2003
DOI: 10.1046/j.1470-6431.2003.00281.x
|View full text |Cite
|
Sign up to set email alerts
|

Factors affecting consumer acceptance of chilled ready meals on the island of Ireland

Abstract: The chilled ready meal market on the island of Ireland is relatively young but is growing rapidly. This paper focused on a consumer questionnaire (n = 702), designed to examine consumer attitudes to and consumption of chilled ready meals, in both the north and south of Ireland. This formed part of a larger study, with the questionnaire findings contributing to an in‐depth sensory study on a selected range of chilled ready meals. For a significant number of Irish consumers, consumption of these products is high… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
3
1
1

Citation Types

7
17
0

Year Published

2006
2006
2018
2018

Publication Types

Select...
5
2
2

Relationship

0
9

Authors

Journals

citations
Cited by 21 publications
(24 citation statements)
references
References 10 publications
7
17
0
Order By: Relevance
“…The consumption of chilled meals increases with consumers’ education level (χ 2 = 20.2, P < 0.001) in accordance with the findings of Reed et al . (2003) and Madill‐Marshall et al .…”
Section: Resultssupporting
confidence: 90%
See 1 more Smart Citation
“…The consumption of chilled meals increases with consumers’ education level (χ 2 = 20.2, P < 0.001) in accordance with the findings of Reed et al . (2003) and Madill‐Marshall et al .…”
Section: Resultssupporting
confidence: 90%
“…It is thus important to recognize the clear need for sustained development work to enhance the sensory quality of these products as well as greater advertising intensity. As Reed et al . (2003) pointed out, the primary barrier to the consumption of ready‐to‐eat meals is preference for home‐cooked foods and traditional eating habits and, unless products have the desired sensorial appeal, the likelihood is that they will not be purchased on a regular basis.…”
Section: Resultsmentioning
confidence: 91%
“…These workers used the combination of market‐based research and sensory analysis techniques to understand Irish consumer preferences ( n = 702) and consumption for a selection of chilled ready meal cuisine types, including Italian, Chinese and Indian. Surprisingly, however, compared with Italian and Chinese cuisines, Indian chilled ready meals did not receive a high score on the hedonic scale (Reed et al. 2003).…”
Section: Resultsmentioning
confidence: 92%
“…More spices, more taste and exotic dishes were wanted. Reed et al. (2003), who studied the Irish market of chilled ready meals, recommended that developers continue to enhance the sensory quality and to bear in mind that the primary barrier to consumption of ready meals is the preference for home‐cooked food.…”
Section: Discussionmentioning
confidence: 99%