Perception of individual meat parts of pork by czech consumers

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Perception of individual meat parts of pork by czech consumers

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

Perception of individual meat parts of pork by czech consumers

Popis výsledku anglicky

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

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GG - Chov hospodářských zvířat

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2002

Kód důvěrnosti údajů

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

Název periodika

Acta Universitatis Bohemiae Meridionales, The Scientific Journal for Economics, Management and Trade

ISSN

1212-3285

e-ISSN

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Svazek periodika

V

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

5

Strana od-do

25-29

Kód UT WoS článku

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EID výsledku v databázi Scopus

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