- -

Consumer behaviour related to rabbit meat as functional food

RiuNet: Institutional repository of the Polithecnic University of Valencia

Share/Send to

Cited by

Statistics

Consumer behaviour related to rabbit meat as functional food

Show simple item record

Files in this item

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. doi: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
dc.relation.references Andersen H.J., Oksbjerg N., Young J.F., Therkildsen M. 2005. Feeding and meat quality -a future approach. Meat Sci., 70: 543-554. https://doi.org/10.1016/j.meatsci.2004.07.015 es_ES
dc.relation.references Annunziata A., Vecchio R. 2010. Italian consumer attitudes toward products for well-being: the functional foods market. International Food and Agribusiness Management Review, 13: 19-50. es_ES
dc.relation.references Arnold C. 2009. Ethical marketing and the new consumer. United Kingdom: John Wiley & Sons. es_ES
dc.relation.references Bastian B., Loughnan S., Haslam N., Radke H. R. 2012. Don't mind meat? The denial of mind to animals used for human consumption. Pers. Soc. Psychol. B., 38: 247-256. https://doi.org/10.1177/0146167211424291 es_ES
dc.relation.references Baviera-Puig A., Buitrago-Vera J., Escribá-Pérez C., Montero-Vicente L. 2017. Rabbit meat sector value chain. World Rabbit Sci., 25: 95-108. https://doi.org/10.4995/wrs.2017.6565 es_ES
dc.relation.references Blaga B.C., Burny P. 2014. Rabbit production and rabbit market in Romania: the most frequent breeds, half-breeds and their characterization. Rabbit Gen., 4: 1-6. es_ES
dc.relation.references Bodnar K., Bodnar Skobrak E. 2014. Main traits of the rabbit meat in its marketing. Lucrări Științifice Management Agricol, 16: 104-108. es_ES
dc.relation.references Bodnar K., Horvath J. 2008a. Consumers' opinion about rabbit meat consumption in Hungary. In Proc.: 9th World Rabbit Congress, 10-13 June 2008, Verona, Italy. 1519-1522. es_ES
dc.relation.references Bodnar K., Horvath J. 2008b. Consumers' opinion about rabbit meat consumption in Hungary. In Proc: 9th World Rabbit Congress, 10-13 June 2008, Verona, Italy. 1519-1522. es_ES
dc.relation.references Boland M.J., Rae A.N., Vereijken J.M., Meuwissen M.P.M., Fischer A.R.H., van Boekel M.A.J.S., Rutherfurd S.M., Gruppen H., Moughan P.J., Hendriks W.H. 2013. The future supply of animalderived protein for human consumption. Trends Food Sci. Tech., 29: 62-73. https://doi.org/10.1016/j.tifs.2012.07.002 es_ES
dc.relation.references Buitrago-Vera J., Escribá-Pérez C., Baviera-Puig A., Montero-Vicente L. 2016. Consumer segmentation based on food-related lifestyles and analysis of rabbit meat consumption. World Rabbit Sci., 24: 169-182. https://doi.org/10.4995/wrs.2016.4229 es_ES
dc.relation.references Cheeke P. 1980. Editorial: The potential role of the rabbit in meeting world food needs. J. Appl. Rabbit Res., 3: 3-5. es_ES
dc.relation.references Corpet D.E. 2011. Red meat and colon cancer: should we become vegetarians, or can we make meat safer? Meat Sci., 89: 310-316. https://doi.org/10.1016/j.meatsci.2011.04.009 es_ES
dc.relation.references Dalle Zotte A. 2002. Perception of rabbit meat quality and major factors influencing the rabbit carcass and meat quality. Livest. Prod. Sci., 75: 11-32. https://doi.org/10.1016/S0301-6226(01)00308-6 es_ES
dc.relation.references Dalle Zotte A., Szendrő Z. 2011. The role of rabbit meat as functional food. Meat Sci., 88: 319-331. https://doi.org/10.1016/j.meatsci.2011.02.017 es_ES
