Unstructured Zitierung

Almeida, A., Torres, J., & Rodrigues, I. (2023). The impact of meat consumption on human health, the environment and Animal Welfare: Perceptions and knowledge of pre-service teachers. Societies, 13(6), 143. Doi:

https://doi.org/10.3390/soc13060143.

Unstructured Zitierung

Andreani, G., Sogari, G., Marti, A., Froldi, F., Dagevos, H., & Martini, D. (2023). Plant-based meat alternatives: Technological, nutritional, environmental, market, and social challenges and opportunities. Nutrients, 15(2), 452. Doi:

https://doi.org/10.3390/nu15020452.

Unstructured Zitierung

Antošová, I., & Stávková, J. (2023). Changes in the intensity and impact of factors influencing consumer behaviour in the food market over time. Agricultural Economics (Zemědělská Ekonomika), 69(9), 358-365. Doi:

https://doi.org/10.17221/191/2023-AGRICECON.

Unstructured Zitierung

Babu, A. J., Sundari, A. R., Triveni, G., & Indumathi, J. (2010). Study on meat consumption patterns in rural house holds of chittoor district of Andhra Pradesh. Tamilnadu Journal of Veterinary and Animal Sciences, 6(4), 183-187.

Unstructured Zitierung

Becker, T., Benner, E., & Glitsch, K. (2000). Consumer perception of fresh meat quality in Germany. British Food Journal, 102(3), 246-266. Doi:

https://doi.org/10.1108/00070700010324763.

Unstructured Zitierung

Bernués, A., Olaizola, A., & Corcoran, K. (2003). Labelling information demanded by European consumers and relationships with purchasing motives, quality and safety of meat. Meat Science, 65(3), 1095-1106. Doi:

https://doi.org/10.1016/S0309-1740(02)00327-3.

Unstructured Zitierung

Chaib, R. L., Macombe, C., & Thomopoulos, R. (2023). Adapting a participatory modelling method to forecast food system scenarios: A case study on the pork valuechain. Economia Agro-Alimentare, 24(3), 1-37. Doi:

https://doi.org/10.3280/ecag2022oa14488.

Unstructured Zitierung

Clare, K., Maani, N., & Milner, J. (2022). Meat, money and messaging: How the environmental and health harms of red and processed meat consumption are framed by the Meat Industry. Food Policy, 109, 102234. Doi:

https://doi.org/10.1016/j.foodpol.2022.102234.

Unstructured Zitierung

Collier, E. S., Oberrauter, L.-M., Normann, A., Norman, C., Svensson, M., Niimi, J., & Bergman, P. (2021). Identifying barriers to decreasing meat consumption and increasing acceptance of meat substitutes among Swedish consumers. Appetite, 167, 105643. Doi:

https://doi.org/10.1016/j.appet.2021.105643.

Unstructured Zitierung

Crippa, M., Solazzo, E., Guizzardi, D., Monforti-Ferrario, F., Tubiello, F. N., & Leip, A. (2021). Food Systems are responsible for a third of global anthropogenic GHG emissions. Nature Food, 2(3), 198-209. Doi:

https://doi.org/10.1038/s43016-021-00225-9.

Unstructured Zitierung

Croney, C., & Swanson, J. (2023). Is meat eating morally defensible? contemporary ethical considerations. Animal Frontiers, 13(2), 61-67. Doi:

https://doi.org/10.1093/af/vfac097.

Unstructured Zitierung

Dobersek, U., Wy, G., Adkins, J., Altmeyer, S., Krout, K., Lavie, C. J., & Archer, E. (2020). Meat and Mental Health: A systematic review of meat abstention and depression, anxiety, and related phenomena. Critical Reviews in Food Science and Nutrition, 61(4), 622-635. Doi:

https://doi.org/10.1080/10408398.2020.1741505.

Unstructured Zitierung

Drey, L. N., Legako, J. F., Brooks, J. C., Miller, M. F., & O’quinn, T. G. (2017). The contribution of tenderness, juiciness, and flavor to overall consumer beef eating experience. Meat and Muscle Biology, 1(3), 13-13. Doi:

https://doi.org/10.22175/rmc2017.012.

Unstructured Zitierung

Fernández-Giménez, M. E., Ravera, F., & Oteros-Rozas, E. (2022). The invisible thread: Women as tradition keepers and change agents in Spanish pastoral socialecological systems. Ecology and Society, 27(2). Doi:

https://doi.org/10.5751/ES-12794-270204.

