Pork consumer preferences in Swaziland

in Sciences Citation Index(SCI), 科學引文索引資料庫(SCI)
標題Pork consumer preferences in Swaziland
出版類型SCI(Sciences Citation Index)
出版年度2017
AuthorsSandile Birthwell Ndwandwe, 桑泰爾, & Ruey-Chee Weng 翁瑞奇
期刊International Journal of Development and Sustainability
開始頁545
頁數15
出版日期2017 / 9
其他編號0000
中文摘要

Abstract The aim of this survey was to reveal consumer preferences towards the consumption of pork in Swaziland. An understanding of factors affecting consumer preferences will allow the pork industry to better meet consumer expectations. Cross-section consumer data were collected using a survey method. Sample (n = 200) participants were randomly selected during their pork purchase in various meat outlets in Swaziland. Results showed that consumers have high preferences for taste. Tenderness, juiciness, flavour, scent and marbling were identified as the most visual meat attributes used to determine taste. The findings further suggested that health and nutritional considerations greatly influenced the quality of pork consumed. Participants used freshness, colour, leanness and the amount of fat in pork as visual meat attributes to discriminate good against poor quality pork. The nonparametric statistical test using Kruskal-Wallis revealed that gender, age, marital status, level of education and location had statistical significant effect (p ? 0. 05) on some attributes of consumer preferences. Based on the findings, consumers preferred lean, tender and juicy pork with less fat content. Keywords: Consumer Preferences; Kruskal-Wallis; Meat Attributes; Pork Consumption

期刊名稱International Journal of Development and Sustainability
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