dc.relation.references De-Magistris T., Lopéz-Galán B. 2016. Consumers' willingness to pay for nutritional claims fighting the obesity epidemic: the case of reduced-fat and low salt cheese in Spain. Public Health, 135, 83-90. https://doi.org/10.1016/j.puhe.2016.02.004 es_ES
dc.relation.references Dinu V., Marchevski I., Dobrescu E., Petrescu R.M. 2010. Education and training needs in the field of consumer protection in the Lower Danube region. Amfiteatru Economic, 12: 709-734. es_ES
dc.relation.references Ecoduri, 2018. Date demografice Cluj-Napoca, Cluj statistica si rapoarte ale populatiei [Cluj-Napoca demographic data, Cluj statistics and population reports]. Available at: http://www.ecoduri.com/recensamantul-populatiei/Cluj/Cluj-Napoca.php#educatie Accessed December 2018. es_ES
dc.relation.references European Commission. 2012. Communication from the Commission to the European Parliament, the Council, the European Economic and Social Committee and the Committee of the Regions: Innovating for Sustainable Growth: A Bioeconomy for Europe, {SWD(2012) 11 final}. Available at: http://ec.europa.eu/research/bioeconomy/pdf/officialstrategy_en.pdf Accessed December 2018. es_ES
dc.relation.references EUROSTAT. 2015. Meat production statistics. Available at: http://ec.europa.eu/eurostat/statistics-explained/index.php/Meat_production_statistics#Data_sources_and_availability. Accessed December 2018. es_ES
dc.relation.references FAOSTAT. 2012. Food and Agricultural Organization statistical database. Available at: http://faostat3.fao.org/faostatgateway/go/to/download/Q/QL/E. es_ES
dc.relation.references Font-i-Furnols M., Guerrero L. 2014. Consumer preference, behavior and perception about meat and meat products: An overview. Meat Sci., 98: 361-371. https://doi.org/10.1016/j.meatsci.2014.06.025 es_ES
dc.relation.references González-Redondo P., Contreras-Chacón G.M. 2012. Perceptions among university students in Seville (Spain) of the rabbit as livestock and as a companion animal. World Rabbit Sci., 20: 155-162. https://doi.org/10.4995/wrs.2012.1147 es_ES
dc.relation.references González-Redondo P., Sánchez-Martínez R. 2014. Characterisation of wild rabbit commercial game farms in Spain. World Rabbit Sci., 22: 51-58. https://doi.org/10.4995/wrs.2014.1213 es_ES
dc.relation.references Grădinaru A.C. 2017. The Transylvanian Giant Rabbit: an efficient selection for qualitative and quantitative genetic traits. Rabbit Gen., 7: 1-6. es_ES
dc.relation.references Grunert K.G., Bredahl L., Brunsø K. 2004. Consumer perception of meat quality and implications for product development in the meat sector -a review. Meat Sci., 66: 259-272. https://doi.org/10.1016/S0309-1740(03)00130-X es_ES
dc.relation.references Hasnah Hassan S. 2011. Managing conflicting values in functional food consumption: the Malaysian experience. Brit. Food J., 113: 1045-1059. https://doi.org/10.1108/00070701111153788 es_ES
dc.relation.references Hoffman L.C., Nkhabutlane P., Schutte D.W., Vosloo C. 2004. Factors affecting the purchasing of rabbit meat: A study of ethnic groups in the Western Cape. J. Consum. Sci., 32: 26-35. es_ES
dc.relation.references Hung Y., de Kok T.M., Verbeke W. 2016. Consumer attitude and purchase intention towards processed meat products with natural compounds and a reduced level of nitrite. Meat Sci., 121:119-126. https://doi.org/10.1016/j.meatsci.2016.06.002 es_ES
dc.relation.references Ibrahim M., El-Banna H., Omara I., Suliman M.A. 2011. Evaluation of nutritive value of some citrus pulp as feedstuffs in rabbit diets. Pak. J. Nutr., 10: 667-674. https://doi.org/10.3923/pjn.2011.667.674 es_ES
