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Details for article 7 of 8 found articles
| Title: |
Quality Meat Attributes Desirable to the Culinary Consumer |
| Author: |
Smith, Sylvia Middleton, Crystal |
| Appeared in: |
Journal of culinary science & technology |
| Paging: | Volume 6 (2008) nr. 4 pages 279-289 |
| Year: |
2008-12-15 |
| Contents: |
The purpose of this study is to examine factors affecting the culinary consumer's decision to purchase meat products when preparing and cooking food at home. A 5-point Likert scale by Loureiro and Umberger (2005) was used to collect information concerning aesthetic factors, nutrition and fat content, food safety, country-of-origin labeling, traceability, and demographic information from competitors and visitors at the 20th Annual Murphysboro Barbeque Cook-Off in Murphysboro, IL. Overall, freshness, food safety, U.S. produced, tenderness, and reasonably priced were rated as the most desirable attributes when purchasing meat. This information can be useful to stakeholders who want to market meat products to U.S. consumers, especially to those who are interested in carnivorous consumption, such as those individuals who attend barbecue competitions. |
| Publisher: |
Taylor & Francis |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 7 of 8 found articles
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