Department of Agricultural, Forest and Food Sciences (DISAFA) University of Torino, Largo Paolo Braccini, 2, 10095 Grugliasco-Torino, Italy.
Department of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia 98-100, 95123 Catania, Italy.
Int J Environ Res Public Health. 2019 Jul 22;16(14):2605. doi: 10.3390/ijerph16142605.
The consumption pattern of salami has been subjected to relatively widespread attention by academician, but few studies concerning the health implications of salami consumption have been published. Since additives and product origins represent important attributes for salami, the objective of this paper is twofold: (i) to explore the role of two additives, salt and nitrates, in addition to the Italian origin, in relation to consumer attitudes and preferences towards salami, (ii) to segment consumer behaviour by assessing their willingness-to-buy salami, in order to verify whether different purchasing patterns can be identified within the different social groups. The analysis was conducted on two different levels. The first was developed through a conjoint analysis, while the second implemented a frequency analysis based on a bivariate analysis. Results show the price as one of the most important variables in identifying the quality level of salami, in addition, certain socio-economic segments of consumers show a significant propensity to pay an additional price for salami with a low salt content and is nitrate-free.
萨拉米香肠的消费模式受到了学者们的广泛关注，但关于食用萨拉米香肠的健康影响的研究却很少。由于添加剂和产品来源是萨拉米香肠的重要属性，本文的目的有两个：（i）探讨盐和硝酸盐这两种添加剂以及意大利原产地在消费者对萨拉米香肠的态度和偏好方面的作用，（ii）通过评估他们购买萨拉米香肠的意愿来对消费者行为进行细分，以验证不同的购买模式是否可以在不同的社会群体中识别。分析在两个不同的层面上进行。第一个是通过联合分析来进行的，而第二个则是通过基于双变量分析的频率分析来实现的。结果表明，价格是确定萨拉米香肠质量水平的最重要变量之一，此外，某些社会经济群体的消费者明显倾向于为低盐含量且不含硝酸盐的萨拉米香肠支付额外的价格。
