Determining Factors Affecting Consumers Decision to Purchase Organic Chicken Meat

In the present study, the effect of consumers perception levels (product, price, and benefit perception), consciousness levels (health, environment, and animal welfare), and sociodemographic characteristics on the purchase decision of organic chicken meat were examined.Logistic regression analysis was used to determine the relationship between the purchase decision of organic chicken meat and the perception level, consciousness level, sociodemographic characteristics. As a result of the analyses made, it has been determined that organic chicken meat naturalness perception, value-quality perception, health control awareness, awareness of animal life quality, and income level havestatistically significant effects on the probability of purchasing organic chicken meat.In conclusion, to raise consumer awareness the issues that need to be emphasized are that organic meat is natural, reliable, healthy and suitable for animal welfare.(AU)

Determining Factors Affecting Consumers Decision to Purchase Organic Chicken Meat

In the present study, the effect of consumers perception levels (product, price, and benefit perception), consciousness levels (health, environment, and animal welfare), and sociodemographic characteristics on the purchase decision of organic chicken meat were examined.Logistic regression analysis was used to determine the relationship between the purchase decision of organic chicken meat and the perception level, consciousness level, sociodemographic characteristics. As a result of the analyses made, it has been determined that organic chicken meat naturalness perception, value-quality perception, health control awareness, awareness of animal life quality, and income level havestatistically significant effects on the probability of purchasing organic chicken meat.In conclusion, to raise consumer awareness the issues that need to be emphasized are that organic meat is natural, reliable, healthy and suitable for animal welfare.

Influencing factors of consumer willingness to buy cattle meat: An analysis of survey data from three Brazilian cities

Brazil is currently undergoing a process to establish new patterns of consumption habits and the implementation of a new concepts of meat quality. The process emphasizes the quality of information delivered to consumers, which is part of the new approach to meat quality and food safety. The objective of this article is to investigate the attributes considered important when buying beef, knowledge about the production process, labelling, cuts and characteristics of the animals. The study included 276 consumers in three Brazilian cities and their responses were examined in relation to the semi-structured form with fifteen spontaneous and stimulated questions. It was verified that the presentation of the product is regarded as the most important attribute at the time of purchase, they prefer to purchase meat in the butchers, and do not value the labelling of the product, which makes it difficult to identify and offer differentiated products or certificates. The frequency of consumption of beef increases with family income and the vast majority of consumers prefer low marbling meat regardless of the type of preparation. The consumer has little knowledge of more specialized cuts, since the product sold in the butchers has different cuts terminology.(AU)

Influencing factors of consumer willingness to buy cattle meat: An analysis of survey data from three Brazilian cities

Brazil is currently undergoing a process to establish new patterns of consumption habits and the implementation of a new concepts of meat quality. The process emphasizes the quality of information delivered to consumers, which is part of the new approach to meat quality and food safety. The objective of this article is to investigate the attributes considered important when buying beef, knowledge about the production process, labelling, cuts and characteristics of the animals. The study included 276 consumers in three Brazilian cities and their responses were examined in relation to the semi-structured form with fifteen spontaneous and stimulated questions. It was verified that the presentation of the product is regarded as the most important attribute at the time of purchase, they prefer to purchase meat in the butchers, and do not value the labelling of the product, which makes it difficult to identify and offer differentiated products or certificates. The frequency of consumption of beef increases with family income and the vast majority of consumers prefer low marbling meat regardless of the type of preparation. The consumer has little knowledge of more specialized cuts, since the product sold in the butchers has different cuts terminology.

