UNDERSTANDING GENDER DIFFERENCES IN MEAT CONSUMPTION WITH AN EMPHASIS ON THE PERCEPTION OF THE QUALITY AND HEALTH ASPECT OF MEAT
Keywords:meat consumption, quality, origin, composition, health, gender, Slovakia
Meat consumption has been growing globally in recent years and consumers can choose from a wide range of meat products. However, meat quality and health aspects are often discussed. The aim of the paper is to point out the development of meat consumption in Slovakia and to examine gender differences in poultry, pork and beef consumption, as well as to identify the importance of quality and health in meat choice. Data related to meat consumption in Slovakia for the last 10 years were evaluated and a consumer survey was conducted in Slovakia on a sample of 1,409 respondents, of which 1,372 were meat consumers. Using mathematical and statistical methods, it was pointed out the increasing meat consumption, as well as gender differences in meat consumption with an emphasis on higher poultry, pork and beef consumption by men compared to women. The results further showed that meat quality is considered equally by men and women, and key indicators are meat origin and composition. Furthermore, women prefer the consumption of Slovak meat and choose meat products based on the meat content, emulsifiers, proteins, water and fat content, while men focus on the meat content, emulsifiers and proteins. It can be also concluded that men respect the health principles in meat consumption less than women, and women are more afraid about food scandals and meat adulteration, which may negatively affect meat quality and safety. The results of the study provide valuable information for scientific research purposes, for meat companies and for consumers.
How to Cite
Copyright (c) 2022 Kristína Predanócyová, Ľubica Kubicová, Diana Pindešová
This work is licensed under a Creative Commons Attribution 4.0 International License.
All papers published in the Journal of Microbiology, Biotechnology and Food SciencesÂ are published under a CC-BY licence (CC-BY 4.0). Published materials can be shared (copy and redistribute the material in any medium or format) and adapted (remix, transform, and build upon the material for any purpose, even commercially) with specifying the author(s).