Unstructured Zitierung

Flaudrops, C., Armstrong, N., Raoult, D., & Chabrière, E. (2015). Determination of the animal origin of meat and gelatin by MALDI-TOF-MS. Journal of Food Composition and Analysis, 41, 104-112. Doi:

https://doi.org/10.1016/j.jfca.2015.02.009.

Unstructured Zitierung

Font-i-Furnols, M. (2023). Meat Consumption, sustainability and alternatives: An overview of motives and barriers. Foods, 12(11), 2144. Doi:

https://doi.org/10.3390/foods12112144.

Unstructured Zitierung

Font-i-Furnols, M., & Guerrero, L. (2022). Understanding the future meat consumers. Meat Science, 193, 108941. Doi:

https://doi.org/10.1016/j.meatsci.2022.108941.

Unstructured Zitierung

Font-i-Furnols, M., & Guerrero, L. (2014). Consumer preference, behavior and perception about meat and meat products: An overview. Meat Science, 98(3), 361-371. Doi:

https://doi.org/10.1016/j.meatsci.2014.06.025.

Unstructured Zitierung

Garcez de Oliveira Padilha, L., Malek, L., & Umberger, W. J. (2021). Sustainable meat: Looking through the eyes of Australian consumers. Sustainability, 13(10), 5398. Doi:

https://doi.org/10.3390/su13105398.

Unstructured Zitierung

Garmyn, A. (2020). Consumer preferences and acceptance of meat products. Foods, 9(6), 708. Doi:

https://doi.org/10.3390/foods9060708.

Unstructured Zitierung

Gebska, M., Golebiewska, B., & Hubbard, C. (2020). Polish farmer and consumer preference for product produced within standards respected animal welfare. Economia agro-alimentare, 20(3), 733-752. Doi:

https://doi.org/10.3280/ECAG2019-003009.

Unstructured Zitierung

Geiker, N. R., Bertram, H. C., Mejborn, H., Dragsted, L. O., Kristensen, L., Carrascal, J. R., Bügel, S., & Astrup, A. (2021). Meat and human health –current knowledge and research gaps. Foods, 10(7), 1556. Doi:

https://doi.org/10.3390/foods10071556.

Unstructured Zitierung

Hayek, M. N., Harwatt, H., Ripple, W. J., & Mueller, N. D. (2021). The carbon opportunity cost of animal-sourced food production on land. Nature Sustainability, 4(1), 21-24. Doi:

https://doi.org/10.1038/s41893-020-00603-4.

Unstructured Zitierung

Henry, R. C., Alexander, P., Rabin, S., Anthoni, P., Rounsevell, M. D. A., & Arneth, A. (2019). The role of Global Dietary Transitions for safeguarding biodiversity. Global Environmental Change, 58, 101956. Doi:

https://doi.org/10.1016/j.gloenvcha.2019.101956.

Unstructured Zitierung

Ivanova, D., Barrett, J., Wiedenhofer, D., Macura, B., Callaghan, M., & Creutzig, F. (2020). Quantifying the potential for climate change mitigation of consumption options. Environmental Research Letters, 15(9), 093001. Doi:

https://doi.org/10.1088/1748-9326/ab8589.

Unstructured Zitierung

Kayser, M., Nitzko, S., & Spiller, A. (2013). Analysis of differences in meat consumption patterns. International Food and Agribusiness Management Review, 16(2), 43-56.

Unstructured Zitierung

Kemper, J. A. (2020). Motivations, barriers, and strategies for meat reduction at different family lifecycle stages. Appetite, 150, 104644. Doi:

https://doi.org/10.1016/j.appet.2020.104644.

Unstructured Zitierung

Kubíčková, L., & Šerhantová, V. (2005). Analysis of changes in meat and meat products consumption in the Czech Republic in the past ten years. Agricultural Economics (Zemědělská Ekonomika), 51(9), 395-401. Doi:

https://doi.org/10.17221/5126-AGRICECON.

Unstructured Zitierung

Leroy, F., Smith, N. W., Adesogan, A. T., Beal, T., Iannotti, L., Moughan, P. J., & Mann, N. (2023). The role of meat in the human diet: Evolutionary aspects and nutritional value. Animal Frontiers, 13(2), 11-18. Doi:

https://doi.org/10.1093/af/vfac093.

Unstructured Zitierung

Lescinsky, H., Afshin, A., Ashbaugh, C., Bisignano, C., Brauer, M., Ferrara, G., Hay, S. I., He, J., Iannucci, V., Marczak, L. B., McLaughlin, S. A., Mullany, E. C., Parent, M. C., Serfes, A. L., Sorensen, R. J., Aravkin, A. Y., Zheng, P., & Murray, C. J. (2022). Health effects associated with consumption of unprocessed red meat: A burden of proof study. Nature Medicine, 28(10), 2075-2082. Doi:

https://doi.org/10.1038/s41591-022-01968-z.

