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Registros recuperados : 34 | |
1. | | FONT I FURNOLS, M.; SAN JULIÁN, R.; GUERRERO, L.; SAÑUDO, C. Aceptabilidad de consumidores españoles, alemanes e ingleses frente a la carne de ovino de diferentes sistemas productivos y tiempos de maduración. In: JORNADA SOBRE PRESENTACIÓN DE RESULTADOS DEL PROYECTO, MADRID, MARZO, 2006; SAÑUDO, C.; MONTOSSI, F. (Coord.). Madrid: INIA (España), 2006. p. 53-55 Contiene presentación oral de María Font i Furnols, p. 57-59.Biblioteca(s): INIA Tacuarembó. |
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5. | | SAN JULIÁN, R.; NUTE, G.; SAÑUDO, C.; FONT I FURNOLS, M.; GUERRERO, L.; MONTOSSI, F. Sensorial evaluation of lamb meat produced under different production systems of Uruguay. [Abstract]. In: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY (ICoMST), 51., 2005, Baltimore, Maryland, USA. Book of Abstracts, 2005. p. 17Biblioteca(s): INIA Tacuarembó. |
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6. | | SAN JULIÁN, R.; NUTE, G.; SAÑUDO, C.; FONT I FURNOLS, M.; GUERRERO, L.; MONTOSSI, F. Sensory evaluation of beef meat produced under different production systems of Uruguay. [Abstract] In: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY (ICoMST), 51., 2005, Baltimore, Maryland, USA. Book of Abstracts, 2005. p. 18Biblioteca(s): INIA Tacuarembó. |
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7. | | SAN JULIÁN, R.; NUTE, G.; SAÑUDO, C.; FONT I FURNOLS, M.; GUERRERO, L.; MONTOSSI, F. Sensory evaluation of beef meat produced under different production systems of Uruguay. In: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY (ICoMST), 51., 2005, Baltimore, Maryland, USA. Proceedings.Biblioteca(s): INIA Tacuarembó. |
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10. | | REALINI, C.E.; FONT I FURNOLS, M.; SAÑUDO, C.; MONTOSSI, F.; OLIVER, M.A.; GUERRERO, L. Spanish, French and British consumers' acceptability of Uruguayan beef, and consumers' beef choice associated with country of origin, finishing diet and meat price. Meat Science, 2013, v. 95, no. 1, p. 14-21. http://dx.doi.org/10.1016/j.meatsci.2013.04.004 Article history: Received 5 February 2012; Received in revised form 25 February 2013; Accepted 4 April 2013. Acknowledgments: The authors wish to acknowledge the financial support of the Agencia Española de Cooperación Internacional para...Biblioteca(s): INIA Tacuarembó. |
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11. | | MONTOSSI, F.; FONT-I-FURNOLS, M.; DEL CAMPO, M.; SAN JULIAN, R.; BRITO, G.; SAÑUDO, C. Producción sostenible de carne ovina y las tendencias en las preferencias de los consumidores: compatibilidades, contradicciones y dilemas sin resolver. In:SARAVIA, H.; AYALA, W.; BARRIOS, E. (Ed.). Seminario de actualización técnica: producción de carne ovina de calidad. Montevideo (UY) : Montevideo (UY) : INIA, 2014. p. 1-44 (Serie Técnica; 221)Biblioteca(s): INIA Tacuarembó; INIA Treinta y Tres. |
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12. | | MONTOSSI, F.; CAZZULI, F.; BRITO, G.; REALINI, C.; LUZARDO, S.; ROVIRA, P.J.; FONT-I-FURNOLS, M. The challenges of aligning consumer preferences and production systems: Analysing the case of a small beef meat exporting country. International Journal of Agricultural Policy and Research, 2018, v. 6, no. 9, p. 144-159. History article: Received 31 July 2018; Revised 17 September 2018; Accepted 21 September 2018, Published 25 October, 2018.Biblioteca(s): INIA Tacuarembó; INIA Treinta y Tres. |
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13. | | MONTOSSI, F.; FONT I FURNOLS, M.M.; DEL CAMPO, M.; SAN JULIAN, R.; BRITO, G.; SAÑUDO, C. Sustainable sheep production and consumer preference trends: Compatibilities, contradictions, and unresolved dilemmas. Meat Science, 2013, v. 95, p. 772-789. http://dx.doi.org/10.1016/j.meatsci.2013.04.048 Article history: Received 25 February 2013; Received in revised form 21 April 2013; Accepted 22 April 2013.Biblioteca(s): INIA Tacuarembó. |
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14. | | BRANSCHEID, W.; DOBROWOLSKI, A.; SPINDLER, M.; SAÑUDO, C.; SAN JULIÁN, R.; FONT I FURNOLS, M.; OLIVER, M.A.; CAÑEQUE, V.; MONTOSSI, F.; WICKE, M. Consumer acceptability of beef and lamb from Uruguay and Germany. [Verbraucherakzeptanz von uruguayischem und deutschem Rind- Und Lammfleisch] Fleischwirtschaft, 2006, Volume 86, Issue 8, Pages 101-106. 2-s2.0-33747804694Biblioteca(s): INIA Tacuarembó. |
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15. | | FONT I FURNOLS, M.M.; REALINI, C.; MONTOSSI, F.; SAÑUDO, C.; CAMPO, M.M.; OLIVER, M.A.; NUTE, G.R.; GUERRERO, L. Consumer´s purchasing intention for lamb meat affected by country of origin, feeding system and meat price: a conjoint study in Spain, France and United Kingdom. Food Quality and Preference, 2011, Volume 22, Issue 5, July 2011, Pages 443-451. https://doi.org/10.1016/j.foodqual.2011.02.007 22 Article history: Received 28 October 2010; Received in revised form 21 February 2011; Accepted 22 February 2011; Available online 24 February 2011. Acknowledgements: Authors would like to thank INIA-Uruguay, INIA-Spain and AECI(Agencia...Biblioteca(s): INIA Tacuarembó. |
