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      Consumer preference, behavior and perception about meat and meat products: an overview.

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          Abstract

          Meat and meat products currently represent an important source of protein in the human diet, and their quality varies according to intrinsic and extrinsic parameters that can sometimes be shaped to make a product more desirable. Because consumers are the final step in the production chain, it is useful to identify which factors affect their behavioral patterns. This would allow the meat sector to better satisfy consumer expectations, demands and needs. This paper focuses on features that might influence consumer behavior, preferences and their perception of meat and meat products with respect to psychological, sensory and marketing aspects. This multidisciplinary approach includes evaluating psychological issues such as attitudes, beliefs, and expectations; sensory properties such as appearance, texture, flavor and odor; and marketing-related aspects such as price and brand.

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          Author and article information

          Journal
          Meat Sci.
          Meat science
          1873-4138
          0309-1740
          Nov 2014
          : 98
          : 3
          Affiliations
          [1 ] IRTA-Monells, Finca Camps i Armet, 17121 Monells (Girona), Spain. Electronic address: maria.font@irta.cat.
          [2 ] IRTA-Monells, Finca Camps i Armet, 17121 Monells (Girona), Spain.
          Article
          S0309-1740(14)00193-4
          10.1016/j.meatsci.2014.06.025
          25017317
          dd6305e8-470d-47fa-92fe-721b88483938
          Copyright © 2014 Elsevier Ltd. All rights reserved.
          History

          Attitudes,Behavior,Beliefs,Expectations,Quality brands,Sensory quality

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