Key factors affecting consumption of meat and meat products from perspective of Slovak consumers

• Published in: Potravinarstvo Vol. 13; no. 1; pp. 1001 - 1012
• Main Authors: Predanocyová, Kristí­na, Kubicová, Ľubica, Kádeková, Zdenka, Košičiarová, Ingrida
• Format: Journal Article
• Language: English
• Published: HACCP Consulting 28-12-2019
• Subjects: consumer; consumption; factor; meat; meat product
• ISSN: 1337-0960; 1337-0960
• DOI: 10.5219/1198

Nowadays, meat and meat products are considered as a part of the daily diet of most people. Therefore, it is necessary to deal with meat and meat products and their consumption according to individual types of meat. Based on the above, the paper is focused on the issue of consumption of individual types of meat in the Slovak Republic and the identification of key factors affecting the consumption of meat and meat products from Slovak consumers' point of view. Secondary and primary data is used to fulfil the aim of the paper. Secondary data is obtained from the Statistical Office of the Slovak Republic, on the basis of which the development of consumption of individual types of meat is predicted by 2020. It can be stated that poultry and pork meat and meat products consumption is constantly increasing and there is a slight change in beef and fish meat and meat products consumption, which is currently at a very low level. In the context of the above, a questionnaire survey is realised and based on its results it could be concluded that the price is a main reason for the inadequate consumption of different types of meat. However, consumers consume meat and meat products mainly because of taste, which can be considered as an aspect of irrationality in the diet of Slovak consumers. Furthermore, a number of factors affecting the purchase and consumption of meat and meat products have been identified. The results show rational and irrational aspects in the decision making of Slovak consumers. The most important factor is the quality of meat and meat products, which consumers perceive differently, mainly on the basis of their own personality and other aspects of meat quality (price, origin, freshness, and sensory characteristics of meat). Other important factors are the perception of composition, freshness, price and country of origin.