{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,12,31]],"date-time":"2025-12-31T04:48:16Z","timestamp":1767156496968,"version":"build-2065373602"},"reference-count":49,"publisher":"FapUNIFESP (SciELO)","issue":"suppl 1","content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Rev. Econ. Sociol. Rural"],"published-print":{"date-parts":[[2015,3]]},"abstract":"<jats:p>Nas economias desenvolvidas, a seguran\u00e7a dos alimentos, o bem-estar animal e o ambiente t\u00eam vindo a assumir relev\u00e2ncia nas preocupa\u00e7\u00f5es dos consumidores. Procur\u00e1mos saber, atrav\u00e9s da metodologia dos grupos de discuss\u00e3o (focus groups) realizados em duas cidades de Portugal, Lisboa e Porto, as preocupa\u00e7\u00f5es e perce\u00e7\u00f5es dos consumidores relativamente a estes atributos, os quais s\u00e3o essencialmente acreditados. Este conhecimento \u00e9 fundamental para a aplica\u00e7\u00e3o posterior de m\u00e9todos de prefer\u00eancias declaradas. Foi ainda poss\u00edvel obter, com base em exerc\u00edcios de sele\u00e7\u00e3o entre carnes diferenciadas, e atrav\u00e9s de um modelo logit, intervalos de pre\u00e7os pass\u00edveis de serem utilizados posteriormente na defini\u00e7\u00e3o de cen\u00e1rios em experi\u00eancias de escolha (m\u00e9todo de prefer\u00eancias declaradas).<\/jats:p>","DOI":"10.1590\/1234-56781806-94790053s01004","type":"journal-article","created":{"date-parts":[[2015,6,10]],"date-time":"2015-06-10T23:09:17Z","timestamp":1433977757000},"page":"49-62","source":"Crossref","is-referenced-by-count":4,"title":["Percep\u00e7\u00e3o dos Consumidores Relativamente \u00e0 Carne de Bovino: cen\u00e1rios de escolha a partir de grupos de discuss\u00e3o"],"prefix":"10.1590","volume":"53","author":[{"given":"In\u00eas","family":"Viegas","sequence":"first","affiliation":[{"name":"Universidade de Lisboa,  Portugal"}]},{"given":"Jos\u00e9 Manuel Lima","family":"Santos","sequence":"additional","affiliation":[{"name":"Universidade de Lisboa,  Portugal"}]},{"given":"Magda Aguiar","family":"Fontes","sequence":"additional","affiliation":[{"name":"Universidade de Lisboa,  Portugal"}]}],"member":"530","reference":[{"year":"1998","series-title":"Introduction to attribute-based stated choice methods","author":"ADAMOWICZ W.","key":"ref1"},{"key":"ref2","first-page":"21","article-title":"Qualidade na carne de bovino: atributos e perce\u00e7\u00e3o","volume":"110","author":"AGUIAR FONTES M.","year":"2011","journal-title":"Revista Portuguesa de Ci\u00eancias Veterin\u00e1rias, RPCV"},{"key":"ref3","series-title":"Competitiveness in agriculture and food industry: US and EU perspectives","volume-title":"Is beef differentiation a real source of competitiveness? 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