Consumer attitudes toward new technique for preserving organic meat using herbs and berries
This study aims to explore consumers' attitude toward a new preservation technique using herbs and berries in organic meat production, which enables to minimize the amount of chemical additives and to reduce the salt content in meat products. Consumer acceptance of the preservation technique us...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Haugaard, Pernille [verfasserIn] |
|---|
| Format: |
E-Artikel |
|---|---|
| Sprache: |
Englisch |
| Erschienen: |
2014transfer abstract |
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| Umfang: |
10 |
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| Übergeordnetes Werk: |
Enthalten in: Ascorbic acid deficiency affects genes for oxidation–reduction and lipid metabolism in livers from SMP30/GNL knockout mice - Takahashi, Keita ELSEVIER, 2014, New York, NY [u.a.] |
|---|---|
| Übergeordnetes Werk: |
volume:96 ; year:2014 ; number:1 ; pages:126-135 ; extent:10 |
| Links: |
|---|
| DOI / URN: |
10.1016/j.meatsci.2013.06.010 |
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| 520 | |a This study aims to explore consumers' attitude toward a new preservation technique using herbs and berries in organic meat production, which enables to minimize the amount of chemical additives and to reduce the salt content in meat products. Consumer acceptance of the preservation technique using herbs and berries and intention to purchase products preserved with herbs and berries were investigated through a qualitative approach by means of three focus groups. In general, most participants were positive toward the preservation technique using herbs and berries and there were only few concerns related to the technique. Concerns were related not as much to the technique but more to the products. Four factors seem important in this relation: shelf life, taste, appearance and texture. The intention to purchase products preserved with herbs and berries is generally high, but is dependent on taste and appearance of the products, the price and information level. | ||
| 520 | |a This study aims to explore consumers' attitude toward a new preservation technique using herbs and berries in organic meat production, which enables to minimize the amount of chemical additives and to reduce the salt content in meat products. Consumer acceptance of the preservation technique using herbs and berries and intention to purchase products preserved with herbs and berries were investigated through a qualitative approach by means of three focus groups. In general, most participants were positive toward the preservation technique using herbs and berries and there were only few concerns related to the technique. Concerns were related not as much to the technique but more to the products. Four factors seem important in this relation: shelf life, taste, appearance and texture. The intention to purchase products preserved with herbs and berries is generally high, but is dependent on taste and appearance of the products, the price and information level. | ||
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10.1016/j.meatsci.2013.06.010 doi GBVA2014010000021.pica (DE-627)ELV02269627X (ELSEVIER)S0309-1740(13)00287-8 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 570 VZ 610 VZ 690 VZ 56.45 bkl Haugaard, Pernille verfasserin aut Consumer attitudes toward new technique for preserving organic meat using herbs and berries 2014transfer abstract 10 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier This study aims to explore consumers' attitude toward a new preservation technique using herbs and berries in organic meat production, which enables to minimize the amount of chemical additives and to reduce the salt content in meat products. Consumer acceptance of the preservation technique using herbs and berries and intention to purchase products preserved with herbs and berries were investigated through a qualitative approach by means of three focus groups. In general, most participants were positive toward the preservation technique using herbs and berries and there were only few concerns related to the technique. Concerns were related not as much to the technique but more to the products. Four factors seem important in this relation: shelf life, taste, appearance and texture. The intention to purchase products preserved with herbs and berries is generally high, but is dependent on taste and appearance of the products, the price and information level. This study aims to explore consumers' attitude toward a new preservation technique using herbs and berries in organic meat production, which enables to minimize the amount of chemical additives and to reduce the salt content in meat products. Consumer acceptance of the preservation technique using herbs and berries and intention to purchase products preserved with herbs and berries were investigated through a qualitative approach by means of three focus groups. In general, most participants were positive toward the preservation technique using herbs and berries and there were only few concerns related to the technique. Concerns were related not as much to the technique but more to the products. Four factors seem important in this relation: shelf life, taste, appearance and texture. The intention to purchase products preserved with herbs and berries is generally high, but is dependent on taste and appearance of the products, the price and information level. Hansen, Flemming oth Jensen, Martin oth Grunert, Klaus G. oth Enthalten in Elsevier Takahashi, Keita ELSEVIER Ascorbic acid deficiency affects genes for oxidation–reduction and lipid metabolism in livers from SMP30/GNL knockout mice 2014 New York, NY [u.a.] (DE-627)ELV012275433 volume:96 year:2014 number:1 pages:126-135 extent:10 https://doi.org/10.1016/j.meatsci.2013.06.010 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_20 GBV_ILN_2032 GBV_ILN_2042 56.45 Baustoffkunde VZ AR 96 2014 1 126-135 10 045F 630 |
