This paper presents the combined mid-term findings of the consumer research components
of two EU Sixth Framework Programme integrated projects concerning meat, ProSafeBeef …

This review has been developed as part of the mEATquality project with the main objective
to examine the types of extensification practices used in European pig husbandry and their …

The objective of the study is to map citizen attitudes towards pig meat production systems,
and to investigate whether these attitudes associate with pork and pork product …

Consumers worldwide are increasingly concerned with sustainable production and
consumption. Recently, a comprehensive study ranked 17 countries in regard to their …

Formation of heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) was
examined to evaluate the impact of using vegetable oil as fat replacement on carcinogen …

This study aims to analyse citizens' sustainability attitudes towards food production in the
EU, Brazil, and China (n= 2885), using pork as an exemplary production system. The …

The purpose of this study was to identify and compare the different evaluations made by the
agents at either end of the lamb meat chain, ie producers and consumers, in relation to the …

The content of phosphorous (P), potassium (K), sodium (Na), magnesium (Mg), calcium
(Ca), zinc (Zn), iron (Fe), copper (Cu) and manganese (Mn) was investigated in the M …

Whereas herbs/spices serve as natural preservatives, and thermal processing makes animal
meat products edible, combining them should complement each other. Additionally, the …

Due to environmental and human factors, there is a growing amount of agri-food waste
worldwide. The European Commission is incentivizing a zero-waste policy by 2025, pushing …