Unstructured Zitierung

Libera, J., Iłowiecka, K., & Stasiak, D. (2021). Consumption of processed red meat and its impact on Human Health: A Review. International Journal of Food Science & Technology, 56(12), 6115-6123. Doi:

https://doi.org/10.1111/ijfs.15270.

Unstructured Zitierung

Lourenco, C. E., Nunes-Galbes, N. M., Borgheresi, R., Cezarino, L. O., Martins, F. P., & Liboni, L. B. (2022). Psychological barriers to sustainable dietary patterns: Findings from Meat Intake behaviour. Sustainability, 14(4), 2199. Doi:

https://doi.org/10.3390/su14042199.

Unstructured Zitierung

Mackenzie, M., Weber, K., Fountain, J., & Abbasi, R. (2024). Segmenting Chinese wine consumers on the basis of wine knowledge and consumption behavior. International Journal of Wine Business Research, 37(2), 233-255. Doi:

https://doi.org/10.1108/IJWBR-06-2023-0035.

Unstructured Zitierung

Marinova, D., & Bogueva, D. (2019). Planetary health and reduction in meat consumption. Sustainable Earth, 2(1). Doi:

https://doi.org/10.1186/s42055-019-0010-0.

Unstructured Zitierung

Markoni, E., Ha, T. M., Götze, F., Häberli, I., Ngo, M. H., Huwiler, R. M., Delley, M., Nguyen, A. D., Bui, T. L., Le, N. T., Pham, B. D., & Brunner, T. A. (2023). Healthy or environmentally friendly? meat consumption practices of green consumers in Vietnam and Switzerland. Sustainability, 15(15), 11488. Doi:

https://doi.org/10.3390/su151511488.

Unstructured Zitierung

Marzban, A., Emami, P., & Moslehi, S. (2023). Meat-eating: The second main culprit of climate change. Health in Emergencies & Disasters Quarterly, 8(3), 145-148. Doi:

https://doi.org/10.32598/hdq.8.3.468.2.

Unstructured Zitierung

Masuku, B. (2013). Socioeconomic analysis of beekeeping in Swaziland: A case study of the Manzini Region, Swaziland. Journal of Development and Agricultural Economics, 5(6), 236-241. Doi:

https://doi.org/10.5897/JDAE2013.002.

Unstructured Zitierung

Náglová, Z., & Špička, J. (2017). Spotřebitelské preference kvality a ceny při nákupu masa a masných výrobků. Maso, 28(1), 20-25.

Unstructured Zitierung

Nagyová, Ľ., Horská, E., Paluchová, J., Neomániová, K., Kádeková, Z., & Récky, R. (2012). Trendy v spotrebiteľskom správaní na trhu potravín v SR. Slovenská poľnohospodárska univerzita.

Unstructured Zitierung

Ndwandwe, S. B., & Weng, R. C. (2017). Pork consumer preferences in Swaziland. International Journal of Development and Sustainability, 6(8), 545-560.

Unstructured Zitierung

Nungesser, F., & Winter, M. (2021). Meat and social change: Sociological perspectives on the consumption and production of animals. OZS, Osterreichische Zeitschrift fur Soziologie, 46(2), 109-124. Doi:

https://doi.org/10.1007/s11614-021-00453-0.

Unstructured Zitierung

Oliveira Linder, M., Sidali, K. L., & Busch, G. (2021). Mountain Beef and wine: Italian consumers’ definitions and opinions on the mountain labelling-scheme. Economia Agro- Alimentare, 21(1), 1-39. Doi:

https://doi.org/10.3280/ecag1-2021oa11549.

Unstructured Zitierung

Parlasca, M. C., & Qaim, M. (2022). Meat consumption and sustainability. Annual Review of Resource Economics, 14(1), 17-41. Doi: 10.1146/annurevresource-111820-032340.

https://doi.org/10.1146/annurev-resource-111820-032340

Unstructured Zitierung

Perea, P. D. (2023). From Affluence to Processed Food: Meat Consumption in Spain from 1950 to the present. Historia agraria: Revista de agricultura e historia rural, (91), 223-253. Doi:

https://doi.org/10.26882/histagrar.091e04d.

