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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 by various...

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Format: Online
Language:English
Published: MDPI - Multidisciplinary Digital Publishing Institute 2021
Subjects:
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
tempeh
consumers
attitude
sheepmeat
premium
holistic product development
consumer
enhancement
fajita
muscle
phosphate
sodium bicarbonate
lamb age
sensory evaluation
flavor
meat purchase decision-making
meat buying criteria
extended postmortem aging
demographics
satisfaction
focus group
meat products
qualitative multivariate analysis
conjoint analysis
older adults
consumer sensory
pork
lamb
juiciness
demographic
yearling
longissimus
semimembranosus
cross-cultural
n/a
thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general
thema EDItEUR::P Mathematics and Science::PS Biology, life sciences
thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and society
Online Access:ONIX_20210501_9783039430802_844
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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.

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