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Author : Judith Woodward
Publisher :
ISBN 13 :
Total Pages : 224 pages
Book Rating : 4.E/5 ( download)
Download or read book Consumer Attitudes to Meat and Meat Products written by Judith Woodward and published by . This book was released on 1988 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Courtenay, H. V
Publisher : Guelph, Ont. : Ontario Agricultural College
ISBN 13 :
Total Pages : 58 pages
Book Rating : 4.:/5 (314 download)
Download or read book Consumer Attitudes to Meat and Meat Products written by Courtenay, H. V and published by Guelph, Ont. : Ontario Agricultural College. This book was released on 1974 with total page 58 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Marija Klopčič
Publisher : Springer
ISBN 13 : 9086867626
Total Pages : 284 pages
Book Rating : 4.0/5 (868 download)
Download or read book Consumer attitudes to food quality products written by Marija Klopčič and published by Springer. This book was released on 2013-03-12 with total page 284 pages. Available in PDF, EPUB and Kindle. Book excerpt: Quality foods, such as traditional, EU certified, organic and health claimed are part of a growing trend towards added value in the agri-food sector. In these foods, elements of production, processing, marketing, agro-tourism and speciality stores are combined. Paramount above all is the link to the consumer, which requires a personal approach. At this point, one enters the field of food consumer science. This can be seen as a hybrid of two distinct sciences. On one hand, there is the 'hardware' component, i.e. the science of food. On the other hand, the 'software' component, related to the science of consumers' preferences and behaviour. In animal science, nearly all attention is given to the 'hardware' aspect. However, to build a successful business in quality food products, the 'software' aspect is essential. This publication devotes special attention to the consumer and gives insight into an area of knowledge still very much in development. It is intended to enhance understanding of the complex relationships in the route from products to consumers and offers practical solutions in this field. This publication includes review articles covering basic aspects of food consumer science and research trends in the field, and a series of country reports and articles on relevant studies related to the topic, with emphasis on Southern Europe.
Author : Ontario Agricultural College. School of Agricultural Economics and Extension Education
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (625 download)
Download or read book Consumer Attitudes to Meat and Meat Products, March, 1974 written by Ontario Agricultural College. School of Agricultural Economics and Extension Education and published by . This book was released on 1974 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : National Research Council
Publisher : National Academies Press
ISBN 13 : 0309037956
Total Pages : 384 pages
Book Rating : 4.3/5 (9 download)
Download or read book Designing Foods written by National Research Council and published by National Academies Press. This book was released on 1988-02-01 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: This lively book examines recent trends in animal product consumption and diet; reviews industry efforts, policies, and programs aimed at improving the nutritional attributes of animal products; and offers suggestions for further research. In addition, the volume reviews dietary and health recommendations from major health organizations and notes specific target levels for nutrients.
