No Cover Image

Journal article 244 views 173 downloads

Surely offal isn't that awful? An exploration of the mediating effect of expected product characteristics on the acceptance of offal-enriched foods

TENNESSEE RANDALL, Louise Neilson, Menna Price Orcid Logo, Charlotte A. Hardman, Laura Wilkinson Orcid Logo

Food Quality and Preference, Volume: 135, Start page: 105710

Swansea University Authors: TENNESSEE RANDALL, Menna Price Orcid Logo, Laura Wilkinson Orcid Logo

  • 70394.VoR.pdf

    PDF | Version of Record

    © 2025 The Authors. This is an open access article under the CC BY license.

    Download (1.58MB)

Check full text

DOI (Published version): 10.1016/j.foodqual.2025.105710

Abstract

Offal is a nutritious food source that has been identified in having a role to play in improving the environmental sustainability of meat. However, current research has not identified how offal can be more acceptable to UK consumers. This study aimed to examine whether acceptance improved when offal...

Full description

Published in: Food Quality and Preference
ISSN: 0950-3293 1873-6343
Published: Elsevier BV 2026
Online Access: Check full text

URI: https://cronfa.swan.ac.uk/Record/cronfa70394
first_indexed 2025-09-18T11:19:41Z
last_indexed 2025-10-29T07:18:20Z
id cronfa70394
recordtype SURis
fullrecord <?xml version="1.0"?><rfc1807><datestamp>2025-10-28T14:13:09.4152565</datestamp><bib-version>v2</bib-version><id>70394</id><entry>2025-09-18</entry><title>Surely offal isn't that awful? An exploration of the mediating effect of expected product characteristics on the acceptance of offal-enriched foods</title><swanseaauthors><author><sid>1aba87fd8bb2954412d5ed88be95f339</sid><firstname>TENNESSEE</firstname><surname>RANDALL</surname><name>TENNESSEE RANDALL</name><active>true</active><ethesisStudent>false</ethesisStudent></author><author><sid>e8d0f85a0d2762328c906c75b1d154b7</sid><ORCID>0000-0002-0025-0881</ORCID><firstname>Menna</firstname><surname>Price</surname><name>Menna Price</name><active>true</active><ethesisStudent>false</ethesisStudent></author><author><sid>07aeb47532af5a8421686d4f22f4a226</sid><ORCID>0000-0002-8093-0843</ORCID><firstname>Laura</firstname><surname>Wilkinson</surname><name>Laura Wilkinson</name><active>true</active><ethesisStudent>false</ethesisStudent></author></swanseaauthors><date>2025-09-18</date><abstract>Offal is a nutritious food source that has been identified in having a role to play in improving the environmental sustainability of meat. However, current research has not identified how offal can be more acceptable to UK consumers. This study aimed to examine whether acceptance improved when offal was combined with more familiar meat cuts within an uncooked product (i.e., offal-enriched minced meat). Furthermore, acceptance of cooked offal-enriched meals (e.g., spaghetti bolognese with beef mince and liver) were explored in a path model that focused on the interaction between psychological characteristics and expected product characteristics. In an online survey with UK meat eaters (N&#x202F;=&#x202F;390), expected product characteristics and acceptance were measured in response to images and descriptions of hypothetical uncooked meat products and cooked meals. As expected, offal-enriched minced meat was more acceptable than offal in its typical form. The mediation analysis showed that the relationship between health motives and acceptance of offal-enriched meals was partially mediated by expected taste and curiosity. Also, the relationship between food neophobia and acceptance was completely mediated by familiarity, expected taste and curiosity. Finally, the relationship between impression management and acceptance was completely mediated by curiosity and expected taste. The results highlight a potential pathway for the inclusion of offal into the UK diet, particularly for male consumers. To convert curiosity into regular consumption, it is essential that the initial experience with offal is enjoyable and not deemed abnormal.