Sensory Perceptions and New Consumer Attitudes to Meat

摘要: Abstract The central position of meat in the contemporary Western diet may be under threat. Meat, especially mammalian meat, appears to have an image problem, losing some its prior associations with health and vitality. Although overall global consumption is steadily increasing, it has peaked industrialized countries decline. Endless expansion production on current trajectories widely considered unsustainable undesirable raises environmental, ethical, social, ecological issues, which governments, general public consumer increasingly attuned. While traditionally been intrinsic properties (texture, flavor, freshness, visual appearance, nutritional content, satiety) that maintain our appetite for complex external cues (perceived healthfulness, animal welfare, environmental impact, sustainability) are taken into account decisions. In this context we attempt identify emerging trends attitudes toward from a sensory flavor perspective.