Reprint
Consumer Preferences and Acceptance of Meat Products
Edited by
September 2020
222 pages
- ISBN978-3-03943-080-2 (Hardback)
- ISBN978-3-03943-081-9 (PDF)
This book is a reprint of the Special Issue Consumer Preferences and Acceptance of Meat Products that was published in
Biology & Life Sciences
Chemistry & Materials Science
Engineering
Public Health & Healthcare
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.
Format
- Hardback
License
© 2020 by the authors; CC BY-NC-ND license
Keywords
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; sensory; tempeh; consumers; attitude; sensory; beef; sheepmeat; premium; holistic product development; beef; consumer; eating quality; enhancement; fajita; muscle; phosphate; sensory testing; sodium bicarbonate; lamb age; eating quality; consumer; sensory evaluation; sheepmeat; eating quality; beef; tenderness; flavor; meat purchase decision-making; meat buying criteria; beef; consumer; eating quality; extended postmortem aging; sensory testing; beef; consumer; demographics; eating quality; flavor; satisfaction; tenderness; focus group; meat products; qualitative multivariate analysis; conjoint analysis; older adults; consumer sensory; beef; pork; lamb; tenderness; juiciness; flavor; consumer; demographic; sensory; lamb; yearling; longissimus; semimembranosus; cross-cultural; n/a