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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Формат:	Online
Язык:	английский
Опубликовано:	MDPI - Multidisciplinary Digital Publishing Institute 2021
Предметы:	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-ссылка:	ONIX_20210501_9783039430802_844
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Consumer Preferences and Acceptance of Meat Products

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