Japanese consumers and meat distributors differ in ‘lean’ beef criteria and in value perception based on appearance of beef marbling

Leave a Comment / Procesos Alimentarios / By
Bookmark (0)
Please login to bookmark Close

Publication date: April 2026

Source: Food Quality and Preference, Volume 138

Author(s): Keisuke Sasaki, Genya Watanabe, Karin Akada, Shota Ishida, Masaya Komatsu, Michiyo Motoyama, Naoko Moriya, Shutaro Komai, Miyu Yoshida, Hiroki Sakurai, Saki Shinoda, Shogo Matsunaga, Atsushi Asano, Yuji Miyaguchi, Ikuyo Nakajima, Keigo Kuchida

Publication date: April 2026Source: Food Quality and Preference, Volume 138Author(s): Keisuke Sasaki, Genya Watanabe, Karin Akada, Shota Ishida, Masaya Komatsu, Michiyo Motoyama, Naoko Moriya, Shutaro Komai, Miyu Yoshida, Hiroki Sakurai, Saki Shinoda, Shogo Matsunaga, Atsushi Asano, Yuji Miyaguchi, Ikuyo Nakajima, Keigo Kuchida Read More

Related posts:

Default ThumbnailEffects of repeated visual and olfactory exposure to sweet and sour cues on appetite and food liking Default ThumbnailStress-driven shifts in sensory desire and food appetite Default ThumbnailImagine it, trust it: How anatomical depiction influences consumer intention to purchase organic food Default ThumbnailTowards a future-proof integrated food consumer science discipline Default ThumbnailInfluence of symbolic and food values on consumer adoption of cooked dishes with and without cultured food ingredients: A comparison of traditional, exotic, animal-based, plain and gourmet dishes in Japan Default ThumbnailConsumer preferences and willingness to pay for iron-fortified and sustainable snack bars: Evidence from a choice experiment in Vietnam