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Consumer Preferences and Acceptance of Meat Products

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...

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Bibliographic Details
Main Author: Garmyn, Andrea
Format: eBook
Language:English
Published: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2020
Subjects:
Meat Buying Criteria
Grass-fed Beef
Muscle
Sodium Bicarbonate
Consumer Acceptance
Consumers
Pork
Flavor
Juiciness
Phosphate
N/a
Beef
Acceptability
Proteolysis
Premium
Attitude
Sheepmeat
Tempeh
Patties
Consumer Perceptions
Demographics
Sensory Evaluation
Meat Standards Australia (msa)
Holistic Product Development
Older Adults
Fajita
Research & Information: General / Bicssc
Consumer
Biology, Life Sciences / Bicssc
Lamb Age
Quality
Oxidation
Satisfaction
Demographic
Eating Quality
Lamb
Sensory
Yearling
Colour
Consumer Sensory Testing
Actinidin
Food & Society / Bicssc
Extended Postmortem Aging
Cross-cultural
Semimembranosus
Consumer Sensory
Conjoint Analysis
Meat Products
Tenderness
Sensory Testing
Qualitative Multivariate Analysis
Longissimus
Meat Purchase Decision-making
Focus Group
Enhancement
Online Access:
Collection: Directory of Open Access Books - Collection details see MPG.ReNa
Description
Summary: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.
Item Description:Creative Commons (cc), https://creativecommons.org/licenses/by/4.0/
Physical Description:1 electronic resource (222 p.)
ISBN:books978-3-03943-081-9
9783039430819
9783039430802

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