</abstract><type>Journal Article</type><journal>Food Quality and Preference</journal><volume>135</volume><journalNumber/><paginationStart>105710</paginationStart><paginationEnd/><publisher>Elsevier BV</publisher><placeOfPublication/><isbnPrint/><isbnElectronic/><issnPrint>0950-3293</issnPrint><issnElectronic>1873-6343</issnElectronic><keywords>Offal acceptance; Sustainability; Psychological drivers; Impression management; Curiosity; Food neophobia</keywords><publishedDay>1</publishedDay><publishedMonth>1</publishedMonth><publishedYear>2026</publishedYear><publishedDate>2026-01-01</publishedDate><doi>10.1016/j.foodqual.2025.105710</doi><url/><notes/><college>COLLEGE NANME</college><CollegeCode>COLLEGE CODE</CollegeCode><institution>Swansea University</institution><apcterm>SU Library paid the OA fee (TA Institutional Deal)</apcterm><funders>Economic Social Research Council Wales Doctoral Training Partnership grant (2570975)</funders><projectreference/><lastEdited>2025-10-28T14:13:09.4152565</lastEdited><Created>2025-09-18T12:15:37.6225599</Created><path><level id="1">Faculty of Medicine, Health and Life Sciences</level><level id="2">School of Psychology</level></path><authors><author><firstname>TENNESSEE</firstname><surname>RANDALL</surname><order>1</order></author><author><firstname>Louise</firstname><surname>Neilson</surname><order>2</order></author><author><firstname>Menna</firstname><surname>Price</surname><orcid>0000-0002-0025-0881</orcid><order>3</order></author><author><firstname>Charlotte A.</firstname><surname>Hardman</surname><order>4</order></author><author><firstname>Laura</firstname><surname>Wilkinson</surname><orcid>0000-0002-8093-0843</orcid><order>5</order></author></authors><documents><document><filename>70394__35236__f9096026a8804472b2a3d52057875ceb.pdf</filename><originalFilename>70394.VoR.pdf</originalFilename><uploaded>2025-10-03T12:42:10.3427750</uploaded><type>Output</type><contentLength>1653442</contentLength><contentType>application/pdf</contentType><version>Version of Record</version><cronfaStatus>true</cronfaStatus><documentNotes>&#xA9; 2025 The Authors. This is an open access article under the CC BY license.</documentNotes><copyrightCorrect>true</copyrightCorrect><language>eng</language><licence>http://creativecommons.org/licenses/by/4.0/</licence></document></documents><OutputDurs/></rfc1807>
spelling 2025-10-28T14:13:09.4152565 v2 70394 2025-09-18 Surely offal isn't that awful? An exploration of the mediating effect of expected product characteristics on the acceptance of offal-enriched foods 1aba87fd8bb2954412d5ed88be95f339 TENNESSEE RANDALL TENNESSEE RANDALL true false e8d0f85a0d2762328c906c75b1d154b7 0000-0002-0025-0881 Menna Price Menna Price true false 07aeb47532af5a8421686d4f22f4a226 0000-0002-8093-0843 Laura Wilkinson Laura Wilkinson true false 2025-09-18 Offal is a nutritious food source that has been identified in having a role to play in improving the environmental sustainability of meat. However, current research has not identified how offal can be more acceptable to UK consumers. This study aimed to examine whether acceptance improved when offal was combined with more familiar meat cuts within an uncooked product (i.e., offal-enriched minced meat). Furthermore, acceptance of cooked offal-enriched meals (e.g., spaghetti bolognese with beef mince and liver) were explored in a path model that focused on the interaction between psychological characteristics and expected product characteristics. In an online survey with UK meat eaters (N = 390), expected product characteristics and acceptance were measured in response to images and descriptions of hypothetical uncooked meat products and cooked meals. As expected, offal-enriched minced meat was more acceptable than offal in its typical form. The mediation analysis showed that the relationship between health motives and acceptance of offal-enriched meals was partially mediated by expected taste and curiosity. Also, the relationship between food neophobia and acceptance was completely mediated by familiarity, expected taste and curiosity. Finally, the relationship between impression management and acceptance was completely mediated by curiosity and expected taste. The results highlight a potential pathway for the inclusion of offal into the UK diet, particularly for male consumers. To convert curiosity into regular consumption, it is essential that the initial experience with offal is enjoyable and not deemed abnormal. Journal Article Food Quality and Preference 135 105710 Elsevier BV 0950-3293 1873-6343 Offal acceptance; Sustainability; Psychological drivers; Impression management; Curiosity; Food neophobia 1 1 2026 2026-01-01 10.1016/j.foodqual.2025.105710 COLLEGE NANME COLLEGE CODE Swansea University SU Library paid the OA fee (TA Institutional Deal) Economic Social Research Council Wales Doctoral Training Partnership grant (2570975) 2025-10-28T14:13:09.4152565 2025-09-18T12:15:37.6225599 Faculty of Medicine, Health and Life Sciences School of Psychology TENNESSEE RANDALL 1 Louise Neilson 2 Menna Price 0000-0002-0025-0881 3 Charlotte A. Hardman 4 Laura Wilkinson 0000-0002-8093-0843 5 70394__35236__f9096026a8804472b2a3d52057875ceb.pdf 70394.VoR.pdf 2025-10-03T12:42:10.3427750 Output 1653442 application/pdf Version of Record true © 2025 The Authors. This is an open access article under the CC BY license. true eng http://creativecommons.org/licenses/by/4.0/
