Szendrő Katalin, Szabó-Szentgróti Eszter, Szigeti Orsolya
Institute of Marketing and Management, Kaposvár University, H-7400 Kaposvár, Hungary.
Foods. 2020 May 19;9(5):654. doi: 10.3390/foods9050654.
The study's aim was to investigate the consumers' attitude to their preference of rabbit meat in eight countries depending on the production method and its purchase form. In Spain and China almost all factors got low scores. High scores (above 4 out of 5) for origin were found in Italy, France, Poland, Hungary and Brazil. The importance of feeding was highlighted in Italy, Poland, Hungary and Mexico. High values were received for housing conditions in Italy, Poland, Hungary and Mexico. The level of processing was the most important in China and Brazil, while the slaughtering method was considered the most important in Brazil and Mexico. Breed received the lowest score in almost all countries. The preference of fresh meat was the highest (above 50%) in Spain, France and Mexico, and that of frozen in Brazil and Mexico (about 20%). The highest preference for a whole carcass (above 50%) was given by the respondents in France and Mexico. Thigh was mostly preferred in France whereas consumers preferred loin in Mexico. Roasted, smoked and semi-finished forms were mostly favored in Mexico. It can be concluded that the preference of respondents depended on the country. Preferences were different among the Mediterranean countries, and also Latin American countries.
该研究的目的是调查八个国家的消费者对兔肉的偏好态度，具体取决于其生产方式和购买形式。在西班牙和中国，几乎所有因素的得分都很低。在意大利、法国、波兰、匈牙利和巴西，产地因素获得了高分（5分制中高于4分）。饲养因素在意大利、波兰、匈牙利和墨西哥受到重视。意大利、波兰、匈牙利和墨西哥的养殖环境因素得分较高。加工水平在中国和巴西最为重要，而屠宰方法在巴西和墨西哥被认为最为重要。在几乎所有国家，品种因素得分最低。在西班牙、法国和墨西哥，鲜肉的偏好度最高（超过50%），而在巴西和墨西哥，冷冻肉的偏好度约为20%。法国和墨西哥的受访者对整只胴体的偏好度最高（超过50%）。法国消费者最喜欢大腿肉，而墨西哥消费者则更喜欢腰肉。墨西哥消费者最喜欢烤制、烟熏和半成品形式的兔肉。可以得出结论，受访者的偏好因国家而异。地中海国家和拉丁美洲国家的偏好各不相同。
