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Consumers’ Attitude to Consumption of Rabbit Meat in Eight Countries Depending on the Production Method and Its Purchase Form

Szendrő, Katalin and Szabó-Szentgróti, Eszter and Szigeti, Orsolya (2020) Consumers’ Attitude to Consumption of Rabbit Meat in Eight Countries Depending on the Production Method and Its Purchase Form. FOODS, 9 (5). pp. 1-16. ISSN 2304-8158

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Abstract

The study’s aim was to investigate the consumers’ attitude to their preference of rabbit meat in eight countries depending on the production method and its purchase form. In Spain and China almost all factors got low scores. High scores (above 4 out of 5) for origin were found in Italy, France, Poland, Hungary and Brazil. The importance of feeding was highlighted in Italy, Poland, Hungary and Mexico. High values were received for housing conditions in Italy, Poland, Hungary and Mexico. The level of processing was the most important in China and Brazil, while the slaughtering method was considered the most important in Brazil and Mexico. Breed received the lowest score in almost all countries. The preference of fresh meat was the highest (above 50%) in Spain, France and Mexico, and that of frozen in Brazil and Mexico (about 20%). The highest preference for a whole carcass (above 50%) was given by the respondents in France and Mexico. Thigh was mostly preferred in France whereas consumers preferred loin in Mexico. Roasted, smoked and semi-finished forms were mostly favored in Mexico. It can be concluded that the preference of respondents depended on the country. Preferences were different among the Mediterranean countries, and also Latin American countries.

Item Type: Article
Uncontrolled Keywords: rabbit; meat; consumption; attitude; production method; purchase
Subjects: H Social Sciences / társadalomtudományok > HF Commerce / kereskedelem
S Agriculture / mezőgazdaság > SF Animal culture / állattenyésztés
SWORD Depositor: MTMT SWORD
Depositing User: MTMT SWORD
Date Deposited: 15 Sep 2020 08:37
Last Modified: 15 Sep 2020 08:37
URI: http://real.mtak.hu/id/eprint/113242

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