Consumer Preferences and Acceptance of Meat Products

• Autore: Garmyn Andrea
• Pubblicazione: Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2020
• Descrizione fisica: 1 online resource (222 p.)
• Soggetto topico: Biology, life sciences; Food & society; Research & information: general
• Soggetto non controllato: acceptability; actinidin; attitude; beef; colour; conjoint analysis; consumer; consumer acceptance; consumer perceptions; consumer sensory; consumer sensory testing; consumers; cross-cultural; demographic; demographics; eating quality; enhancement; extended postmortem aging; fajita; flavor; focus group; grass-fed beef; holistic product development; juiciness; lamb; lamb age; longissimus; meat buying criteria; meat products; meat purchase decision-making; Meat Standards Australia (MSA); muscle; n/a; older adults; oxidation; patties; phosphate; pork; premium; proteolysis; qualitative multivariate analysis; quality; satisfaction; semimembranosus; sensory; sensory evaluation; sensory testing; sheepmeat; sodium bicarbonate; tempeh; tenderness; yearling
• 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