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001-es BibID:	BIBFORM125840
Első szerző:	Balogh Péter (agrármérnök)
Cím:	Consumer preferences for cultured pork meat: a comparative study of Czech and Hungarian markets / Péter Balogh, László Huzsvai, Csaba Juhász, Péter Czine
Dátum:	2024
Megjegyzések:	Alternative meat production techniques are considered eco-friendly and sustainable compared to traditional animal slaughter methods. Cultured meat, also known as 'in-vitro meat', involves culturing animal cells externally from the original donor animal. Our research aimed to determine the level of interest in 'cultured pork meat' among Czech and Hungarian consumers. We used a widely applied preference assessment procedure called Best-Worst Scaling and analysed consumer preferences based on seven aspects. These aspects were meat texture, meat from an indigenous breed (not a hybrid or modern breed), meat appearance, meat smell, health impact compared to conventionally produced meat, meat freshness, and taste. In our primary market research, we used a quantitative online representative questionnaire survey in 2022 involving 1600 people (800 people per country) for Czech and Hungarian consumers. Respondents in both countries ranked meat freshness and taste as the two most important aspects. The third and fourth most important aspects were the health impact compared to traditionally produced meat and the smell of the meat, for which the ranking scores were very close. For Czech consumers, these were followed by the appearance of the meat and whether the meat was from a native breed (not a hybrid or modern breed). The texture of the meat was the least important aspect for Czech consumers. On the other hand, Hungarian consumers rated the texture and appearance of the meat very closely, with the last element being whether the meat was from a native breed (non-hybrid or modern breed). Our analysis showed a difference between the preferences of Czech and Hungarian consumers for cultured meat from animals with indigenous genetics and that meat texture is more critical for Hungarians than for Czech consumers.
ISBN:	978-625-8254-60-0
Tárgyszavak:	Társadalomtudományok Közgazdaságtudományok előadáskivonat könyvrészlet cultured meat consumer acceptance Best Worst Scaling
Megjelenés:	2nd International Congress on Sustainable Development in the Human Environment - Current and Future Challenges : Proceedings book / eds. Atilgan Atilgan. - p. 10. -
További szerzők:	Huzsvai László (1961-) (talajerőgazdálkodási szakmérnök, agrármérnök) Juhász Csaba (1962-) (környezetgazdálkodási agrármérnök) Czine Péter (1994-) (közgazdász)
Internet cím:	Szerző által megadott URL Intézményi repozitóriumban (DEA) tárolt változat
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