共查询到19条相似文献,搜索用时 890 毫秒
1.
2.
3.
低温肉制品从原料到产出要经过多道程序,需经历一个很长的周期,在这个时间内,很容易出现质量问题,所以对低温肉制品加工过程中的卫生进行质量控制显得至关重要。本文对低温肉制品中的卫生质量控制进行深入分析,以期提升低温肉制品的安全性。 相似文献
4.
5.
6.
7.
8.
谷氨酸钠属于氨基酸类产品,俗称味精,是食品工业中用量最大的鲜味剂。它作为一种增加食品风味的食品添加剂,主要用于烹调、调味品、快餐方便食品、肉制品、水产制品和汤料等方面。谷氨酸钠曾一度让世界各国消费者对其食用的安全性产生怀疑,FA O/W H O对其进行了各种毒性试验,试 相似文献
9.
10.
11.
近年来,随着全球经济朝着一体化方向快速发展,我国经济水平和人们的生活水平较之前有了很大的提高,人们对于食品的要求不仅仅只是停留在数量上,更多的在于食品的质量与安全。肉及肉制品作为人们生活中必不可少的食品之一,在一定程度上可以为人们提供正常生命活动所需要的丰富的维生素、脂肪和蛋白质等。但是,近年来随着社会经济的快速发展,不少肉制品行业受利益的驱使,造假掺假的行为层出不穷,这在一定程度上损害和侵犯了广大消费者的合法权益,并且在社会上产生了非常严重的不良后果。因此,加强肉及肉制品动物源性成分鉴别技术的研究刻不容缓。 相似文献
12.
Carol Brennan Kelly Gallagher Morven McEachern 《International Journal of Consumer Studies》2003,27(5):381-394
The study aims to provide a critical review of the literature on the consumer interest in the UK in organic food, with a particular focus on organic meat. Given that people are more likely to purchase products if they have faith in them, the regulation of organic food standards is reviewed to explore issues affecting consumers. This is followed by a review of the organic meat sector. Aspects of the consumer interest considered in this paper include consumer information, consumer access, consumer safety, consumer choice and consumer representation. As the literature on organic food/meat in the UK is extensive, it was therefore necessary to be selective with regard to the publications suitable for this review. Most of the literature selected for this paper has been drawn from UK publications, although several European and international sources have also been used. The review found that there is a considerable level of interest in the UK organic meat sector. As the regulation of organic food produced is set at varying standards across the European Union, this could lead to consumers being misled regarding the quality of products offered. It was also found that, although consumers perceive organic foods as healthier, more nutritious and tasting better than non‐organic products, the literature shows that this may have only a limited basis on fact. Contamination of organic products with pesticides and even genetically modified ingredients is always possible. Organic farmers are permitted to use other ingredients in organic meat products that may be harmful to health. Escherichia coli and Salmonella risks associated with conventional meat also appear to affect organic meat. Consumers need clear, accurate and reliable information about organic meat. They also need to be provided with safe products, a choice of organic products, access to organic products and to be represented effectively. 相似文献
13.
Jane Lu Hsu Wei-Hsien Chang 《International Review of Retail, Distribution & Consumer Research》2013,23(4):423-436
Fresh meat product retailing at traditional markets in Taiwan causes concerns over meat safety issues.The agricultural administration has established programmes to raise consumer awareness of potential risks of fresh meat that have remained at room temperature for several hours. Although supermarkets sell chilled and frozen meat products, the majority of grocery shoppers in Taiwan still prefer purchasing fresh meat products at traditional markets where meat is displayed on counters or hung on hooks. This study utilizes survey data to segment meat shoppers in Taiwan. Results indicate the shoppers who purchase meat products at supermarkets tend to continue shopping at that location. Potential shoppers of supermarkets, who may switch from traditional markets to supermarkets for meat products, are identified and the major concerns of this group are the meat safety issues. Factors that influence the possibilities of selecting supermarkets for meat products are examined. 相似文献
14.
