Consumer Preferences and Acceptance of Meat Products
This Special Issue “Consumer Preferences and Acceptance of Meat Products” demonstrates that the value of different palatability traits has evolved over time. Moreover, consumer acceptance and preference are not solely determined by the inputs of the meat itself, but can also be influenced by various...
Wedi'i Gadw mewn:
| Fformat: | Online |
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| Iaith: | Saesneg |
| Cyhoeddwyd: |
MDPI - Multidisciplinary Digital Publishing Institute
2021
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| Pynciau: | |
| Mynediad Ar-lein: | ONIX_20210501_9783039430802_844 |
| Tagiau: |
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
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| _version_ | 1869527093004468224 |
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| collection | Directory of Open Access Books |
| description | This Special Issue “Consumer Preferences and Acceptance of Meat Products” demonstrates that the value of different palatability traits has evolved over time. Moreover, consumer acceptance and preference are not solely determined by the inputs of the meat itself, but can also be influenced by various demographic factors. In addition, consumers’ views of meat products vary regionally and by species. |
| format | Online |
| id | doab-20.500.12854ir-69098 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-690982024-03-28T03:30:55Z Consumer Preferences and Acceptance of Meat Products Garmyn, Andrea actinidin consumer acceptance consumer sensory testing eating quality grass-fed beef Meat Standards Australia (MSA) proteolysis sensory testing quality tenderness oxidation colour sensory acceptability beef consumer perceptions patties tempeh consumers attitude sheepmeat premium holistic product development consumer enhancement fajita muscle phosphate sodium bicarbonate lamb age sensory evaluation flavor meat purchase decision-making meat buying criteria extended postmortem aging demographics satisfaction focus group meat products qualitative multivariate analysis conjoint analysis older adults consumer sensory pork lamb juiciness demographic yearling longissimus semimembranosus cross-cultural n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and society This Special Issue “Consumer Preferences and Acceptance of Meat Products” demonstrates that the value of different palatability traits has evolved over time. Moreover, consumer acceptance and preference are not solely determined by the inputs of the meat itself, but can also be influenced by various demographic factors. In addition, consumers’ views of meat products vary regionally and by species. 2021-05-01T15:41:05Z 2021-05-01T15:41:05Z 2020 book ONIX_20210501_9783039430802_844 9783039430802 9783039430819 https://directory.doabooks.org/handle/20.500.12854/69098 eng application/octet-stream Attribution 4.0 International https://mdpi.com/books/pdfview/book/2867 https://mdpi.com/books/pdfview/book/2867 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-03943-081-9 10.3390/books978-3-03943-081-9 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783039430802 9783039430819 222 Basel, Switzerland open access |
| spellingShingle | actinidin consumer acceptance consumer sensory testing eating quality grass-fed beef Meat Standards Australia (MSA) proteolysis sensory testing quality tenderness oxidation colour sensory acceptability beef consumer perceptions patties tempeh consumers attitude sheepmeat premium holistic product development consumer enhancement fajita muscle phosphate sodium bicarbonate lamb age sensory evaluation flavor meat purchase decision-making meat buying criteria extended postmortem aging demographics satisfaction focus group meat products qualitative multivariate analysis conjoint analysis older adults consumer sensory pork lamb juiciness demographic yearling longissimus semimembranosus cross-cultural n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and society Consumer Preferences and Acceptance of Meat Products |
| title | Consumer Preferences and Acceptance of Meat Products |
| title_full | Consumer Preferences and Acceptance of Meat Products |
| title_fullStr | Consumer Preferences and Acceptance of Meat Products |
| title_full_unstemmed | Consumer Preferences and Acceptance of Meat Products |
| title_short | Consumer Preferences and Acceptance of Meat Products |
| title_sort | consumer preferences and acceptance of meat products |
| topic | actinidin consumer acceptance consumer sensory testing eating quality grass-fed beef Meat Standards Australia (MSA) proteolysis sensory testing quality tenderness oxidation colour sensory acceptability beef consumer perceptions patties tempeh consumers attitude sheepmeat premium holistic product development consumer enhancement fajita muscle phosphate sodium bicarbonate lamb age sensory evaluation flavor meat purchase decision-making meat buying criteria extended postmortem aging demographics satisfaction focus group meat products qualitative multivariate analysis conjoint analysis older adults consumer sensory pork lamb juiciness demographic yearling longissimus semimembranosus cross-cultural n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and society |
| topic_facet | actinidin consumer acceptance consumer sensory testing eating quality grass-fed beef Meat Standards Australia (MSA) proteolysis sensory testing quality tenderness oxidation colour sensory acceptability beef consumer perceptions patties tempeh consumers attitude sheepmeat premium holistic product development consumer enhancement fajita muscle phosphate sodium bicarbonate lamb age sensory evaluation flavor meat purchase decision-making meat buying criteria extended postmortem aging demographics satisfaction focus group meat products qualitative multivariate analysis conjoint analysis older adults consumer sensory pork lamb juiciness demographic yearling longissimus semimembranosus cross-cultural n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and society |
| url | ONIX_20210501_9783039430802_844 |