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16. | | RESCONI, V.C.; CAMPO, M.M.; FONT I FURNOLS, M.; OLIVER, M.A.; LUZARDO, S.; SAN JULIÁN, R.; BRITO, G.; MONTOSSI, F.; SAÑUDO, C. Effect of different feeding systems in the sensory quality of uruguayan beef. In: International Congress of Meat Science and Technology (54., Cape Town, South Africa). Cape Town, 2008. p. 177Biblioteca(s): INIA Tacuarembó. |
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17. | | REALINI, C.E.; FONT I FURNOLS, M; GUERRERO, L.; MONTOSSI, F.; CAMPO, M.M.; SAÑUDO, C.; NUTE, G.R.; ALVAREZ, I.; CAÑEQUE, V.; BRITO, G.; OLIVER, M.A. Effect of finishing diet on consumer acceptability of Uruguayan beef in the European market. Meat Science, 2009, v. 81, p. 499-506 Article history: Received 8 April 2008 // Received in revised form 24 September 2008 // Accepted 5 October 2008.Biblioteca(s): INIA Tacuarembó. |
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18. | | RESCONI, V. C.; CAMPO, M. M.; LARA, P.; PARDOS, J. J.; OLLETA, J. L.; FONT I FURNOLS, M.; GUERRERO, L.; SAÑUDO, C. Evaluación sensorial de carne de corderos finalizados en diferentes sistemas de alimentación In: MONTOSSI, F.; SAÑUDO, C. (Eds.). Cooperación Hispano-Uruguaya. Diferenciación y valorización de la carne ovina y bovina del Uruguay en Europa: Influencia de Sistemas de Producción sobre Bienestar Animal, Atributos Sensoriales, Aceptabilidad y Percepción de Consumidores y Salud Humana Montevideo (Uruguay): INIA, 2007. p. 103-106 (INIA Serie Técnica ; 168)Biblioteca(s): INIA Las Brujas; INIA Tacuarembó. |
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19. | | FONT I FURNOLS, M.; REALINI, C. E.; GUERRERO, L.; NUTE, G. R.; SAÑUDO, C.; CAMPO, M. M.; MUELA, E.; OLIVER, M. A. Efecto del sistema de alilmentación sobre la aceptabilidad de la carne ovina uruguaya en el mercado europeo In: MONTOSSI, F.; SAÑUDO, C. (Eds.). Cooperación Hispano-Uruguaya. Diferenciación y valorización de la carne ovina y bovina del Uruguay en Europa: Influencia de Sistemas de Producción sobre Bienestar Animal, Atributos Sensoriales, Aceptabilidad y Percepción de Consumidores y Salud Humana Montevideo (Uruguay): INIA, 2007. p. 107-112 (INIA Serie Técnica ; 168)Biblioteca(s): INIA Las Brujas; INIA Tacuarembó. |
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20. | | REALINI, C. E.; FONT I FURNOLS, M.; GUERRERO, L.; PETERS, Z.; NUTE, G. R.; CAMPO, M. M.; SAÑUDO, C.; OLIVER, M. A. Efecto del sistema de alimentación sobre la aceptabilidad de la carne de vacuno uruguaya en el mercado europeo In: MONTOSSI, F.; SAÑUDO, C. (Eds.). Cooperación Hispano-Uruguaya. Diferenciación y valorización de la carne ovina y bovina del Uruguay en Europa: Influencia de Sistemas de Producción sobre Bienestar Animal, Atributos Sensoriales, Aceptabilidad y Percepción de Consumidores y Salud Humana Montevideo (Uruguay): INIA, 2007. p. 71-77 (INIA Serie Técnica ; 168)Biblioteca(s): INIA Las Brujas; INIA Tacuarembó. |
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Registros recuperados : 34 | |
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| Acceso al texto completo restringido a Biblioteca INIA Tacuarembó. Por información adicional contacte bibliotb@tb.inia.org.uy. |
Registro completo
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Biblioteca (s) : |
INIA Tacuarembó. |
Fecha actual : |
10/09/2014 |
Actualizado : |
27/04/2020 |
Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
Circulación / Nivel : |
Internacional - -- |
Autor : |
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. |
Fecha 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 claves : |
CONSUMER PERCEPTIONS; SHEEP MEAT; SUSTAINABILITY. |
Thesagro : |
CARNE; OVINOS. |
Asunto categoría : |
L01 Ganadería |
Marc : |
LEADER 01827naa a2200265 a 4500 001 1050102 005 2020-04-27 008 2013 bl uuuu u00u1 u #d 024 7 $a10.1016/j.meatsci.2013.04.048$2DOI 100 1 $aMONTOSSI, F. 245 $aSustainable sheep production and consumer preference trends$bCompatibilities, contradictions, and unresolved dilemmas. 260 $c2013 500 $aArticle history: Received 25 February 2013; Received in revised form 21 April 2013; Accepted 22 April 2013. 520 $aThere 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. 650 $aCARNE 650 $aOVINOS 653 $aCONSUMER PERCEPTIONS 653 $aSHEEP MEAT 653 $aSUSTAINABILITY 700 1 $aFONT I FURNOLS, M.M. 700 1 $aDEL CAMPO, M. 700 1 $aSAN JULIAN, R. 700 1 $aBRITO, G. 700 1 $aSAÑUDO, C. 773 $tMeat Science, 2013$gv. 95, p. 772-789. http://dx.doi.org/10.1016/j.meatsci.2013.04.048
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