TY  - CONF
AU  - Tomašević, Igor
AU  - Solowiej, B G
AU  - Đorđevic, Vesna
AU  - Vujadinovic, D
AU  - Đekić, Ilija
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5982
AB  - Eastern European consumers are traditional meat eaters who are still not looking forward in order to substitute their traditional meat-based dishes with meat analogues or their substitutes. In general, vegetarianism is in its infancy if we do not take into account Lenten fasting, the period of the year when in Orthodox countries of Eastern Europe one can find food not containing meat, dairy and eggs, widely available. Chicken meat is the most frequently consumed type of meat, and it is preferred because it is easy to prepare. Eastern European meat consumers believe that meat from castrated pigs is of better quality, and one third of them is indifferent towards animal welfare issues. The highest proportion of Eastern European consumers (42.9%) believes that game meat has many health benefits, is rich in proteins and is more organic than other types of meat. However, two thirds of Eastern European consumers eat game meat less than once a year. Differences in attitudes and beliefs of Eastern European meat consumers compared to their Western European equivalents are evident.
PB  - IOP Publishing Ltd
C3  - IOP Conference Series: Earth and Environmental Science
T1  - Attitudes and beliefs of Eastern European meat consumers – a review
IS  - 1
SP  - 012098
VL  - 854
DO  - 10.1088/1755-1315/854/1/012098
ER  - 

@conference{
author = "Tomašević, Igor and Solowiej, B G and Đorđevic, Vesna and Vujadinovic, D and Đekić, Ilija",
year = "2021",
abstract = "Eastern European consumers are traditional meat eaters who are still not looking forward in order to substitute their traditional meat-based dishes with meat analogues or their substitutes. In general, vegetarianism is in its infancy if we do not take into account Lenten fasting, the period of the year when in Orthodox countries of Eastern Europe one can find food not containing meat, dairy and eggs, widely available. Chicken meat is the most frequently consumed type of meat, and it is preferred because it is easy to prepare. Eastern European meat consumers believe that meat from castrated pigs is of better quality, and one third of them is indifferent towards animal welfare issues. The highest proportion of Eastern European consumers (42.9%) believes that game meat has many health benefits, is rich in proteins and is more organic than other types of meat. However, two thirds of Eastern European consumers eat game meat less than once a year. Differences in attitudes and beliefs of Eastern European meat consumers compared to their Western European equivalents are evident.",
publisher = "IOP Publishing Ltd",
journal = "IOP Conference Series: Earth and Environmental Science",
title = "Attitudes and beliefs of Eastern European meat consumers – a review",
number = "1",
pages = "012098",
volume = "854",
doi = "10.1088/1755-1315/854/1/012098"
}

Tomašević, I., Solowiej, B. G., Đorđevic, V., Vujadinovic, D.,& Đekić, I.. (2021). Attitudes and beliefs of Eastern European meat consumers – a review. in IOP Conference Series: Earth and Environmental Science
IOP Publishing Ltd., 854(1), 012098.
https://doi.org/10.1088/1755-1315/854/1/012098

Tomašević I, Solowiej BG, Đorđevic V, Vujadinovic D, Đekić I. Attitudes and beliefs of Eastern European meat consumers – a review. in IOP Conference Series: Earth and Environmental Science. 2021;854(1):012098.
doi:10.1088/1755-1315/854/1/012098 .

Tomašević, Igor, Solowiej, B G, Đorđevic, Vesna, Vujadinovic, D, Đekić, Ilija, "Attitudes and beliefs of Eastern European meat consumers – a review" in IOP Conference Series: Earth and Environmental Science, 854, no. 1 (2021):012098,
https://doi.org/10.1088/1755-1315/854/1/012098 . .

TY  - CONF
AU  - Rajic, S
AU  - Đorđevic, Vesna
AU  - Baltic, T
AU  - Simunović, Stefan
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5981
AB  - Meat quality is considered a complex concept depending on many characteristics that could be intrinsic or extrinsic. At the same time, intrinsic and extrinsic quality cues affect consumers' purchasing decisions. The importance of each quality cue was analysed and discussed in previous literature. Thus, colour and level of marbling of fresh meat were defined as key quality cues at the point of meat purchase. These characteristics are mostly related to pork and beef. The aim of this study was to identify quality characteristics that most closely match the consumer's preferences and at the same time could be related to quality losses. For that purpose, this paper gives a novel approach of the potential application of Taguchi loss function associated with quality characteristics and related losses for colour and level of marbling. This application can be implemented by providing a quality characteristic's proper target values and limits, which would make the meat production process more consistent.
PB  - IOP Publishing Ltd
C3  - IOP Conference Series: Earth and Environmental Science
T1  - The role of marbling as an intrinsic characteristic at the point of meat purchase – the Taguchi approach
IS  - 1
SP  - 012078
VL  - 854
DO  - 10.1088/1755-1315/854/1/012078
ER  - 

@conference{
author = "Rajic, S and Đorđevic, Vesna and Baltic, T and Simunović, Stefan",
year = "2021",
abstract = "Meat quality is considered a complex concept depending on many characteristics that could be intrinsic or extrinsic. At the same time, intrinsic and extrinsic quality cues affect consumers' purchasing decisions. The importance of each quality cue was analysed and discussed in previous literature. Thus, colour and level of marbling of fresh meat were defined as key quality cues at the point of meat purchase. These characteristics are mostly related to pork and beef. The aim of this study was to identify quality characteristics that most closely match the consumer's preferences and at the same time could be related to quality losses. For that purpose, this paper gives a novel approach of the potential application of Taguchi loss function associated with quality characteristics and related losses for colour and level of marbling. This application can be implemented by providing a quality characteristic's proper target values and limits, which would make the meat production process more consistent.",
publisher = "IOP Publishing Ltd",
journal = "IOP Conference Series: Earth and Environmental Science",
title = "The role of marbling as an intrinsic characteristic at the point of meat purchase – the Taguchi approach",
number = "1",
pages = "012078",
volume = "854",
doi = "10.1088/1755-1315/854/1/012078"
}

Rajic, S., Đorđevic, V., Baltic, T.,& Simunović, S.. (2021). The role of marbling as an intrinsic characteristic at the point of meat purchase – the Taguchi approach. in IOP Conference Series: Earth and Environmental Science
IOP Publishing Ltd., 854(1), 012078.
https://doi.org/10.1088/1755-1315/854/1/012078

Rajic S, Đorđevic V, Baltic T, Simunović S. The role of marbling as an intrinsic characteristic at the point of meat purchase – the Taguchi approach. in IOP Conference Series: Earth and Environmental Science. 2021;854(1):012078.
doi:10.1088/1755-1315/854/1/012078 .

Rajic, S, Đorđevic, Vesna, Baltic, T, Simunović, Stefan, "The role of marbling as an intrinsic characteristic at the point of meat purchase – the Taguchi approach" in IOP Conference Series: Earth and Environmental Science, 854, no. 1 (2021):012078,
https://doi.org/10.1088/1755-1315/854/1/012078 . .