01895nam a2200325 a 450000100080000000500110000800800410001910000160006024501870007626001460026352008280040965000160123765000100125365300260126365300330128965300270132265300210134965300210137065300260139170000150141770000170143270000160144970000130146570000140147870000150149270000140150770000140152170000170153570000170155220970342018-11-08       2018    bl uuuu     u00u1 u    #d1 aPURSLOW, P.  aDifferences in the responses of ICoMST delegates to a meat consumer survey compared to mon-expert consumers in five countriesbhygiene and food safety aspects.h[electronic resource]  aIn: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY, 64., 2018, Melbourne, Australia. Proceedings... Melbourne, Australia: ICOMSTc2018  aA 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.  aFood safety  aCarne  aAtitude de consumidor  aAtributos qualidade da carne  aConservação da carne  aConsumo de carne  aHigiene da carne  aPreparação de carne1 aCEPEDA, R.1 aCÁFFARO, E.1 aGARITTA, L.1 aSOSA, M.1 aFRANK, D.1 aDUIZER, L.1 aNGAPO, T.1 aBRUCE, H.1 aNASSU, R. T.1 aHINCHION, M.