Consumer Preferences and Acceptance of Meat Products
نویسندگان
چکیده
منابع مشابه
Animal meat products, processing and the consumer.
Changes in consumer demand for meat are part of changing life-styles caused by technical and economic developments. The increasing application of technology to procurement, manufacture and distribution has provided a range of meat products of unprecedented variety and quality. The species acceptable as meat are limited by tradition, but they are becoming increasingly interchanged as sources of ...
متن کاملConsumer Preferences for Apparel and Textile Products
The continued viability of the American textile industry hinges on the ability of manufacturers, advertisers, and retailers to predict, develop, and communicate styles of apparel and other textile products that resonate with the desires of the consuming public. We are constructing an on-line visual database to allow us to explore the role played by the perceived "fit" between a product and a va...
متن کاملanalysis of the structural changes in consumer preferences of red meat and chicken meat in iran
0
متن کاملEffect of Antioxidants on Consumer Acceptance of Irradiated Turkey Meat
Antioxidants had no effect on the production of sulfur compounds, color change, and off-odor intensity of irradiated turkey breast meat, but addition of sesamol tocopherol or gallate tocopherol was effective in reducing thiobarbituric acid-reactive substance values and aldehydes, especially under aerobic conditions. Consumers preferred the color of irradiated raw and cooked meat to nonirradiate...
متن کاملConsumer acceptance and sensory profiling of reengineered kitoza products.
Kitoza refers to a traditional way of preparing beef and pork in Madagascar. However, in order to improve some drawbacks previous identified, the product was submitted to a reengineering process. The acceptance and sensory profiling of improved Kitoza products among Portuguese consumers was investigated. A local smoked loin sausage was selected as basis for comparison. Firstly, a Focus Group st...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Foods
سال: 2020
ISSN: 2304-8158
DOI: 10.3390/foods9060708