DOAJ Open Access 2023

Consumers' preferences for processed meat: a best–worst scaling approach in three European countries

Áron Török Ching-Hua Yeh Davide Menozzi Péter Balogh Péter Czine

Abstrak

Abstract Processed meat products are a staple part of the typical European diet. Product packaging can include a considerable amount of information and, with other intrinsic and extrinsic attributes, substantially influence consumers' preferences and purchasing decisions. This study investigates 14 product attributes of processed meat products using a cross-country analysis. Based on an online survey conducted in Hungary (n = 410), Italy (n = 268), and Serbia (n = 402), an object-case best–worst scaling approach was applied. Results reveal both international and country-specific characteristics of preferences. Best-Worst scores reveal that taste and best-before date are among the most significant considerations in all three countries, while brand is among the attributes considered least important. Comparisons indicate significant differences according to country and socioeconomic characteristics. The study provides managerial implications.

Topik & Kata Kunci

Nutrition. Foods and food supply Agricultural industries

Penulis (5)

Áron Török

Ching-Hua Yeh

Davide Menozzi

Péter Balogh

Péter Czine

Format Sitasi

APA MLA BibTeX

Török, Á., Yeh, C., Menozzi, D., Balogh, P., Czine, P. (2023). Consumers' preferences for processed meat: a best–worst scaling approach in three European countries. https://doi.org/10.1186/s40100-023-00277-4

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Informasi Jurnal

Tahun Terbit: 2023
Sumber Database: DOAJ
DOI: 10.1186/s40100-023-00277-4
Akses: Open Access ✓