![](/images/graphics-bg.png)
Visible Fat Content of Hotpot Beef Acceptability by New Zealand Chinese, Japanese, and Korean Consumers
المؤلفون المشاركون
Zhang, Renyu
Yoo, Michelle J. Y.
Farouk, Mustafa M.
Wu, Guojie
Staincliffe, Maryann
Hopkins, D. L.
Che, C.
Bekhit, A. E. D.
Horita, A.
Urquiola, G.
Craigie, C.
Taukiri, K.
Ho, H.
Challies, M. J.
المصدر
العدد
المجلد 2019، العدد 2019 (31 ديسمبر/كانون الأول 2019)، ص ص. 1-11، 11ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2019-10-15
دولة النشر
مصر
عدد الصفحات
11
الملخص EN
Hotpot meat is a popular way of meat consumption in some Asian countries.
This study was carried out to investigate the effect of visible fat content on consumer acceptability of hotpot meat.
Hotpot beef with six visible fat levels (11%–35%) was produced and digitally photographed, and the images were ranked by panels of New Zealand Chinese (110), Japanese (145), and Korean (118) consumers.
For all the nationalities, a preference for visible fat was influenced by both gender and age.
The Chinese preferred the visibly fattiest hotpot beef, whereas the Koreans preferred the leanest with the Japanese preferring the two fat extremes equally.
For individuals in the age range of 19–30 years, both Chinese males and females preferred the higher fat meat (35%), while their Japanese and Korean counterparts preferred the second visibly leanest (14%).
For those over 50 years, Chinese females preferred the lower fat meat compared to their male counterparts, whereas there was no gender difference at this age for the Japanese and Koreans preference for the visibly lean hotpot beef.
This study indicates that there are subtle differences between nationalities in terms of their preference for the fat content of hotpot beef that may have implications in meat merchandising, product development, and health policies.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Farouk, Mustafa M.& Staincliffe, Maryann& Hopkins, D. L.& Wu, Guojie& Che, C.& Bekhit, A. E. D.…[et al.]. 2019. Visible Fat Content of Hotpot Beef Acceptability by New Zealand Chinese, Japanese, and Korean Consumers. Journal of Food Quality،Vol. 2019, no. 2019, pp.1-11.
https://search.emarefa.net/detail/BIM-1174506
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Farouk, Mustafa M.…[et al.]. Visible Fat Content of Hotpot Beef Acceptability by New Zealand Chinese, Japanese, and Korean Consumers. Journal of Food Quality No. 2019 (2019), pp.1-11.
https://search.emarefa.net/detail/BIM-1174506
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Farouk, Mustafa M.& Staincliffe, Maryann& Hopkins, D. L.& Wu, Guojie& Che, C.& Bekhit, A. E. D.…[et al.]. Visible Fat Content of Hotpot Beef Acceptability by New Zealand Chinese, Japanese, and Korean Consumers. Journal of Food Quality. 2019. Vol. 2019, no. 2019, pp.1-11.
https://search.emarefa.net/detail/BIM-1174506
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1174506
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
![](/images/ebook-kashef.png)
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر
![](/images/kashef-image.png)