Pork is often consumed in a very wide variety of products, processed from integral cuts or
minced meat using different conservation methods (curing, smoking, cooking, drying …

Traditional fermented meat sausages are produced around the world due to their
convenience and sensory characteristics which are responsible for their high acceptability …

This review has been developed as part of the mEATquality project with the main objective
to examine the types of extensification practices used in European pig husbandry and their …

There are limited data on Croatian consumers' preferences and willingness to pay for fresh
meat from the Black Slavonian pig. The survey was conducted on a sample of n= 410 …

Purpose In the past two decades the popularity of artisan cheese emerged. The present
study aimed to investigate similarities and differences in beliefs towards artisan cheeses …

Intramuscular fat (IMF) is a significant marker for pork quality. The Anqing Six‐end‐white pig
has the characteristics of high meat quality and IMF content. Owing to the influence of …

Finding a niche for the wider use of local pigs highlighted the need for information about
consumer attitudes regarding pork and traditional products and the acceptability of fatter …

Consumer demand for specific dietary and nutritional characteristics in their foods has risen
in recent years. This trend in consumer preference has resulted in a strong emphasis in the …

Featured Application Meat and meat products from autochthonous pig breeds enjoy a
worldwide prestige because of their organoleptic, health, and sensory features …

The aim of the present study was (1) to investigate what consumers include within the
concept of food sustainability and its link with sustainable consumption, by identifying …