title Surely offal isn't that awful? An exploration of the mediating effect of expected product characteristics on the acceptance of offal-enriched foods
spellingShingle Surely offal isn't that awful? An exploration of the mediating effect of expected product characteristics on the acceptance of offal-enriched foods
TENNESSEE RANDALL
Menna Price
Laura Wilkinson
title_short Surely offal isn't that awful? An exploration of the mediating effect of expected product characteristics on the acceptance of offal-enriched foods
title_full Surely offal isn't that awful? An exploration of the mediating effect of expected product characteristics on the acceptance of offal-enriched foods
title_fullStr Surely offal isn't that awful? An exploration of the mediating effect of expected product characteristics on the acceptance of offal-enriched foods
title_full_unstemmed Surely offal isn't that awful? An exploration of the mediating effect of expected product characteristics on the acceptance of offal-enriched foods
title_sort Surely offal isn't that awful? An exploration of the mediating effect of expected product characteristics on the acceptance of offal-enriched foods
author_id_str_mv 1aba87fd8bb2954412d5ed88be95f339
e8d0f85a0d2762328c906c75b1d154b7
07aeb47532af5a8421686d4f22f4a226
author_id_fullname_str_mv 1aba87fd8bb2954412d5ed88be95f339_***_TENNESSEE RANDALL
e8d0f85a0d2762328c906c75b1d154b7_***_Menna Price
07aeb47532af5a8421686d4f22f4a226_***_Laura Wilkinson
author TENNESSEE RANDALL
Menna Price
Laura Wilkinson
author2 TENNESSEE RANDALL
Louise Neilson
Menna Price
Charlotte A. Hardman
Laura Wilkinson
format Journal article
container_title Food Quality and Preference
container_volume 135
container_start_page 105710
publishDate 2026
institution Swansea University
issn 0950-3293
1873-6343
doi_str_mv 10.1016/j.foodqual.2025.105710
publisher Elsevier BV
college_str Faculty of Medicine, Health and Life Sciences
hierarchytype
hierarchy_top_id facultyofmedicinehealthandlifesciences
hierarchy_top_title Faculty of Medicine, Health and Life Sciences
hierarchy_parent_id facultyofmedicinehealthandlifesciences
hierarchy_parent_title Faculty of Medicine, Health and Life Sciences
department_str School of Psychology{{{_:::_}}}Faculty of Medicine, Health and Life Sciences{{{_:::_}}}School of Psychology
document_store_str 1
active_str 0
description Offal is a nutritious food source that has been identified in having a role to play in improving the environmental sustainability of meat. However, current research has not identified how offal can be more acceptable to UK consumers. This study aimed to examine whether acceptance improved when offal was combined with more familiar meat cuts within an uncooked product (i.e., offal-enriched minced meat). Furthermore, acceptance of cooked offal-enriched meals (e.g., spaghetti bolognese with beef mince and liver) were explored in a path model that focused on the interaction between psychological characteristics and expected product characteristics. In an online survey with UK meat eaters (N = 390), expected product characteristics and acceptance were measured in response to images and descriptions of hypothetical uncooked meat products and cooked meals. As expected, offal-enriched minced meat was more acceptable than offal in its typical form. The mediation analysis showed that the relationship between health motives and acceptance of offal-enriched meals was partially mediated by expected taste and curiosity. Also, the relationship between food neophobia and acceptance was completely mediated by familiarity, expected taste and curiosity. Finally, the relationship between impression management and acceptance was completely mediated by curiosity and expected taste. The results highlight a potential pathway for the inclusion of offal into the UK diet, particularly for male consumers. To convert curiosity into regular consumption, it is essential that the initial experience with offal is enjoyable and not deemed abnormal.
published_date 2026-01-01T05:30:45Z
_version_ 1851098027268243456
score 11.089386

Similar Items