Differences in Consumer Perceptions of Meat Quality

P. Purslow; R. Cepeda; E. Cáffero; L. Garitta; M. Sosa; D. Frank; L. Duizer; T. Ngapo; H. Bruce; R. Nassu; M. Henchion

Differences in Consumer Perceptions of Meat Quality

In: 63rd International Congress of Meat Science and Technology

Authors:

P. Purslow

P. Purslow ¹Facultad de Ciencias Veterinarias, Universidad Nacional del Centro de la Provincia de Buenos Aires, Tandil, Argentina

Search for other papers by P. Purslow in
Current site
Google Scholar
PubMed

R. Cepeda

R. Cepeda ¹Facultad de Ciencias Veterinarias, Universidad Nacional del Centro de la Provincia de Buenos Aires, Tandil, Argentina

Search for other papers by R. Cepeda in
Current site
Google Scholar
PubMed

E. Cáffero

E. Cáffero ¹Facultad de Ciencias Veterinarias, Universidad Nacional del Centro de la Provincia de Buenos Aires, Tandil, Argentina

Search for other papers by E. Cáffero in
Current site
Google Scholar
PubMed

L. Garitta

L. Garitta ²Departamento de Evaluación Sensorial de Alimentos, Instituto Superior Experimental de Tecnología Alimentaria, 9 de Julio, Argentina

Search for other papers by L. Garitta in
Current site
Google Scholar
PubMed

M. Sosa

M. Sosa ²Departamento de Evaluación Sensorial de Alimentos, Instituto Superior Experimental de Tecnología Alimentaria, 9 de Julio, Argentina

Search for other papers by M. Sosa in
Current site
Google Scholar
PubMed

D. Frank

D. Frank ³The Commonwealth Scientific and Industrial Research Organisation, North Ryde, Australia

Search for other papers by D. Frank in
Current site
Google Scholar
PubMed

L. Duizer

L. Duizer ⁴Department of Food Science, University of Guelph, Guelph, Ontario, Canada

Search for other papers by L. Duizer in
Current site
Google Scholar
PubMed

T. Ngapo

T. Ngapo ⁵Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, Saint Hyacinthe, Quebec, Canada

Search for other papers by T. Ngapo in
Current site
Google Scholar
PubMed

H. Bruce

H. Bruce ⁶Faculty of Agricultural, Life and Environmental Sciences, University of Alberta, Edmonton, Alberta, Canada

Search for other papers by H. Bruce in
Current site
Google Scholar
PubMed

R. Nassu

R. Nassu ⁷Embrapa Pecuaria Sudeste, São Carlos, SP, Brazil

Search for other papers by R. Nassu in
Current site
Google Scholar
PubMed

, and

M. Henchion

M. Henchion ⁸Teagasc, Rural Economy & Development Centre, Dublin, Ireland; ppurslow@vet.unicen.edu.ar

Search for other papers by M. Henchion in
Current site
Google Scholar
PubMed

Type:: Chapter

Pages:: 766–767

DOI:: https://doi.org/10.3920/9789086868605_341

Purchase instant access (PDF download and unlimited online access):

€42.00€35.00 excl. VAT

Add to Cart

Redeem Access Token

A total of 1,264 consumers in Argentina, Australia, Brazil, Canada and Ireland were asked a common set of questions to determine cross-cultural similarities and differences in the preferences of meat consumers. The questions were divided into three categories: (1) frequency of meat consumption, (2) beef meat quality attributes and (3) meat preparation, conservation and hygiene. Differences in attitudes to pasture vs feedlot production, animal welfare and sustainable production methods were apparent. Variations in frequency of consumption, the most favoured cuts and meat preparation habits exist among the countries.

Citation Info

Save
Cite
Email this content

Share link with colleague or librarian

You can email a link to this page to a colleague or librarian:
Email this content
or copy the link directly:

https://brill.edhh.ma/abstract/book/9789086868605/BP000341.xml
The link was not copied. Your current browser may not support copying via this button.

Link copied successfully

Collapse
Expand

63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

Metrics

	All Time	Past 365 days	Past 30 Days
Abstract Views	136	60	16
Full Text Views	4	0	0
PDF Views & Downloads	3	0	0

African Studies	Education	Media Studies
American Studies	History	Middle East and Islamic Studies
Ancient Near East and Egypt	Human Rights and Humanitarian Law	Musicology
Art History	International Law	Philosophy
Asian Studies	International Relations	Religious Studies
Biblical Studies	Jewish Studies	Slavic and Eurasian Studies
Biology	Languages and Linguistics	Social Sciences
Book History and Cartography	Life Sciences	Theology and World Christianity
Classical Studies	Literature and Cultural Studies

Subjects

Authors

Open Access

Product Information

Company

Contact

Differences in Consumer Perceptions of Meat Quality

Citation Info

Share link with colleague or librarian

63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

Table of Contents

Metrics

Metrics