dc.relation.references International Standardization Organization. 2015. ISO 9000. Available at: http://www.iso.org/iso/home/standards.htm Accessed December 2018. es_ES
dc.relation.references Jeltema M., Beckley J., Vahalik J. 2015. Model for understanding consumer textural food choice. Food Sci. Nutr., 3: 202-212. https://doi.org/10.1002/fsn3.205 es_ES
dc.relation.references Kallas Z., Gil J.M. 2012. A dual response choice experiments (DRCE) design to assess rabbit meat preference in Catalonia: A heteroscedastic extreme-value model. Brit. Food J., 114: 1394-1413. https://doi.org/10.1108/00070701211262984 es_ES
dc.relation.references Khan M. I., Arshad M. S., Anjum F. M., Sameen A., Gill W. T. 2011. Meat as a functional food with special reference to probiotic sausages. Food Res. Int., 44: 3125-3133. https://doi.org/10.1016/j.foodres.2011.07.033 es_ES
dc.relation.references Kourouniotis S., Keast R., Riddell L., Lacy K., Thorpe M., Cicerale S. 2016. The importance of taste on dietary choice, behaviour and intake in a group of young adults. Appetite, 103, 1-7. https://doi.org/10.1016/j.appet.2016.03.015 es_ES
dc.relation.references Kubomura K. 1998. Japan redefines functional foods. Prepared Foods, 167: 129-131. es_ES
dc.relation.references Lukefahr S. 1998. Rabbit production in Uganda: Potential versus opportunity. World Rabbit Sci., 6: 331-340. https://doi.org/10.4995/wrs.1998.365 es_ES
dc.relation.references Lukefahr S., Cheeke P. 1990. Rabbit project planning strategies for developing countries. (1) Practical considerations. Livest. Res. Rural Develop., 2: 1-21. es_ES
dc.relation.references Lukefahr S.D., Paschal J.C., Ford J.E. 1998. Backyard production of meat rabbits in Texas. Available at: https://oaktrust.library.tamu.edu/bitstream/handle/1969.1/87730/pdf_645.pdf?sequence=1&isAllowed=y Accessed December 2018. es_ES
dc.relation.references McAfee A.J., Ibeagha-Awemu E.M., Cuskelly G.J., Moss B.W., Wallace J.M.W., Bonham M.P., Fearon A.M. 2010. Red meat consumption: An overview of the risks and benefits. Meat Sci., 84: 1-13. https://doi.org/10.1016/j.meatsci.2009.08.029 es_ES
dc.relation.references National Institute of Statistics. 2018. Available at: http://www.insse.ro/cms/en Accessed December 2018. es_ES
dc.relation.references Nistor E., Bampidis V.A., Păcală N., Pentea M., Tozer J., Prundeanu H. 2013. Nutrient content of rabbit meat as compared to chicken, beef and pork meat. J. Anim. Prod. Adv., 3: 172-176. es_ES
dc.relation.references Pappalardo G., Lusk J.L. 2016. The role of beliefs in purchasing process of functional foods. Food Qual. Prefer., 53: 151-158. https://doi.org/10.1016/j.foodqual.2016.06.009 es_ES
dc.relation.references Petracci M., Soglia F., Leroy F. 2018. Rabbit meat in need of a hattrick: from tradition to innovation (and back). Meat Sci., 146: 93-100. https://doi.org/10.1016/j.meatsci.2018.08.003 es_ES
dc.relation.references Petracci M., Cavani C. 2013. Rabbit meat processing: historical perspective to future directions. World Rabbit Sci., 21: 217-226. https://doi.org/10.4995/wrs.2013.1329 es_ES
dc.relation.references Petrescu D.C., Oroian I.G., Mihăiescu T., Paulette L., Varban D., Pătruțoiu T.C. 2013. Rabbit statistics overview: production, trade, market evolution. Rabbit Gen., 3: 15-22. es_ES
dc.relation.references Petrescu D.C., Petrescu-Mag R.M., Burny P. 2017. Resilience to environmental pressure through quality food demand: meat consumption in Romania. Environ. Eng. Manage. J. (EEMJ), 16: 2391-2400. https://doi.org/10.30638/eemj.2017.247 es_ES
