Consumer Attitudes Towards Meat PDF Download
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Author: AIR-CAT
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Author: AIR-CAT
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Author: AIR-CAT (Project)
Publisher:
ISBN: 9788290394641
Category : Consumers' preferences
Languages : en
Pages : 150
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Book Description
Author: Marija Klopčič
Publisher: Springer
ISBN: 9086867626
Category : Science
Languages : en
Pages : 284
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Book Description
Quality foods, such as traditional, EU certified, organic and health claimed are part of a growing trend towards added value in the agri-food sector. In these foods, elements of production, processing, marketing, agro-tourism and speciality stores are combined. Paramount above all is the link to the consumer, which requires a personal approach. At this point, one enters the field of food consumer science. This can be seen as a hybrid of two distinct sciences. On one hand, there is the 'hardware' component, i.e. the science of food. On the other hand, the 'software' component, related to the science of consumers' preferences and behaviour. In animal science, nearly all attention is given to the 'hardware' aspect. However, to build a successful business in quality food products, the 'software' aspect is essential. This publication devotes special attention to the consumer and gives insight into an area of knowledge still very much in development. It is intended to enhance understanding of the complex relationships in the route from products to consumers and offers practical solutions in this field. This publication includes review articles covering basic aspects of food consumer science and research trends in the field, and a series of country reports and articles on relevant studies related to the topic, with emphasis on Southern Europe.
Author: J. E. R. Frijters
Publisher:
ISBN:
Category : Consumer behavior
Languages : en
Pages : 292
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Book Description
Aandacht voor de methodologie; bepaling van voorkeur; voorkeur op basis van voedselkwaliteit; consumptie van alternatief geproduceerd voedsel en gevolgen van consumentenonderzoek voor de afzet van diverse produkten. Onder andere wordt een vergelijking gemaakt van de kwaliteit van intensief en extensief geproduceerd pluimveevlees aan de hand van een smaakpanel en fysisch-chemische analyse
Author: Ontario Agricultural College. School of Agricultural Economics and Extension Education
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Author: Judith Woodward
Publisher:
ISBN:
Category : Consumers
Languages : en
Pages : 224
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Book Description
Author: Dominic Smith
Publisher:
ISBN:
Category : Meat industry and trade
Languages : en
Pages : 304
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Author:
Publisher:
ISBN:
Category : Biotechnology
Languages : en
Pages : 52
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Book Description
Author: Peter P. Purslow
Publisher: Woodhead Publishing
ISBN: 0081006004
Category : Technology & Engineering
Languages : en
Pages : 746
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Book Description
New Aspects of Meat Quality: From Genes to Ethics provides a reference source that covers what constitutes meat quality in the minds of consumers, marketers, and producers in the 21st century, using the same scientific authority as texts on traditional meat quality values. Traditional measures in meat quality, such as texture, waterholding, color, flavor/aroma, safety/microbiology, and processing characteristics are still important, however, additional quality attributes now have huge importance in the purchasing intentions of consumers in many countries. These include, amongst others, animal welfare, the impacts of meat on human health, quality assurance schemes, organic/free range, ethical meat production, and the desirability of genetically modified organisms. The book is divided into three main sections, with the first section covering the developments in our understanding of how muscle structure affects the eating qualities of cooked meat. The second section highlights recently developed techniques for measuring, predicting, and producing meat quality, and how these new techniques help us minimize variability in eating quality and/or maximize value. The final section identifies the current qualities of consumer and public perceptions, and what is sustainable, ethical, desirable, and healthy in meat production and consumption. Brings together top researchers in the field to provide a comprehensive overview of the new elements of meat quality Provides a reference source that covers the new aspects of meat quality with the same scientific authority as texts on traditional meat quality values“/li> Edited by an extremely well respected expert in the field who is an Associate Editor of the journal Meat Science (published by Elsevier), the largest global journal within this area
Author: Courtenay, H. V
Publisher: Guelph, Ont. : Ontario Agricultural College
ISBN:
Category :
Languages : en
Pages : 58
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Book Description
