Consumer perceptions towards healthier meat products

被引：49
|
作者：
Teixeira, Alfredo [1 ]
Rodrigues, Sandra [1 ]
机构：
[1] Inst Politecn Braganca, Escola Super Agraria, Ctr Invest Montanha CIMO, Campus Santa Apolonia, P-5300253 Braganca, Portugal
来源：
CURRENT OPINION IN FOOD SCIENCE | 2021年 / 38卷
关键词：
BEEF; FAT; EMULSION; PREFERENCES; ATTRIBUTES; BURGERS;
D O I：
10.1016/j.cofs.2020.12.004
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Consumer perceptions towards healthier meat products are now mainly associated with how meat is produced and processed; the physical and chemical composition; nutritional quality; sensory properties, and social, ethic, or religious aspects. The main purpose of this condensed review was to summarise the most recent studies on the consumer perceptions towards healthier meat products and contribute to a better knowledge and social awareness about the healthiness of meat products by disseminating the available information.
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页码：147 / 154
页数：8
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