Criteria of consumers when purchasing beef in retail stores: Position of beef compared to other meat types, reasons and frequency of its use in everyday nutrition and preparation methods

Abstract

Information was collected by conducting poll of the town residents (N=478) in which their attitude towards the traits of beef quality, as well as their habits and inclinations in regard to the choice of category, retail cuts and giblets were analyzed. Also, the position of beef compared to other meat types was studied, reasons and frequency of meat consumption in every day nutrition and preparation methods. Data were further analyzed according to sex, age and occupation of participants in the poll in order to come to conclusion about their effect on the meat selection criteria. Female consumers consume beef (17,7%) more than mutton (6,7%), and less than pork (39,0 %) and poultry meat (36,5%). Compared to them, male consumers consume more pork (41,8%), beef (26,0 %) and mutton (9,2 %) and less poultry meat (23,0 %). When choosing the category of beef, 67,7% of consumers selected young beef, 28,6% veal and only 3,7% beef. Approx. 50% of consumers declared that the first thing when selecting meat category is their inclination, followed by quality, price or recommendation by doctor. However, consumers with higher education, as well as female and younger consumers prefer meat with lower fat content. Visual impression when choosing young beef in retail stores is most important for average consumer. Approx. 43% of participants in the poll stated color of meat as decisive factor, red-pink color is desired. Second factor when choosing beef is presence of fatty tissue more appreciated by male and older consumers which find it more tasteful. Young beef is most often consumed once a week (60%), mainly cooked, in soups or stews, with special inclination of male consumers towards smoked beef. Consumers mainly buy breasts and ribs (40%), and rarely beef steaks (2,5%), in other words dishes containing beef with bones are most often prepared, as well as dishes containing mixed ground meat. The use of giblets is rare, especially among female population, liver, hearts and beef stomach (so called "skembic") and tongue are mainly used.