J 2021

Wild Boar Meat as a Sustainable Substitute for Pork: A Mixed Methods Approach

MACHÁČKOVÁ, Karolina, Jiří ZELENÝ, Daniel LANG and Zbyněk VINŠ

Basic information

Original name

Wild Boar Meat as a Sustainable Substitute for Pork: A Mixed Methods Approach

Authors

MACHÁČKOVÁ, Karolina, Jiří ZELENÝ, Daniel LANG and Zbyněk VINŠ

Edition

Sustainability (WoS), Basel, Switzerland, MDPI, 2021, 2071-1050

Other information

Language

English

Type of outcome

Článek v odborném periodiku

Field of Study

21101 Food and beverages

Country of publisher

Switzerland

Confidentiality degree

není předmětem státního či obchodního tajemství

References:

URL

Organization unit

University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.

DOI

http://dx.doi.org/10.3390/su13052490

UT WoS

000628680600001

Keywords in English

consumer panel; focus groups; forest pedagogy; sensory evaluation; nutritional properties; willingness to pay

Tags

International impact, Reviewed

Links

DG18P02OVV067, research and development project.
Změněno: 30/10/2021 21:35, Ing. Jiří Zelený, Ph.D.

Abstract

V originále

Sensory analysis is unusual in sustainability research, although it can offer a neoteric aspect of nature and wild animals’ perception. The study’s objective was to identify consumers’ attitudes towards plant and animal products from wild and conventional foods and put these findings into a broader social context.
Displayed: 31/10/2024 15:24