Consumer Preferences for Cured Meat Products from the Autochthonous Black Slavonian Pig
This study investigated the attitudes of Croatian consumers regarding their preferences for cured meat products from the Black Slavonian Pig. The survey was conducted on a sample of 410 consumers who completed an online survey about their consumption habits, knowledge about the pig breed, and socio-...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/19/3666 |
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| author | Sanja Jelić Milković Ana Crnčan Jelena Kristić Igor Kralik Ivona Djurkin Kušec Kristina Gvozdanović Goran Kušec Zlata Kralik Ružica Lončarić |
| author_facet | Sanja Jelić Milković Ana Crnčan Jelena Kristić Igor Kralik Ivona Djurkin Kušec Kristina Gvozdanović Goran Kušec Zlata Kralik Ružica Lončarić |
| author_sort | Sanja Jelić Milković |
| collection | DOAJ |
| description | This study investigated the attitudes of Croatian consumers regarding their preferences for cured meat products from the Black Slavonian Pig. The survey was conducted on a sample of 410 consumers who completed an online survey about their consumption habits, knowledge about the pig breed, and socio-demographic characteristics. In this study, the independent samples <i>t</i>-test and ANOVA were conducted to determine the significant differences between the most important attributes in the purchase of cured Black Slavonian Pig products and the socio-demographic characteristics, consumption, and purchase habits of the respondents. Statistically significant differences were found between the studied intrinsic (color, odor, fat content, and salt content) and extrinsic variables (production method, brand, quality mark, and origin) in relation to the socio-demographic characteristics of the respondents (gender, age, employment status, number of household members, and number of children under 15 in the household) and place of purchase, knowledge about the breed, and frequency of consumption of Black Slavonian Pig meat and products. Principal component analysis (PCA) and cluster analysis (CA) were used to determine the consumer segments. Based on the responses received, three homogeneous consumer segments were identified: intrinsically oriented meat consumers, extrinsically oriented meat consumers, and uninterested meat consumers. The information obtained in the study is important for producers and retailers, as they can use our findings to develop successful marketing tools and different marketing strategies to promote cured Black Slavonian Pig products. |
| first_indexed | 2024-03-10T21:44:50Z |
| format | Article |
| id | doaj.art-918c9fbf8df045ef93fef04573882150 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T21:44:50Z |
| publishDate | 2023-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-918c9fbf8df045ef93fef045738821502023-11-19T14:24:02ZengMDPI AGFoods2304-81582023-10-011219366610.3390/foods12193666Consumer Preferences for Cured Meat Products from the Autochthonous Black Slavonian PigSanja Jelić Milković0Ana Crnčan1Jelena Kristić2Igor Kralik3Ivona Djurkin Kušec4Kristina Gvozdanović5Goran Kušec6Zlata Kralik7Ružica Lončarić8Faculty of Agrobiotechnical Sciences Osijek, Josip Juraj Strossmayer University of Osijek, Vladimira Preloga 1, 31000 Osijek, CroatiaFaculty of Agrobiotechnical Sciences Osijek, Josip Juraj Strossmayer University of Osijek, Vladimira Preloga 1, 31000 Osijek, CroatiaFaculty of Agrobiotechnical Sciences Osijek, Josip Juraj Strossmayer University of Osijek, Vladimira Preloga 1, 31000 Osijek, CroatiaFaculty of Agrobiotechnical Sciences Osijek, Josip Juraj Strossmayer University of Osijek, Vladimira Preloga 1, 31000 Osijek, CroatiaFaculty of Agrobiotechnical Sciences Osijek, Josip Juraj Strossmayer University of Osijek, Vladimira Preloga 1, 31000 Osijek, CroatiaFaculty of Agrobiotechnical Sciences Osijek, Josip Juraj Strossmayer University of Osijek, Vladimira Preloga 1, 31000 Osijek, CroatiaFaculty of Agrobiotechnical Sciences Osijek, Josip Juraj Strossmayer University of Osijek, Vladimira Preloga 1, 31000 Osijek, CroatiaFaculty of Agrobiotechnical Sciences Osijek, Josip Juraj Strossmayer University of Osijek, Vladimira Preloga 1, 31000 Osijek, CroatiaFaculty of Agrobiotechnical Sciences Osijek, Josip Juraj Strossmayer University of Osijek, Vladimira Preloga 1, 31000 Osijek, CroatiaThis study investigated the attitudes of Croatian consumers regarding their preferences for cured meat products from the Black Slavonian Pig. The survey was conducted on a sample of 410 consumers who completed an online survey about their consumption habits, knowledge about the pig breed, and socio-demographic characteristics. In this study, the independent samples <i>t</i>-test and ANOVA were conducted to determine the significant differences between the most important attributes in the purchase of cured Black Slavonian Pig products and the socio-demographic characteristics, consumption, and purchase habits of the respondents. Statistically significant differences were found between the studied intrinsic (color, odor, fat content, and salt content) and extrinsic variables (production method, brand, quality mark, and origin) in relation to the socio-demographic characteristics of the respondents (gender, age, employment status, number of household members, and number of children under 15 in the household) and place of purchase, knowledge about the breed, and frequency of consumption of Black Slavonian Pig meat and products. Principal component analysis (PCA) and cluster analysis (CA) were used to determine the consumer segments. Based on the responses received, three homogeneous consumer segments were identified: intrinsically oriented meat consumers, extrinsically oriented meat consumers, and uninterested meat consumers. The information obtained in the study is important for producers and retailers, as they can use our findings to develop successful marketing tools and different marketing strategies to promote cured Black Slavonian Pig products.https://www.mdpi.com/2304-8158/12/19/3666cured meat productsBlack Slavonian Pigconsumer behaviorintrinsic and extrinsic cues |
| spellingShingle | Sanja Jelić Milković Ana Crnčan Jelena Kristić Igor Kralik Ivona Djurkin Kušec Kristina Gvozdanović Goran Kušec Zlata Kralik Ružica Lončarić Consumer Preferences for Cured Meat Products from the Autochthonous Black Slavonian Pig Foods cured meat products Black Slavonian Pig consumer behavior intrinsic and extrinsic cues |
| title | Consumer Preferences for Cured Meat Products from the Autochthonous Black Slavonian Pig |
| title_full | Consumer Preferences for Cured Meat Products from the Autochthonous Black Slavonian Pig |
| title_fullStr | Consumer Preferences for Cured Meat Products from the Autochthonous Black Slavonian Pig |
| title_full_unstemmed | Consumer Preferences for Cured Meat Products from the Autochthonous Black Slavonian Pig |
| title_short | Consumer Preferences for Cured Meat Products from the Autochthonous Black Slavonian Pig |
| title_sort | consumer preferences for cured meat products from the autochthonous black slavonian pig |
| topic | cured meat products Black Slavonian Pig consumer behavior intrinsic and extrinsic cues |
| url | https://www.mdpi.com/2304-8158/12/19/3666 |
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