Incorporating biometric data in models of consumer choice

Huseynov, Samir; Kassas, Bachir; Segovia, Michelle S.; Palma, Marco A.

doi:10.1080/00036846.2018.1527460

Cited by 23 publications

(16 citation statements)

References 72 publications

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“…However, how do we as meat scientists measure subconscious effects and its impact on consumer acceptance? Research tools are available for assessing and further understanding consumer perception and what drives consumer liking from the human behavior aspect [198]. Human behavior tools assess different aspects of consumer cognitive processes and can be used to further understand consumer perception.…”

Section: Other Consumer Sensory Methodsmentioning

confidence: 99%

Drivers of Consumer Liking for Beef, Pork, and Lamb: A Review

Miller

2020

Foods

131

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Tenderness, juiciness, and flavor have been associated with consumer acceptance of beef, lamb, and pork. Drivers of consumer liking are interrelated across these species, but there are differences in consumer preferences. Animal age, animal diet, and subsequent marbling impact consumer liking across species. For beef, consumer research prior to the 1990s showed that tenderness was the main driver of liking. Consumer tenderness and juiciness liking are highly correlated. More recent research has shown that as overall tenderness improved and tenderness variation decreased, flavor has become a more important driver of beef consumer liking. Flavor is affected by consumer preparation methods, familiarity with different flavor presentations, and animal production systems. Animal diet impacts consumer perception of beef tenderness and flavor, especially when comparing forage-fed versus grain-fed beef. Flavor preferences vary across countries more so than preferences for beef based on consumer tenderness preferences and are most likely influenced by the consumption of locally produced beef and the flavor-derived type of beef traditionally consumed. Drivers of pork consumer liking have been shown to be affected by pH, color, water holding capacity, animal diet, and the presence of boar taint compounds. While tenderness and juiciness continue to be drivers of consumer liking for pork, flavor, as impacted by animal diet and the presence of boar taint compounds, continues to be a driver for consumer liking. For lamb, the flavor, as affected by diet, and animal age continue to be the main drivers of consumer liking. Lamb consumers vary across countries based on the level of consumption and preferences for flavor based on cultural effects and production practices.

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Section: Other Consumer Sensory Methodsmentioning

confidence: 99%

Drivers of Consumer Liking for Beef, Pork, and Lamb: A Review

Miller

2020

Foods

131

View full text Add to dashboard Cite

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“…As such, further investigation of consumers' perception of the sustainability of industry innovations would be a valuable endeavor. These analyses will continue to build evidence in support of incorporating "non-conventional" data in models to improve predictive performance [59].…”

Section: Discussionmentioning

confidence: 99%

“…Since these measures are correlated, the selection of a sparse model is based on the explicit assumption that there is a subset of our measures that is more important in predicting choice behavior. We follow Huseynov, Kassas, Segovia, and Palma [59] to reformulate the LASSO in a logit framework. All independent measures are standardized prior to estimating a maximum binomial likelihood to fit the LASSO to our training data.…”

Section: Lasso Penalized Regressionmentioning

confidence: 99%

Identifying Drivers of Genetically Modified Seafood Demand: Evidence from a Choice Experiment

Weir

Sproul

2019

Sustainability

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The aquaculture industry has expanded to fill the gap between plateauing wild seafood supply and growing consumer seafood demand. The use of genetic modification (GM) technology has been proposed to address sustainability concerns associated with current aquaculture practices, but GM seafood has proved controversial among both industry stakeholders and producers, especially with forthcoming GM disclosure requirements for food products in the United States. We conduct a choice experiment eliciting willingness-to-pay for salmon fillets with varying characteristics, including GM technology and GM feed. We then develop a predictive model of consumer choice using LASSO (least absolute shrinkage and selection operator)-regularization applied to a mixed logit, incorporating risk perception, ambiguity preference, and other behavioral measures as potential predictors. Our findings show that health and environmental risk perceptions, confidence and concern about potential health and environmental risks, subjective knowledge, and ambiguity aversion in the domain of GM foods are all significant predictors of salmon fillet choice. These results have important implications for marketing of foods utilizing novel food technologies. In particular, people familiar with GM technology are more likely to be open to consuming GM seafood or GM-fed seafood, and effective information interventions for consumers will include details about health and environmental risks associated with GM seafood.

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“…This phenomenon it is possible to track if a wrong click (missclick) and transition the link with atypical profile content. In the conventional case, contextual advertising will appear again and again, which will be essentially a mistake in the organization of marketing activities [5].…”

Section: Literature Reviewmentioning

confidence: 99%

Dependence of Adequacy of Methods of Micro-Segmentation of Network Users on Macro-Segmentation Errors

Vladimirovich¹

2019

IJATCSE

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Currently, market relations are forced to improve the quality of products, to expand the range, to make demands on the optimal price level. The question of choosing groups of buyers, the target audience is Central to the success of organizations. The article deals with the methods of market segmentation and the analysis of the consequences of macro-segmentation errors on the microsegmentation of consumers.

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Incorporating biometric data in models of consumer choice

Cited by 23 publications

References 72 publications

Drivers of Consumer Liking for Beef, Pork, and Lamb: A Review

Drivers of Consumer Liking for Beef, Pork, and Lamb: A Review

Identifying Drivers of Genetically Modified Seafood Demand: Evidence from a Choice Experiment

Dependence of Adequacy of Methods of Micro-Segmentation of Network Users on Macro-Segmentation Errors

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