Author : Lynn Frewer
Publisher : Woodhead Publishing
ISBN 13 : 1845692500
Total Pages : 696 pages
Book Rating : 4.8/5 (456 download)
Download or read book Understanding Consumers of Food Products written by Lynn Frewer and published by Woodhead Publishing. This book was released on 2006-12-22 with total page 696 pages. Available in PDF, EPUB and Kindle. Book excerpt: In order for food businesses, scientists and policy makers to develop successful products, services and policies, it is essential that they understand food consumers and how they decide which products to buy. Food consumer behaviour is the result of various factors, including the motivations of different consumers, the attributes of specific foods, and the environment in which food choices occur. Recognising diversity between individual consumers, different stages of life, and different cultural contexts is increasingly important as markets become increasingly diverse and international. The book begins with a comprehensive introduction and analysis of the key drivers of consumer food choices, such as the environment and sensory product features. Part two examines the role of consumers’ attitudes towards quality and marketing, and their views on food preparation and technology. Part three covers cultural and individual differences in food choice as well as addressing potentially influential factors such as age and gender. Important topics such as public health and methods to change consumers’ preferences for unhealthy foods are discussed in part four. The final section concludes with advice on developing coherent safety policies and the consumers’ responsibility for food production and consumption. Understanding consumers of food products is a standard reference for all those in the food industry concerned with product development and regulation. Develop an understanding of buyer behaviour to assist developing successful products Recognise the diversity between consumers and learn how to cater for their needs Covers cultural and individual differences in food choice
Author : Terence J. Centner
Publisher : Routledge
ISBN 13 : 0429773374
Total Pages : 255 pages
Book Rating : 4.4/5 (297 download)
Download or read book Consumers, Meat and Animal Products written by Terence J. Centner and published by Routledge. This book was released on 2019-03-19 with total page 255 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book addresses the production practices employed in the production of food animals and animal products that enable marketers to sell a variety of products to meet consumer demand. Food animal production practices have come under increased scrutiny by consumers who object to inputs and practices. The industry has been a proponent of using technologies to reduce production costs, resulting in lower-priced meat and animal food products, and now consumers are starting to look at other objectives. This book considers the key issues of concern to consumers, including the treatment of animals, the use of antibiotics, feed additives and hormones, and how these are monitored, regulated, and communicated to consumers. It also reviews labeling and information provided to consumers, including organic, genetic engineering, welfare standards, and place of origin. While the main focus is on the United States, there are descriptions of European practices and legislation. Overall, it aims to provide an objective and balanced appraisal, which will be of interest to advanced students and researchers in agricultural, food and environmental economics, law and policy, and animal production and welfare. It will also be very useful for early career professionals in the food and agricultural sectors.
Author : Harry Aiking
Publisher : Springer Science & Business Media
ISBN 13 : 9781402040627
Total Pages : 256 pages
Book Rating : 4.0/5 (46 download)
Download or read book Sustainable Protein Production and Consumption: Pigs or Peas? written by Harry Aiking and published by Springer Science & Business Media. This book was released on 2006-02-23 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sustainable Protein Production and Consumption: Pigs or Peas? is a book that presents and explores the PROFETAS programme for development of a more sustainable food system by studying the feasibility of substituting meat with plant based alternatives. The emphasis is on improving the food system by reducing the use of energy, land, and freshwater, at the same time limiting the impacts on health and animal welfare associated with intensive livestock production. It is clear that such a new perspective calls not only for advanced environmental and technological research, but also for in-depth societal research, as the acceptance of new food systems is critically contingent on perceptions and attitudes of modern consumers. In this unique multidisciplinary setting, PROFETAS has opened up pathways for a major transition in protein food production and consumption, not by just analyzing the food chain, but rather by exploring the entire agricultural system, including biomass for energy production and the use of increasingly scarce freshwater resources. The study presented here is intended to benefit every stakeholder in the food chain from policymakers to consumers, and it offers guiding principles for a transition towards an ecologically and socially sustainable food system from a multi-level perspective.
Author : Peter Ampt
Publisher :
ISBN 13 : 9781741516159
Total Pages : 68 pages
Book Rating : 4.5/5 (161 download)
Download or read book Consumer Attitudes to Kangaroo Meat Products written by Peter Ampt and published by . This book was released on 2008 with total page 68 pages. Available in PDF, EPUB and Kindle. Book excerpt: This report provides a comprehensive account of domestic consumers' current beliefs and attitudes towards kangaroo meat in a context of the broader retail environment. It evaluates the likelihood of increasing demand and consumption of products made from kangaroo manufacturing meat such as mince meat, meat pies and deli meats. It then discusses the prospects for these and other products in light of the issues facing smallgoods and other meat manufacturers and retailers. Finally the report makes recommendations on how the industry might meet its strategic targets.
