Obesity and overall satisfaction with pork meat and derived pork-based products

Nutricion Hospitalaria

Volumn 25, Issue 1, 2010, Pages 123-124

  Resano, H ^a,b   Verbeke, W ^a   De Barcellos, M Dutra ^c,d   Grunert, K G ^c   Perez Cueto F J A ^a  

^a GHENT UNIVERSITY   (Belgium)

^b Agro food Science and Technology Park Aula Dei   (Spain)

^c AARHUS UNIVERSITY   (Denmark)

^d PONTIFICAL CATHOLIC UNIVERSITY OF RIO GRANDE DO SUL   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

ANIMAL; CONSUMER; DIET; EUROPE; HUMAN; LETTER; MEAT; OBESITY; PSYCHOLOGICAL ASPECT; SWINE;

ANIMALS; CONSUMER SATISFACTION; DIET SURVEYS; EUROPE; HUMANS; MEAT; OBESITY; SWINE;

EID: 76449084331     PISSN: 02121611     EISSN: 16995198     Source Type: Journal    
DOI: 10.3305/nh.2010.25.1.4581     Document Type: Article

References (6)

1. World Cancer Research Fund/American Institute for Cancer Research (2007). Food, Nutrition, Physical Activity and the Prevention of Cancer: A Global Perspective (517 pp). Washington DC.
2. Ferguson, L. Meat and Cancer, Meat Sci doi:10.1016/j. meatsci.2009.06.032
3. McAfee A, Sorley E M, Cuskelly GJ, Moss BW, Wallace J M W, Bonham M P, Fearon A M. Red meat consumption: An overview of the risks and benefits. Meat Sci 2010; 84: 1-13.
4. Rubio JA, Rubio MA, Cabrerizo L, Burdaspal P, Carretero R, Gomez-Gerique JA, Montoya MT, Maestro ML, Sanz MT, Fernandez C. Effects of pork vs veal consumption on serum lipids in healthy subjects. Nutr Hosp 2006; 21: 75-83.
5. Verbeke W, Pérez-Cueto F, De Barcellos MD, Krystallis A, Grunert K. European citizen and consumer attitudes and prefe rences regarding beef and pork. Meat Sci 2010; 84 (2): 284-292 doi:10.1016/j.meatsci.2009.05.001
6. Giese JL, Cote JA. Defining consumer satisfaction. Acad Mark Sci Rev 2000; 4(2).