Review Article
Perception of Stakeholders for Meat Qualities among Value Chain Actors in Ethiopia
Table 2
Different consumers evaluating meat quality by different materials.
| [13] | [56] | [6] | [36] | [67] | [64] | [65] | [66] | [68, 69] | [70] |
| Juisiness | Color | Color | Price | Tenderness | Ph | Appearance | Tenderness | Color | Price | Color | Fat level | Tenderness | Tenderness | Ph | Color | Origin | Taste | Fat content | Label | Tenderness | Taste | Leansess | Marbling | Color | Tenderness | price | Juiciness | Conivinent | Package | Flovor | Texture | Juicesness | Juiciness | Juiciness | Texture | Brand | Leaness | Promotion | Appearance | Leaness | Price | Flovor | Fattiness | Flavor | Juiciness | | Safety | Cleaness | Trust | Shelf live | | Smell | Color | Nutrative value | | | Convenience | Certification | Origin | Price | | Price | | | | | | Smeel | | | | | | | | | Taste | | | | | | | | | Tenderness | | | | | | | | | Juiciness |
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