Author : Joseph Kerry
Publisher : Elsevier
ISBN 13 : 1845695437
Total Pages : 687 pages
Book Rating : 4.8/5 (456 download)
Download or read book Improving the Sensory and Nutritional Quality of Fresh Meat written by Joseph Kerry and published by Elsevier. This book was released on 2009-01-22 with total page 687 pages. Available in PDF, EPUB and Kindle. Book excerpt: Understanding of the scientific basis of quality attributes in meat is becoming more advanced, providing more effective approaches to the control of meat eating and technological quality. This important collection reviews essential knowledge of the mechanisms underlying quality characteristics and methods to improve meat sensory and nutritional quality. Part one analyses the scientific basis of meat quality attributes, such as texture and tenderness, colour, water-holding capacity and flavour development. Chapters on the nutritional quality of meat and meat sensory evaluation complete the section. Part two discusses significant insights into the biology of meat quality obtained from genomic and proteomic perspectives, with chapters focussing on different types of meat. Parts three and four then review production and processing strategies to optimise meat quality, considering aspects such as production practices and meat nutritional quality, dietary antioxidants and antimicrobials, carcass interventions, chilling and freezing and packaging. Methods of meat grading and quality analysis are also included. With its distinguished editors and international team of contributors, Improving the sensory and nutritional quality of fresh meat is a standard reference for those industrialists and academics interested in optimising meat quality. Reviews methods to improve meat sensory and nutritional quality considering the effects of different production practices such as chilling, freezing and packaging Analyses the scientific basis of meat quality attributes covering texture, tenderness, colour and water-holding capacity Examines production and processing strategies to optimise meat quality, including the current state of development and future potential
Author : Glen Willis Higgins
Publisher :
ISBN 13 :
Total Pages : 220 pages
Book Rating : 4.3/5 (129 download)
Download or read book Consumer Attitudes and Behavior Toward Frozen Meats written by Glen Willis Higgins and published by . This book was released on 1958 with total page 220 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Bogueva, Diana
Publisher : IGI Global
ISBN 13 : 1522547584
Total Pages : 482 pages
Book Rating : 4.5/5 (225 download)
Download or read book Handbook of Research on Social Marketing and Its Influence on Animal Origin Food Product Consumption written by Bogueva, Diana and published by IGI Global. This book was released on 2018-03-02 with total page 482 pages. Available in PDF, EPUB and Kindle. Book excerpt: As marketing professionals look for more effective ways to promote their goods and services to customers, a thorough understanding of customer needs and the ability to predict a target audience’s reaction to advertising campaigns is essential. The Handbook of Research on Social Marketing and Its Influence on Animal Origin Food Product Consumption is a critical scholarly resource that examines the role of social marketing in understanding and changing behavior regarding the negative impacts of consuming animal-based foods. Featuring coverage on a broad range of topics, such as the psychology of meat consumption, food waste, and meat substitutes, this publication is geared towards academicians, students, and professionals seeking current research on social marketing interventions and the demarketing of meat.
Author : AIR-CAT
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (248 download)
Download or read book Consumer Attitudes Towards Meat written by AIR-CAT and published by . This book was released on 1997 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Christiane Schroeter
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (92 download)
Download or read book Consumer Attitudes Towards Food Safety Risks Associated with Meat Processing written by Christiane Schroeter and published by . This book was released on 2004 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Violet Muringai
Publisher :
ISBN 13 :
Total Pages : 304 pages
Book Rating : 4.:/5 (956 download)
Download or read book Trust, Perceptions, Intentions and Behaviour in Meat Consumption written by Violet Muringai and published by . This book was released on 2016 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: Consumers' concerns about animal diseases, production and processing methods could drive their choices of food products. Consumers' choices of food products will influence their nutritional status. Understanding preferences for food products could inform policy and assist in forecasting future demand for food products. In this study, the effects of generalized trust in people and trust in food agents regarding the safety of food on the demand for different forms of meat products, on preferences for pork production characteristics and on human health risk perceptions about bovine spongiform encephalopathy (BSE) and chronic wasting disease (CWD) are analysed. The following hypotheses are tested (i) consumers who have lower levels of trust (both general and agent specific trust about food safety) are