Understanding Consumer Perceptions of Novel Meat Processing Technologies

T. Lu; P. Wall; M. Burke; N. McCaffrey; A.G.M. Scannell

Understanding Consumer Perceptions of Novel Meat Processing Technologies

于63rd International Congress of Meat Science and Technology

著者：

T. Lu

T. Lu ¹UCD School of Public Health, Physiotherapy and Sports Science, Dublin 4, Ireland
³UCD Institute of Food and Health, Dublin 4, Ireland

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

P. Wall

P. Wall ¹UCD School of Public Health, Physiotherapy and Sports Science, Dublin 4, Ireland
³UCD Institute of Food and Health, Dublin 4, Ireland

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

M. Burke

M. Burke ⁵Devenish Nutrition, 19 Clarendon Road, Belfast BT1 3BG, Northern Ireland, United Kingdom

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

N. McCaffrey

N. McCaffrey ⁶Ipsos MRBI, Block 3, Blackrock Business Park, Blackrock, Co. Dublin, Ireland; ting.lu@ucdconnect.ie

Search for other papers by N. McCaffrey in
Current site
Google Scholar
PubMed

, and

A.G.M. Scannell

A.G.M. Scannell ²UCD School of Agriculture and Food Science, Dublin 4, Ireland
³UCD Institute of Food and Health, Dublin 4, Ireland
⁴UCD Centre for Food Safety, University College Dublin, Belfield, Dublin 4, Ireland

Search for other papers by A.G.M. Scannell in
Current site
Google Scholar
PubMed

类型:: 章节

Page Range:: 795–796

DOI:: https://doi.org/10.3920/9789086868605_355

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

€42.00€35.00 excl. VAT

Add to Cart

找回访问令牌

Consumer acceptance is vital for successful adoption of new technologies in food processing. This project aims to understand consumer perceptions of meat processing techniques for reduction of Campylobacter on poultry on the island of Ireland. The study used a mixed methods approach, involving focus groups, telephone questionnaires, and face-to-face interviews with consumers to understand consumer perceptions. After being given some explanations of a selection of interventions, forced air chilling (55%) ranked as the most acceptable intervention followed by crust freezing (48%), steam ultrasound (47%), cold plasma (39%) and organic acid washes (37%). Chemical washes (16%) were considered the least acceptable. The survey established that the public have clear negative views about chemical forms of treatment with more positive views of physical treatments.

引用信息

Save
Cite
Email this content

Share Link

Copy this link, or click below to email it to a friend
Email this content
or copy the link directly:

https://brill.edhh.ma/abstract/book/9789086868605/BP000355.xml
The link was not copied. Your current browser may not support copying via this button.

Link copied successfully

折叠
展开
回到页面顶端

63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

ISBN:: 9789086868605

出版社:: Wageningen Academic

印刷出版日期:: 15 Nov 2017

Subjects
- Life Sciences

统计数据

	全部期间	过去一年	过去30天
摘要浏览次数	44	26	5
全文浏览次数	4	0	0
PDF下载次数	2	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

AppBar-Authors 2025

AppBar-Open Access 2025

AppBar-Product Information 2025

AppBar-Company 2025

AppBar-Contact 2025

Understanding Consumer Perceptions of Novel Meat Processing Technologies

引用信息

Share Link

63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

目录

统计数据

统计数据