Miyuri Shirai 《食品市场学杂志》2013,19(2):184-198
This study attempts to elucidate the characteristics of price premiums for food products from the consumers' viewpoint. After conducting a survey, consumers' willingness to pay (WTP) for 13 important food elements is analyzed for 10 food categories. The main findings were first, the categories that can easiest achieve a price premium are fruit and vegetables and meat and fish with the hardest being snacks and sweets and frozen foods. Second, the food element most related to price premiums is safety while the least related is convenience. Finally, an appropriate level for price premiums for food products is generally about 20%. 相似文献
15.
Tey Yeong Sheng Mad Nasir Shamsudin Zainalabidin Mohamed Amin Mahir Abdullah Alias Radam 《食品市场学杂志》2013,19(2):199-211
One distinct change in Malaysians' food consumption behavior has been the preference toward meat products. Thus it is meaningful to gain insight of meat consumption patterns. As the market becomes increasingly market-led, information on current meat consumption patterns is required to assess how they are likely to change as prices and incomes change. This study attempts to provide a better understanding of demand for meat products in Malaysia. By utilizing data from Household Expenditure Survey 2004/2005, Engel curve analysis was conducted to derive income elasticities of meat products from QUAIDS model. The estimated income elasticities show that current food consumption patterns are showing signs of convergence toward a Western diet, exhibiting tendency for preference toward red meats (mutton and beef) over white meats (poultry and pork). The estimated elastic own-price elasticities indicate that Malaysian consumers are sensitive to the change in prices of the meat products, with other things remain constant. 相似文献
16.
Traceability systems are becoming an important tool for tracking, monitoring and managing product flows through food supply chains. Traceability can be used as a method of certifying production, processing and nutritional credence attributes of food products. Environmentally sustainable production is a credence attribute that is gaining in importance in the eyes of consumers. In this research, the importance of traceability in verifying environmentally sustainable production practices is examined. The data were collected in online surveys related to consumer's perceptions and concerns about food safety, trust and reported behaviour related to meat consumption in three countries – Canada, the US and Japan. Determinants of traceability in verifying environmentally sustainable production practices include respondents' locus of control about food safety, food purchasing characteristics such as whether they normally buy organic products or shop at supermarkets and general traits such as worry and trust. In comparing across countries, there are significant differences in the interests in traceability to verify environmentally sustainable production practices and in the determinants of level of importance ascribed. 相似文献
17.
Arbindra Rimal 《International Journal of Consumer Studies》2005,29(1):47-54
This paper addressed consumers’ attitude towards food labels and the influence of different aspects of meat labels on beef, poultry and seafood consumption using data from a national survey in the USA. Approximately 70% of the respondents reported that food labels helped in the purchases of beef and other meat products. While 50% thought that the present level of information on meat labels was about right, about 30% thought that it was insufficient. Similarly, 80, 81, 60, and 80% of the respondents thought that it was very important that meat labels contain information regarding nutrition, ingredients, health claim, and production process respectively. Those respondents who thought that nutrition and ingredient information on food labels were very important also thought that meat labels helped them select beef and other meat products. Consumer preferences for nutrition and ingredient information on food labels were positively related with meat consumption frequency. 相似文献
18.
《食品市场学杂志》2013,19(2):47-78
Abstract The European meat industry is confronted with substantial changes of consumer preferences in relation to the type and quantity of meat in everyday diet. One of the main reasons behind these changes is the public impression that meat is a “dangerous” to consume food. This feeling is the result of recent food scares where meat played a central role and their effect on consumers' perceptions about meat safety. The research at hand explores the market potential of organic meat in Greece and emphasizes the perceptions about meat consumption held by organic consumers as opposed to those held by non-consumers of organic foods. It is expected that organic consumers will be more interested in a series of quality attributes of meat commonly found in its organic type, in comparison to non-consumers of organic food. However, the main finding of the survey is that consumer demands in relation to meat quality and safety are particularly high, irrespective of meat's production method. The research concludes that the particularly low consumption of organic meat in Greece should be partially attributed to its insufficient differentiation in consumers' minds. 相似文献
19.
随着经济的发展,人们的日常生活质量不断提高,消费者对食品的要求也逐渐严格,特别是对肉制品质量要求也变得严格起来。目前,综合防腐技术的出现对肉制品制作技术得到了提高,同时也对肉制品的防腐能力得到了很大的提高。对肉类产品的观感与新鲜度得到了很大程度上的改善。 相似文献