03150nam 2200985z- 450 991055766950332120231214133613.0(CKB)5400000000044810(oapen)https://directory.doabooks.org/handle/20.500.12854/69098(EXLCZ)99540000000004481020202105d2020 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierConsumer Preferences and Acceptance of Meat ProductsBasel, SwitzerlandMDPI - Multidisciplinary Digital Publishing Institute20201 electronic 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.Research & information: generalbicsscBiology, life sciencesbicsscFood & societybicsscactinidinconsumer acceptanceconsumer sensory testingeating qualitygrass-fed beefMeat Standards Australia (MSA)proteolysissensory testingqualitytendernessoxidationcoloursensoryacceptabilitybeefconsumer perceptionspattiestempehconsumersattitudesheepmeatpremiumholistic product developmentconsumerenhancementfajitamusclephosphatesodium bicarbonatelamb agesensory evaluationflavormeat purchase decision-makingmeat buying criteriaextended postmortem agingdemographicssatisfactionfocus groupmeat productsqualitative multivariate analysisconjoint analysisolder adultsconsumer sensoryporklambjuicinessdemographicyearlinglongissimussemimembranosuscross-culturalResearch & information: generalBiology, life sciencesFood & societyGarmyn Andreaedt1327018Garmyn AndreaothBOOK9910557669503321Consumer Preferences and Acceptance of Meat Products3037800UNINA