Abstract

With very few exceptions, consumers are becoming more discerning in their meat buying habits. This relates to such aspects as attractiveness of presentation, price, ease and quickness of preparation and cooking, degree of waste and fat content. The impact of these factors on consumption of red meat and red meat exports from New Zealand are examined with particular reference to response required from producers if they are to contribute effectively to maintain New Zealand's status as a premier export meat nation.

HR, Tervit, RW James, P Shannon, and M Tillot

Proceedings of the New Zealand Society of Animal Production, Volume 42, , 93-94, 1982