000119862 001__ 119862
000119862 005__ 20240319081012.0
000119862 0247_ $$2doi$$a10.1016/j.meatsci.2022.108943
000119862 0248_ $$2sideral$$a130731
000119862 037__ $$aART-2022-130731
000119862 041__ $$aeng
000119862 100__ $$0(orcid)0000-0002-4647-9315$$aEstévez-Moreno, Laura X.
000119862 245__ $$aMeat consumption and consumer attitudes in México: Can persistence lead to change?
000119862 260__ $$c2022
000119862 5060_ $$aAccess copy available to the general public$$fUnrestricted
000119862 5203_ $$aMeat is an essential element of contemporary Mexican culture. Its consumption is linked to ancestral elements as well as to agri-food globalization. Currently, the three types of meat most consumed by Mexicans are chicken (35 kg/person/year), pork (20 kg/person/year) and beef (15 kg/person/year). The consumption of these types of meats is highly influenced by price, regional preferences and emerging trends related to health, environmental and animal welfare concerns. The Mexican diet also includes other types of meats such as turkey, horse, sheep, goat and rabbit; their consumption is related to factors associated with health, tradition and availability. Mexico is the Latin American country with the highest number of people who follow plant-based diets, with 19% being vegetarian, 15% flexitarian and 9% vegan. This overview shows that the persistence of meat consumption in the country is not a uniform phenomenon, where deep-rooted culinary traditions coexist with changes in the horizon influenced by globalization, health and environmental concerns, animal welfare and household income.
000119862 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000119862 590__ $$a7.1$$b2022
000119862 592__ $$a1.373$$b2022
000119862 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b12 / 142 = 0.085$$c2022$$dQ1$$eT1
000119862 593__ $$aFood Science$$c2022$$dQ1
000119862 594__ $$a12.6$$b2022
000119862 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000119862 700__ $$0(orcid)0000-0002-6848-1010$$aMiranda-de la Lama, Genaro C.$$uUniversidad de Zaragoza
000119862 7102_ $$12008$$2700$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Producción Animal
000119862 773__ $$g193 (2022), 108943 [7 pp.]$$pMeat sci.$$tMeat Science$$x0309-1740
000119862 8564_ $$s878628$$uhttps://zaguan.unizar.es/record/119862/files/texto_completo.pdf$$yVersión publicada
000119862 8564_ $$s2720188$$uhttps://zaguan.unizar.es/record/119862/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000119862 909CO $$ooai:zaguan.unizar.es:119862$$particulos$$pdriver
000119862 951__ $$a2024-03-18-15:12:54
000119862 980__ $$aARTICLE