reviewTop 1% cited

Consumer perception and the role of science in the meat industry

Meat Science · 2010 · Vol. 86(1) · pp. 214–226

D.J. Troy✉(Teagasc - The Irish Agriculture and Food Development Authority)Joseph P. Kerry(University College Cork)

Meat and Animal Product Quality Agriculture Sustainability and Environmental Impact Sensory Analysis and Statistical MethodsQuality (philosophy)PerceptionMarketingSustainabilityBusinessConsumption (sociology)Point (geometry)Meat packing industryOrder (exchange)Consumer behaviour

MeSH terms

AnimalsAnimal HusbandryAnimal WelfareConsumer BehaviorDiffusion of InnovationFood MicrobiologyFood TechnologyHumansMeatMeat-Packing IndustryNutritive ValueSensationProfessional RoleNutritional SciencesChemical Phenomena

Citations

518

FWCI

32.73

field-weighted impact

References

127

Percentile

100%

vs. same field & year

Citations per year

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References

Consumer thresholds for establishing the value of beef tenderness.

Journal of Animal Science · 2001 · 627 citations

A fresh look at meat flavor

Meat Science · 2007 · 618 citations

Managing meat tenderness

Meat Science · 2002 · 417 citations

Flavour formation in meat and meat products: a review

Food Chemistry · 1998 · 1,349 citations

Reference methods for the assessment of physical characteristics of meat

Meat Science · 1998 · 2,485 citations

Climate benefits of changing diet

Climatic Change · 2009 · 786 citations

Consumer perception of meat quality and implications for product development in the meat sector—a review

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