Consumer perceptions towards healthier meat products

Detalhes bibliográficos
Autor(a) principal: Teixeira, Alfredo
Data de Publicação: 2018
Outros Autores: Rodrigues, Sandra
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10198/24424
Resumo: 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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spelling Consumer perceptions towards healthier meat productsConsumer 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.The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/MCTES to CIMO (UIDB/00690/2020). Authors are members of the HealthyMeat network, funded by CYTED (ref. 119RT0568).Biblioteca Digital do IPBTeixeira, AlfredoRodrigues, Sandra2018-01-19T10:00:00Z20212021-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/24424engTeixeira, Alfredo; Rodrigues, Sandra (2021). Consumer perceptions towards healthier meat products. Current Opinion in Food Science. ISSN 2214-7993. 38, p. 147-1542214-799310.1016/j.cofs.2020.12.004info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:54:53Zoai:bibliotecadigital.ipb.pt:10198/24424Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:15:23.121134Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Consumer perceptions towards healthier meat products
title Consumer perceptions towards healthier meat products
spellingShingle Consumer perceptions towards healthier meat products
Teixeira, Alfredo
title_short Consumer perceptions towards healthier meat products
title_full Consumer perceptions towards healthier meat products
title_fullStr Consumer perceptions towards healthier meat products
title_full_unstemmed Consumer perceptions towards healthier meat products
title_sort Consumer perceptions towards healthier meat products
author Teixeira, Alfredo
author_facet Teixeira, Alfredo
Rodrigues, Sandra
author_role author
author2 Rodrigues, Sandra
author2_role author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Teixeira, Alfredo
Rodrigues, Sandra
description 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.
publishDate 2018
dc.date.none.fl_str_mv 2018-01-19T10:00:00Z
2021
2021-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10198/24424
url http://hdl.handle.net/10198/24424
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Teixeira, Alfredo; Rodrigues, Sandra (2021). Consumer perceptions towards healthier meat products. Current Opinion in Food Science. ISSN 2214-7993. 38, p. 147-154
2214-7993
10.1016/j.cofs.2020.12.004
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
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reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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