Advisor(s)
Abstract(s)
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.
Description
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Pedagogical Context
Citation
Teixeira, Alfredo; Rodrigues, Sandra (2021). Consumer perceptions towards healthier meat products. Current Opinion in Food Science. ISSN 2214-7993. 38, p. 147-154