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...

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Detalhes bibliográficos
Autores: Font i Furnols, Maria, Guerrero, Luis
Formato: artículo
Fecha de publicación:2024
País:España
Recursos:Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
Repositorio:IRTA Pubpro. Open Digital Archive
OAI Identifier:oai:repositori.irta.cat:20.500.12327/3327
Acesso em linha:http://hdl.handle.net/20.500.12327/3327
https://doi.org/10.1016/j.meatsci.2024.109619
Access Level:acceso abierto
Palavra-chave:663/664
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spelling An overview of drivers and emotions of meat consumptionFont i Furnols, MariaGuerrero, Luis663/664Emotions 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.info:eu-repo/semantics/acceptedVersionElsevierIndústries AlimentàriesQualitat i Tecnologia Alimentària202420252024info:eu-repo/semantics/article54application/pdfhttp://hdl.handle.net/20.500.12327/3327https://doi.org/10.1016/j.meatsci.2024.109619reponame:IRTA Pubpro. Open Digital Archiveinstname:Institut de Recerca i Tecnologia Agroalimentàries (IRTA)InglésMeat ScienceAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:repositori.irta.cat:20.500.12327/33272026-06-16T08:51:17Z
dc.title.none.fl_str_mv An overview of drivers and emotions of meat consumption
title An overview of drivers and emotions of meat consumption
spellingShingle An overview of drivers and emotions of meat consumption
Font i Furnols, Maria
663/664
title_short An overview of drivers and emotions of meat consumption
title_full An overview of drivers and emotions of meat consumption
title_fullStr An overview of drivers and emotions of meat consumption
title_full_unstemmed An overview of drivers and emotions of meat consumption
title_sort An overview of drivers and emotions of meat consumption
dc.creator.none.fl_str_mv Font i Furnols, Maria
Guerrero, Luis
author Font i Furnols, Maria
author_facet Font i Furnols, Maria
Guerrero, Luis
author_role author
author2 Guerrero, Luis
author2_role author
dc.contributor.none.fl_str_mv Indústries Alimentàries
Qualitat i Tecnologia Alimentària
dc.subject.none.fl_str_mv 663/664
topic 663/664
description 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.
publishDate 2024
dc.date.none.fl_str_mv 2024
2024
2025
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12327/3327
https://doi.org/10.1016/j.meatsci.2024.109619
url http://hdl.handle.net/20.500.12327/3327
https://doi.org/10.1016/j.meatsci.2024.109619
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Meat Science
dc.rights.none.fl_str_mv Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 54
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:IRTA Pubpro. Open Digital Archive
instname:Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
instname_str Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
reponame_str IRTA Pubpro. Open Digital Archive
collection IRTA Pubpro. Open Digital Archive
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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