) marinating by injection for increased safety; 3) marinating by injection for increased eating quality; 4) marinating by … submerging for increased eating quality; 5) nutritional enhancement; 6) shock wave treatment; 7) muscle profiling and 8) thermal … quality and have less culinary skills. However, consumers support the development of technologies that can provide more …

consumption, particularly with respect to beef tenderness. The development of a beef quality guarantee system, backed up by … eating quality. Beef consumers are demanding for experience quality that matches their quality expectations formed prior to … qualitative consumer study has been carried out to assess European consumers’ opinions about beef quality and beef related …

and contributes establishing a new measure of sustainable production/consumption. …

agriculture and agribusiness, the promotion of interests in the lobby system and the knowledge system. Each has its own dynamics …

changes in the globalised world, represents a necessary tool to offer safety and quality food to the world-wide population in …

. Tracking and tracing, agreements on quality policy, improvements in logistics, dissemination of innovations, cooperation in … quality planning and market orientation, access to knowledge bases, etc. are all examples which build on an increased …

information about the quality and sustainability of food, such as, e.g., its origin, safety and production conditions. This forces …