Composição centesimal e teste de aceitação e intenção de compra do pintado amazônico (Pseudoplatystoma fasciatum X Leiarius marmoratus) e piauçu (Leporinus macrocephalus) / Proximate composition and acceptance test and buy intention of amazonian pintado (Pseudoplatystoma fasciatum X Leiarius marmoratus) and piauçu (Leporinus macrocephalus)

O objetivo do trabalho foi caracterizar a composição centesimal e a aceitação e intenção de compra do pintado amazônico (Pseudoplatystoma fasciatum X Leiarius marmoratus) e do piauçu (Leporinus macrocephalus). Foram obtidos seis exemplares do pintado amazônico e oito do piauçu. Analisou-se o conteúdo de umidade, cinzas, proteínas, lipídeos, carboidratos e valor energético. O teste de aceitação foi conduzido utilizando-se escala hedônica de nove pontos e a intenção de compra utilizando uma escala de cinco pontos. Os valores médios de composição centesimal encontrado foram de 74,67% e 74,90% para umidade, 0,99% e 1,16% de cinzas, 20,49% e 19,67% de proteína, 0,86% e 3,73% para lipídeo, 2,96% e 0,52% para carboidrato e valor energético de 101,63 Kcal/100g e 114,39 Kcal/100g respectivamente, para pintado amazônico e piauçu. Não houve diferença (p>0,05) para os parâmetros umidade, cinzas, proteína e carboidratos, sendo que os valores de lipídeo e valor energético foram maiores para o piauçu (p<0,05). No teste de aceitação, não houve diferença (p>0,05) para os atributos de aroma, textura, suculência e impressão global. Para os atributos de aparência, cor e sabor melhores resultados foram observados para o pintado amazônico (p˂0,05), que também apresentou melhores escores para intenção de compra. Sendo assim, pode-se concluir que o piauçu apresentou maior teor de lipídeos e valor energético que o pintado amazônico e em relação à aceitação e intenção de compra de consumidores a carne do pintado amazônico apresentou melhores escores que o piauçu.(AU)

The objective of the work was to characterize the centesimal composition and the acceptance and intention to buy the Amazonian pintado (Pseudoplatystoma fasciatum X Leiarius marmoratus) and piauçu (Leporinus macrocephalus). Six specimens of the Amazonian pintado and eight of the Piauçu were obtained. The content of moisture, ash, proteins, lipids, carbohydrates and energy value were analyzed. The acceptance test was conducted using a nine-point hedonic scale and the buy intention using a five-point scale. The mean values of centesimal composition found were 74.67% and 74.90% for moisture, 0.99% and 1.16% ash, 20.49% and 19.67% protein, 0.86% and 3.73% for lipid, 2.96% and 0.52% for carbohydrate and energy value of 101.63 Kcal / 100g and 114.39 Kcal / 100g respectively, for the Amazon pintado and Piauçu. There was no difference (p> 0.05) for the parameters moisture, ash, protein and carbohydrates, and lipid and energy values were higher for piauçu (p<0.05). In the acceptance test, there was no difference (p>0.05) for aroma, texture, juiciness and overall impression attributes. For the attributes of appearance, color and flavor, better results were observed for the Amazonian pintado (p˂0.05), which also presented better scores for purchase intention. Thus, it can be concluded that piauçu had a higher content of lipids and energy value than the Amazonian pintado and in relation to the acceptance and intention to buy consumers the meat of the Amazonian pintado presented better scores than piauçu.(AU)

Pork: profile of the West of Paraná consumers and physical evaluation of chop / Carne suína: perfil de consumidores do Oeste do Paraná e avaliação física de bisteca

Pork consumption in Brazil is still low despite its productive importance. Relevant issues such as swine breeding, meat quality, and evaluation of aspects and attributes considered important by pork consumers at the time of purchase allows identifying consumer market demands. Moreover, physical parameters evaluation or pork cuts are suggested to certify the meat quality. The aim of this study was to identify the current situation of pig farming and determine the main aspects considered by consumers when buying pork in the Western region of Paraná state, Brazil. Furthermore, the physical properties of five pork chop brands marketed in the region were determined. Initially, an exploratory research was conducted involving ten pig farming sector professionals. This research allowed identifying that professionals understand the factors affecting meat quality and that some municipalities in the region are beyond their absorption capacity for pig production market. A descriptive research involving one hundred pork consumers showed that, although most prefer beef, 41% reported to consume pork 2 to 3 times a week. Pork chops and ribs are the preferred cuts, either fried or roasted. Details such as expiration date and federal inspection register were considered the most important aspects at the time of purchase, while price was the least important one. The meat color was the most mentioned sensory attribute. The physical analyses of five pork chop brands showed no pH difference (p > 0.05), water holding capacity, and cooking loss results, distinctive from the one observed for color (L*, a* and b*) and shearing force, which showed differences among the brands (p ≤ 0.05). Comparing pH and L*, it can be suggested that two brands showed normal meat characteristics, one DFD meat (pH > 6.0 and L* 50).

