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| O'Reilly, Seamus; McCarthy, Mary. |
| This paper provides a brief review of the Irish beef market during the 1990s. It sets out to identify the key factors influencing beef consumption during this period and reviews industry/ government response to consumer needs. A number of factors influencing beef consumption are identified, including: price, safety, eating quality and health. In addition to price competitiveness, industry/government response has focused on safety and quality systems. Safety emerged as an important factor during the 1990s and various traceability, quality assurance schemes and supply chain partnerships were established to reassure the consumer. By the end of the decade such systems are a pre-requisite to market entry and increasingly the focus is on using these systems to... |
| Tipo: Conference Paper or Presentation |
Palavras-chave: Irish beef consumption; Price; Food safety; Quality; Supply chain; Demand and Price Analysis; Livestock Production/Industries. |
| Ano: 2005 |
URL: http://purl.umn.edu/24243 |
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| Delaney, Mary; McCarthy, Mary. |
| Ireland has experienced much economic and social change in recent times along with rising levels of overweight. Two-thirds of adults are now overweight or obese. Excess weight is a major risk for chronic disease for all ages which heralds a great societal burden and presents challenges and opportunities for the food industry. Individual food choice is an important and complex factor to be understood in order for food manufacturers to enable healthy choices. It can be understood as a process in which patterns arise and change over time, influenced by a range of personal factors and environmental influences. This study aimed to gain insight into the key contextual influences on food choice patterns in older Irish adults of varied health status who have lived... |
| Tipo: Conference Paper or Presentation |
Palavras-chave: Food; Health; Food life experiences; Food Consumption/Nutrition/Food Safety. |
| Ano: 2009 |
URL: http://purl.umn.edu/58004 |
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| McCarthy, Mary. |
| This research examines perceived risk at the facet level (Psychological, Social, Performance, Safety, Health and Financial) and assesses the influence of consumer experience and perception of self (perceived ability, interest in product and interest in cooking), product (perceived product consistency), and environment (perceived confidence in the independent butcher) on these facets. It can be concluded that the influence of experience and perceptions varies by facet. However, perceived ability, confidence in the independent butcher and interest in beef were significant determinants of perceived risk for most risk facets while cooking interest, perceived consistency and experience were more risk facet specific. In the second section of this paper the use... |
| Tipo: Conference Paper or Presentation |
Palavras-chave: Beef; Safety; Risk perceptions; Ireland; Food Consumption/Nutrition/Food Safety. |
| Ano: 2005 |
URL: http://purl.umn.edu/24241 |
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