Consumer Preferences and Acceptance of Meat Products

• Autore: Garmyn Andrea
• Pubblicazione: Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2020
• Descrizione fisica: 1 electronic resource (222 p.)
• Soggetto topico: Research & information: general; Biology, life sciences; Food & society
• Soggetto non controllato: 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
• Persona (resp. second.): GarmynAndrea
• Sommario/riassunto: 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.
• Titolo autorizzato: Consumer Preferences and Acceptance of Meat Products
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910557669503321
• Lo trovi qui: Univ. Federico II