The effect of technology information on consumer expectations and liking of beef

Meat Science

Volumn 90, Issue 2, 2012, Pages 444-450

  Van Wezemael, Lynn ^a   Ueland, Øydis ^b   Rødbotten, Rune ^b   De Smet, Stefaan ^a   Scholderer, Joachim ^c   Verbeke, Wim ^a  

^a GHENT UNIVERSITY   (Belgium)

^b NOFIMA   (Norway)

^c AARHUS UNIVERSITY   (Denmark)

Author keywords

Beef; Consumer; Information; Sensory; Technology

Indexed keywords

BELGIUM; CONSUMER; CONSUMER ACCEPTANCE; CONSUMER EXPECTATIONS; INFORMATION; PROCESS CHARACTERISTICS; SENSORY; SENSORY TESTING; TECHNOLOGY APPLICATION;

MUSCLE; TECHNOLOGY;

MEATS;

ADOLESCENT; ADULT; ANIMAL; ARTICLE; BELGIUM; CATTLE; CHEMISTRY; CONSUMER; DECISION MAKING; FEMALE; FOOD HANDLING; FOOD PREFERENCE; HUMAN; MALE; MEAT; METHODOLOGY; MIDDLE AGED; NORWAY; SKELETAL MUSCLE; TASTE;

ADOLESCENT; ADULT; ANIMALS; BELGIUM; CATTLE; CHOICE BEHAVIOR; CONSUMER SATISFACTION; FEMALE; FOOD HANDLING; FOOD PREFERENCES; FOOD TECHNOLOGY; HUMANS; MALE; MEAT; MIDDLE AGED; MUSCLE, SKELETAL; NORWAY; TASTE; YOUNG ADULT;

EID: 80555122917     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.09.005     Document Type: Article

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