Tenderness, juiciness, and flavor have been associated with consumer acceptance of beef,
lamb, and pork. Drivers of consumer liking are interrelated across these species, but there …

Informed by quality theory, this systematic literature review seeks to determine the relative
importance of beef quality attributes from a consumer perspective, considering search …

This paper uses quality theory to identify opportunities for the meat sector that are consistent
with trends in meat consumption. Meat consumption has increased and is likely to continue …

Cultured meat has evolved from an idea and concept into a reality with the August 2013
cultured hamburger tasting in London. Still, how consumers conceive cultured meat is …

Abstract The European Union (EU) is the world's third largest producer of beef. This
contributes to the economy, rural development, social life, culture and gastronomy of …

Fat in meat greatly improves eating quality, yet many consumers avoid visible fat, mainly
because of health concerns. Generations of consumers, especially in the English-speaking …

Meat tenderness is a quality trait critical to consumer acceptance and determines
satisfaction, repeat purchase, and willingness to pay premium prices. The aim of this review …

Fatty acid profiles in relation to meat quality traits and sensory palatability of grain-fed and
grass-fed beef from Hanwoo, American, and Australian crossbred cattle were examined in …

Changing markets and evolving consumer demand present new challenges for the beef and
sheep industries. In response, the industry has been investing in innovations to deliver new …

Growth, feeding efficiency, carcass traits, and meat quality (including as measured by
sensory analysis) were examined in four cattle breeds differing by age at maturity and …