Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 411265
Title Identification of new food alternatives: how do consumers categorize meat and meat substitutes?
Author(s) Hoek, A.C.; Boekel, M.A.J.S. van; Voordouw, J.; Luning, P.A.
Source Food Quality and Preference 22 (2011)4. - ISSN 0950-3293 - p. 371 - 383.
Department(s) Chair Sensory Science and Eating Behaviour
Product Design and Quality Management Group
LEI Consument and Behaviour
Marketing and Consumer Behaviour
LEI Consumer & behaviour
Publication type Refereed Article in a scientific journal
Publication year 2011
Keyword(s) product categorization - cross-classification - childrens concepts - real-world - attributes - choice - representations - sustainability - determinants - expectations
Abstract New meat substitutes need to be recognized as alternatives to meat. We therefore investigated which category representations consumers have of meat and meat substitutes. Thirty-four non-vegetarian participants performed a free sorting task with 17 meat products and 19 commercially available meat substitutes, followed by similarity and typicality ratings. Results indicated that categorization was largely influenced by the taxonomic classification of meat, so by categories that refer to the animal source like ‘pork’, ‘beef’ etc. Hence, meat substitutes were grouped separately from non-processed meat products. However, there were categories (e.g. ‘pieces’ and ‘sausages’) that contained both meat substitutes and processed meat products, as these products were perceived to be very similar. New meat substitutes should have a certain resemblance to meat in order to replace meat on the plate. This can be achieved by either similarity in appearance or by referring to shared scripts/goals, such as a similar application in meals.
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