Consumer Preferences and Acceptance of Meat Products

• Daljnji autori: Garmyn, Andrea (Urednik)
• Format: Elektronički Poglavlje knjige
• Jezik: engleski
• Izdano: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2020
• Teme: Research & information: general; Biology, life sciences; Food & society; 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
• Online pristup: DOAB: download the publication; DOAB: description of the publication

Sažetak

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.

Opis fizičkog objekta

1 electronic resource (222 p.)

ISBN

books978-3-03943-081-9
9783039430802
9783039430819

Pristup

Open Access