more likely to purchase fresh meat products and less likely to purchase processed meat products as compared to those consumers who have higher levels of trust. Consumers who have lower levels of trust might be more concerned about the use of additives, flavors and the public information on cancer risks of processed food, for example as compared to those consumers who have higher levels of trust; (ii) consumers who have lower levels of trust (both general and agent specific trust about food safety) are willing to pay higher premiums for pork produced under more traditional forms of production as compared to those consumers who have higher levels of trust. Consumers who have lower levels of trust might prefer traditionally raised pork over conventional pork as compared to those consumers who have higher levels of trust due to concerns about the use of antibiotics, the feed given to animals and the use of hormones, for example; (iii) trust (both general and agent specific trust about food safety) is negatively related to human health risk perceptions about BSE and CWD. The three studies are linked in that the effects of trust on consumer behaviour are analysed in three different contexts and trust is measured using the same questions. The first hypothesis is tested using cluster analysis, demand system analysis, probit models, data from two Canada wide surveys (2008 and 2011) and meat purchase data for the period 2002 to 2009 for the same households. The second hypothesis is tested using cluster analysis, conditional and random parameter logit models and data from choice experiments and surveys in Canada in 2011 and in Edmonton in 2009 and 2011. The third hypothesis is tested using ordered probit regressions and data from surveys conducted in Canada in 2009 and 2010, in the U.S. in 2010 (two surveys) and in Japan in 2009. In summary, the results suggest that households with respondents who have lower levels of trust generally purchased more fresh meat products and fewer processed meat products as compared to households with respondents who have medium or higher levels of trust. Households in the low trust cluster generally substitute fresh and semi-processed meat products more than households in the medium and higher trust clusters. Households in the high trust cluster generally substitute semi-processed and fully processed meat products more than households in the low and medium trust clusters. A little surprising but respondents who have higher levels of trust are generally willing to pay higher premiums for traditionally raised pork as compared to those respondents who have lower levels of trust. Although the effects of trust on consumer's human health risk perceptions about BSE and CWD are not generally the same across countries or between the two diseases, trust does play a role in influencing risk perceptions in each country. In conclusion, trust is an important influence on consumer behaviour.
Author : Sébastien Richard Marie Givry
Publisher :
ISBN 13 :
Total Pages : 26 pages
Book Rating : 4.:/5 (31 download)
Download or read book A Consumer Survey to Identify Marketing Issues for Natural Beef written by Sébastien Richard Marie Givry and published by . This book was released on 1999 with total page 26 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : José Manuel Lorenzo
Publisher : Springer
ISBN 13 : 3030054845
Total Pages : 416 pages
Book Rating : 4.0/5 (3 download)
Download or read book More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet written by José Manuel Lorenzo and published by Springer. This book was released on 2019-01-31 with total page 416 pages. Available in PDF, EPUB and Kindle. Book excerpt: This comprehensive work explores the demand, supply and variable consumer attitude toward a wide variety of unconventional and exotic animal species that are consumed in different parts of the world. Individual chapters focus on the consumption of horse meat, camel, buffalo, sheep, rabbit, wild boar, deer, goose, pheasant and exotic meats such as alligator, snake, frog and turtle. For each type of animal species, the carcass characteristics, physico-chemical properties and nutritional value of the meat are extensively outlined. The consumer preference, behavior and perception of each type of meat are also covered, with focus on important factors from sensory properties to psychological and marketing aspects. In promoting a better understanding of the complexities involved in consumer decision making, this book aims to improve the competitiveness of the meat industry through effective informational strategies that can increase consumer acceptance of more convenient, healthy and environmentally friendly meat choices. More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet also focuses on the important role meat plays in the human diet and the evolution of the species. Beneficial factors such as protein, B complex vitamins, zinc, selenium and phosphorus are detailed. Negative factors are discussed as well, with issues such as fat and fatty acid content being addressed for each type of meat presented. In exploring the full range of nutritional benefits, consumer acceptance and carcass characteristics in a large quantity of different types of animal meats from all over the world, this book offers incredible value to researchers looking for a single source on unconventional meat processing.
