Data/hora: 23/06/2024 02:13:09

Biblioteca(s): 	Embrapa Pecuária Sudeste.	
Data corrente: 	08/10/2018	
Data da última atualização: 	08/11/2018	
Autoria: 	PURSLOW, P.; CEPEDA, R.; CÁFFARO, E.; GARITTA, L.; SOSA, M.; FRANK, D.; DUIZER, L.; NGAPO, T.; BRUCE, H.; NASSU, R. T.; HINCHION, M.	
Afiliação: 	Peter Purslow, Universidad Nacional del Centro de la Provincia de Buenos Aires; Rosana Cepeda, Universidad Nacional del Centro de la Provincia de Buenos Aires; Estefania Cáffaro, Universidad Nacional del Centro de la Provincia de Buenos Aires; Lorena Garitta, DESA-ISETA, CONICET; Miriam Sosa, DESA-ISETA, CONICET; Damian Frank, Commonwealth Scientific and Industrial Research Organisation; Lisa Duizer, University of Guelph; Tania Ngapo, Agriculture and Agri-Food Canada; Heather Bruce, University of Alberta; RENATA TIEKO NASSU, CPPSE; Maeve Hinchion, Teagasc, Rural Economy & Development Programme.	
Título: 	Differences in the responses of ICoMST delegates to a meat consumer survey compared to mon-expert consumers in five countries: hygiene and food safety aspects.	
Ano de publicação: 	2018	
Fonte/Imprenta: 	In: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY, 64., 2018, Melbourne, Australia. Proceedings... Melbourne, Australia: ICOMST, 2018.	
Idioma: 	Inglês	
Conteúdo: 	A study of consumer attitudes in Argentina, Australia, Brazil, Canada and Ireland, containing questions on frequency of meat consumption, meat preparation, conservation and hygiene, and beef meat quality attributes was reported at ICoMST in 2017. Several of the questions tested respondents? knowledge and behaviour concerning hygienic practices and attitudes to factors influencing meat quality. The aim of the current study was to collect data from an international group of persons knowledgeable in meat science using the same questionnaire, to see how lay consumers in the various countries differed in attitudes from a group of ?meat experts?. Because the amount of data from the whole questionnaire is relatively large, only the differences in the area of meat preparation, conservation and hygiene are reported here.	
Palavras-Chave: 	Atitude de consumidor; Atributos qualidade da carne; Conservação da carne; Consumo de carne; Higiene da carne; Preparação de carne.	
Thesagro: 	Carne.	
Thesaurus Nal: 	Food safety.	
Categoria do assunto: 	Q Alimentos e Nutrição Humana	
Registro original: 	Embrapa Pecuária Sudeste (CPPSE)	
Exemplares: 	CPPSE - (24525-1) - UPC - RA - DD - PROCI-2018.00111 - PUR - 2018.00117 - DIS