Grzybowska-Brzezińska Mariola, Banach Joanna Katarzyna, Grzywińska-Rąpca Małgorzata
Department of Market and Consumption, Institute of Economics and Finance, Faculty of Economics, University of Warmia and Mazury in Olsztyn, 10-720 Olsztyn, Poland.
Institute of Management and Quality Sciences, Faculty of Economics, University of Warmia and Mazury in Olsztyn, 10-720 Olsztyn, Poland.
Foods. 2023 Jul 13;12(14):2694. doi: 10.3390/foods12142694.
The optimisation of poultry meat quality attributes at the industrial level requires getting to know the changing customer needs and expectations to justify further measures taken in the future to improve the production process. This article was aimed at the following: (1) to identify and assess consumer expectations and behaviour in relation to the quality criteria for poultry meat offered on the market in Poland, and (2) to identify the significance of the sensory characteristics of poultry meat, mainly variegated colours on its surface, as a criterion for creating the expected quality in a shop. The study results showed that the attributes which significantly lower the quality and commercial value of meat are the defects noticeable on the fillet surface, namely discolouration and hematomas, which are mainly caused during the poultry stunning. The absence of noticeable bruising or hematomas and a uniform colour on the fillet surface are the main attributes of high-quality poultry meat retail cuts, which are expected by consumers. A recommendation for poultry meat producers is that bruising and hematomas need to be eliminated and that the offer should be adjusted to Polish consumers' expectations about the quality attributes of the meat offered on the market. The elimination of these meat defects will be possible, e.g., through the introduction of innovative technical solutions into the poultry stunning process, which will improve meat quality at its production stage.
在工业层面优化禽肉品质属性需要了解不断变化的客户需求和期望，以便为未来采取进一步措施改进生产过程提供依据。本文旨在：（1）识别和评估波兰市场上消费者对禽肉质量标准的期望和行为，以及（2）确定禽肉感官特性的重要性，主要是其表面的斑驳颜色，作为在商店中创造预期质量的标准。研究结果表明，显著降低肉品质量和商业价值的属性是鱼片表面明显的缺陷，即变色和血肿，这主要是在禽类致昏过程中造成的。鱼片表面没有明显的瘀伤或血肿且颜色均匀是消费者期望的优质禽肉零售切块的主要属性。对禽肉生产商的建议是，需要消除瘀伤和血肿，并应根据波兰消费者对市场上所售肉类质量属性的期望来调整产品供应。例如，通过在禽类致昏过程中引入创新技术解决方案，有可能消除这些肉品缺陷，这将在生产阶段提高肉品质量。
