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Consumer behaviour related to rabbit meat as functional food

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dc.contributor.author Petrescu, Dacinia Crina es_ES
dc.contributor.author Petrescu-Mag, R. M. es_ES
dc.date.accessioned 2019-01-03T11:28:53Z
dc.date.available 2019-01-03T11:28:53Z
dc.date.issued 2018-12-27
dc.identifier.issn 1257-5011
dc.identifier.uri http://hdl.handle.net/10251/114679
dc.description.abstract [EN] Rabbit is one of the most versatile livestock species, responding successfully to bio-economic principles, which promote a clever use of resources and their conversion into added value products, such as functional foods (FFs). The excellent nutritive and dietetic properties of rabbit meat justify granting it the attributes of FFs. Based on the premise that it is the consumer who ultimately decides what kind of meat to buy, a consumer focus should be a core factor in private or public meat sector strategies. Following this assumption, the aim of this study is to contribute to understanding Romanian consumer behaviour related to rabbit meat as a functional food and to provide information on how to better market rabbit meat as FF in the domestic market. As far as the authors know, this study is the first one to assess and report on Romanian consumer perceptions, knowledge and behaviours related to rabbit meat. Consequently, the variables investigated reflect rabbit meat consumption habits. They also reveal preferences related to the acquisition of rabbit meat, perceptions on future rabbit meat consumption, perceptions of rabbit meat characteristics, perceptions of rabbit meat main characteristics compared to other types of meat, and rabbit meat consumption deterrents. The survey results show that rabbit meat is perceived as lean and low cholesterol, healthier and tastier than other meats, but more expensive, that its consumption is low, being 2.2 times lower than chicken and 1.8 times lower than pork, and that 29.6% of people surveyed have never eaten rabbit meat. The findings ascertain that the understanding of Romanian consumer behaviour related to rabbit meat as FF is an optimal tool for changing behaviour patterns towards a more sustainable market. The transfer of this knowledge towards marketers mainly focusing on how to increase consumer satisfaction for FFs, especially meat, is the leverage for designing successful businesses regarding market re-orientation, development or even reduction of health cost. es_ES
dc.description.sponsorship This study was partially developed through the research programme “The creation of a model for the evaluation of food quality from the point of view of consumer health and environmental protection”, selected within the bilateral cooperation between the Romanian Academy and Wallonia – WBI, FRS-FNRS. “La présente publication a été rendue possible grâce à l’Accord qui lie WBI, le FRS-FNRS et l’Académie Roumaine. es_ES
dc.language Inglés es_ES
dc.publisher Universitat Politècnica de València
dc.relation.ispartof World Rabbit Science
dc.rights Reserva de todos los derechos es_ES
dc.subject Consumer behaviour es_ES
dc.subject Rabbit meat es_ES
dc.subject Functional food es_ES
dc.subject Sustainability es_ES
dc.title Consumer behaviour related to rabbit meat as functional food es_ES
dc.type Artículo es_ES
dc.date.updated 2019-01-03T10:56:38Z
dc.identifier.doi 10.4995/wrs.2018.10435
dc.rights.accessRights Abierto es_ES
dc.description.bibliographicCitation Petrescu, DC.; Petrescu-Mag, RM. (2018). Consumer behaviour related to rabbit meat as functional food. World Rabbit Science. 26(4):321-333. https://doi.org/10.4995/wrs.2018.10435 es_ES
dc.description.accrualMethod SWORD es_ES
dc.relation.publisherversion https://doi.org/10.4995/wrs.2018.10435 es_ES
dc.description.upvformatpinicio 321 es_ES
dc.description.upvformatpfin 333 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 26
dc.description.issue 4
dc.identifier.eissn 1989-8886
dc.contributor.funder Wallonie-Bruxelles International
dc.contributor.funder Fonds de la Recherche Scientifique, Belgica
dc.contributor.funder Romanian Academy
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