Consumer Preferences And Acceptance Of Meat Products
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Consumer Preferences And Acceptance Of Meat Products
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Author : Andrea Garmyn
language : en
Publisher:
Release Date : 2020-09-16
Consumer Preferences And Acceptance Of Meat Products written by Andrea Garmyn and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-09-16 with categories.
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.
Fat Content And Composition Of Animal Products
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Author : National Research Council
language : en
Publisher: National Academies Press
Release Date : 1976-02-01
Fat Content And Composition Of Animal Products written by National Research Council and has been published by National Academies Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1976-02-01 with Technology & Engineering categories.
Red Meat Science And Production
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Author : Joseph William Holloway
language : en
Publisher: Springer
Release Date : 2019-08-06
Red Meat Science And Production written by Joseph William Holloway and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-08-06 with Technology & Engineering categories.
This book comprehensively describes the biological underpinnings of red meat production, discussing the current state of the science in the context of the provision of red meat products perceived by consumers to offer a quality eating experience. Covering advances in the science of red meat production, it focuses on production system elements that affect product quality. The chapters explore the latest developments in the determination of consumer preferences, and interpret of these preferences in terms of quality characteristics of red meat, investigating the science-based orchestration of red meat production to achieve product consistency. The book highlights topics such as consumer preferences, the biological and production system elements affecting red meat safety, and the intrinsic (appearance, aroma, and sensory quality) and extrinsic (humane animal and environmentally friendly production) characteristics of red meat. For each characteristic, it discusses the underlying biological and biochemical processes and examines means of altering production systems to impact consumer eating experiences. The book also features a perspective on creating holistic integrated systems for producing red meats to meet consumers’ expectations around the globe. Written by leading authorities in the area of global red meat production systems, it is a comprehensive resource for consumer-oriented red meat producers.
The Consumer S Choice Lean Meat
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Author :
language : en
Publisher:
Release Date : 1990
The Consumer S Choice Lean Meat written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1990 with Meat categories.
This program manual incorporates research-based information currently available on lean meats. The materials were written to accomodate individuals in various age and economic groups and with varying knowledge levels concerning meats. The modules include topics on: livestock industry; meat, nutrition and your health; making sense of meat purchases; preparation of today's lean meat; and meat: a convenience bill of fare. Each module contains an overview of the current topic, possible target audiences for that module, list of supplementary materials, resources and references. Each unit may be taught alone or in a series.
Survey Of Food And Nutrition Research In The United States
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Author :
language : en
Publisher:
Release Date : 1954
Survey Of Food And Nutrition Research In The United States written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1954 with Food categories.
Poultry Meat Processing
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Author : Casey M. Owens
language : en
Publisher: CRC Press
Release Date : 2010-02-09
Poultry Meat Processing written by Casey M. Owens and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-02-09 with Business & Economics categories.
When the first edition of Poultry Meat Processing was published, it provided a complete presentation of the theoretical and practical aspects of poultry meat processing, exploring the complex mix of biology, chemistry, engineering, marketing, and economics involved. Upholding its reputation as the most comprehensive text available, Poultry Meat Pro
Red Meat Science And Production
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Author : Joseph William Holloway
language : en
Publisher: Springer
Release Date : 2019-08-06
Red Meat Science And Production written by Joseph William Holloway and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-08-06 with Technology & Engineering categories.
This book comprehensively describes the biological underpinnings of red meat production, discussing the current state of the science in the context of the provision of red meat products perceived by consumers to offer a quality eating experience. Covering advances in the science of red meat production, it focuses on production system elements that affect product quality. The chapters explore the latest developments in the determination of consumer preferences, and interpret of these preferences in terms of quality characteristics of red meat, investigating the science-based orchestration of red meat production to achieve product consistency. The book highlights topics such as consumer preferences, the biological and production system elements affecting red meat safety, and the intrinsic (appearance, aroma, and sensory quality) and extrinsic (humane animal and environmentally friendly production) characteristics of red meat. For each characteristic, it discusses the underlying biological and biochemical processes and examines means of altering production systems to impact consumer eating experiences. The book also features a perspective on creating holistic integrated systems for producing red meats to meet consumers’ expectations around the globe. Written by leading authorities in the area of global red meat production systems, it is a comprehensive resource for consumer-oriented red meat producers.
Quality And Safety Of Meat Products
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Author : Begoña Panea
language : en
Publisher: MDPI
Release Date : 2020-11-13
Quality And Safety Of Meat Products written by Begoña Panea and has been published by MDPI this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-11-13 with Science categories.
Food safety is a major problem around the world, both with regard to human suffering and with respect to economic costs. Scientific advances have increased our knowledge surrounding the nutritional characteristics of foods and their effects on health. This means that a large proportion of consumers are much more conscious with respect to what they eat and their demands for quality food. Food quality is a complex term that includes, in addition to safety, other intrinsic characteristics, such as appearance, color, texture and flavor, and also extrinsic characteristics, such as perception or involvement.
Marketing Of Livestock Meat And Meat Products 1962 June 1967
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Author : Betty B. Baxtresser
language : en
Publisher:
Release Date : 1968
Marketing Of Livestock Meat And Meat Products 1962 June 1967 written by Betty B. Baxtresser and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1968 with Cold-storage lockers categories.
Preferences Of German Consumers For Meat Products Blended With Plant Based Proteins
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Author : Adriano Profeta
language : en
Publisher:
Release Date : 2021
Preferences Of German Consumers For Meat Products Blended With Plant Based Proteins written by Adriano Profeta and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021 with categories.
High levels of meat consumption are increasingly being criticised for ethical, environmental, and social reasons. Plant-based meat substitutes have been with reservations identified as healthy sources of protein in comparison to meat. This alternative offers several social, environmental, and probably health benefits, and it may play a role in reducing meat consumption. However, there has been a lack of research on how specific meat substitute attributes can influence consumers to replace or partially replace meat in their diets. Research has demonstrated that, in many countries, consumers are highly attached to meat. They consider it to be an essential and integral element of their daily diet. For the consumers that are not interested in vegan or vegetarian alternatives to meat, so-called meathybrids could be a low-threshold option for a more sustainable food consumption behaviour. In meathybrids, only a fraction of the meat product (e.g., 20% to 50%) is replaced with plant-based proteins. In this paper, the results of an online survey with 500 German consumers are presented with a focus on preferences and attitudes relating to meathyrids. The results show that more than fifty percent of consumers substitute meat at least occasionally. Thus, approximately half of the respondents reveal an eligible consumption behaviour with respect to sustainability and healthiness to a certain degree. Regarding the determinants of choosing either meathybrid or meat, it becomes evident that the highest effect is exerted by the health perception. The healthier meathybrids are perceived, the higher is the choice probability. Thus, this egoistic motive seems to outperform altruistic motives, like animal welfare or environmental concerns, when it comes to choice for this new product category.