Actitud de los consumidores frente a los productos cárnicos con un menor contenido en sodio

Abstract

Food choice and food purchase are complex phenomena influenced not only by the sensorial char acteristics of the product and its price, but also by other factors such as consumer attitudes towards the product. In this study the model of planned behavior of Ajzen was used to measure consumer attitudes towards low salt meat products. A 48-item questionnaire was completed in by 112 consumers representing different sociodemographic levels. The results obtained showed that the beliefs were not completely unitary and only health- and taste-related beliefs significantly improved attitude prediction. Perceived control was the most important aspect in explaining the behavioral intention of the consumers despite its relatively low consistency. Attitude and the subjective norm also had a significant effect on intention. Sociodemographic parameters clearly divided the consumers in several components of the model, the sex of the individuals being the most important aspect. The predictive ability of the model was clearly different depending on whether separation of the consumers by sex and indirect measures of attitude and subjective norm were taken into account. The model of planned behavior proved to be effective in predicting consumers' behavioral intention. However, there are some aspects of this model such as the biased measurement of attitude and consistency of perceived control which need further improvement.

Keywords

attitude behavior Ajzen model sensory analysis consumers meat products

Get full access to this article

View all access options for this article.

References

Ajzen I. (1991). The theory of planned behavior. Organizational Behavior and Human Decision Processes 50: 179-211.

Ajzen I. y Fishbein M. (1980). Understanding Attitudes and Predicting Social Behavior. Englewood Cliffs, New Jersey: Prentice-Hall. pp. 261-274.

Anónimo (1995). La producción, industria y comercio de la came en España en 1994. I. Producción. Cárnica 2000, Anuario Cárnico: 33-46.

Arkwright P.D. , Beilin L.J. , Rouse I. , Armstrong B.K. y Vardongen R. (1982). Effects of alcohol use and other aspects of lifestyle on blood pressure levels and prevelence of hypertension in a working population . Circulation 66: 60-66.

Axelson M.L. y Brinberg D. (1989). A Social-Psychological Perspective on Food-Related Behavior. New York: Springer-Verlag , pp. 103-114.

Axelson M.L. , Brinberg D. y Durand J.H. (1983). Eating at fast-food restaurants—A social-psychological analysis. Journal of Nutritional Education 15: 94-98.

Combris P. y Grignon C. (1996). Moderate consumers of meat: who are they? In: AIR-CAT Project (eds) Consumer attitude towards Meat. Workshop, AIR, Clermont-Ferrand , France: As-Trykk, As, Norway, pp. 77-92.

Cronbach L.J. (1951). Coefficient alpha and the internal structure of tests. Psychometrika 16 (3): 297-334.

Dennison C.M. y Shepherd R. (1995). Adolescent food choice: an application of the Theory of Planned Behaviour. Journal of Human Nutrition and Dietetics 8: 9-23.

10.

Epstein S. (1973). The self-concept revisited. American Psychologist 28: 404-416.

11.

Fishbein M. y Ajzen I. (1975). Belief, Attitude, Intention and Behavior: An Introduction to Theory and Research. Reading, MA: Addison-Wesley. pp. 81-117.

12.

Gou P. , Guerrero L. , Gelabert J. y Arnau J. (1996). Potassium chloride, potassium lactate and glycine as sodium chloride substitutes in fermented sausages and dry cured loin. Meat Science 42 (1): 37-48.

13.

Kerr G.R. y Nichman M.Z. (1986). Salt and hypertension. Public Health Reviews. 14: 24-104.

14.

Lynch N.M. (1987). In search of the salty taste. Food Technology 41 (11): 82-86.

15.

Maurer E.J. (1983). Reduced sodium usage in poultry muscle food. Food Tehcnology 37 (7): 60-64.

16.

Mesters I. y Oostveen T. (1994). Why do adolescents eat low nutrient snacks between meals? An anlysis of behavioral determinants with the Fishbein and Ajzen model . Nutrition and Health 10: 33-47.

17.

Richardson N.J. , Shepherd R. y Elliman N.A. (1993). Current attitudes and future influences on meat consumption in the UK. Appetite 21: 41-51.

18.

Sas (1987). SAS User's Guide . Cary, NC: SAS Institute Inc. pp. 126-149.

19.

Saunders R.P. y Rahilly S.A. (1990). Influences on intention to reduce dietary intake of fat and sugar. Journal of Nutritional Education 22 (4): 169-176.

20.

Shepherd R. (1988a). Consumer attitudes and food acceptance. In: Thomson, D.M.H. (ed.), Food Acceptability. London: Elsevier Applied Science. pp. 253-266.

21.

Shepherd R. (1988b). Belief structure in relation to low-fat milk consumption. Journal of Human Nutrition and Dietetics 1: 421-428.

22.

Shepherd R. y Farleigh C.A. (1986) Attitudes and personality related to salt intake . Appetite 7: 343-354.

23.

Shepherd R. y Stockley L. (1987). Nutrition knowledge, attitudes, and fat consumption . Journal of the American Dietetics Association 87: 615-619.

24.

Shepherd R. y Towler G. (1992). Nutrition knowledge, attitudes and fat intake: application of the theory of reasoned action. Journal of Human Nutrition and Dietetics 5: 387-397.

25.

Sparks P. y Shepherd R. (1992). Self-identity and the theory of Planned Behavior: Assessing the role of identification with "Green Consumerism". Social Psychology Quarterly 55 (4): 388-399.

26.

Stafleu A. , Graaf C. y Staveren W. (1991/2). A review of selected studies assessing social-psychological determinants of fat and cholesterol intake. Food Quality and Preference 3: 183-200.

27.

Tobian L. (1979). The relationship of salt to hypertension. American Jourual of Clinical Nutrition 32: 2739-2748.

28.

Towler G. and Shepherd R. (1991/2). Modification of Fishbein and Ajzen's theory of reasoned action to predict chip consumption. Food Quality and Preference 3: 37-45.

29.

Tuorila H. (1987). Selection of milks with varying fat contents and related overall liking, attitudes, norms and intentions. Appetite 8: 1-14.

30.

Tuorila-Ollikainen H. , Lähteenmäki L. y Salovaara H. (1986). Attitudes, norms, intention and hedonic responses in the selection of low salt bread in a longitudinal choice experiment. Appetite 7: 127-139.

31.

Wadsworth M.E.J. , Cripps H.A. , Midwinter R.E. , y Colley J.R.T. (1985). Blood pressure in a National Birth Cohort at the age of 36 related to social and familial factors, smoking and body mass. British Medical Jonrnal 291: 1534-1538.

32.

Wirth F. (1989). Reducing the common salt content of meat products: possible methods and their limitations. Fleischwirtschaft 69 (4): 589-593.