Search research articles

ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

RESEARCH

JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

EDUCATION

JoVE Core JoVE Business JoVE Science Education JoVE Lab Manual Faculty Resource Center Faculty Site

Terms & Conditions of Use

Related Concept Videos

Optimal Foraging

Optimal Foraging

How animals obtain and eat their food is called foraging behavior. Foraging can include searching for plants and hunting for prey and depends on the species and environment.

Assessment of the Gastrointestinal System II: Health Perception Pattern

Assessment of the Gastrointestinal System II: Health Perception Pattern

Assessing the gastrointestinal (GI) system is a complex process that begins with collecting subjective data. This data, collected through patient interviews, provides crucial insights into the patient's health history, perception patterns, and lifestyle habits, all contributing significantly to GI health.
Health Perception Patterns
Health perception patterns offer valuable insights into a patient's lifestyle habits and how they may impact their GI health. These patterns include:

Confirmation Biases

Confirmation Biases

The confirmation bias is the tendency to focus on information that confirms our existing beliefs and ignore information that is inconsistent with our expectations. For example, if you think that your professor is not very nice, you notice all of the instances of rude behavior exhibited by the professor while ignoring the countless pleasant interactions he is involved in on a daily basis. Have you ever fallen prey to the confirmation bias, either as the source or target of such bias?

Case Studies

Case Studies

There are many research methods available to psychologists in their efforts to understand, describe, and explain behavior and the cognitive and biological processes that underlie it.

Proteins: Dietary Sources and Requirements

Proteins: Dietary Sources and Requirements

Consuming animal-based products offers high-quality proteins that contain optimal levels and combinations of essential amino acids, crucial for tissue repair and growth. Foods like eggs, milk, fish, and most meats are a source of complete proteins. Legumes and cereals are abundant in proteins; however, they typically lack a full range of essential amino acids. As a result, they are considered incomplete protein sources. Some plant sources like soybeans, quinoa, and amaranth do contain complete...

Bioequivalence Experimental Study Designs: Repeated Measures, Cross-Over, Carry-Over, and Latin Square Designs

Bioequivalence Experimental Study Designs: Repeated Measures, Cross-Over, Carry-Over, and Latin Square Designs

Bioequivalence experimental study designs play a pivotal role in testing the effectiveness of various treatments. Key among these are the repeated measures, cross-over, carry-over, and Latin square designs. In the repeated measures design, each subject receives all treatments, allowing for temporal comparisons. This type of design is useful in reducing variability but requires careful planning to avoid bias.The cross-over design, an economical method, involves sequential administration of...

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by

Same author

Food Innovation as a Means of Developing Healthier and More Sustainable Foods.

Foods (Basel, Switzerland)·2021

Same author

Innovation Strategies of the Spanish Agri-Food Sector in Response to the Black Swan COVID-19 Pandemic.

Foods (Basel, Switzerland)·2020

Same author

Differences in Consumer Preferences for Lamb Meat before and duriang the Economic Crisis in Spain. Analysis and Perspectives.

Foods (Basel, Switzerland)·2020

Same author

Influence of quality labels on the formation of preferences of lamb meat consumers. A Spanish case study.

Meat science·2017

Search research articles

Related Experiment Video

Updated: May 27, 2026

Exploring Life History Choices: Using Temperature and Substrate Type as Interacting Factors for Blowfly Larval and Female Preferences

Exploring Life History Choices: Using Temperature and Substrate Type as Interacting Factors for Blowfly Larval and Female Preferences

Published on: November 17, 2023

Preference structure for lamb meat consumers. A Spanish case study.

Rodolfo Bernabéu¹, Antonio Tendero

¹Escuela Técnica Superior de Ingenieros Agrónomos, Universidad de Castilla-La Mancha, Campus Universitario s/n, 02071 Albacete, Spain.

|November 9, 2011

Summary

European consumers are reducing meat intake due to quality, health, and taste, not just price. Studies show preferences for specific lamb types, influencing marketing strategies for increased consumption.

More Related Videos

Fat Preference: A Novel Model of Eating Behavior in Rats

Fat Preference: A Novel Model of Eating Behavior in Rats

Published on: June 27, 2014

Exploring the Longissimus Muscle: Unraveling its Correlation with Meat Quality in Bos indicus and Crossbred Bulls

Exploring the Longissimus Muscle: Unraveling its Correlation with Meat Quality in Bos indicus and Crossbred Bulls

Published on: July 12, 2024

Related Experiment Videos

Last Updated: May 27, 2026

Exploring Life History Choices: Using Temperature and Substrate Type as Interacting Factors for Blowfly Larval and Female Preferences

Exploring Life History Choices: Using Temperature and Substrate Type as Interacting Factors for Blowfly Larval and Female Preferences

Published on: November 17, 2023

Fat Preference: A Novel Model of Eating Behavior in Rats

Fat Preference: A Novel Model of Eating Behavior in Rats

Published on: June 27, 2014

Exploring the Longissimus Muscle: Unraveling its Correlation with Meat Quality in Bos indicus and Crossbred Bulls

Exploring the Longissimus Muscle: Unraveling its Correlation with Meat Quality in Bos indicus and Crossbred Bulls

Published on: July 12, 2024

Area of Science:

Agricultural Economics
Consumer Behavior Studies
Food Marketing

Background:

Consumer trends in the European Union show a decline in meat consumption.
Factors beyond price, such as quality, image, health, and safety, are increasingly influencing food choices.
Understanding consumer preferences is crucial for developing effective marketing strategies for lamb meat.

Purpose of the Study:

To identify key attributes influencing consumer preferences for lamb meat.
To analyze the relative importance of factors like price, certification, origin, and commercial type.
To inform marketing strategies aimed at boosting lamb meat consumption.

Main Methods:

Conjoint analysis was employed to evaluate consumer preferences.
Data was collected from 400 consumers assessing various lamb meat attributes.
Market share simulations were conducted for preferred lamb types.

Main Results:

Consumer preferences extend beyond price to include quality, image, health, and safety attributes.
Both regular and occasional consumers show a preference for specific lamb meat types.
Regular consumers in Castilla-La Mancha prefer suckling lamb over "ternasco" lamb.

Conclusions:

Marketing strategies should focus on attributes beyond price to increase lamb consumption.
Highlighting preferred lamb types, such as suckling lamb, can enhance market appeal.
Origin and specific commercial types significantly influence consumer choice in the lamb market.