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Food Reviews International Volume 38, 2022 - Issue sup1
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Review

A Review of Sensory and Consumer-related Factors Influencing the Acceptance of Red Meats from Alternative Animal Species

Ibironke O. Popoolaa Department of Agricultural, Food and Nutritional Science, 4-10, Agriculture Forestry Centre, University of Alberta, Edmonton, Alberta, Canada
,
Philip O. Soladoyeb Food Processing Development Centre, Government of Alberta, Leduc, Alberta, Canada
,
Nicole J. Gaudetteb Food Processing Development Centre, Government of Alberta, Leduc, Alberta, Canada
&
Wendy V. Wismera Department of Agricultural, Food and Nutritional Science, 4-10, Agriculture Forestry Centre, University of Alberta, Edmonton, Alberta, CanadaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-8325-9338
ORCID Icon
Pages 266-285 | Published online: 31 Dec 2020

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Jeferson de Menezes Souza, André Santos Landim, Ernani Machado Freitas Lins-Neto & Felipe Silva Ferreira. (2023) Analysis of wild animal hunting in the Caatinga biome, Bahia-Brazil: what factors influence species preference?. Human Dimensions of Wildlife 0:0, pages 1-13.
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Ali Mujtaba Shah, Iqra Bano, Izhar Hyder Qazi, Maharach Matra & Metha Wanapat. (2023) “The Yak”—A remarkable animal living in a harsh environment: An overview of its feeding, growth, production performance, and contribution to food security. Frontiers in Veterinary Science 10.
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Tomasz Daszkiewicz. (2022) Meat ( Longissimus lumborum M uscle) Quality in Males of the Family Cervidae . Acta Universitatis Cibiniensis. Series E: Food Technology 26:2, pages 157-170.
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Ewa Czarniecka-Skubina, Dariusz M. Stasiak, Agnieszka Latoch, Tomasz Owczarek & Jadwiga Hamulka. (2022) Consumers’ Perception and Preference for the Consumption of Wild Game Meat among Adults in Poland. Foods 11:6, pages 830.
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Aurora Cittadini, María V. Sarriés, Rubén Domínguez, Mirian Pateiro & José M. Lorenzo. (2022) Effect of Breed and Finishing Diet on Chemical Composition and Quality Parameters of Meat from Burguete and Jaca Navarra Foals. Animals 12:5, pages 568.
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Clara Talens, Maider Lago, Eder Illanes, Ana Baranda, Mónica Ibargüen & Elena Santa Cruz. (2022) Development of the lexicon, trained panel validation and sensory profiling of new ready-to-eat plant-based "meatballs" in tomato sauce. Open Research Europe 2, pages 145.
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Katarzyna Niewiadomska, Małgorzata Kosicka-Gębska, Jerzy Gębski, Marzena Jeżewska-Zychowicz & Marianna Sułek. (2021) Perception of the Health Threats Related to the Consumption of Wild Animal Meat—Is Eating Game Risky?. Foods 10:7, pages 1544.
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