Psychometric properties of the German version of the moral disengagement in meat questionnaire (MDMQ-G)

IF 4.9 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Quality and Preference Pub Date : 2025-01-20 DOI:10.1016/j.foodqual.2025.105439
Charlotte Schüßler , Paul Schulz , Samuel Tomczyk , Silke Schmidt , Susanne Stoll-Kleemann
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Abstract

Moral disengagement is a valuable framework for studying dissonance reduction strategies in environmentally harmful behaviours, specifically meat consumption. The Moral Disengagement in Meat Questionnaire (MDMQ; Graça et al., 2016) proposes a five-factor structure for this framework, including means-end justifications, desensitization, denial of negative consequences, diffused responsibility, and reduced perceived choice. The full questionnaire or its individual scales have been increasingly used in studies on meat consumption, but it has not seen further validation, which is particularly relevant when adapting scales to a new context, such as a different language. This study evaluates the psychometric properties of the German version of the MDMQ (MDMQ-G) using confirmatory factor analysis (CFA), assessment of construct and concurrent validity, and an exploration of construct alignment through a mapping approach. The CFA results, despite showing mediocre global model fit, support the five-factor structure with a single second-order dimension, consistent with the original model, suggesting robust dimensionality across European samples. Significant differences across all scales between participants of male and female gender affirm the known-group validity of the construct. Construct alignment and respective discrepancies between the scales and the theoretical framework are being discussed. The findings underscore the importance of ongoing validation and support future refinements and applications of the scales.
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来源期刊
Food Quality and Preference
Food Quality and Preference 工程技术-食品科技
CiteScore
10.40
自引率
15.10%
发文量
263
审稿时长
38 days
期刊介绍: Food Quality and Preference is a journal devoted to sensory, consumer and behavioural research in food and non-food products. It publishes original research, critical reviews, and short communications in sensory and consumer science, and sensometrics. In addition, the journal publishes special invited issues on important timely topics and from relevant conferences. These are aimed at bridging the gap between research and application, bringing together authors and readers in consumer and market research, sensory science, sensometrics and sensory evaluation, nutrition and food choice, as well as food research, product development and sensory quality assurance. Submissions to Food Quality and Preference are limited to papers that include some form of human measurement; papers that are limited to physical/chemical measures or the routine application of sensory, consumer or econometric analysis will not be considered unless they specifically make a novel scientific contribution in line with the journal''s coverage as outlined below.
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