| dc.contributor.author | Hoffman, Louw | |
| dc.contributor.author | Chawthron, Donna | |
| dc.date.accessioned | 2012-09-19T02:13:23Z | |
| dc.date.available | 2012-09-19T02:13:23Z | |
| dc.date.issued | 2012-07-06 | |
| dc.identifier.isbn | 978-602-96530-1-4 | |
| dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/57323 | |
| dc.description | The article, Published here in are proceeding of second international seminar on Animal Industry held in Jakarta, Indonesia 5-6 July 2012 | en |
| dc.description.abstract | This paper addresses some of the requirements of modern consumers for fresh and processed meats. A focus is placed on the sensory quality attributes of meat tenderness, juiciness, flavour and odour and how these relate to the needs of the consumer. At the same time, cognizance is taken of the currentrequirements for healthy and nutritious food products, especially as pertaining to the lipid composition and the salt in the diet.Consumer desires for convenient and ready-to-eat meat products are discussed, as are some important issues surrounding process and/or production characteristics and their relation to animal welfare. | en |
| dc.description.sponsorship | Faculty of Animal Science Bogor Agricultural University | en |
| dc.language.iso | en | |
| dc.publisher | Faculty of Animal Science Bogor Agricultural University | |
| dc.subject | meat, preference | en |
| dc.title | Consumer Preferences in Meat | en |
| dc.type | Article | en |
