Factors for Choosing a Point of Purchase of Meat Products

Abstract

This paper is focused on factors influencing consumers when choosing an outlet when shopping for meat products. This issue is very relevant in the Czech Republic as there were a number of problems and affairs in the food industry in the past period. Consumers begin to change their buying habits gradually and focus more on product quality. In the Czech Republic producers specializing in their production of meat products on quality have begun to improve their situation. The research results come from a questionnaire survey conducted in the Czech Republic (n = 1137). The data were processed with Statistica v. 11. Frequency tables, contingency tables and cluster analysis were used for the data analysis. Results show that in the Czech population a strong influence of price as a factor influencing a choice of point of purchase still prevails. Analyses focused on assessment of three hypotheses that were validated through decomposition into sub-hypotheses and application of contingency analysis. Measures of associations were examined in particular in relation to age category of respondents, household income, and level of attained education. In all cases, associations were identified for all three characteristics, the strongest associations were found particularly in the context of respondent’s age. The presented results show that managers of stores selling meat products should pay attention to a demographic structure of their customers and adjust their services and offer to their preferences.

The Consumer Preference to the Beef Product at Traditional Market in Semarang City

“…According to (Jensen, 2014) freshness of the meat became the most important preference, then followed by texture and meat color. This was more supported by the research done by (Souček & Turčínková, 2015) the freshness of the meat was the main factor in choosing meat.…”

“…This is in accordance with (Adiana & Karmini, 2012) that stated there was a connection between the number of family members with their consumption patterns that will affect the product purchase amount (Malindi, 2010) the chosen meat was also influenced by sensory attributes (appearance, flavor, taste and texture), although consumers sometime sell sensory attributes for other purposes such as nutrition or price. Beside that, based on (Souček & Turčínková, 2015) meat quality showed 60% influenced the consumers in purchasing beef. According to (Jensen, 2014) freshness of the meat became the most important preference, then followed by texture and meat color.…”

Produto e Ponto de Venda: Aspectos que influenciam a frequência de compra de carne

“…As percepções, sensações e as atitudes referente a seleção, compra e consumo de produtos ou serviços são aspectos relacionados ao comportamento de consumo. Assim sendo, percebeu-se que lojas de médio porte, carnes frescas e a qualidade percebida podem ser considerados um dos pontos valorizados pelos consumidores durante a escolha do local de compra (Souček & Turčinkova, 2015). Além disso, particularidades como a localização geográfica da loja, o leque de oferta, o nível dos preços, o comportamento dos vendedores, as formas de atendimento, o ambiente interno, a qualidade dos clientes e da publicidade também são observados (Marin, 2015).…”