O consumo de carne suína no Brasil ainda é baixo, apesar da importância produtiva. Questões relevantes a suinocultura, qualidade da carne e avaliação de aspectos e atributos considerados importantes por consumidores no momento da compra possibilitam identificar a demanda do mercado consumidor. Além disso, a avaliação dos parâmetros físicos de cortes é sugerida para atestar a qualidade. Este trabalho teve como objetivo identificar a situação atual da suinocultura e determinar os principais aspectos e atributos considerados pelos consumidores no momento da compra de carne suína na região Oeste do Paraná. De forma adicional, os parâmetros físicos de cinco marcas de bistecas suínas comercializadas na região foram determinados. Inicialmente, uma pesquisa exploratória foi realizada com dez profissionais do setor suinícola, que demonstraram conhecer os fatores que interferem na qualidade da carne obtida e que algumas cidades da região estão ultrapassando a capacidade de absorção do mercado de produção de suínos. Uma pesquisa descritiva com cem consumidores mostrou que apesar de a maioria preferir carne bovina, 41% declararam consumir carne suína de 2 a 3 vezes por semana. Os cortes preferidos foram bisteca e costela, consumidos na maioria das vezes fritos ou assados. Itens como validade e registro de inspeção federal foram considerados os de maior importância no ato da compra enquanto o preço foi o menos importante.

Pork: profile of the West of Paraná consumers and physical evaluation of chop / Carne suína: perfil de consumidores do Oeste do Paraná e avaliação física de bisteca

Pork consumption in Brazil is still low despite its productive importance. Relevant issues such as swine breeding, meat quality, and evaluation of aspects and attributes considered important by pork consumers at the time of purchase allows identifying consumer market demands. Moreover, physical parameters evaluation or pork cuts are suggested to certify the meat quality. The aim of this study was to identify the current situation of pig farming and determine the main aspects considered by consumers when buying pork in the Western region of Paraná state, Brazil. Furthermore, the physical properties of five pork chop brands marketed in the region were determined. Initially, an exploratory research was conducted involving ten pig farming sector professionals. This research allowed identifying that professionals understand the factors affecting meat quality and that some municipalities in the region are beyond their absorption capacity for pig production market. A descriptive research involving one hundred pork consumers showed that, although most prefer beef, 41% reported to consume pork 2 to 3 times a week. Pork chops and ribs are the preferred cuts, either fried or roasted. Details such as expiration date and federal inspection register were considered the most important aspects at the time of purchase, while price was the least important one. The meat color was the most mentioned sensory attribute. The physical analyses of five pork chop brands showed no pH difference (p > 0.05), water holding capacity, and cooking loss results, distinctive from the one observed for color (L*, a* and b*) and shearing force, which showed differences among the brands (p ≤ 0.05). Comparing pH and L*, it can be suggested that two brands showed normal meat characteristics, one DFD meat (pH > 6.0 and L* < 45), and other two brands PSE (pH < 5.8 and L* > 50).(AU)

