Driven by economic development and urbanisation, animal-based protein (ABP)
consumption has surged worldwide over the last 50 years, rising from 61 g per person per …

This paper aims to explore the trends in the research design used for assessing important
quality cues in the meat industry and determine the most important quality cues that …

Meat consumption patterns worldwide have dramatically changed over the past 50 years,
putting pressure on the environment and leading–especially in industrialised and emerging …

In spite of the decreasing differences between rural and urban areas (eg in their economic
structures) there are still several limitations that the rural world has to deal with. In a …

The objective of this work was to compare consumer's liking and perception of meat quality
attributes as a function of their familiarity and involvement with fresh meat. Ninety-three meat …

Third-party certification (TPC) is the standard approach to quality assurance for organic
production, but its administrative burden and cost make it difficult for smallholders to access …

Beef consumption and production in Spain and Brazil are different with the consumption of
beef in Brazil being three times higher than in Spain. In addition, there are variations in the …

The aim of the study was to examine the possible factors that might contribute to consumer
acceptance of food innovations. Particular attention was paid to 3 main factors:(a) …

This study aimed to assess preslaughter factors responsible for the occurrence of bruises to
front, rib, loin, hip, and round sites of cattle carcasses. Data from the slaughter of 148 loads …

In past and contemporary foodscapes, meat and meat products have not only been following
convenience trends, they have been at the heart of them. Historically, the first substantial …