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Perception of individual meat perts of pork by czech consumers

Author

Listed:
  • Miloslav Pour

    (Czech University of Life Sciences Prague)

  • Marie Pourová

    (Czech University of Life Sciences Prague)

  • Lenka Dvořáková

    (Czech University of Life Sciences Prague)

Abstract

The paper is focused 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 research carried out at the beginning of 2002 included 151 respondents. All meat parts such as loin, neck, ham, belly, shoulder and knuckle of pork are according to consumers available in the Czech shops and some of them are too expensive (ham, loin). The neck, belly and knuckle of pork were perceived as soft after preparation and at 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 appearance. This proves the appropriateness of breeding of slaughter pigs for a higher share of lean meat.

Suggested Citation

  • Miloslav Pour & Marie Pourová & Lenka Dvořáková, 2002. "Perception of individual meat perts of pork by czech consumers," Acta Universitatis Bohemiae Meridionales, University of South Bohemia in Ceske Budejovice, vol. 5(3), pages 25-29.
    • Handle: RePEc:boh:actaub:v:5:y:2002:i:3:p:25-29
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