O consumo de carne suína no Brasil ainda é baixo, apesar da importância produtiva. Questões relevantes a suinocultura, qualidade da carne e avaliação de aspectos e atributos considerados importantes por consumidores no momento da compra possibilitam identificar a demanda do mercado consumidor. Além disso, a avaliação dos parâmetros físicos de cortes é sugerida para atestar a qualidade. Este trabalho teve como objetivo identificar a situação atual da suinocultura e determinar os principais aspectos e atributos considerados pelos consumidores no momento da compra de carne suína na região Oeste do Paraná. De forma adicional, os parâmetros físicos de cinco marcas de bistecas suínas comercializadas na região foram determinados. Inicialmente, uma pesquisa exploratória foi realizada com dez profissionais do setor suinícola, que demonstraram conhecer os fatores que interferem na qualidade da carne obtida e que algumas cidades da região estão ultrapassando a capacidade de absorção do mercado de produção de suínos. Uma pesquisa descritiva com cem consumidores mostrou que apesar de a maioria preferir carne bovina, 41% declararam consumir carne suína de 2 a 3 vezes por semana. Os cortes preferidos foram bisteca e costela, consumidos na maioria das vezes fritos ou assados. Itens como validade e registro de inspeção federal foram considerados os de maior importância no ato da compra enquanto o preço foi o menos importante.(AU)

Composição centesimal e teste de aceitação e intenção de compra do pintado amazônico (Pseudoplatystoma fasciatum X Leiarius marmoratus) e piauçu (Leporinus macrocephalus) / Proximate composition and acceptance test and buy intention of amazonian pintado (Pseudoplatystoma fasciatum X Leiarius marmoratus) and piauçu (Leporinus macrocephalus)

O objetivo do trabalho foi caracterizar a composição centesimal e a aceitação e intenção de compra do pintado amazônico (Pseudoplatystoma fasciatum X Leiarius marmoratus) e do piauçu (Leporinus macrocephalus). Foram obtidos seis exemplares do pintado amazônico e oito do piauçu. Analisou-se o conteúdo de umidade, cinzas, proteínas, lipídeos, carboidratos e valor energético. O teste de aceitação foi conduzido utilizando-se escala hedônica de nove pontos e a intenção de compra utilizando uma escala de cinco pontos. Os valores médios de composição centesimal encontrado foram de 74,67% e 74,90% para umidade, 0,99% e 1,16% de cinzas, 20,49% e 19,67% de proteína, 0,86% e 3,73% para lipídeo, 2,96% e 0,52% para carboidrato e valor energético de 101,63 Kcal/100g e 114,39 Kcal/100g respectivamente, para pintado amazônico e piauçu. Não houve diferença (p>0,05) para os parâmetros umidade, cinzas, proteína e carboidratos, sendo que os valores de lipídeo e valor energético foram maiores para o piauçu (p0,05) para os atributos de aroma, textura, suculência e impressão global. Para os atributos de aparência, cor e sabor melhores resultados foram observados para o pintado amazônico (p˂0,05), que também apresentou melhores escores para intenção de compra. Sendo assim, pode-se concluir que o piauçu apresentou maior teor de lipídeos e valor energético que o pintado amazônico e em relação à aceitação e intenção de compra de consumidores a carne do pintado amazônico apresentou melhores escores que o piauçu.

The objective of the work was to characterize the centesimal composition and the acceptance and intention to buy the Amazonian pintado (Pseudoplatystoma fasciatum X Leiarius marmoratus) and piauçu (Leporinus macrocephalus). Six specimens of the Amazonian pintado and eight of the Piauçu were obtained. The content of moisture, ash, proteins, lipids, carbohydrates and energy value were analyzed. The acceptance test was conducted using a nine-point hedonic scale and the buy intention using a five-point scale. The mean values of centesimal composition found were 74.67% and 74.90% for moisture, 0.99% and 1.16% ash, 20.49% and 19.67% protein, 0.86% and 3.73% for lipid, 2.96% and 0.52% for carbohydrate and energy value of 101.63 Kcal / 100g and 114.39 Kcal / 100g respectively, for the Amazon pintado and Piauçu. There was no difference (p> 0.05) for the parameters moisture, ash, protein and carbohydrates, and lipid and energy values were higher for piauçu (p0.05) for aroma, texture, juiciness and overall impression attributes. For the attributes of appearance, color and flavor, better results were observed for the Amazonian pintado (p˂0.05), which also presented better scores for purchase intention. Thus, it can be concluded that piauçu had a higher content of lipids and energy value than the Amazonian pintado and in relation to the acceptance and intention to buy consumers the meat of the Amazonian pintado presented better scores than piauçu.

