Perception and Preference 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%2F04%3A5616" target="_blank" >RIV/60460709:41210/04:5616 - isvavai.cz</a>

Alternative codes found

RIV/60460709:41110/04:5616

Result on the web

—

DOI - Digital Object Identifier

—

Result language

angličtina

Original language name

Perception and Preference of Individual Meat Parts of Pork by Czech Consumers

Original language description

The paper is focussed on the perception and preference of pork, its individual meat parts (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 questionnairesand the research carried out at the beginning of 2002 included 151 respondents. All meat parts such as loin, neck, ham, belly, shoulder and knuckle of pork are according to consumers available in the Czech shops and some of them are too expensive (ham, loin). The neck, belly and knuckle of pork were perceived as soft after preparation and at 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 appearance. This proves the appropriateness of breeding of sl

Czech name

Percepce a preference jednotlivých masných partií vepřového masa českým spotřebitelem

Czech description

The paper is focussed on the perception and preference of pork, its individual meat parts (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 questionnairesand the research carried out at the beginning of 2002 included 151 respondents. All meat parts such as loin, neck, ham, belly, shoulder and knuckle of pork are according to consumers available in the Czech shops and some of them are too expensive (ham, loin). The neck, belly and knuckle of pork were perceived as soft after preparation and at 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 appearance. This proves the appropriateness of breeding of sl

Type

D - Article in proceedings

CEP classification

AE - Management, administration and clerical work

OECD FORD branch

—

Project

—

Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2004

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection

Proceedings for the 55th Scientific Annual EAAP Meeting

ISBN

9076998450

ISSN

—

e-ISSN

—

Number of pages

1

Pages from-to

284-284

Publisher name

EAAP

Place of publication

Bled, Slovinská republika

Event location

Bled, Slovinská republika

Event date

Sep 5, 2004

Type of event by nationality

WRD - Celosvětová akce

UT code for WoS article

—