Sustainable and consumer-friendly emerging technologies for application within the meat industry: An overview

Meat Science

Volumn 120, Issue , 2016, Pages 2-9

  Troy, Declan J ^a   Ojha, Kumari Shikha ^a   Kerry, Joseph P ^b   Tiwari, Brijesh K ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Beef; Consumer; Non thermal technologies; Novel technologies; Process analytical techniques; Ultrasound

Indexed keywords

BEEF; MEATS; RISK PERCEPTION; ULTRASONICS;

CONSUMER; CONSUMER ACCEPTANCE; CONSUMER EXPECTATIONS; EMERGING TECHNOLOGIES; FOCUS GROUP STUDIES; NON-THERMAL TECHNOLOGY; PROCESS ANALYTICAL; REAL-TIME ASSESSMENT;

THERMAL PROCESSING (FOODS);

ANIMAL; CONSUMER ATTITUDE; FOOD HANDLING; FOOD QUALITY; HUMAN; INFORMATION PROCESSING; MEAT;

ANIMALS; CONSUMER BEHAVIOR; FOCUS GROUPS; FOOD HANDLING; FOOD QUALITY; HUMANS; MEAT; MEAT PRODUCTS;

EID: 84992311985     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2016.04.002     Document Type: Article

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