Prediction of the conditions for the consumption of game by Polish consumers

Niewiadomska, K.; Kosicka-Gębska, Małgorzata; Gębski, Jerzy; Gutkowska, Krystyna

doi:10.1016/j.meatsci.2017.04.038

Cited by 28 publications

(27 citation statements)

References 45 publications

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“…As previous studies have shown, consumers show willingness to increase the share of game in their daily diet [ 32 , 51 , 56 ]. The presented study has shown that almost 74% of Polish game consumers eat wild animal meat less frequently than once a month, while 7% of respondents have a game meat dish on the table a few times a week.…”

Section: Resultsmentioning

confidence: 99%

“…One of the ideas is to encourage people to try other types of meat, characterized by different nutrient compositions, for example, a smaller proportion of saturated fatty acids in the general chemical composition or the amino acid composition most beneficial for human health, versus the most often consumed meat. In countries with strongly rooted hunting traditions and environmental conditions favorable for hunting, game meat could become an alternative for meat produced via intensive livestock farming [ 31 , 32 , 33 , 34 , 35 ].…”

Section: Introductionmentioning

confidence: 99%

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Game Meat Consumption—Conscious Choice or Just a Game?

Niewiadomska

Kosicka-Gębska

Gębski

et al. 2020

Foods

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Game meat is constantly present on the European meat market, but a limited number of consumers are interested in its consumption. Considering the unique features of wild animal meat, we should explore what pushes consumers to include it in their diet. To identify the motives determining the choice of game meat, a quantitative survey based on the computer-assisted telephone interview (CATI) method was conducted among 450 participants. The statistical analysis based on the logistic regression model allowed us to assess the significance of emotional motives leading to game eating and to investigate the importance of the rational motives related to the quality attributes of game for consumers. It was shown that rational motives influence the consumers’ choice more than emotional factors, while the most important motives are connected with healthcare issues. Consumers, for whom the crucial attributes of quality are taste, nutritional value, and low fat content, constitute a group that might more often include game in their diet in the future. Among the emotional motives, the familiarity, described as a feeling of knowing the product, also has a statistically significant impact on the consumers’ choice. The results obtained may be useful for academic theoreticians and market experts as well.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Game Meat Consumption—Conscious Choice or Just a Game?

Niewiadomska

Kosicka-Gębska

Gębski

et al. 2020

Foods

Self Cite

View full text Add to dashboard Cite

show abstract

“…Recently meat consumption has increased and is likely to continue to do so in the future, with poultry in particular increasing its importance globally [8]. Although pork and poultry are the two most widely consumed meats [9], modern consumers in the meat market are looking for new products and new fl avours [10,11]. Meat of rare breeds and venison could address some distinctive needs of consumers as an alternative to meat sourced from conventional production systems.…”

Section: Introductionmentioning

confidence: 99%

Relationships Between Fat and Cholesterol Contents and Fatty Acid Composition in Different Meat-Producing Animal Species

et al. 2020

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The objective of this study was to determine the relationships between intramuscular fat, cholesterol contents and fatty acid composition in the muscles of different animal species. Intramuscular fat, cholesterol and fatty acid composition in 207 muscle samples from 129 animals of different species (pigs, beef cattle, farmed red deer, horses and geese) were determined and analysed. The obtained results indicated unequal relations between intramuscular fat and cholesterol contents and fatty acid proportions in the muscles of different animal species. The increase of intramuscular fat content resulted in higher monounsaturated and lower polyunsaturated fatty acid contents in most muscles of meat producing animals. In all the species higher fatness did not show any increase in cholesterol content and also cholesterol contents were lower as fat increased in m. semimembranosus of pigs and m. pectoralis profundus of horses. The cholesterol content positively correlated with saturated and monounsaturated fatty acids in the longissimus muscle with the lowest fat content found in red deer and beef cattle, whereas the correlations between these measures were negative in m. pectoralis profundus of horses and the breast of goose containing high fat levels. Negative correlations between polyunsaturated fatty acids and cholesterol content were found in the longissimus muscle of red deer and cattle, whereas these correlations in goose breast and horse meat were positive.

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“…In 2000–2016, the increase of poultry consumption, the decrease of beef consumption and a high-level pork consumption were observed [ 29 , 30 , 31 , 32 , 33 ]. Due to the above mentioned conditions, the level and structure of meat consumption is the subject of many studies [ 1 , 2 , 3 , 26 , 34 , 35 , 36 , 37 , 38 , 39 , 40 , 41 , 42 , 43 , 44 , 45 ] leading to the identification of meat consumption patterns [ 46 , 47 ], health-related aspects [ 4 , 10 , 16 , 17 , 20 , 21 , 22 , 24 , 47 , 48 , 49 , 50 , 51 , 52 , 53 ] and factors determining the consumer’s choice including psychological [ 30 , 54 , 55 , 56 , 57 , 58 ], economic [ 30 , 58 ], social, health, education [ 30 ], macroeconomic (e.g., tax regulation influencing price level) and market conditions [ 27 , 59 ,…”

Section: Introductionmentioning

confidence: 99%

Meat, Meat Products and Seafood as Sources of Energy and Nutrients in the Average Polish Diet

2018

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The aim of this study was to identify the share of meat, meat products and seafood in the contribution of energy and 22 nutrients to the average Polish diet. Data from the nationally representative sample of Polish population (2016 Household Budget Survey) on meat and seafood product consumption from 38,886 households (n = 99,230) were calculated into one person per month. The analyses were conducted for seven food groups (e.g., red meat, poultry) and 16 products (e.g., beef, chicken). Approximately 18.5% of energy is delivered from the sources such as meat, meat products and seafood, providing a higher percentage of 18 nutrients to the diet (e.g., 56.0% of vitamin B12, 52.3% of niacin, 44.9% of cholesterol, 41.5% of protein, 41.4%of vitamin D, 37.6% of monounsaturated fatty acids (MUFA), 37.4% of thiamin, 33.8% of zinc, 32.0% of total fats, 30.3% of saturated fatty acids (SFA), 29.6% of vitamin B6, 25.3% of riboflavin, 24.9% of phosphorus, 24.8% of iron, 22.5% of vitamin A, 21.6% of polyunsaturated fatty acids (PUFA) and 20.3% of sodium). For the contribution of 18 nutrients and energy, processed meat products were ranked first. These results should be taken into consideration in order to compose diets with adequate energy and nutrient contribution and also to analyze benefits and risk resulting from the current level of consumption of red and processed meat, fish and other seafood.

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Prediction of the conditions for the consumption of game by Polish consumers

Cited by 28 publications

References 45 publications

Game Meat Consumption—Conscious Choice or Just a Game?

Game Meat Consumption—Conscious Choice or Just a Game?

Relationships Between Fat and Cholesterol Contents and Fatty Acid Composition in Different Meat-Producing Animal Species

Meat, Meat Products and Seafood as Sources of Energy and Nutrients in the Average Polish Diet

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