• 文献检索
  • 文档翻译
  • 深度研究
  • 学术资讯
  • Suppr Zotero 插件Zotero 插件
  • 邀请有礼
  • 套餐&价格
  • 历史记录
应用&插件
Suppr Zotero 插件Zotero 插件浏览器插件Mac 客户端Windows 客户端微信小程序
定价
高级版会员购买积分包购买API积分包
服务
文献检索文档翻译深度研究API 文档MCP 服务
关于我们
关于 Suppr公司介绍联系我们用户协议隐私条款
关注我们

Suppr 超能文献

核心技术专利：CN118964589B侵权必究
粤ICP备2023148730 号-1Suppr @ 2026

文献检索

告别复杂PubMed语法，用中文像聊天一样搜索，搜遍4000万医学文献。AI智能推荐，让科研检索更轻松。

立即免费搜索

文件翻译

保留排版，准确专业，支持PDF/Word/PPT等文件格式，支持 12+语言互译。

免费翻译文档

深度研究

AI帮你快速写综述，25分钟生成高质量综述，智能提取关键信息，辅助科研写作。

立即免费体验

相似文献

1
Consumer Preferences and Acceptance of Meat Products.消费者对肉类产品的偏好与接受度
Foods. 2020 Jun 1;9(6):708. doi: 10.3390/foods9060708.
2
Consumer visual preference and value for beef steaks differing in marbling level and color.消费者对不同大理石花纹程度和颜色的牛排的视觉偏好及价值。
J Anim Sci. 2004 Nov;82(11):3288-93. doi: 10.2527/2004.82113288x.
3
Consumer acceptance of irradiated poultry.消费者对辐照家禽的接受度。
Poult Sci. 1995 Aug;74(8):1287-94. doi: 10.3382/ps.0741287.
4
Mexican consumers at the point of meat purchase. Beef choice.墨西哥消费者在购买肉类时。牛肉选择。
Meat Sci. 2017 Dec;134:34-43. doi: 10.1016/j.meatsci.2017.07.013. Epub 2017 Jul 18.
5
Consumers' expected quality and intention to purchase high quality pork meat.消费者对高质量猪肉的期望质量和购买意愿。
Meat Sci. 2013 Mar;93(3):449-54. doi: 10.1016/j.meatsci.2012.11.024. Epub 2012 Nov 15.
6
Seasonality effects on consumers' preferences over quality attributes of different beef products.季节变化对消费者对不同牛肉产品质量属性偏好的影响。
Meat Sci. 2019 Nov;157:107868. doi: 10.1016/j.meatsci.2019.06.004. Epub 2019 Jun 14.
7
Consumer sensory acceptance and value for beef steaks of similar tenderness, but differing in marbling level.消费者对嫩度相似但大理石花纹水平不同的牛排的感官接受度和价值。
J Anim Sci. 2004 Nov;82(11):3294-301. doi: 10.2527/2004.82113294x.
8
Factors that predict consumer acceptance of enriched processed meats.预测消费者对富化加工肉类接受程度的因素。
Meat Sci. 2017 Nov;133:185-193. doi: 10.1016/j.meatsci.2017.07.006. Epub 2017 Jul 8.
9
The Analysis of Marketing Factors Influencing Consumers' Preferences and Acceptance of Organic Food Products-Recommendations for the Optimization of the Offer in a Developing Market.影响消费者对有机食品产品偏好和接受度的营销因素分析——发展中市场产品供应优化建议
Foods. 2020 Feb 29;9(3):259. doi: 10.3390/foods9030259.
10
Using the animal to the last bit: Consumer preferences for different beef cuts.物尽其用：消费者对不同牛肉切块的偏好。
Appetite. 2016 Jan 1;96:70-79. doi: 10.1016/j.appet.2015.09.004. Epub 2015 Sep 9.

