Shaping Poultry Meat Quality Attributes in the Context of Consumer Expectations and Preferences—A Case Study of Poland
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 con...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/14/2694 |
| _version_ | 1797589306459553792 |
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| author | Mariola Grzybowska-Brzezińska Joanna Katarzyna Banach Małgorzata Grzywińska-Rąpca |
| author_facet | Mariola Grzybowska-Brzezińska Joanna Katarzyna Banach Małgorzata Grzywińska-Rąpca |
| author_sort | Mariola Grzybowska-Brzezińska |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-11T01:04:38Z |
| format | Article |
| id | doaj.art-7831aaf3bd994691b628728a9cb8a00b |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T01:04:38Z |
| publishDate | 2023-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-7831aaf3bd994691b628728a9cb8a00b2023-11-18T19:20:00ZengMDPI AGFoods2304-81582023-07-011214269410.3390/foods12142694Shaping Poultry Meat Quality Attributes in the Context of Consumer Expectations and Preferences—A Case Study of PolandMariola Grzybowska-Brzezińska0Joanna Katarzyna Banach1Małgorzata Grzywińska-Rąpca2Department of Market and Consumption, Institute of Economics and Finance, Faculty of Economics, University of Warmia and Mazury in Olsztyn, 10-720 Olsztyn, PolandInstitute of Management and Quality Sciences, Faculty of Economics, University of Warmia and Mazury in Olsztyn, 10-720 Olsztyn, PolandDepartment of Market and Consumption, Institute of Economics and Finance, Faculty of Economics, University of Warmia and Mazury in Olsztyn, 10-720 Olsztyn, PolandThe 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.https://www.mdpi.com/2304-8158/12/14/2694poultry meatconsumer preferencesquality defectsdiscolourationhematomas |
| spellingShingle | Mariola Grzybowska-Brzezińska Joanna Katarzyna Banach Małgorzata Grzywińska-Rąpca Shaping Poultry Meat Quality Attributes in the Context of Consumer Expectations and Preferences—A Case Study of Poland Foods poultry meat consumer preferences quality defects discolouration hematomas |
| title | Shaping Poultry Meat Quality Attributes in the Context of Consumer Expectations and Preferences—A Case Study of Poland |
| title_full | Shaping Poultry Meat Quality Attributes in the Context of Consumer Expectations and Preferences—A Case Study of Poland |
| title_fullStr | Shaping Poultry Meat Quality Attributes in the Context of Consumer Expectations and Preferences—A Case Study of Poland |
| title_full_unstemmed | Shaping Poultry Meat Quality Attributes in the Context of Consumer Expectations and Preferences—A Case Study of Poland |
| title_short | Shaping Poultry Meat Quality Attributes in the Context of Consumer Expectations and Preferences—A Case Study of Poland |
| title_sort | shaping poultry meat quality attributes in the context of consumer expectations and preferences a case study of poland |
| topic | poultry meat consumer preferences quality defects discolouration hematomas |
| url | https://www.mdpi.com/2304-8158/12/14/2694 |
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