem, the European Union regulates the use of the optional quality term “Mountain product” on the label. Consumers may recognise this label and be more willing to pay for it, resulting in higher revenues for producers using it. This study estimates the willingness to pay (WTP) for a mountain quality label. This WTP is then compared to that of functional and nutrition claims. For this purpose, we used a ranking conjoint experiment, using goat’s milk yoghurt—a typical mountain product—as a case study. Using a rank-ordered logit, we show that mountain quality labels generate a significant WTP, higher than that of functional claims. WTP differs by the demographic profile of the consumer. The study provided useful insights about the combination of the mountain quality label with different attributes. However, future studies are needed to adequately understand the potential of mountain certification as a supporting tool for farmers in marginal areas and for rural development.

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Section: Discussionsupporting

confidence: 88%

What Is the Value of a “Mountain Product” Claim? A Ranking Conjoint Experiment on Goat’s Milk Yoghurt

Zanchini

Vita

Panzone

et al. 2023

Foods

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“…Following a large quantity of literature, which uses CBC experiments to estimate WTP for credence attributes of food (Ehmke et al , 2008; Barreiro-Hurle, Gracia and de-Magistris, 2010; Ortega et al , 2011; Wu et al , 2015b; Wu et al , 2015a; Ortega et al , 2016; Arenna et al , 2019), this methodology is utilized to investigate Chinese consumers’ valuation on attributes of interest regarding functional sausage products. The product profile of pork sausages in the current study is described by four attributes (one in the country of origin domain and three in the nutrition claim domain), in addition to the price factor (Table 1).…”

Section: Methodsmentioning

confidence: 99%

“…Eqn (3) is unconditional, as the variance of random parameters βn, causes correlation in unobserved utility across alternatives. This allows consumers to have heterogenous preferences for pork sausages, as suggested by various studies on pork-related products (Barreiro-Hurle et al , 2010; Ortega et al , 2011, 2017; Wu et al , 2015b; Arenna et al , 2019), and affords further consumer segmentation according to preferences. When consumers are classified into M latent classes of homogeneous subjects, preference heterogeneity is only present between classes but not within classes.…”

Section: Methodsmentioning

confidence: 99%

Chinese consumers’ willingness-to-pay for nutrition claims on processed meat products, using functional sausages as a food medium

Hong

Bai

et al. 2021

CAER

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PurposeFollowing the standard practice of using nutrition claims to denote food functionality, this study empirically explores Chinese consumers’ willingness-to-pay for functional processed meat products by using three nutrition claims (namely “increased calcium,” “containing omega-3”, and “reduced salt”) made on pork sausages. It also aims to outline the typical characteristics of Chinese consumer segments based on preferences.Design/methodology/approachA choice-based choice experiment is utilized to investigate Chinese consumers’ valuation on attributes of interest regarding functional sausage products. First-hand data was collected in the two cities of Xi'an and Beijing.FindingsThere are market potentials for domestic and/or imported functional processed meat products among Chinese consumers. Nutrition claims made on pork sausages are appealing to Chinese consumers, and therefore, monetarily rewarded by them. Being imported from a more developed country of origin could both positively and negatively impact consumers’ WTP for nutrition claims made on pork sausages. Furthermore, specific functional modification strategies should be taken into account when addressing different segments of the Chinese market. In addition, regional impacts between Xi'an and Beijing are implied in terms of consumers’ valuation for functional pork sausages.Research limitations/implicationsLimitations in the current study are mainly two folds. First, the WTP estimation magnitudes are subject to a hypothetical bias by using a stated preference approach. Second, this study only focuses on pork sausages to explore consumers’ perceptions and selects three nutrition claims among many other relevant options.Practical implicationsImplications are provided for meat marketers and for Chinese official food policymakers, such that promoting meat products with a nutrition claim is an attractive marketing strategy for foreign food manufacturers in China, and more reformulated meat products with better nutritional compositions should be allowed in the Chinese market.Originality/valueTo the best of the author’s knowledge, this research is the first to fill in the literature blank on investigating the consumers’ valuation for functional meat in the emerging market of China. Because when taking Chinese consumers as a target market and evaluating their perceptions of food quality-related labeling and certifications, the existing literature is mainly limited to topics of product safety, organic/green products, and geographical origins. However, nutrition claims, as marketable credence attributes that associate closely to the main characteristics of the functional food products, have been explored to a much lesser extent among Chinese consumers.

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“…Consumers tend to believe that food contributes to their health[ 5 ]. Goddard and Muringai[ 6 ] reported that consumers were willing to pay more for pork with enhanced carnosine levels. Chicken meat contains more anserine than other meats, such as beef and pork[ 7 ], making it a good source of IDPs.…”

Section: Introductionmentioning

confidence: 99%

Effects of Cyclic High Ambient Temperature on Muscle Imidazole Dipeptide Content in Broiler Chickens

Katafuchi,

Kamegawa,

Goto

et al. 2024

J. Poult. Sci.

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Imidazole dipeptides possess important bioregulatory properties in animals. This study aimed to evaluate the effect of high ambient temperature on muscle imidazole dipeptides (carnosine, anserine, and balenine) in broiler chickens. Sixteen 14-day-old male broiler chickens were divided into two groups, which were reared under thermoneutral (25 ± 1 °C) or cyclic high ambient temperature (35 ± 1 °C for 8 h/day) for 4 weeks. Chickens exposed to cyclic high ambient temperatures displayed lower skeletal muscle anserine and carnosine content than control chickens. Balenine could not be detected in the pectoral muscle of either group. The pectoral muscles of broiler chickens kept under cyclic high-temperature exhibited significantly lower mRNA expression of carnosine synthase 1 , which synthesizes carnosine and anserine; but a significantly higher mRNA expression of carnosinase 2 , which degrades carnosine and anserine. Our results suggest that heat exposure decreases pectoral imidazole dipeptide content in broiler chickens. This may be attributed to a lower expression of imidazole dipeptide-synthesizing genes, but higher levels of genes involved in their degradation.

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Consumer purchase intentions for pork with enhanced carnosine–A functional food

Cited by 8 publications

References 41 publications

What Is the Value of a “Mountain Product” Claim? A Ranking Conjoint Experiment on Goat’s Milk Yoghurt

What Is the Value of a “Mountain Product” Claim? A Ranking Conjoint Experiment on Goat’s Milk Yoghurt

Chinese consumers’ willingness-to-pay for nutrition claims on processed meat products, using functional sausages as a food medium

Effects of Cyclic High Ambient Temperature on Muscle Imidazole Dipeptide Content in Broiler Chickens

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