Preprint Article Version 1 This version is not peer-reviewed

Consumer Perception of the Quality of Lamb and Lamb Confit

Version 1 : Received: 17 May 2018 / Approved: 18 May 2018 / Online: 18 May 2018 (05:21:32 CEST)

How to cite: Ripoll, G.; Joy, M.; Panea, B.. Consumer Perception of the Quality of Lamb and Lamb Confit. Preprints 2018, 2018050254 (doi: 10.20944/preprints201805.0254.v1). Ripoll, G.; Joy, M.; Panea, B.. Consumer Perception of the Quality of Lamb and Lamb Confit. Preprints 2018, 2018050254 (doi: 10.20944/preprints201805.0254.v1).

Abstract

The patterns of food consumption in general and those of meat, in particular, are constantly changing. These changes are due not only to socio-economic 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 socio-economic 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.

Subject Areas

cluster; intrinsic; extrinsic; oil; meat confit; lamb

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