Fecha/hora: 04/06/2024 19:35:13

Biblioteca(s): 	INIA Tacuarembó.	
Fecha corriente: 	10/09/2014	
Fecha de la última actualización: 	27/04/2020	
Autoria: 	MONTOSSI, F.; FONT I FURNOLS, M.M.; DEL CAMPO, M.; SAN JULIAN, R.; BRITO, G.; SAÑUDO, C.	
Afiliación: 	FABIO MARCELO MONTOSSI PORCILE, Instituto Nacional de Investigación Agropecuaria (INIA), Uruguay; MARÍA FONT I FURNOLS, IRTA-Food Technology, Girona, Spain; MARCIA DEL CAMPO GIGENA, Instituto Nacional de Investigación Agropecuaria (INIA), Uruguay; ROBERTO SAN JULIAN SANCHEZ, Instituto Nacional de Investigación Agropecuaria (INIA), Uruguay; GUSTAVO WALTER BRITO DIAZ, Instituto Nacional de Investigación Agropecuaria (INIA), Uruguay; C. SAÑUDO, Department of Animal Production and Food Science, University of Zaragoza, Zaragoza, Spain.	
Título: 	Sustainable sheep production and consumer preference trends: Compatibilities, contradictions, and unresolved dilemmas.	
Año de publicación: 	2013	
Fuente/Imprenta: 	Meat Science, 2013, v. 95, p. 772-789. http://dx.doi.org/10.1016/j.meatsci.2013.04.048	
DOI: 	10.1016/j.meatsci.2013.04.048	
Idioma: 	Inglés	
Notas: 	Article history: Received 25 February 2013; Received in revised form 21 April 2013; Accepted 22 April 2013.	
Contenido: 	There are increasing concerns of society towards the consumption of animal products which have been produced and transformed ina sustainablemanner. This trendin
fluencesconsumerpurchasing decision making,particularly in developed countries. On the other hand, in the next years, the pressure to increase the volume and ef
ficiency of meat production will be much higher to cope with the expected unsatisfied demand. At least in part, current and future technologies could contribute to solve this challenge. However, the use of some of these innovations could have a negative effect on consumer preferences. There is no consensus in our society about this dilemma. The objective of this paper is to review the scientific evidence related to these topics and to analyze and discuss the effect of some of the extrinsic and intrinsic factors linked with the sheep industry which could affect the acceptability of lamb meat by consumers.	
Palabras-Clave: 	CONSUMER PERCEPTIONS; SHEEP MEAT; SUSTAINABILITY.	
Thesagro: 	CARNE; OVINOS.	
Categoría del tema: 	L01 Ganadería	
Registro original: 	INIA Tacuarembó (TBO)	
Ejemplares: 	TBO - (100032-1) - PXI - AP - PP - PP/MEAT SCIENCE/2013 -  -  - DIS