03181nam 2201009z- 450 991055766950332120210501(CKB)5400000000044810(oapen)https://directory.doabooks.org/handle/20.500.12854/69098(oapen)doab69098(EXLCZ)99540000000004481020202105d2020 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierConsumer Preferences and Acceptance of Meat ProductsBasel, SwitzerlandMDPI - Multidisciplinary Digital Publishing Institute20201 online resource (222 p.)3-03943-080-7 3-03943-081-5 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.Biology, life sciencesbicsscFood & societybicsscResearch & information: generalbicsscacceptabilityactinidinattitudebeefcolourconjoint analysisconsumerconsumer acceptanceconsumer perceptionsconsumer sensoryconsumer sensory testingconsumerscross-culturaldemographicdemographicseating qualityenhancementextended postmortem agingfajitaflavorfocus groupgrass-fed beefholistic product developmentjuicinesslamblamb agelongissimusmeat buying criteriameat productsmeat purchase decision-makingMeat Standards Australia (MSA)musclen/aolder adultsoxidationpattiesphosphateporkpremiumproteolysisqualitative multivariate analysisqualitysatisfactionsemimembranosussensorysensory evaluationsensory testingsheepmeatsodium bicarbonatetempehtendernessyearlingBiology, life sciencesFood & societyResearch & information: generalGarmyn Andreaedt1327018Garmyn AndreaothBOOK9910557669503321Consumer Preferences and Acceptance of Meat Products3037800UNINA