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10.1016/j.meatsci.2013.06.010 doi GBVA2014010000021.pica (DE-627)ELV02269627X (ELSEVIER)S0309-1740(13)00287-8 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 570 VZ 610 VZ 690 VZ 56.45 bkl Haugaard, Pernille verfasserin aut Consumer attitudes toward new technique for preserving organic meat using herbs and berries 2014transfer abstract 10 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier This study aims to explore consumers' attitude toward a new preservation technique using herbs and berries in organic meat production, which enables to minimize the amount of chemical additives and to reduce the salt content in meat products. Consumer acceptance of the preservation technique using herbs and berries and intention to purchase products preserved with herbs and berries were investigated through a qualitative approach by means of three focus groups. In general, most participants were positive toward the preservation technique using herbs and berries and there were only few concerns related to the technique. Concerns were related not as much to the technique but more to the products. Four factors seem important in this relation: shelf life, taste, appearance and texture. The intention to purchase products preserved with herbs and berries is generally high, but is dependent on taste and appearance of the products, the price and information level. This study aims to explore consumers' attitude toward a new preservation technique using herbs and berries in organic meat production, which enables to minimize the amount of chemical additives and to reduce the salt content in meat products. Consumer acceptance of the preservation technique using herbs and berries and intention to purchase products preserved with herbs and berries were investigated through a qualitative approach by means of three focus groups. In general, most participants were positive toward the preservation technique using herbs and berries and there were only few concerns related to the technique. Concerns were related not as much to the technique but more to the products. Four factors seem important in this relation: shelf life, taste, appearance and texture. The intention to purchase products preserved with herbs and berries is generally high, but is dependent on taste and appearance of the products, the price and information level. Hansen, Flemming oth Jensen, Martin oth Grunert, Klaus G. oth Enthalten in Elsevier Takahashi, Keita ELSEVIER Ascorbic acid deficiency affects genes for oxidation–reduction and lipid metabolism in livers from SMP30/GNL knockout mice 2014 New York, NY [u.a.] (DE-627)ELV012275433 volume:96 year:2014 number:1 pages:126-135 extent:10 https://doi.org/10.1016/j.meatsci.2013.06.010 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_20 GBV_ILN_2032 GBV_ILN_2042 56.45 Baustoffkunde VZ AR 96 2014 1 126-135 10 045F 630 |
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10.1016/j.meatsci.2013.06.010 doi GBVA2014010000021.pica (DE-627)ELV02269627X (ELSEVIER)S0309-1740(13)00287-8 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 570 VZ 610 VZ 690 VZ 56.45 bkl Haugaard, Pernille verfasserin aut Consumer attitudes toward new technique for preserving organic meat using herbs and berries 2014transfer abstract 10 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier This study aims to explore consumers' attitude toward a new preservation technique using herbs and berries in organic meat production, which enables to minimize the amount of chemical additives and to reduce the salt content in meat products. Consumer acceptance of the preservation technique using herbs and berries and intention to purchase products preserved with herbs and berries were investigated through a qualitative approach by means of three focus groups. In general, most participants were positive toward the preservation technique using herbs and berries and there were only few concerns related to the technique. Concerns were related not as much to the technique but more to the products. Four factors seem important in this relation: shelf life, taste, appearance and texture. The intention to purchase products preserved with herbs and berries is generally high, but is dependent on taste and appearance of the products, the price and information level. This study aims to explore consumers' attitude toward a new preservation technique using herbs and berries in organic meat production, which enables to minimize the amount of chemical additives and to reduce the salt content in meat products. Consumer acceptance of the preservation technique using herbs and berries and intention to purchase products preserved with herbs and berries were investigated through a qualitative approach by means of three focus groups. In general, most participants were positive toward the preservation technique using herbs and berries and there were only few concerns related to the technique. Concerns were related not as much to the technique but more to the products. Four factors seem important in this relation: shelf life, taste, appearance and texture. The intention to purchase products preserved with herbs and berries is generally high, but is dependent on taste and appearance of the products, the price and information level. Hansen, Flemming oth Jensen, Martin oth Grunert, Klaus G. oth Enthalten in Elsevier Takahashi, Keita ELSEVIER Ascorbic acid deficiency affects genes for oxidation–reduction and lipid metabolism in livers from SMP30/GNL knockout mice 2014 New York, NY [u.a.] (DE-627)ELV012275433 volume:96 year:2014 number:1 pages:126-135 extent:10 https://doi.org/10.1016/j.meatsci.2013.06.010 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_20 GBV_ILN_2032 GBV_ILN_2042 56.45 Baustoffkunde VZ AR 96 2014 1 126-135 10 045F 630 |
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10.1016/j.meatsci.2013.06.010 doi GBVA2014010000021.pica (DE-627)ELV02269627X (ELSEVIER)S0309-1740(13)00287-8 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 570 VZ 610 VZ 690 VZ 56.45 bkl Haugaard, Pernille verfasserin aut Consumer attitudes toward new technique for preserving organic meat using herbs and berries 2014transfer abstract 10 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier This study aims to explore consumers' attitude toward a new preservation technique using herbs and berries in organic meat production, which enables to minimize the amount of chemical additives and to reduce the salt content in meat products. Consumer acceptance of the preservation technique using herbs and berries and intention to purchase products preserved with herbs and berries were investigated through a qualitative approach by means of three focus groups. In general, most participants were positive toward the preservation technique using herbs and berries and there were only few concerns related to the technique. Concerns were related not as much to the technique but more to the products. Four factors seem important in this relation: shelf