Perceptual attributes of poultry and other meat products: A repertory grid application

Meat Science

Volumn 87, Issue 4, 2011, Pages 349-355

  Michel, L Martínez ^a   Punter, P H ^b   Wismer, W V ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

^b OP and P Product Research BV   (Netherlands)

Author keywords

Attribute perception; Consumer preference; Poultry products; Repertory grid method

Indexed keywords

ATTRIBUTE PERCEPTION; CHICKEN NUGGETS; CONSUMER PREFERENCE; CONSUMER PREFERENCES; MEAT PRODUCTS; PERCEPTUAL ATTRIBUTES; POULTRY PRODUCTS; PROCRUSTES ANALYSIS; READY-TO-EAT PRODUCTS; REPERTORY GRIDS;

ANIMALS; FISH PRODUCTS; PRODUCT DEVELOPMENT;

POULTRY;

ADOLESCENT; ADULT; AGED; ANIMAL; ARTICLE; CHICKEN; CONSUMER; COOKING; EGG; FEMALE; FOOD; HUMAN; INTERVIEW; MALE; MEAT; MIDDLE AGED; PRODUCT SAFETY; QUESTIONNAIRE;

ADOLESCENT; ADULT; AGED; ANIMALS; CHICKENS; CONSUMER PRODUCT SAFETY; CONSUMER SATISFACTION; COOKING; EGGS; FEMALE; HUMANS; INTERVIEWS AS TOPIC; MALE; MEAT PRODUCTS; MIDDLE AGED; POULTRY PRODUCTS; QUESTIONNAIRES; YOUNG ADULT;

EID: 78651262138     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.11.010     Document Type: Article

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