An overview of drivers and emotions of meat consumption
Emotions are present in almost everything we do, including meat procurement, preparation and consumption. This paper examines the main drivers of this consumption, including sensory and hedonic properties, physiological needs, historical reasons and habits, social influence, ethical motives, practic...
| Autores: | , |
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| Tipo de recurso: | artículo |
| Fecha de publicación: | 2024 |
| País: | España |
| Institución: | Institut de Recerca i Tecnologia Agroalimentàries (IRTA) |
| Repositorio: | IRTA Pubpro. Open Digital Archive |
| OAI Identifier: | oai:repositori.irta.cat:20.500.12327/3327 |
| Acceso en línea: | http://hdl.handle.net/20.500.12327/3327 https://doi.org/10.1016/j.meatsci.2024.109619 |
| Access Level: | acceso abierto |
| Palabra clave: | 663/664 |
| Sumario: | Emotions are present in almost everything we do, including meat procurement, preparation and consumption. This paper examines the main drivers of this consumption, including sensory and hedonic properties, physiological needs, historical reasons and habits, social influence, ethical motives, practical aspects and other determinants, exploring the meat-related emotions as both an outcome of consumption and as consumption drivers. Emotions are affected by multiple factors relating to the context, the information provided, and the type of product. Positive emotions such as pleasure, satisfaction, proudness and joyfulness have been described in relation to meat, as well as some neutral or negative ones. To enhance positive emotions and increase meat liking, it is essential to improve animal welfare and promote a more sustainable production, focusing on nutritional and sensory quality and providing consumers with reliable information. |
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