Original scientific paper

Consumer purchasing preferences for cured meat products

Tea Januš ; Fakultet agrobiotehničkih znanosti Osijek, Sveučilište Josipa Jurja Strossmayera u Osijeku, Vladimira Preloga 1, Osijek, Hrvatska
Ružica Lončarić ; Fakultet agrobiotehničkih znanosti Osijek, Sveučilište Josipa Jurja Strossmayera u Osijeku, Vladimira Preloga 1, Osijek, Hrvatska
Jelena Kristić orcid.org/0000-0003-4465-2900 ; Fakultet agrobiotehničkih znanosti Osijek, Sveučilište Josipa Jurja Strossmayera u Osijeku, Vladimira Preloga 1, Osijek, Hrvatska
Tihana Sudarić ; Fakultet agrobiotehničkih znanosti Osijek, Sveučilište Josipa Jurja Strossmayera u Osijeku, Vladimira Preloga 1, Osijek, Hrvatska
Lucija Bencarić ; Fakultet agrobiotehničkih znanosti Osijek, Sveučilište Josipa Jurja Strossmayera u Osijeku, Vladimira Preloga 1, Osijek, Hrvatska
Sanja Jelić Milković orcid.org/0000-0003-0505-6970 ; Fakultet agrobiotehničkih znanosti Osijek, Sveučilište Josipa Jurja Strossmayera u Osijeku, Vladimira Preloga 1, Osijek, Hrvatska

Abstract

Nowadays, it is important not only to produce as many products as possible but also to know the specific nutritional and purchasing preferences of consumers so that products can be properly positioned on the market. In order to determine the factors that consumers take into account when buying cured meat products and identify possible differences in their preferences concerning different socio-demographic variables, an online survey was conducted on a sample of 889 respondents from the Osijek-Baranja County.The results showed that taste (x̄ = 4.67), smell (x̄ = 4.50), color (x̄ = 4.12), and production method of cured meat products (x̄ = 4.10) are the most important. Based on the results of the Mann-Whitney and Kruskal-Wallis tests, differences were found in the respondent’s attitudes about the importance of certain factors when buying cured meat products according to gender, education and economic status of the family. Using cluster analysis, the respondents were divided into three clusters. The taste and aroma of cured meat products in all three clusters proved important. However, respondents in the first cluster pay more attention to the price of cured meat products than respondents in the second cluster, who value the colour and method of production of cured meat products. In contrast, the most important to the respondents in the third cluster is the origin and that the cured meat products are produced with domestic red pepper and garlic.

Keywords

Osijek-Baranja County, consumers, intrinsic and extrinsic characteristics of cured meat products

Hrčak ID:

280449

URI

https://hrcak.srce.hr/280449

Publication date:

30.6.2022.

Article data in other languages: croatian

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