دورية أكاديمية
Exploring the trade offs for attribute of offal-based food products - a Best-Worst scaling study ...
| العنوان: | Exploring the trade offs for attribute of offal-based food products - a Best-Worst scaling study ... |
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| المؤلفون: | Hardman, Charlotte, Neilson, Louise, Price, Menna, Wilkinson, Laura, Randall, Tennessee |
| بيانات النشر: | OSF Registries |
| سنة النشر: | 2024 |
| المجموعة: | DataCite Metadata Store (German National Library of Science and Technology) |
| مصطلحات موضوعية: | Other Psychology, Social and Behavioral Sciences, Psychology, FOS Psychology, Best-Worst scaling, Consumer psychology, MaxDiff, Meat consumption, Offal acceptance, Sustainable diets |
| الوصف: | Currently, our food systems are not sustainable for human or planetary health (Araújo et al., 2023). In particular, the production of meat is resource intensive and emits substantially more emissions than plant or other animal-based products (Scarborough et al., 2014). However, a solution that could potentially lower emissions is reducing the amount of meat wasted. This could be achieved by eating more offal. Offal refers to the internal organs of butchered animals, including liver, intestines, heart, and kidney (Ayman et al., 2020). By reducing waste during slaughter, estimates indicate a 26% reduction in the production of greenhouse gases caused by meat (Xue et al., 2019). However, offal consumption in the UK is low. In 2021, it was estimated that 184,000 tonnes of offal were exported, and 9,000 tonnes were lost as waste (FAO., 2010). Although offal is a highly nutritious source of protein, there are psychological barriers that prevent the consumer from eating offal. This includes food disgust sensitivity ... |
| نوع الوثيقة: | text |
| اللغة: | unknown |
| العلاقة: | https://osf.io/pf3z8Test |
| DOI: | 10.17605/osf.io/tncw8 |
| الإتاحة: | https://doi.org/10.17605/osf.io/tncw8Test https://osf.io/tncw8Test/ |
| حقوق: | Creative Commons Attribution 4.0 International ; https://creativecommons.org/licenses/by/4.0/legalcodeTest ; cc-by-4.0 |
| رقم الانضمام: | edsbas.81FF3D1D |
| قاعدة البيانات: | BASE |
| DOI: | 10.17605/osf.io/tncw8 |
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