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Consumer attitudes to broiler meat and products

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2012
CEFood-proceedings2012-1181.pdf (567.9Kb)
Authors
Pavlovski, Zlatica
Škrbić, Zdenka
Lukić, Miloš
Ružić-Muslić, Dragana
Stanišić, Nikola
Petričević, Veselin
Conference object
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Abstract
The aim of this paper was to select the most acceptable housing system of broiler meat production evaluating consumers attitudes and to investigate quality of raw type sausages made of chicken meat, applying quantitative descriptive sensory analysis. Based on the survey conducted among consumers of different sex, age and education, it was concluded that majority of consumers of both sexes finds that the price of broiler meat produced in free range production is justifiably higher because of the quality of meat provided. Meat should be labelled according to production system and quality of meat should be controlled by scientific institution according to the opinion of female consumers, whereas male consumers stated that meat quality should be controlled by producers and inspection. Compared sausages samples are made with different chicken meat type: A - commercial broiler, B - commercial broiler and Naked Neck chickens (50:50 ratios) and C - Naked Neck chicken. In all three variants of ...sausages 20% of pork fat was added. Sensory evaluation was done after roasting. System of 9 points was used for sausages quality attributes (parameters) scoring: 1-exceptionally unacceptable to 9-exceptionally acceptable. Following attributes were evaluated/scored: external appearance, cross-section appearance, colour, smell, taste and texture. Thirty untrained panellists participated in scoring. The appearance of all examined sausage was very good. The colour of group B and C were evaluated as acceptable, but not the usual for this sausage type. Sausages from group A had lighter colour than expected and assessed as too pale. Group B had the highest scores for smell and taste. As a result of conducted sensory analysis, sausages from variant B were selected as the best of compared samples, with overall scores of 7.87.

Keywords:
Attitudes / Broiler meat / Consumer / Product
Source:
CEFood 2012 - Proceedings of 6th Central European Congress on Food, 2012, 1181-1185
Funding / projects:
  • Sustainable conventional and revitalized traditional production of poultry meat and eggs with added value (RS-31033)
Scopus: 2-s2.0-84926069442
[ Google Scholar ]
Handle
https://hdl.handle.net/21.15107/rcub_ristocar_359
URI
http://r.istocar.bg.ac.rs/handle/123456789/359
Collections
  • Radovi istraživača / Researchers' publications
Institution/Community
RIStocar
TY  - CONF
AU  - Pavlovski, Zlatica
AU  - Škrbić, Zdenka
AU  - Lukić, Miloš
AU  - Ružić-Muslić, Dragana
AU  - Stanišić, Nikola
AU  - Petričević, Veselin
PY  - 2012
UR  - http://r.istocar.bg.ac.rs/handle/123456789/359
AB  - The aim of this paper was to select the most acceptable housing system of broiler meat production evaluating consumers attitudes and to investigate quality of raw type sausages made of chicken meat, applying quantitative descriptive sensory analysis. Based on the survey conducted among consumers of different sex, age and education, it was concluded that majority of consumers of both sexes finds that the price of broiler meat produced in free range production is justifiably higher because of the quality of meat provided. Meat should be labelled according to production system and quality of meat should be controlled by scientific institution according to the opinion of female consumers, whereas male consumers stated that meat quality should be controlled by producers and inspection. Compared sausages samples are made with different chicken meat type: A - commercial broiler, B - commercial broiler and Naked Neck chickens (50:50 ratios) and C - Naked Neck chicken. In all three variants of sausages 20% of pork fat was added. Sensory evaluation was done after roasting. System of 9 points was used for sausages quality attributes (parameters) scoring: 1-exceptionally unacceptable to 9-exceptionally acceptable. Following attributes were evaluated/scored: external appearance, cross-section appearance, colour, smell, taste and texture. Thirty untrained panellists participated in scoring. The appearance of all examined sausage was very good. The colour of group B and C were evaluated as acceptable, but not the usual for this sausage type. Sausages from group A had lighter colour than expected and assessed as too pale. Group B had the highest scores for smell and taste. As a result of conducted sensory analysis, sausages from variant B were selected as the best of compared samples, with overall scores of 7.87.
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - Consumer attitudes to broiler meat and products
SP  - 1181
EP  - 1185
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_359
ER  - 
@conference{
author = "Pavlovski, Zlatica and Škrbić, Zdenka and Lukić, Miloš and Ružić-Muslić, Dragana and Stanišić, Nikola and Petričević, Veselin",
year = "2012",
abstract = "The aim of this paper was to select the most acceptable housing system of broiler meat production evaluating consumers attitudes and to investigate quality of raw type sausages made of chicken meat, applying quantitative descriptive sensory analysis. Based on the survey conducted among consumers of different sex, age and education, it was concluded that majority of consumers of both sexes finds that the price of broiler meat produced in free range production is justifiably higher because of the quality of meat provided. Meat should be labelled according to production system and quality of meat should be controlled by scientific institution according to the opinion of female consumers, whereas male consumers stated that meat quality should be controlled by producers and inspection. Compared sausages samples are made with different chicken meat type: A - commercial broiler, B - commercial broiler and Naked Neck chickens (50:50 ratios) and C - Naked Neck chicken. In all three variants of sausages 20% of pork fat was added. Sensory evaluation was done after roasting. System of 9 points was used for sausages quality attributes (parameters) scoring: 1-exceptionally unacceptable to 9-exceptionally acceptable. Following attributes were evaluated/scored: external appearance, cross-section appearance, colour, smell, taste and texture. Thirty untrained panellists participated in scoring. The appearance of all examined sausage was very good. The colour of group B and C were evaluated as acceptable, but not the usual for this sausage type. Sausages from group A had lighter colour than expected and assessed as too pale. Group B had the highest scores for smell and taste. As a result of conducted sensory analysis, sausages from variant B were selected as the best of compared samples, with overall scores of 7.87.",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Consumer attitudes to broiler meat and products",
pages = "1181-1185",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_359"
}
Pavlovski, Z., Škrbić, Z., Lukić, M., Ružić-Muslić, D., Stanišić, N.,& Petričević, V.. (2012). Consumer attitudes to broiler meat and products. in CEFood 2012 - Proceedings of 6th Central European Congress on Food, 1181-1185.
https://hdl.handle.net/21.15107/rcub_ristocar_359
Pavlovski Z, Škrbić Z, Lukić M, Ružić-Muslić D, Stanišić N, Petričević V. Consumer attitudes to broiler meat and products. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:1181-1185.
https://hdl.handle.net/21.15107/rcub_ristocar_359 .
Pavlovski, Zlatica, Škrbić, Zdenka, Lukić, Miloš, Ružić-Muslić, Dragana, Stanišić, Nikola, Petričević, Veselin, "Consumer attitudes to broiler meat and products" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):1181-1185,
https://hdl.handle.net/21.15107/rcub_ristocar_359 .

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