Ontology highlight
ABSTRACT:
SUBMITTER: Hastie M
PROVIDER: S-EPMC7824867 | biostudies-literature | 2021 Jan
REPOSITORIES: biostudies-literature
Hastie Melindee M Ashman Hollis H Lyman Dale D Lockstone-Binney Leonie L Jacob Robin R Ha Minh M Torrico Damir D Warner Robyn R
Foods (Basel, Switzerland) 20210105 1
The global sheepmeat industry aspires to increase consumer liking for cull ewe meat and thereby increase its value; dry ageing application can increase the consumer appeal of this meat. In order to develop novel consumer-liked dry aged sheepmeat products, an innovation process aligned with design thinking principles was initiated. The objective was to understand optimal dry aged sheepmeat product formats from chef, butcher, producer and consumer perspectives, and use these findings to develop "h ...[more]