Content and Characterization of Polyphenols From Four Olive Cultivars Growing at Southeastern Uruguay

Raggio, Laura; Gámbaro, Adriana; Orono, M.; Feller, Camila; Irigaray, Bruno; Grompone, Marı́a A.

doi:10.17660/actahortic.2014.1057.81

Cited by 1 publication

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“…The 20 final categories are shown in Table 6. Some of these categories are similar to some identified in other studies conducted on meat (da Rosa et al, 2019;de Andrade et al, 2016;Raggio et al, 2014).…”

Section: Word Associationsupporting

confidence: 83%

“…The participants were randomly recruited at universities, shopping areas and other public places. For this test, convenience sampling was used, as in other similar studies (Ares & Deliza, 2010;de Andrade et al, 2016;Pontual et al, 2017;Raggio et al, 2014). In convenience sampling, the sample "represents" the target group insofar as it meets the characteristics defined by the population, but it is important to note that it is not representative in a statistical sense according to probability principles (Alonso et al, 2017).…”

Section: Word Association Task and Study Of Health And Nutrition Attitudesmentioning

confidence: 99%

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Perception of fat and other quality parameters in minced and burger meat from Spanish consumer studies

et al. 2020

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This study examined Spanish consumer knowledge and perceptions of fat content in minced meat products, as well as the most relevant aspects considered to accept or reject these products. The majority of respondents overestimated the fat content of different minced meat types. Most consumers would not detect fat variations between ±2 g fat/100 g. The word association task evidenced different perceptions of minced meat according to both meat types (beef-pork or chicken-turkey) and packaging (on trays, bulk). The colour and appearance of the products were very important for consumers, who did not attach much importance to the presence of additives. Unpackaged beef-pork meat was perceived as more natural, but fattier and less healthy. Chicken-turkey meat was associated with health and low-fat, but also with dislike. This study provides relevant information to develop or reformulate new meat products.

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Section: Word Associationsupporting

confidence: 83%

Section: Word Association Task and Study Of Health And Nutrition Attitudesmentioning

confidence: 99%

Perception of fat and other quality parameters in minced and burger meat from Spanish consumer studies

et al. 2020

View full text Add to dashboard Cite

show abstract

Content and Characterization of Polyphenols From Four Olive Cultivars Growing at Southeastern Uruguay

Cited by 1 publication

References 0 publications

Perception of fat and other quality parameters in minced and burger meat from Spanish consumer studies

Perception of fat and other quality parameters in minced and burger meat from Spanish consumer studies

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