Perception of individual meat parts of pork by czech consumers

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F02%3A00004062" target="_blank" >RIV/60460709:41210/02:00004062 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Perception of individual meat parts of pork by czech consumers
Original language description
The paper is focussed on the perception of individual meat parts of pork (loin, neck, ham, belly, shoulder and knuckle of pork) and on the purchasing behaviour of the Czech consumers. Primary data was acquired by means of questionnaires and the researchcarried out at the beginning of 2002 included 151 respondents. All meat parts such as louin, neck, ham, belly, shoulder and knuckle of pork are according to consumers available in the Czech shops and some of them are too expensive (haim, loin). The neck, belly and knuckle of porks were perceived as soft after preparation and the same time fat. A nice appearance was positively evaluated in the loin, ham and shoulder of pork which are less fat. It is evident that in most cases consumers evaluate better the qualities such as lower content of fat and greater softness after the preparation. Associated with it is also the evaluation of convenience in use and a nice apperance. This proves the appropriateness of breeding of slaughter pigs for
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GG - Zootechnics
OECD FORD branch
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Publication year
2002
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical
Acta Universitatis Bohemiae Meridionales, The Scientific Journal for Economics, Management and Trade
ISSN
1212-3285
e-ISSN
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Volume of the periodical
V
Issue of the periodical within the volume
3
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
5
Pages from-to
25-29
UT code for WoS article
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EID of the result in the Scopus database
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