Consumer Preferences and Acceptance of Meat Products

doi:10.3390/books978-3-03943-081-9

dc.contributor.editor	Garmyn, Andrea
dc.date.accessioned	2021-05-01T15:41:05Z
dc.date.available	2021-05-01T15:41:05Z
dc.date.issued	2020
dc.identifier	ONIX_20210501_9783039430802_844
dc.identifier.uri	https://directory.doabooks.org/handle/20.500.12854/69098
dc.description.abstract	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.
dc.language	English
dc.subject.classification	thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general	en_US
dc.subject.classification	thema EDItEUR::P Mathematics and Science::PS Biology, life sciences	en_US
dc.subject.classification	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	en_US
dc.subject.other	actinidin
dc.subject.other	consumer acceptance
dc.subject.other	consumer sensory testing
dc.subject.other	eating quality
dc.subject.other	grass-fed beef
dc.subject.other	Meat Standards Australia (MSA)
dc.subject.other	proteolysis
dc.subject.other	sensory testing
dc.subject.other	quality
dc.subject.other	tenderness
dc.subject.other	oxidation
dc.subject.other	colour
dc.subject.other	sensory
dc.subject.other	acceptability
dc.subject.other	beef
dc.subject.other	consumer perceptions
dc.subject.other	patties
dc.subject.other	tempeh
dc.subject.other	consumers
dc.subject.other	attitude
dc.subject.other	sheepmeat
dc.subject.other	premium
dc.subject.other	holistic product development
dc.subject.other	consumer
dc.subject.other	enhancement
dc.subject.other	fajita
dc.subject.other	muscle
dc.subject.other	phosphate
dc.subject.other	sodium bicarbonate
dc.subject.other	lamb age
dc.subject.other	sensory evaluation
dc.subject.other	flavor
dc.subject.other	meat purchase decision-making
dc.subject.other	meat buying criteria
dc.subject.other	extended postmortem aging
dc.subject.other	demographics
dc.subject.other	satisfaction
dc.subject.other	focus group
dc.subject.other	meat products
dc.subject.other	qualitative multivariate analysis
dc.subject.other	conjoint analysis
dc.subject.other	older adults
dc.subject.other	consumer sensory
dc.subject.other	pork
dc.subject.other	lamb
dc.subject.other	juiciness
dc.subject.other	demographic
dc.subject.other	yearling
dc.subject.other	longissimus
dc.subject.other	semimembranosus
dc.subject.other	cross-cultural
dc.subject.other	n/a
dc.title	Consumer Preferences and Acceptance of Meat Products
dc.type	book
oapen.identifier.doi	10.3390/books978-3-03943-081-9
oapen.relation.isPublishedBy	46cabcaa-dd94-4bfe-87b4-55023c1b36d0
oapen.relation.isbn	9783039430802
oapen.relation.isbn	9783039430819
oapen.pages	222
oapen.place.publication	Basel, Switzerland

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