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	Provedor de dados AgEcon (2) BJM (1) Autor Grebitus, Carola (2) Jensen, Helen H. (2) Roosen, Jutta (2) Anders, Sven M. (1) Baltić,Milan Ž. (1) Bošković,Marija (1) Dimitrijević,Mirjana (1) Djordjević,Jasna (1) Ivanović,Jelena (1) Karabasil,Nedjeljko (1) Lazić,Ivana Branković (1) Sebranek, Joseph G. (1) Starčević,Marija (1) Mais... Palavra-chave Modified atmosphere packaging (3) Agricultural and Food Policy (2) Food Consumption/Nutrition/Food Safety (2) Ground beef (2) Agribusiness (1) C9 (1) Carbon monoxide (1) Consumer purchasing decisions (1) Consumer/Household Economics (1) Cross-country study (1) D12 (1) Demand and Price Analysis (1) Food Security and Poverty (1) Health Economics and Policy (1) Marketing (1) Minced meat (1) Non-hypothetical choice experiments (1) PH (1) Preferences (1) Q13 (1) Mais... Tipo do documento Conference Paper or Presentation (2) Info:eu-repo/semantics/article (1) Ano 2018 (1) 2010 (1) 2009 (1) País United States (2) Brazil (1) Idioma Inglês (3)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 3 Primeira ... 1 ... Última Consumer preferences for ground beef packaged under a modified atmosphere AgEcon Grebitus, Carola; Jensen, Helen H.; Sebranek, Joseph G.; Roosen, Jutta; Anders, Sven M.. The main objective of this paper is to identify factors that determine consumers’ purchase decisions for ground beef offered with different packaging technologies. Consumers’ increasing knowledge about food technologies and changes in food labeling regulation influence agribusiness’ future product development and marketing strategies. Non-hypothetical choice experiments with ground beef, conducted in the USA, are used to quantify consumers’ valuation of technology-related attributes namely shelf life, color and packaging. How alternative types of information affect consumers’ WTP is of particular importance to processors and food safety analysts. This paper’s methodological contribution lies in applying advanced methods to elicit consumers' estimates of... Tipo: Conference Paper or Presentation Palavras-chave: Non-hypothetical choice experiments; Modified atmosphere packaging; Ground beef; Agribusiness; Agricultural and Food Policy; Food Consumption/Nutrition/Food Safety; Marketing; Research Methods/ Statistical Methods; Q13; C9; D12. Ano: 2009 URL: http://purl.umn.edu/51649 US and German Consumer Preferences for Ground Beef Packaged Under a Modified Atmosphere AgEcon Grebitus, Carola; Jensen, Helen H.; Roosen, Jutta. Consumers' preferences for meat quality attributes such as color influence their purchasing decisions. Better understanding of consumer preferences can help meat processors and others attain effective product development and marketing and inform public policy decisions on nutrition and food safety education. Modified atmosphere packaging extends the shelf-life of fresh meat and, with the inclusion of carbon monoxide, achieves dramatic color stabilization. The value that US and German consumers' place on ground beef packaging techniques was quantifies by means of non-hypothetical choice experiments. The studies' results can benefit food producers and retailers who make decisions about investing in new packaging methods by providing quantitative measures of... Tipo: Conference Paper or Presentation Palavras-chave: Ground beef; Modified atmosphere packaging; Carbon monoxide; Consumer purchasing decisions; Preferences; Willingness to pay; Cross-country study; Agricultural and Food Policy; Consumer/Household Economics; Demand and Price Analysis; Food Consumption/Nutrition/Food Safety; Food Security and Poverty; Health Economics and Policy. Ano: 2010 URL: http://purl.umn.edu/116412 Survival of Salmonella spp. in minced meat packaged under vacuum and modified atmosphere BJM Djordjević,Jasna; Bošković,Marija; Starčević,Marija; Ivanović,Jelena; Karabasil,Nedjeljko; Dimitrijević,Mirjana; Lazić,Ivana Branković; Baltić,Milan Ž.. Abstract The effect of different modified atmosphere packaging regimes on the behavior of Salmonella spp. on minced meat was studied. Minced meat was experimentally contaminated with a Salmonella spp. cocktail (S. Enteritidis, S. Typhimurium, S. Infantis and S. Arizonae), packaged under vacuum or modified atmosphere with initial headspaces containing 20%O2/50%CO2/30%N2 and 20%O2/30%CO2/50%N2) and stored at 3 ± 1 °C for 12 days. Samples were analyzed for Salmonella spp., viable and lactic acid bacteria count every third day. Salmonella spp. counts decreased during storage in all packaging types, with reductions of about 1.5 log CFU/g. A significant difference (p < 0.01) was noted between Salmonella spp. counts in meat packaged in vacuum and modified... Tipo: Info:eu-repo/semantics/article Palavras-chave: Minced meat; Modified atmosphere packaging; Vacuum; Salmonella; PH. Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822018000300607 Registros recuperados: 3 Primeira ... 1 ... Última

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