The Source of Protein or Its Value? Consumer Perception Regarding the Importance of Meat(-like) Product Attributes
| cris.virtual.author-orcid | #PLACEHOLDER_PARENT_METADATA_VALUE# | |
| cris.virtual.author-orcid | #PLACEHOLDER_PARENT_METADATA_VALUE# | |
| cris.virtual.author-orcid | 0000-0003-2568-6814 | |
| cris.virtualsource.author-orcid | #PLACEHOLDER_PARENT_METADATA_VALUE# | |
| cris.virtualsource.author-orcid | #PLACEHOLDER_PARENT_METADATA_VALUE# | |
| cris.virtualsource.author-orcid | 06e6401f-7379-4579-8464-7eb26b842f03 | |
| dc.abstract.en | Food product attributes may significantly influence the general perception of the product itself, as well as the willingness for its consumption. Assessment of the product is based on customers’ beliefs and individual preferences. Because meat-like products are presented as meat substitutes providing sufficient protein values, the present study aimed to determine the effect of protein source and labelling pointing at high protein content on the evaluation of the product. The experimental online study was conducted with a group of 552 respondents. Four versions of product packaging were designed and tested. These packages differed in the presence or absence of the Nutrition Claim and the presence of the text indicating the vegetable or meat origin of the product. Data collected in the experiment were analyzed using a 2 × 2 ANOVA. The study revealed that the source of protein (plant vs. animal) appears to shape consumers’ perception of the product as more eco-friendly (F (1.518) = 38.681, p < 0.001, η2 = 0.069), natural (F (1.518) = 15.518, p < 0.001, η2 = 0.029), and healthy (F (1.518) = 25.761, p < 0.001, η2 = 0.047). Moreover, labelling including a “high-protein” Nutrition Claim increases the willingness to consume the product (F (1.518) = 4.531, p = 0.034, η2 = 0.009), and provides the impression of it being more eco-friendly (F (1.518) = 6.658, p = 0.01, η2 = 0.012) and of a higher quality (F (1.518) = 7.227, p = 0.007, η2 = 0.014). The obtained results may have theoretical significance by improving the understanding of factors determining the perception of food products and the use of meat substitutes. | |
| dc.affiliation | Wydział Ekonomiczny | |
| dc.affiliation.institute | Katedra Prawa i Organizacji Przedsiębiorstw w Agrobiznesie | |
| dc.contributor.author | Antoniak, Marcin Adam | |
| dc.contributor.author | Szymkowiak, Andrzej | |
| dc.contributor.author | Pepliński, Benedykt | |
| dc.date.access | 2025-11-13 | |
| dc.date.accessioned | 2025-11-13T11:11:23Z | |
| dc.date.available | 2025-11-13T11:11:23Z | |
| dc.date.copyright | 2022-04-20 | |
| dc.date.issued | 2022 | |
| dc.description.abstract | <jats:p>Food product attributes may significantly influence the general perception of the product itself, as well as the willingness for its consumption. Assessment of the product is based on customers’ beliefs and individual preferences. Because meat-like products are presented as meat substitutes providing sufficient protein values, the present study aimed to determine the effect of protein source and labelling pointing at high protein content on the evaluation of the product. The experimental online study was conducted with a group of 552 respondents. Four versions of product packaging were designed and tested. These packages differed in the presence or absence of the Nutrition Claim and the presence of the text indicating the vegetable or meat origin of the product. Data collected in the experiment were analyzed using a 2 × 2 ANOVA. The study revealed that the source of protein (plant vs. animal) appears to shape consumers’ perception of the product as more eco-friendly (F (1.518) = 38.681, p < 0.001, η2 = 0.069), natural (F (1.518) = 15.518, p < 0.001, η2 = 0.029), and healthy (F (1.518) = 25.761, p < 0.001, η2 = 0.047). Moreover, labelling including a “high-protein” Nutrition Claim increases the willingness to consume the product (F (1.518) = 4.531, p = 0.034, η2 = 0.009), and provides the impression of it being more eco-friendly (F (1.518) = 6.658, p = 0.01, η2 = 0.012) and of a higher quality (F (1.518) = 7.227, p = 0.007, η2 = 0.014). The obtained results may have theoretical significance by improving the understanding of factors determining the perception of food products and the use of meat substitutes.</jats:p> | |
| dc.description.accesstime | at_publication | |
| dc.description.bibliography | il., bibliogr. | |
| dc.description.finance | publication_research | |
| dc.description.financecost | 2000,00 | |
| dc.description.if | 2,7 | |
| dc.description.number | 9 | |
| dc.description.points | 100 | |
| dc.description.version | final_published | |
| dc.description.volume | 12 | |
| dc.identifier.doi | 10.3390/app12094128 | |
| dc.identifier.issn | 2076-3417 | |
| dc.identifier.uri | https://sciencerep.up.poznan.pl/handle/item/5867 | |
| dc.identifier.weblink | https://www.mdpi.com/2076-3417/12/9/4128 | |
| dc.language | en | |
| dc.pbn.affiliation | economics and finance | |
| dc.relation.ispartof | Applied Sciences (Switzerland) | |
| dc.relation.pages | art. 4128 | |
| dc.rights | CC-BY | |
| dc.sciencecloud | nosend | |
| dc.share.type | OPEN_JOURNAL | |
| dc.subject.en | consumer perception | |
| dc.subject.en | meat alternatives | |
| dc.subject.en | proteins | |
| dc.subject.en | nutrition claims | |
| dc.title | The Source of Protein or Its Value? Consumer Perception Regarding the Importance of Meat(-like) Product Attributes | |
| dc.title.volume | Special Issue New Frontiers in Meat and Meat Products | |
| dc.type | JournalArticle | |
| dspace.entity.type | Publication | |
| oaire.citation.issue | 9 | |
| oaire.citation.volume | 12 |