European citizen and consumer attitudes and preferences regarding beef and pork.

[1]  Wim Verbeke,et al.  Why consumers behave as they do with respect to food safety and risk information. , 2007, Analytica chimica acta.

[2]  I. Vermeir,et al.  Sustainable Food Consumption: Exploring the Consumer “Attitude – Behavioral Intention” Gap , 2006 .

[3]  J. Innes,et al.  Development of a commercial system to apply the Meat Standards Australia grading model to optimise the return on eating quality in a beef supply chain , 2008 .

[4]  B. Earley,et al.  Animal Welfare Guidelines for Beef Producing Farms , 1998 .

[5]  Jacques H. Trienekens,et al.  European pork chains : diversity and quality challenges in consumer-oriented production and distribution , 2009 .

[6]  E. Salay,et al.  Beef, chicken and pork consumption and consumer safety and nutritional concerns in the City of Campinas, Brazil , 2008 .

[7]  S. Henson,et al.  Perceived risk and risk reduction strategies in the choice of beef by Irish consumers , 2005 .

[8]  K. Grunert Future trends and consumer lifestyles with regard to meat consumption. , 2006, Meat science.

[9]  S. Kuriyama,et al.  Meat consumption and risk of colorectal cancer in Japan: The Miyagi Cohort Study , 2006, European journal of cancer prevention : the official journal of the European Cancer Prevention Organisation.

[10]  H. Caswell,et al.  Advancing beef safety and quality: ProSafeBeef , 2008 .

[11]  W. Powers,et al.  Environmental aspects of ethical animal production. , 2008, Poultry science.

[12]  J. Russell,et al.  Potential effect of cattle diets on the transmission of pathogenic Escherichia coli to humans. , 2000, Microbes and infection.

[13]  François Dubeau,et al.  Reducing phosphorus concentration in pig diets by adding an environmental objective to the traditional feed formulation algorithm , 2007 .

[14]  D. Cox,et al.  The influence of information and beliefs about technology on the acceptance of novel food technologies: A conjoint study of farmed prawn concepts , 2007 .

[15]  Wim Verbeke,et al.  Profile and effects of consumer involvement in fresh meat. , 2004, Meat science.

[16]  C. Calkins,et al.  Muscle profiling: Characterizing the muscles of the beef chuck and round. , 2005, Meat science.

[17]  I. Vermeir,et al.  SUSTAINABLE FOOD CONSUMPTION: EXPLORING THE CONSUMER ATTITUDE – BEHAVIOUR GAP , 2004 .

[18]  Jean Petit,et al.  Perception of the environmental impacts of current and alternative modes of pig production by stakeholder groups. , 2003, Journal of environmental management.

[19]  Wim Verbeke,et al.  The Emerging Role of Traceability and Information in Demand-Oriented Livestock Production , 2001 .

[20]  M. Jacob,et al.  Antimicrobial susceptibility of foodborne pathogens in organic or natural production systems: an overview. , 2008, Foodborne pathogens and disease.

[21]  Karen Brunsø,et al.  Consumer perception of meat quality and implications for product development in the meat sector-a review. , 2004, Meat science.

[22]  Jakob Linseisen,et al.  Dietary intake of different types and characteristics of processed meat which might be associated with cancer risk – results from the 24-hour diet recalls in the European Prospective Investigation into Cancer and Nutrition (EPIC) , 2006, Public Health Nutrition.

[23]  J. Manson,et al.  Processed meat intake and incidence of Type 2 diabetes in younger and middle-aged women , 2003, Diabetologia.

[24]  Wim Verbeke,et al.  Beliefs, attitude and behaviour towards fresh meat consumption in Belgium: empirical evidence from a consumer survey , 1999 .

[25]  S. De Smet,et al.  The World Cancer Research Fund report 2007: A challenge for the meat processing industry. , 2008, Meat science.

[26]  M. Kiely,et al.  Consumption of red meat, white meat and processed meat in Irish adults in relation to dietary quality , 2005, British Journal of Nutrition.

[27]  Tina Costacou,et al.  Adherence to a Mediterranean diet and survival in a Greek population. , 2003, The New England journal of medicine.

[28]  Jose Maria Gil,et al.  Risk perception and consumer willingness to pay for certified beef in Spain , 2007 .

[29]  A. Naska,et al.  Disparities in food habits across Europe , 2002, Proceedings of the Nutrition Society.

[30]  I. Elmadfa,et al.  On the nutrition and health situation in the European Union , 2005, Journal of Public Health.