Consumer Preferences and Acceptance of Meat Products

• Outros Autores: Garmyn, Andrea (Editor)
• Formato: Recurso Eletrônico Capítulo de Livro
• Idioma: inglês
• Publicado em: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2020
• Assuntos: 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
• Acesso em linha: DOAB: download the publication; DOAB: description of the publication

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...