Unstructured Zitierung

Popescu, A. (2013). Research on consumer behaviour on Bucharest meat market. Scientific Papers Series: Management, Economic Engineering in Agriculture and Rural Development, 13(1), 301-308.

Unstructured Zitierung

Pourová, M., & Stehlík, V. (2002). Czech consumers’ evaluation of Choosen Meat Products. Agricultural Economics (Zemědělská Ekonomika), 48(3), 121-125. Doi:

https://doi.org/10.17221/5459-AGRICECON.

Unstructured Zitierung

Predanocyová, K., Kubicová, Ľ., Kádeková, Z., & Košičiarová, I. (2019). Key factors affecting consumption of meat and meat products from perspective of Slovak consumers. Potravinarstvo Slovak Journal of Food Sciences, 13(1), 1001-1012. Doi:

https://doi.org/10.5219/1198.

Unstructured Zitierung

Revoredo-Giha, C., Lamprinopoulou, C., Leat, P., Kupiec-Teahan, B., Toma, L., & Cacciolatti, L. (2011). How differentiated is Scottish beef? an analysis of supermarket data. Journal of Food Products Marketing, 17(2-3), 183-210. Doi:

https://doi.org/10.1080/10454446.2011.548742.

Unstructured Zitierung

Selinske, M. J., Garrard, G. E., Gregg, E. A., Kusmanoff, A. M., Kidd, L. R., Cullen, M. T., Cooper, M., Geary, W. L., Hatty, M. A., Hames, F., Kneebone, S., McLeod, E. M., Ritchie, E. G., Squires, Z. E., Thomas, J., Willcock, M. A., Blair, S., & Bekessy, S. A. (2020). Identifying and prioritizing human behaviors that benefit biodiversity. Conservation Science and Practice, 2(9). Doi:

https://doi.org/10.1111/csp2.249.

Unstructured Zitierung

Schmid, A., Gille, D., Piccinali, P., Bütikofer, U., Chollet, M., Altintzoglou, T., Honkanen, P., Walther, B., & Stoffers, H. (2017). Factors predicting meat and meat products consumption among middle-aged and elderly people: Evidence from a consumer survey in Switzerland. Food & Nutrition Research, 61(1), 1308111. Doi:

https://doi.org/10.1080/16546628.2017.1308111.

Unstructured Zitierung

Singh, D. N., Bohra, J. S., Dubey, T. P., Shivahre, P. R., Singh, R. K., Singh, T., & Jaiswal, D. K. (2023). Common foods for boosting human immunity: A Review. Food Science & Nutrition, 11(11), 6761-6774. Doi:

https://doi.org/10.1002/fsn3.3628.

Unstructured Zitierung

Souček, M., & Turčínková, J. (2015). Factors for choosing a point of purchase of meat products. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 63(2), 639-646. Doi:

https://doi.org/10.11118/actaun201563020639.

Unstructured Zitierung

Springmann, M., Godfray, H. C., Rayner, M., & Scarborough, P. (2016). Analysis and valuation of the health and climate change cobenefits of dietary change. Proceedings of the National Academy of Sciences, 113(15), 4146-4151. Doi:

https://doi.org/10.1073/pnas.1523119113.

Unstructured Zitierung

Stadnik, J. (2024). Nutritional value of meat and meat products and their role in human health. Nutrients, 16(10), 1446. Doi:

https://doi.org/10.3390/nu16101446.

Unstructured Zitierung

Stávková, J., Stejskal, L., & Toufarová, Z. (2008). Factors influencing consumer behaviour. Agricultural Economics (Zemědělská Ekonomika), 54(6), 276-284. Doi:

https://doi.org/10.17221/283-AGRICECON.

Unstructured Zitierung

Stewart, C., Piernas, C., Cook, B., & Jebb, S. A. (2021). Trends in UK meat consumption: Analysis of data from Years 1-11 (2008-09 to 2018-19) of the National Diet and Nutrition Survey Rolling Programme. The Lancet Planetary Health, 5(10). Doi:

https://doi.org/10.1016/S2542-5196(21)00228-X.

Unstructured Zitierung

Sun, Z., Scherer, L., Tukker, A., Spawn-Lee, S. A., Bruckner, M., Gibbs, H. K., & Behrens, P. (2022). Dietary change in high-income nations alone can lead to substantial double climate dividend. Nature Food, 3(1), 29-37. Doi:

https://doi.org/10.1038/s43016-021-00431-5.

Unstructured Zitierung

Szczebyło, A., Halicka, E., Rejman, K., & Kaczorowska, J. (2022). Is eating less meat possible? exploring the willingness to reduce meat consumption among millennials morkin in Polish cities. Foods, 11(3), 358. Doi:

https://doi.org/10.3390/foods11030358.