Estudo sobre o padrão de consumo da carne bovina na cidade de Campo Grande, MS, Brasil / Study of the beef consumption pattern in the city of Campo Grande, MS, Brazil

Objetivou-se identificar os padrões de consumo da carne bovina comparada ao consumo de carnes de frango, suíno, pescado e ovina. Os dados foram coletados por meio de questionários, junto à população da cidade de Campo Grande, MS, Brasil. Foram incluídos fatores sociais, educacionais, econômicos e específicos do consumo da carne bovina em relação à ordem de consumo, atributos da carne e preferência para o consumo. A pesquisa foi realizada com 429 consumidores, abordados na entrada de supermercados. Notou-se relevante preocupação dos consumidores com atributos relacionados à higiene, cor, aroma e maciez. Quanto ao teor nutricional, 41,03% dos consumidores acreditam que a carne bovina é a mais nutritiva dentre as carnes. A frequência do consumo de carne pelos indivíduos mostrou que 45,92% tem o hábito de consumir carne bovina diariamente. Em ordem de consumo, a carne bovina foi escolhida como primeira opção com 80,65% das respostas, seguida de frango, suíno, pescado e ovina. Quando desconsiderado o preço das carnes, observou-se mudança nas respostas, havendo aumento na preferência pelo consumo de carne de pescado, porém, ainda assim a carne bovina foi escolhida como primeira opção...

The objective of this study was to identify beef consumption patterns compared to the consumption of chicken meat, pork, fish and lamb. The data were collected by questionnaire applied to the population of Campo Grande, Mato Grosso do Sul, Brazil. Social, educational, economic and specific factors of beef consumption in relation to the order of consumption, meat attributes and consumer preference were included. The study was conducted on 429 consumers interviewed at the entrance of supermarkets. Important concern of consumers regarding attributes related to hygiene, color, flavor and tenderness was noted. With respect to nutritional value, 41.03% of consumers believe that beef is more nutritious than other meats. Analysis of the frequency of meat consumption showed that 45.92% of the subjects have the habit to eat beef daily. Regarding the order of consumption, beef was reported as the first option (80.65% of the responses), followed by chicken meat, pork, fish and lamb. A change in the responses was observed when the price of meat was disregarded, with an increase in the preference for fish consumption, although beef was still chosen as the first option.

Estudo sobre o padrão de consumo da carne bovina na cidade de Campo Grande, MS, Brasil / Study of the beef consumption pattern in the city of Campo Grande, MS, Brazil

Objetivou-se identificar os padrões de consumo da carne bovina comparada ao consumo de carnes de frango, suíno, pescado e ovina. Os dados foram coletados por meio de questionários, junto à população da cidade de Campo Grande, MS, Brasil. Foram incluídos fatores sociais, educacionais, econômicos e específicos do consumo da carne bovina em relação à ordem de consumo, atributos da carne e preferência para o consumo. A pesquisa foi realizada com 429 consumidores, abordados na entrada de supermercados. Notou-se relevante preocupação dos consumidores com atributos relacionados à higiene, cor, aroma e maciez. Quanto ao teor nutricional, 41,03% dos consumidores acreditam que a carne bovina é a mais nutritiva dentre as carnes. A frequência do consumo de carne pelos indivíduos mostrou que 45,92% tem o hábito de consumir carne bovina diariamente. Em ordem de consumo, a carne bovina foi escolhida como primeira opção com 80,65% das respostas, seguida de frango, suíno, pescado e ovina. Quando desconsiderado o preço das carnes, observou-se mudança nas respostas, havendo aumento na preferência pelo consumo de carne de pescado, porém, ainda assim a carne bovina foi escolhida como primeira opção...(AU)

