Explore
Consumer Preferences and Acceptance of Meat Products
0 Ungluers have
Faved this Work
Login to Fave
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.
This book is included in DOAB.
Why read this book? Have your say.
You must be logged in to comment.
Rights Information
Are you the author or publisher of this work? If so, you can claim it as yours by registering as an Unglue.it rights holder.Downloads
This work has been downloaded 1294 times via unglue.it ebook links.
- 51 - pdf (CC BY) at Unglue.it.
- 1243 - pdf (CC BY) at res.mdpi.com.
Keywords
- acceptability
- actinidin
- Attitude
- beef
- Biology, Life Sciences
- Colour
- conjoint analysis
- consumer
- consumer acceptance
- consumer perceptions
- consumer sensory
- consumer sensory testing
- Consumers
- Cross-cultural
- Cultural Studies
- demographic
- demographics
- eating quality
- enhancement
- extended postmortem aging
- fajita
- flavor
- Focus Group
- Food & society
- grass-fed beef
- holistic product development
- juiciness
- lamb
- lamb age
- longissimus
- Mathematics & science
- 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
- Reference, information & interdisciplinary subjects
- Research & information: general
- Satisfaction
- semimembranosus
- sensory
- sensory evaluation
- sensory testing
- sheepmeat
- Society & culture: general
- Society & Social Sciences
- Sodium bicarbonate
- tempeh
- tenderness
- yearling
Links
DOI: 10.3390/books978-3-03943-081-9Editions