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Consumer Perceptions of, and Attitudes Toward, Rabbit Meat

Author

Listed:
  • McLean-Meyinsse, Patricia E.
  • Hui, Jianguo
  • Meyinsse, Joseph

Abstract

Results from a consumer-oriented study of households in Louisiana and Texas suggest that the nutritional properties of rabbit meat play a minor role in its consumption. In general, users regard rabbit meat as inferior to chicken, beef or pork and non-users are reluctant to try rabbit meat. Based on these results, the market for rabbit meat is likely to remain small, and rabbit production may not be a viable enterprise for farmers in this region of the country.

Suggested Citation

  • McLean-Meyinsse, Patricia E. & Hui, Jianguo & Meyinsse, Joseph, 1994. "Consumer Perceptions of, and Attitudes Toward, Rabbit Meat," Journal of Agribusiness, Agricultural Economics Association of Georgia, vol. 12(1), pages 1-13.
    • Handle: RePEc:ags:jloagb:62357
    DOI: 10.22004/ag.econ.62357
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