Consumers’ Attitude to Consumption of Rabbit Meat in Eight Countries Depending on the Production Method and Its Purchase Form

Abstract

The study’s aim was to investigate the consumers’ attitude to their preference of rabbit meat in eight countries depending on the production method and its purchase form. In Spain and China almost all factors got low scores. High scores (above 4 out of 5) for origin were found in Italy, France, Poland, Hungary and Brazil. The importance of feeding was highlighted in Italy, Poland, Hungary and Mexico. High values were received for housing conditions in Italy, Poland, Hungary and Mexico. The level of processing was the most important in China and Brazil, while the slaughtering method was considered the most important in Brazil and Mexico. Breed received the lowest score in almost all countries. The preference of fresh meat was the highest (above 50%) in Spain, France and Mexico, and that of frozen in Brazil and Mexico (about 20%). The highest preference for a whole carcass (above 50%) was given by the respondents in France and Mexico. Thigh was mostly preferred in France whereas consumers preferred loin in Mexico. Roasted, smoked and semi-finished forms were mostly favored in Mexico. It can be concluded that the preference of respondents depended on the country. Preferences were different among the Mediterranean countries, and also Latin American countries.

Rabbit meat in the east of Algeria: motivation and obstacles to consumption

“…These results confirm those of previous studies in other geographical contexts, which show that there is a relationship between rabbit meat consumption and age, gender and occupational status (McLean-Meyinsse, 2000;Beal et al, 2004;González-Redondo, 2010). In contrast to our findings, in a recent study on consumers' attitude to rabbit meat consumption in eight countries, Szendrő et al (2020) found a statistically significant coefficient between consumption frequency, age and gender…”

“…Differences were considered statistically significant at a level of P<0.05. Examples of this methodology can be found in (Beal et al, 2004;Mailu et al, 2017;Islam et al, 2018;Montero Vicente et al, 2018;Szendrő et al, 2020).…”

“…The choice of the previous five sociogeographic variables was based on several studies focusing on meat consumption, particularly rabbit consumption (Mailu et al, 2017;Schmid et al, 2017;Escribá-Pérez et al, 2017;Islam et al, 2018;Montero Vicente et al, 2018;Adanguidi, 2020;Szendrő et al, 2020). In order to understand the factors affecting consumer behaviour, motivation, perception, attitudes and expectation towards the different types of meat, generally the scientific approach included attributes that refer to both extrinsic and intrinsic quality indicators.…”

Effects of Long-Term Supplementation with Brown Seaweeds and Polyphenols in Rabbit on Meat Quality Parameters

“…The majority (83%) of production is in Spain (48.5 million rabbits slaughtered), followed by France (29 million rabbits slaughtered) and Italy (24.5 million rabbits slaughtered). Rabbit meat represents a traditional dietary practice in the Mediterranean area and a new source of consumption in China and Mexico [ 1 , 2 , 3 ].…”

Generation of heritable double muscle buttocks rabbits via myostatin mutation with CRISPR/Cas9 system

“…It has a long tradition of rabbit meat production and consumption in France, Italy and Spain, and according to the database of FAOSTAT [27] the world per capita rabbit meat consumption in 0.242 kg, while it is very high in many European countries, expecially 4.39 kg per capita in Italy. It presents the stable growth of rabbit meat consumption state from 2000 to 2013 in many European countries [28]. rabbit meat offers excellent nutritive and dietetic properties [29] and contais high-quality protein, low fat, low cholesterol, which is ideal meat of the obese and cardiovascular patients.…”