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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| Andere auteurs: | |
|---|---|
| Formaat: | Hoofdstuk |
| Gepubliceerd in: |
Basel, Switzerland
MDPI - Multidisciplinary Digital Publishing Institute
2020
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| Onderwerpen: | |
| Online toegang: | Get Fullteks DOAB: description of the publication |
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| LEADER | 03175naaaa2200949uu 4500 | ||
|---|---|---|---|
| 001 | doab_20_500_12854_69098 | ||
| 005 | 20210501 | ||
| 020 | |a books978-3-03943-081-9 | ||
| 020 | |a 9783039430802 | ||
| 020 | |a 9783039430819 | ||
| 024 | 7 | |a 10.3390/books978-3-03943-081-9 |c doi | |
| 041 | 0 | |a English | |
| 042 | |a dc | ||
| 072 | 7 | |a GP |2 bicssc | |
| 072 | 7 | |a PS |2 bicssc | |
| 072 | 7 | |a JFCV |2 bicssc | |
| 100 | 1 | |a Garmyn, Andrea |4 edt | |
| 700 | 1 | |a Garmyn, Andrea |4 oth | |
| 245 | 1 | 0 | |a Consumer Preferences and Acceptance of Meat Products |
| 260 | |a Basel, Switzerland |b MDPI - Multidisciplinary Digital Publishing Institute |c 2020 | ||
| 300 | |a 1 electronic resource (222 p.) | ||
| 506 | 0 | |a Open Access |2 star |f Unrestricted online access | |
| 520 | |a 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. | ||
| 540 | |a Creative Commons |f https://creativecommons.org/licenses/by/4.0/ |2 cc |4 https://creativecommons.org/licenses/by/4.0/ | ||
| 546 | |a English | ||
| 650 | 7 | |a Research & information: general |2 bicssc | |
| 650 | 7 | |a Biology, life sciences |2 bicssc | |
| 650 | 7 | |a Food & society |2 bicssc | |
| 653 | |a actinidin | ||
| 653 | |a consumer acceptance | ||
| 653 | |a consumer sensory testing | ||
| 653 | |a eating quality | ||
| 653 | |a grass-fed beef | ||
| 653 | |a Meat Standards Australia (MSA) | ||
| 653 | |a proteolysis | ||
| 653 | |a sensory testing | ||
| 653 | |a quality | ||
| 653 | |a tenderness | ||
| 653 | |a oxidation | ||
| 653 | |a colour | ||
| 653 | |a sensory | ||
| 653 | |a acceptability | ||
| 653 | |a beef | ||
| 653 | |a consumer perceptions | ||
| 653 | |a patties | ||
| 653 | |a tempeh | ||
| 653 | |a consumers | ||
| 653 | |a attitude | ||
| 653 | |a sheepmeat | ||
| 653 | |a premium | ||
| 653 | |a holistic product development | ||
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| 653 | |a muscle | ||
| 653 | |a phosphate | ||
| 653 | |a sodium bicarbonate | ||
| 653 | |a lamb age | ||
| 653 | |a sensory evaluation | ||
| 653 | |a flavor | ||
| 653 | |a meat purchase decision-making | ||
| 653 | |a meat buying criteria | ||
| 653 | |a extended postmortem aging | ||
| 653 | |a demographics | ||
| 653 | |a satisfaction | ||
| 653 | |a focus group | ||
| 653 | |a meat products | ||
| 653 | |a qualitative multivariate analysis | ||
| 653 | |a conjoint analysis | ||
| 653 | |a older adults | ||
| 653 | |a consumer sensory | ||
| 653 | |a pork | ||
| 653 | |a lamb | ||
| 653 | |a juiciness | ||
| 653 | |a demographic | ||
| 653 | |a yearling | ||
| 653 | |a longissimus | ||
| 653 | |a semimembranosus | ||
| 653 | |a cross-cultural | ||
| 653 | |a n/a | ||
| 856 | 4 | 0 | |a www.oapen.org |u https://mdpi.com/books/pdfview/book/2867 |7 0 |z Get Fullteks |
| 856 | 4 | 0 | |a www.oapen.org |u https://directory.doabooks.org/handle/20.500.12854/69098 |7 0 |z DOAB: description of the publication |