Consumers' perceptions, attitudes and perceived quality of game meat in ten European countries

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F18%3A43913739" target="_blank" >RIV/62156489:43210/18:43913739 - isvavai.cz</a>

Result on the web

<a href="https://doi.org/10.1016/j.meatsci.2018.03.016" target="_blank" >https://doi.org/10.1016/j.meatsci.2018.03.016</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.meatsci.2018.03.016" target="_blank" >10.1016/j.meatsci.2018.03.016</a>

Result language

angličtina

Original language name

Consumers' perceptions, attitudes and perceived quality of game meat in ten European countries

Original language description

Out of 3,445 respondents from 10 European countries that participated in the study, almost 15% of them never consumed game meat. More than a half (57.1%) believed that their overall consumption of game meat in the last 12 months remained unchanged. Only 35.4% of the respondents consumed game meat on a yearly basis. Top three types of animals associated with the term &quot;game meat&quot; were wild boar (40.5%), deer (21.6%) and rabbit (15.5%). The highest level of agreement among consumers was regarding the statements that game meat is nutritious and tastes great but is more expensive than other meat. The results for quality characteristics of game meat showed that 46.8% of the variability could be explained by three principal components named &quot;Health&quot;, &quot;Sensory&quot; and &quot;Trust&quot;. Reasons for consuming game meat also revealed three principal components, &quot;Health &amp; Social&quot;, &quot;Sensory&quot;, and &quot;Culinary&quot;, explaining 49.4% of total variance. South East and Central European consumers&apos; attitudes and habits were significantly different.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2018

Confidentiality

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

Name of the periodical

Meat Science

ISSN

0309-1740

e-ISSN

—

Volume of the periodical

142

Issue of the periodical within the volume

August

Country of publishing house

GB - UNITED KINGDOM

Number of pages

9

Pages from-to

5-13

UT code for WoS article

000435427600002

EID of the result in the Scopus database

2-s2.0-85051107200