Meat consumption: Trends and quality matters

Meat Science

Volumn 98, Issue 3, 2014, Pages 561-568

  Henchion, Maeve ^a   McCarthy, Mary ^b   Resconi, Virginia C ^a   Troy, Declan ^a  

^a TEAGASC   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Credence attributes; Meat consumption; Meat quality; Sustainability

Indexed keywords

SUSTAINABLE DEVELOPMENT;

CREDENCE ATTRIBUTES; EATING QUALITY; EXTRINSIC CUES; INTRINSIC CUES; MEAT CONSUMPTION; MEAT QUALITY; QUALITY CHARACTERISTIC; QUALITY THEORY;

MEATS;

ANIMAL; CONSUMER ATTITUDE; DIET; FEEDING BEHAVIOR; FOOD INDUSTRY; HUMAN; MEAT; POULTRY; STANDARDS; TRENDS;

ANIMALS; CONSUMER BEHAVIOR; DIET; FOOD HABITS; FOOD INDUSTRY; HUMANS; MEAT; POULTRY;

EID: 84905048733     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2014.06.007     Document Type: Article

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