Consumer perception of meat products in Serbia and Germany
2016
Đinović-Stojanović, Jasna (Institute of Meat Hygiene and Technology, Belgrade (Serbia)) | Troeger, Klaus (BAFF - Former Federal Centre for Meat Research, Kulmbach (Germany)) | Ristic, Milan (BAFF - Former Federal Centre for Meat Research, Kulmbach (Germany)) | Knezevic, Nemanja (Zlatiborac Company d.o.o., Belgrade (Serbia)) | Damnjanovic, Milica (Zlatiborac Company d.o.o., Belgrade (Serbia))
Conducting a consumer test with a total of 1,157 participants, 5 meat products of Serbian origin were offered in 3 large food store chains in Belgrade (Delheize, DIS and Mercator-S). These meat products were non-labeled and non-marked (raw sausages made of beef, pork and poultry). The participant were asked to give which kind of meat is used (beef, pork, poultry and mixture), to rate the taste (satisfactory, average, non-satisfactory), to salt content (well-balanced, not salty enough, too salty), and smoke (well-balanced, too weak, too strong). Consumers were queried for sex, age (18 to 65, 4 steps), education (primary and lower secondary school, secondary school, grammar school, college) and number of family members (1 to 4 and more). The results showed the following: 73 % of consumers (both sex) identified beef correctly which was 27% for poultry. Concerning taste, broiler salami was rated the best (77%, both sexes). For most of the meat products salt content was considered well-balanced. There were no gender-related differences for the perception of smoke intensity, which was considered well-balanced (91%) Between 2009 and 2016 the same manufacturer from Serbia submitted 165 meat products for evaluation during the International quality testing of the German Agricultural Society (DLG) for raw sausage and raw cured products and to BAFF, Kulmbach. These were also products manufactured according to the same recipe and using the same technology as the products mentioned above. DLG awards were as follows: 57% gold, 31% silver, 12% bronze. Main deficiencies were “salty” and “smoke too strong”. There are good marketing opportunities for all of these traditionally manufactured meat products even for the EU-market, whereupon German consumers are more sensitive to salt content and smoke aroma than consumers in Serbia.
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