引用本文的文献

1
Consumer Assessment of Pork Loin Quality: How Important Are Sensory Attributes, Pig Breed, and Familiarity?消费者对猪里脊肉品质的评估：感官特性、猪品种和熟悉程度有多重要？
Foods. 2025 Jul 23;14(15):2587. doi: 10.3390/foods14152587.
2
Lipid Oxidation of Stored Brown Rice Changes Ileum Digestive and Metabolic Characteristics of Broiler Chickens.储存糙米的脂质氧化改变肉鸡回肠消化和代谢特征。
Int J Mol Sci. 2025 Jul 21;26(14):7025. doi: 10.3390/ijms26147025.
3
Antioxidant and Quality Effects of Red Grape Pomace in Barbecued Pork Burgers: Implications for PAH Formation.红葡萄皮渣对烤猪肉汉堡的抗氧化及品质影响：对多环芳烃形成的意义
Antioxidants (Basel). 2025 Jul 7;14(7):832. doi: 10.3390/antiox14070832.
4
Replacing yellow maize with Illipe nut (Shorea stenoptera) improves growth performance and meat quality of porker pigs.用油楠（狭叶娑罗双）替代黄玉米可提高肉猪的生长性能和肉质。
Trop Anim Health Prod. 2024 Dec 23;57(1):8. doi: 10.1007/s11250-024-04264-9.
5
The Impact of Storytelling about an Innovative and Sustainable Organic Beef Production System on Product Acceptance, Preference, and Satisfaction.讲述创新型可持续有机牛肉生产系统对产品接受度、偏好和满意度的影响。
Foods. 2024 Sep 17;13(18):2940. doi: 10.3390/foods13182940.
6
The Need for Research on the Comparison of Sensory Characteristics between Cultured Meat Produced Using Scaffolds and Meat.关于使用支架生产的培养肉与肉类之间感官特性比较的研究需求
Food Sci Anim Resour. 2024 Mar;44(2):269-283. doi: 10.5851/kosfa.2023.e81. Epub 2024 Mar 1.
7
Long-term storage under pressure in deep sea improved the microbiological safety and physical properties of whale meat.在深海压力下长期储存可提高鲸鱼肉的微生物安全性和物理特性。
Heliyon. 2024 Apr 12;10(8):e29631. doi: 10.1016/j.heliyon.2024.e29631. eCollection 2024 Apr 30.
8
Muscle biopsy long-chain omega-3 polyunsaturated fatty acid compositions, IMF and FMP in Australian pasture-based Bowen Genetics Forest Pastoral Angus, Hereford, and Wagyu Beef Cattle.澳大利亚草饲本布恩遗传林牧业安格斯牛、海福特牛和和牛的肌肉活检长链 ω-3 多不饱和脂肪酸组成、肌内脂肪和肌纤维密度。
BMC Vet Res. 2024 Mar 9;20(1):95. doi: 10.1186/s12917-024-03906-2.
9
Growth performance, meat quality and hematological parameters of broiler chickens fed safflower seed.日粮添加红花籽对肉仔鸡生长性能、肉品质和血液学指标的影响
Trop Anim Health Prod. 2024 Feb 27;56(2):89. doi: 10.1007/s11250-024-03927-x.
10
Relationship between Beef Quality and Bull Breed.牛肉品质与公牛品种之间的关系。
Animals (Basel). 2023 Aug 12;13(16):2603. doi: 10.3390/ani13162603.

本文引用的文献

1
Influence of Demographic Factors on Sheepmeat Sensory Scores of American, Australian and Chinese Consumers.人口统计学因素对美国、澳大利亚和中国消费者羊肉感官评分的影响。
Foods. 2020 Apr 22;9(4):529. doi: 10.3390/foods9040529.
2
Drivers of Consumer Liking for Beef, Pork, and Lamb: A Review.消费者对牛肉、猪肉和羊肉喜好的驱动因素：综述
Foods. 2020 Apr 3;9(4):428. doi: 10.3390/foods9040428.
3
Exploring Meal and Snacking Behaviour of Older Adults in Australia and China.探究澳大利亚和中国老年人的饮食及零食习惯
Foods. 2020 Apr 3;9(4):426. doi: 10.3390/foods9040426.
4
Beef Quality Preferences: Factors Driving Consumer Satisfaction.牛肉品质偏好：驱动消费者满意度的因素
Foods. 2020 Mar 4;9(3):289. doi: 10.3390/foods9030289.
5
Extending Aging of Beef From 21 to 84 Days Postmortem Influences Consumer Eating Quality.将牛肉宰后成熟时间从21天延长至84天会影响消费者的食用品质。
Foods. 2020 Feb 17;9(2):208. doi: 10.3390/foods9020208.
6
Attitudinal Determinants of Beef Consumption in Venezuela: A Retrospective Survey.委内瑞拉牛肉消费的态度决定因素：一项回顾性调查。
Foods. 2020 Feb 16;9(2):202. doi: 10.3390/foods9020202.
7
Lamb Age has Little Impact on Eating Quality.羔羊年龄对肉质影响不大。
Foods. 2020 Feb 13;9(2):187. doi: 10.3390/foods9020187.
8
Exploring Consumer Palatability of Australian Beef Fajita Meat Enhanced with Phosphate or Sodium Bicarbonate.探索经磷酸盐或碳酸氢钠处理的澳大利亚法吉塔牛肉的消费者适口性。
Foods. 2020 Feb 11;9(2):177. doi: 10.3390/foods9020177.
9
A Mixed Method Approach for the Investigation of Consumer Responses to Sheepmeat and Beef.一种用于调查消费者对羊肉和牛肉反应的混合方法。
Foods. 2020 Jan 24;9(2):126. doi: 10.3390/foods9020126.
10
Consumers' Perceptions and Sensory Properties of Beef Patty Analogues.牛肉饼类似物的消费者认知与感官特性
Foods. 2020 Jan 7;9(1):63. doi: 10.3390/foods9010063.

消费者对肉类产品的偏好与接受度

Consumer Preferences and Acceptance of Meat Products.

作者信息

Garmyn Andrea

机构信息

Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA.

出版信息

Foods. 2020 Jun 1;9(6):708. doi: 10.3390/foods9060708.

DOI:10.3390/foods9060708
PMID:32492854
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC7353645/
Abstract

At the point of purchase, consumers often use extrinsic cues such as color, marbling, leanness, packaging, and price to determine which meat product(s) to buy [...].

摘要

在购买时，消费者通常会利用外在线索，如颜色、大理石花纹、瘦肉率、包装和价格等来决定购买哪种肉类产品[……]。