The objective of this study was to identify beef consumption patterns compared to the consumption of chicken meat, pork, fish and lamb. The data were collected by questionnaire applied to the population of Campo Grande, Mato Grosso do Sul, Brazil. Social, educational, economic and specific factors of beef consumption in relation to the order of consumption, meat attributes and consumer preference were included. The study was conducted on 429 consumers interviewed at the entrance of supermarkets. Important concern of consumers regarding attributes related to hygiene, color, flavor and tenderness was noted. With respect to nutritional value, 41.03% of consumers believe that beef is more nutritious than other meats. Analysis of the frequency of meat consumption showed that 45.92% of the subjects have the habit to eat beef daily. Regarding the order of consumption, beef was reported as the first option (80.65% of the responses), followed by chicken meat, pork, fish and lamb. A change in the responses was observed when the price of meat was disregarded, with an increase in the preference for fish consumption, although beef was still chosen as the first option.

Tobit analysis of canned fish consumption in Erzurum province, Turkey / Análise Tobit do consumo de peixe enlatado na província de Erzurum, Turquia

This study aims to determine the attitudes and behaviors of consumers towards canned fish consumption and to analyze the factors affecting the consumption of canned fish in the Erzurum province, Turkey. Data were collected from 384 households through one-on-one interviews in Erzurum province. The proportional sampling method was used for sampling. In addition, the Tobit model was used to determine the factors affecting the consumption of canned fish. In the model, the demographic characteristics of the consumers and their consumption quantities were included as explanatory variables. The average household size was 4.46 individuals, and canned fish consumption was 161.69 g·year-1per capita. Canned fish accounted for 11.50% of household fish consumption. The proportion of families consuming canned fish was 25.78%. As household fish consumption increases by 1 kg per year, canned fish consumption decreases by 1.29%. Moreover, when the price of canned fish increases by USD 1, canned fish consumption increases by 1.37%. When monthly fish expenditure increases by USD 1, consumption of canned fish increases by 0.48%. The fact that the head of the household is a civil servant increases the consumption of canned fish by 5.23%, and the consumption of canned fish is 11.8% higher in families who consider canned fish nutritious. As a result, canned fish enterprises should influence consumers to consume more canned fish, especially in the summer.(AU)

Este estudo tem como objetivo determinar as atitudes e comportamentos dos consumidores face ao consumo de conservas de peixe e analisar os fatores que afetam seu consumo na província de Erzurum, Turquia. Os dados foram coletados de 384 famílias por meio de entrevistas individuais na província de Erzurum, utilizando o método de amostragem proporcional. Além disso, foi utilizado o modelo Tobit para determinar os fatores que afetam o consumo de peixe enlatado. No modelo, as características demográficas dos consumidores e suas quantidades de consumo foram incluídas como variáveis explicativas. O tamanho médio do domicílio foi de 4,46 indivíduos, e o consumo de peixe enlatado foi de 161,69 g·ano-1 per capita. O pescado enlatado representou 11,50% do consumo doméstico de pescado. A proporção das famílias que consomem peixe enlatado foi de 25,78%. O consumo de peixe aumentou em 1 kg por ano, e o consumo de enlatados de peixe diminuiu 1,29%. Além disso, quando o preço do peixe enlatado aumentou em US$ 1, o consumo aumentou 1,37%. Quando o gasto mensal com peixes aumentou em US$ 1, o consumo de enlatados pescados aumentou 0,48%. O fato de o chefe da família ser um funcionário público aumentou o consumo em 5,23%, e o consumo foi 11,8% maior nas famílias que as consideram nutritivas. Como resultado, as empresas de conservas de pescado devem influenciar os consumidores a consumirem mais conservas de pescado, principalmente no verão.(AU)