Unstructured Zitierung

Šedík, P., Pocol, C. B., Horská, E., & Fiore, M. (2019). Honey: Food or Medicine? A comparative study between Slovakia and Romania. British Food Journal, 121(6), 1281-1297. Doi:

https://doi.org/10.1108/BFJ-12-2018-0813.

Unstructured Zitierung

Thompson, L., Rowntree, J., Windisch, W., Waters, S. M., Shalloo, L., & Manzano, P. (2023). Ecosystem management using livestock: Embracing diversity and respecting ecological principles. Animal Frontiers, 13(2), 28-34. Doi:

https://doi.org/10.1093/af/vfac094.

Unstructured Zitierung

Troiano, C., Buglione, M., Petrelli, S., Belardinelli, S., De Natale, A., Svenning, J.-C., & Fulgione, D. (2021). Traditional free-ranging livestock farming as a management strategy for biological and cultural landscape diversity: A case from the southern apennines. Land, 10(9), 957. Doi:

https://doi.org/10.3390/land10090957.

Unstructured Zitierung

Turnes, A., Pereira, P., Cid, H., & Valente, A. (2023). Meat consumption and availability for its reduction by Health and Environmental Concerns: A pilot study. Nutrients, 15(14), 3080. Doi:

https://doi.org/10.3390/nu15143080.

Unstructured Zitierung

Udomkun, P., Ilukor, J., Mockshell, J., Mujawamariya, G., Okafor, C., Bullock, R., Nabahungu, N. L., & Vanlauwe, B. (2018). What are the key factors influencing consumers’ preference and willingness to pay for meat products in Easterndrc? Food Science & Nutrition, 6(8), 2321-2336. Doi:

https://doi.org/10.1002/fsn3.813.

Unstructured Zitierung

Valli, C., Maraj, M., Prokop-Dorner, A., Kaloteraki, C., Steiner, C., Rabassa, M., Solà, I., Zajac, J., Johnston, B. C., Guyatt, G. H., Bala, M. M., & Alonso-Coello, P. (2022). People’s values and preferences about meat consumption in view of the potential environmental impacts of meat: A mixed-methods systematic review. International Journal of Environmental Research and Public Health, 20(1), 286. Doi:

https://doi.org/10.3390/ijerph20010286.

Unstructured Zitierung

Van der Weele, C., Feindt, P., Jan van der Goot, A., van Mierlo, B., & van Boekel, M. (2019). Meat alternatives: An integrative comparison. Trends in Food Science & Technology, 88, 505-512. Doi:

https://doi.org/10.1016/j.tifs.2019.04.018.

Unstructured Zitierung

Veiga, C. P., Moreira, M. N., Veiga, C. R., Souza, A., & Su, Z. (2023). Consumer behavior concerning meat consumption: Evidence from Brazil. Foods, 12(1), 188.

https://doi.org/10.3390/foods12010188.

Unstructured Zitierung

Willett, W., Rockström, J., Loken, B., Springmann, M., Lang, T., Vermeulen, S., & Murray, C. J. (2019). Food in the Anthropocene: the EAT-Lancet Commission on healthy dietsfrom sustainable food systems. The lancet, 393(10170), 447-492. Doi:

https://doi.org/10.1016/S0140-6736(18)31788-4.

Unstructured Zitierung

Williams, D. R., Clark, M., Buchanan, G. M., Ficetola, G. F., Rondinini, C., & Tilman, D. (2020). Proactive conservation to prevent habitat losses to agricultural expansion. Nature Sustainability, 4(4), 314-322. Doi:

https://doi.org/10.1038/s41893-020-00656-5.

Unstructured Zitierung

Wood, J. D. (2023). Meat composition and nutritional value. Lawrie’s Meat Science, 665-685. Doi:

https://doi.org/10.1016/B978-0-323-85408-5.00012-1.

Unstructured Zitierung

Yang, X. (2021). Potential consequences of covid-19 for sustainable meat consumption: The role of food safety concerns and responsibility attributions. British Food Journal, 123(2), 455-474. Doi:

https://doi.org/10.1108/BFJ-04-2020-0332.

Unstructured Zitierung

Zhang, H., Wang, J., & Martin, W. (2018). Factors affecting households’ meat purchase and future meat consumption changes in China: A demand system approach. Journal of Ethnic Foods, 5(1), 24-32. Doi:

https://doi.org/10.1016/j.jef.2017.12.004.