life, taste, appearance and texture. The intention to purchase products preserved with herbs and berries is generally high, but is dependent on taste and appearance of the products, the price and information level. This study aims to explore consumers' attitude toward a new preservation technique using herbs and berries in organic meat production, which enables to minimize the amount of chemical additives and to reduce the salt content in meat products. Consumer acceptance of the preservation technique using herbs and berries and intention to purchase products preserved with herbs and berries were investigated through a qualitative approach by means of three focus groups. In general, most participants were positive toward the preservation technique using herbs and berries and there were only few concerns related to the technique. Concerns were related not as much to the technique but more to the products. Four factors seem important in this relation: shelf life, taste, appearance and texture. The intention to purchase products preserved with herbs and berries is generally high, but is dependent on taste and appearance of the products, the price and information level. Hansen, Flemming oth Jensen, Martin oth Grunert, Klaus G. oth Enthalten in Elsevier Takahashi, Keita ELSEVIER Ascorbic acid deficiency affects genes for oxidation–reduction and lipid metabolism in livers from SMP30/GNL knockout mice 2014 New York, NY [u.a.] (DE-627)ELV012275433 volume:96 year:2014 number:1 pages:126-135 extent:10 https://doi.org/10.1016/j.meatsci.2013.06.010 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_20 GBV_ILN_2032 GBV_ILN_2042 56.45 Baustoffkunde VZ AR 96 2014 1 126-135 10 045F 630 |
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Enthalten in Ascorbic acid deficiency affects genes for oxidation–reduction and lipid metabolism in livers from SMP30/GNL knockout mice New York, NY [u.a.] volume:96 year:2014 number:1 pages:126-135 extent:10 |
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Ascorbic acid deficiency affects genes for oxidation–reduction and lipid metabolism in livers from SMP30/GNL knockout mice |
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Consumer attitudes toward new technique for preserving organic meat using herbs and berries |
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Consumer attitudes toward new technique for preserving organic meat using herbs and berries |
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Haugaard, Pernille |
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Ascorbic acid deficiency affects genes for oxidation–reduction and lipid metabolism in livers from SMP30/GNL knockout mice |
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Ascorbic acid deficiency affects genes for oxidation–reduction and lipid metabolism in livers from SMP30/GNL knockout mice |
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consumer attitudes toward new technique for preserving organic meat using herbs and berries |
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Consumer attitudes toward new technique for preserving organic meat using herbs and berries |
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This study aims to explore consumers' attitude toward a new preservation technique using herbs and berries in organic meat production, which enables to minimize the amount of chemical additives and to reduce the salt content in meat products. Consumer acceptance of the preservation technique using herbs and berries and intention to purchase products preserved with herbs and berries were investigated through a qualitative approach by means of three focus groups. In general, most participants were positive toward the preservation technique using herbs and berries and there were only few concerns related to the technique. Concerns were related not as much to the technique but more to the products. Four factors seem important in this relation: shelf life, taste, appearance and texture. The intention to purchase products preserved with herbs and berries is generally high, but is dependent on taste and appearance of the products, the price and information level. |
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This study aims to explore consumers' attitude toward a new preservation technique using herbs and berries in organic meat production, which enables to minimize the amount of chemical additives and to reduce the salt content in meat products. Consumer acceptance of the preservation technique using herbs and berries and intention to purchase products preserved with herbs and berries were investigated through a qualitative approach by means of three focus groups. In general, most participants were positive toward the preservation technique using herbs and berries and there were only few concerns related to the technique. Concerns were related not as much to the technique but more to the products. Four factors seem important in this relation: shelf life, taste, appearance and texture. The intention to purchase products preserved with herbs and berries is generally high, but is dependent on taste and appearance of the products, the price and information level. |
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This study aims to explore consumers' attitude toward a new preservation technique using herbs and berries in organic meat production, which enables to minimize the amount of chemical additives and to reduce the salt content in meat products. Consumer acceptance of the preservation technique using herbs and berries and intention to purchase products preserved with herbs and berries were investigated through a qualitative approach by means of three focus groups. In general, most participants were positive toward the preservation technique using herbs and berries and there were only few concerns related to the technique. Concerns were related not as much to the technique but more to the products. Four factors seem important in this relation: shelf life, taste, appearance and texture. The intention to purchase products preserved with herbs and berries is generally high, but is dependent on taste and appearance of the products, the price and information level. |
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Consumer attitudes toward new technique for preserving organic meat using herbs and berries |
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Hansen, Flemming Jensen, Martin Grunert, Klaus G. |
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