Abstract:The article summarises the main results of the analysis of the perception of selected meat products in the Czech Republic (i.e. the following types of salami: Gothai, Famer´s, Tourist, Polièan, chicken ham salami, Hunter´s, pork ham salami and turkey roll). Two factors have been defined on the basis of a composition approach, which influence the evaluation of meat products by Czech consumers during their purchase. The first factor was the perceived quality of the product and the second one was the healthiness factor. It has been found out that the perceived quality of the product has a decisive influence on forming of the preferences of Czech consumers in all analysed meat products. This finding has resulted from both direct and indirect acquisition of preference data. The healthiness factor is also important even though it has a relatively higher importance mainly in the meat products made from poultry and lean parts of other slaughter animals. Further, the analysis has confirmed the hypotheses of the influence of the consumers´ perception on forming their preferences.Key words: meat products, evaluation, preference, consumer, Czech Republic Abstrakt: Pøíspìvek shrnuje výsledky analýzy percepce vybraných masných výrobkù v Èeské republice (tj. následujících salámù: Gothaj, selský, turistický, Polièan, kuøecí unkový, lovecký, unkový a krùtí rolku). Na základì kompozièního pøístupu byly definovány dva faktory, které ovlivòují hodnocení masných výrobkù èeským spotøebitelem pøi jejich náku-pu. Prvním faktorem byla vnímaná kvalita výrobku a druhým faktor zdraví. Bylo zjitìno, e vnímaná kvalita výrobku má rozhodující vliv na formování preferencí èeského spotøebitele u vech analyzovaných masných výrobkù. Toto zjitìní vyplynulo z pøímého i nepøímého zpùsobu získání dat preferencí. Faktor zdraví je rovnì dùleitý, avak relativnì vyí váhu má pøedevím u masných výrobkù produkovaných z drùbee a libových partií ostatních jateèných zvíøat. Dále byly potvrzeny hypotézy vlivu percepce spotøebitele na vytváøení jeho preferencí.
Abstract:The paper deals with the institutional problems in the pig meat sector in the Czech Republic. The information was obtained in the frame of Project PHARE-ACE P97-8098-R "Institutional Economics in the Agri-Food Business: How can Structural Policy Help to Integrate EU?" The research was performed in year 2000 by means of a questionnaire method and a method of interviews with managers of individual entities in the food chain of pig meat sector. Problems of the execution of property rights in supplier-customer relations in the Czech pig meat sector are the following (institutional view): poor enforceability of property rights, sale for cash, refraining from long-term contracts, decrease of trust between business partners and trust in legal institutions, increase of transaction costs, lack of business ethics etc.
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