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Consumer Preferences and Acceptance of Meat Products
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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.
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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