dc.relation.references Petrescu-Mag I., Oroian I., Botha M., Covrig I., Vesa Ș.C. 2014. Transylvanian giant rabbit (Oryctolagus cuniculus): rustic means also aggressive. Rabbit Gen., 4: 56-59. es_ES
dc.relation.references Petrescu-Mag R.M., Oroian I.G., Botha M., Covrig I., Petrescu-Mag I.V. 2014. Morphological, productive and reproductive characterization of the Transylvanian giant rabbit (Oryctolagus cuniculus): first statistical report. North-Western J. Zool., 10:400-403. es_ES
dc.relation.references Pérez López S., Manuel Montes Peón J, Vázquez Ordás J.C. 2005. Organizational learning as a determining factor in business performance. The Learning Organization, 12: 227-245. https://doi.org/10.1108/09696470510592494 es_ES
dc.relation.references Popescu D.V., Voinea L., Negrea M.T. 2015. Nutritional Imbalance-Dominant Consumption Behaviour of Romanian Youth. Amfiteatru Economic, 17, 1228-1243. es_ES
dc.relation.references Ritchie H., Roser M. 2018. Meat and Seafood Production & Consumption. Available from: https://ourworldindata.org/meat-and-seafood-production-consumption Accessed December 2018. es_ES
dc.relation.references Rhormens M.S., Pedrini A.D.G., Ghilardi-Lopes N.P. 2017. Implementation feasibility of a marine ecotourism product on the reef environments of the marine protected areas of Tinharé and Boipeba Islands (Cairu, Bahia, Brazil). Ocean Coast. Manage., 139: 1-11. https://doi.org/10.1016/j.ocecoaman.2017.01.022 es_ES
dc.relation.references Rousset S., Deiss V., Juillard E., Schlich P., Droit-Volet S. 2005. Emotions generated by meat and other food products in women. Brit. J. Nutr., 94: 609-619. https://doi.org/10.1079/BJN20051538 es_ES
dc.relation.references Sima N., Sima R. 2015. Perennial fodder plants - potential feed sources in nutrition of rabbits. Rabbit Gen., 5: 6-12. es_ES
dc.relation.references Stanciu S., Rizea R.D., Ilie A.G. 2015. Study on the Competitiveness of the Romanian Meat Processing Industry. Amfiteatru Economic, 17: 1331-1345. es_ES
dc.relation.references STATISTA. 2108a. Average retail price of rabbit meat in France from 2008 to 2015 (in euros per kilo). Available from: https://www.statista.com/statistics/454198/average-retail-price-forrabbit-meat-in-france/ Accessed December 2018. es_ES
dc.relation.references STATISTA. 2018b. Annual average price of rabbit meat in Spain from 2010 to 2015 (in euros per kilogram). Available from: https://www.statista.com/statistics/765113/price-mediumof-the-kilogram-from-meat-from-rabbit-in-spain/ Accessed December 2018. es_ES
dc.relation.references Szakaly Z., Szigeti O., Szente V. 2009. Analysis of consumer habits and attitudes on the Hungarian beef and rabbit market. Appl. Stud. Agribusiness Comm., 3: 67-70. https://doi.org/10.19041/Apstract/2009/1-2/7 es_ES
dc.relation.references Vecchio R., Van Loo E.J., Annunziata A. 2016. Consumers' willingness to pay for conventional, organic and functional yogurt: evidence from experimental auctions. Int. J. Consumer Stud., 40: 368-378. https://doi.org/10.1111/ijcs.12264 es_ES
dc.relation.references Verbeke W. 2005. Consumer acceptance of functional foods: socio-demographic, cognitive and attitudinal determinants. Food Qual. Prefer., 16: 45-57. https://doi.org/10.1016/j.foodqual.2004.01.001 es_ES
dc.relation.references Wang W., Xu S., Wu L. 2013. Consumer Perceptions of Attitudes Towards and Willingness to Consume Rabbit Meat in Urban China. J. Nutr. Ecol. Food Res., 1: 161-166. https://doi.org/10.1166/jnef.2013.1025 es_ES


This item appears in the following Collection(s)

Show simple item record