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Consumer Preferences and Acceptance of Meat Products

Contributor(s):

Garmyn, Andrea

Material type: Text

Text

TextSubject(s):

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

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Item type	Current library	Call number	Status	Date due	Barcode
E-Books	Kerala University of Digital Sciences, Innovation and Technology Knowledge Centre		Available

English[eng]

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