Consumer preferences for dry-cured ham in Spain and Italy: Impact of marbling, sex and castration methods of pigs

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dc.bibliographicCitation.titleInternational Journal of Gastronomy and Food Scienceen
dc.contributor.authorAlvarez Rodríguez, Javieres_ES
dc.contributor.authorPérez Ciria, Leticiaes_ES
dc.contributor.authorMiana Mena, Francisco Javieres_ES
dc.contributor.authorBlanco Alibés, Mireiaes_ES
dc.contributor.authorSchiavon, Stefanoes_ES
dc.contributor.authorGallo, Luigies_ES
dc.contributor.authorLatorre Górriz, María Angeleses_ES
dc.date.accessioned2025-04-28T08:31:40Z
dc.date.available2025-04-28T08:31:40Z
dc.date.issued2025es_ES
dc.date.updated2025-04-28T08:18:05Z
dc.description.abstractDry-cured hams come from either surgically castrated males (to avoid boar taint) or from intact females, but immunocastration method has been proposed to improve animal welfare in males and marbling in females. A consumer segmentation study (involving 4,200 participants in Spain and Italy) was conducted through an online questionnaire including a choice experiment with blind and informed options of hams from surgically castrated- or immunocastrated-males (by vaccination), and from intact- or immunocastrated-females. The preference for a lean appeal (‘lean lovers’), complying with immunocastration of males, was shown by: young people, without children, travelling less, scarcely involved in home-tasks, consuming less frequently ham, having less knowledge about pig production system, and grading less the intrinsic and extrinsic purchasing cues, independently of gender and country. Even though castration method label is claimed by whole consumers, those valuing fat content (‘marbling lovers’) rank higher the utility of information regarding castration methods and show higher willingness to pay for immunocastration of males and females.en
dc.description.sponsorshipEsta investigación fue financiada por el Proyecto FITE a través del programa operativo "Construyendo Europa desde Aragón" y por el grupo de investigación A25-23R (INPASS)es_ES
dc.description.statusIn presses_ES
dc.identifier.citationÁlvarez-Rodríguez, J., Pérez-Ciria, L., Miana-Mena, F. J., Blanco, M., Schiavon, S., Gallo, L., & Latorre, M. Á. (2025). Consumer preferences for dry-cured ham in Spain and Italy: Impact of marbling, sex and castration methods of pigs. International Journal of Gastronomy and Food Science, 101187. https://doi.org/10.1016/j.ijgfs.2025.101187
dc.identifier.issn1878450X
dc.identifier.urihttp://hdl.handle.net/10532/7590
dc.language.isoenes_ES
dc.relation.doihttps://doi.org/10.1016/j.ijgfs.2025.101187es_ES
dc.relation.urihttps://doi.org/10.1016/j.ijgfs.2025.101187es_ES
dc.rightsCreative Commons Attribution-NonCommercial-NoDerivs 4.0es_ES
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/deed.es
dc.subject.agrovocactitudes del consumidores
dc.subject.agrovocExperimentos de alimentaciónes
dc.subject.agrovocindicadoreses
dc.subject.agrovocCerdo castradoes
dc.subject.agrovocDisposición a pagares
dc.subject.agrovocJamónen
dc.subject.otherActitudes Del Consumidor
dc.subject.otherCerdo Castrado
dc.subject.otherDisposición A Pagar
dc.subject.otherExperimentos de alimentación
dc.subject.otherIndicadores
dc.subject.otherJamón
dc.subject.otherPsicología del marketing y del comportamiento del consumidor
dc.titleConsumer preferences for dry-cured ham in Spain and Italy: Impact of marbling, sex and castration methods of pigsen
dc.typearticle*
dc.type.refereedRefereedes_ES
dc.type.specifiedArticlees_ES

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