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.
Consumer Preferences And Acceptance Of Food Products
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Author : Derek V. Byrne
language : en
Publisher: MDPI
Release Date : 2020-12-01
Consumer Preferences And Acceptance Of Food Products written by Derek V. Byrne and has been published by MDPI this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-12-01 with Science categories.
The acceptance and preference of the sensory properties of foods are among the most important criteria determining food choice. Sensory perception and our response to food products, and finally food choice itself, are affected by a myriad of intrinsic and extrinsic factors. The pressing question is, how do these factors specifically affect our acceptance and preference for foods, both in and of themselves, and in combination in various contexts, both fundamental and applied? In addition, which factors overall play the largest role in how we perceive and behave towards food in daily life? Finally, how can these factors be utilized to affect our preferences and final acceptance of real food and food products from industrial production and beyond for healthier eating? A closer look at trends in research showcasing the influence that these factors and our senses have on our perception and affective response to food products and our food choices is timely. Thus, in this Special Issue collection “Consumer Preferences and Acceptance of Food Products”, we bring together articles which encompass the wide scope of multidisciplinary research in the space related to the determination of key factors involved linked to fundamental interactions, cross-modal effects in different contexts and eating scenarios, as well as studies that utilize unique study design approaches and methodologies.
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.
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.
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.
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.
More Than Beef Pork And Chicken The Production Processing And Quality Traits Of Other Sources Of Meat For Human Diet
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Author : José Manuel Lorenzo
language : en
Publisher: Springer
Release Date : 2019-01-31
More Than Beef Pork And Chicken The Production Processing And Quality Traits Of Other Sources Of Meat For Human Diet written by José Manuel Lorenzo and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-01-31 with Technology & Engineering categories.
This comprehensive work explores the demand, supply and variable consumer attitude toward a wide variety of unconventional and exotic animal species that are consumed in different parts of the world. Individual chapters focus on the consumption of horse meat, camel, buffalo, sheep, rabbit, wild boar, deer, goose, pheasant and exotic meats such as alligator, snake, frog and turtle. For each type of animal species, the carcass characteristics, physico-chemical properties and nutritional value of the meat are extensively outlined. The consumer preference, behavior and perception of each type of meat are also covered, with focus on important factors from sensory properties to psychological and marketing aspects. In promoting a better understanding of the complexities involved in consumer decision making, this book aims to improve the competitiveness of the meat industry through effective informational strategies that can increase consumer acceptance of more convenient, healthy and environmentally friendly meat choices. More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet also focuses on the important role meat plays in the human diet and the evolution of the species. Beneficial factors such as protein, B complex vitamins, zinc, selenium and phosphorus are detailed. Negative factors are discussed as well, with issues such as fat and fatty acid content being addressed for each type of meat presented. In exploring the full range of nutritional benefits, consumer acceptance and carcass characteristics in a large quantity of different types of animal meats from all over the world, this book offers incredible value to researchers looking for a single source on unconventional meat processing.