Consumer-perceived quality characteristics of chicken meat and chicken meat products in Southeast Europe

Skunca, Dubravka; Tomašević, Igor; Zdolec, Nevijo; Kolaj, Rezear; Aleksiev, Georgi; Đjekić, Ilija

doi:10.1108/bfj-11-2016-0547

Cited by 15 publications

(11 citation statements)

References 22 publications

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“…There is also a global increase in the consumption of chicken and pork meat due to several factors, such as the healthy connotation of chicken meat [22][23][24][25], the perception of a lower risk of these meats than red meat [6,[26][27][28], and the economic factor [3,18].…”

Section: Introductionmentioning

confidence: 99%

Perceptions and Preconceptions about Chicken and Pork Meat: A Qualitative Exploratory Study of Argentine Consumers in the Metropolitan Area of Buenos Aires

2020

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In the past, the Argentine livestock production system was based on the extensive breeding that used pastures. However, technological progress and the use of land for soybean production are leading to a strong intensification of beef production, with a negative impact on the environment. According to FAO data, Argentina has the third highest meat consumption in the world, half of which is beef. A change in diet is a long and difficult process. The first step in favor of the environment could be the replacement of beef with other types of meat that have a lower impact on the environment, such as chicken and pork. The purpose of this study is to understand the causes limiting the preference for these alternatives and to identify useful tools to encourage their consumption. The results show that the interviewed Argentine consumers in the Metropolitan Area of Buenos Aires have preconceptions about these two types of meat, such as the fact that hormones are still used in the chicken production system, that pork has higher cholesterol content than other meats, and that it carries diseases. These products are instead appreciated for their practicality of use, especially when purchased in portions, and they are not only tasty but also cheap.

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Section: Introductionmentioning

confidence: 99%

Perceptions and Preconceptions about Chicken and Pork Meat: A Qualitative Exploratory Study of Argentine Consumers in the Metropolitan Area of Buenos Aires

2020

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“…Competitive prices of poultry compared to other meat, its nutritional value joint with the absence of any cultural or religious constraints are the main triggers for its attractiveness (Magdelaine et al, 2008). Limited studies analyzed consumer-perceived quality characteristics about chicken meat and chicken meat products (Skunca et al, 2017). QFD was a subject of investigation of bulgogi bovine meat by Park et al (2012), and organic poultry meat (Naspetti et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

“…Consumers in Serbia purchase chicken meat and chicken meat products in supermarkets, butcher's shops, markets or directly from the farm (Skunca et al, 2017). The average consumption of poultry meat over the five-year period, 2009-2013, in Serbia was (9.88 kg/capita/year) (FAOSTAT, 2017).…”

Section: Introductionmentioning

confidence: 99%

Transformation of quality aspects throughout the chicken meat supply chain

Đjekić

Skunca

Nastasijević³

et al. 2018

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Purpose The purpose of this paper is to analyze perceptions of quality in the chicken meat supply chain. Design/methodology/approach This survey covered 74 different farms, slaughterhouses, meat processors, and retailers and 500 consumers, using two methods. From the farm to retail, analysis covered “customer – supplier” viewpoints in different stages of the supply chain. From the consumers to the farms, the quality function deployment method was used. Five houses of quality have been developed using the Delphi method to synthesize the opinions of experts. Findings Farm-slaughter comparison shows that final weight at farm gate and animal welfare are the most important quality attributes. The quality aspect important for slaughterhouses and meat processors is the cold chain. Retailers and meat processors highlight the portfolio of various chicken meat products as their most important quality attribute. At the points of sale, shelf illumination and product placement are prevailing. Research limitations/implications The results suggest that there are different views on quality by all actors in the supply chain, from quality of chicken meat, food safety and quality of service in retail to profitability and animal welfare. Practical implications The paper enhances simplicity in analyzing quality aspects of different types of meat supply chains. This methodology enables a synergy of value chain promotion with other quality development approaches. It also creates possibilities for policy makers to improve competitiveness strategies. Originality/value Application of a similar approach to other parts of the food chain could offer a better insight into the transformation of quality.

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“…The wide range of chicken recipes and products makes it difficult to develop standardised, safe cooking time-temperature recommendations for chicken preparation in the home [8]. Furthermore, the consumption pattern of chicken varies significantly between European countries, including differences in procurement process, type of chicken products and cooking styles [9]. As an alternative, safety can be built on proper ways of monitoring sufficient heat treatment.…”

Section: Introductionmentioning

confidence: 99%

Cooking chicken at home: Common or recommended approaches to judge doneness may not assure sufficient inactivation of pathogens

et al. 2020

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About one third of foodborne illness outbreaks in Europe are acquired in the home and eating undercooked poultry is among consumption practices associated with illness. The aim of this study was to investigate whether actual and recommended practices for monitoring chicken doneness are safe. Seventy-five European households from five European countries were interviewed and videoed while cooking chicken in their private kitchens, including young single men, families with infants/in pregnancy and elderly over seventy years. A cross-national web-survey collected cooking practices for chicken from 3969 households. In a laboratory kitchen, chicken breast fillets were injected with cocktails of Salmonella and Campylobacter and cooked to core temperatures between 55 and 70˚C. Microbial survival in the core and surface of the meat were determined. In a parallel experiment, core colour, colour of juice and texture were recorded. Finally, a range of cooking thermometers from the consumer market were evaluated. The field study identified nine practical approaches for deciding if the chicken was properly cooked. Among these, checking the colour of the meat was commonly used and perceived as a way of mitigating risks among the consumers. Meanwhile, chicken was perceived as hedonically vulnerable to long cooking time. The quantitative survey revealed that households prevalently check cooking status from the inside colour (49.6%) and/or inside texture (39.2%) of the meat. Young men rely more often on the outside colour of the meat (34.7%) and less often on the juices (16.5%) than the elderly (>65 years old; 25.8% and 24.6%, respectively). The lab study showed that colour change of chicken meat happened below 60˚C, corresponding to less than 3 log reduction of Salmonella and Campylobacter. At a core temperature of 70˚C, pathogens survived on the fillet surface not in contact with the frying pan. No correlation between meat texture and microbial inactivation was found. A minority of respondents used a food thermometer, and a challenge with cooking thermometers for home use was long response time. In conclusion, the recommendations from the authorities on monitoring doneness of chicken and current

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Consumer-perceived quality characteristics of chicken meat and chicken meat products in Southeast Europe

Cited by 15 publications

References 22 publications

Perceptions and Preconceptions about Chicken and Pork Meat: A Qualitative Exploratory Study of Argentine Consumers in the Metropolitan Area of Buenos Aires

Perceptions and Preconceptions about Chicken and Pork Meat: A Qualitative Exploratory Study of Argentine Consumers in the Metropolitan Area of Buenos Aires

Transformation of quality aspects throughout the chicken meat supply chain

Cooking chicken at home: Common or recommended approaches to judge doneness may not assure sufficient inactivation of pathogens

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