The role of consumers’ perception and attitude in purchasing of meat and meat products

Danijela Šarčević; Slobodan Lilić; Vesna Đorđević; Dragan Milićević; Danijela Vranić; Brankica Lakićević

Danijela Šarčević Institute of meat hygiene and technology
Slobodan Lilić Institute of meat hygiene and technology
Vesna Đorđević Institute of meat hygiene and technology
Dragan Milićević Institute of meat hygiene and technology
Danijela Vranić Institute of meat hygiene and technology
Brankica Lakićević Institute of meat hygiene and technology

Keywords: consumer response, perception, attitudes, expectations, meat and meat products

Abstract

The process inﬂ uencing the consumer to accept certain meat product or meat is multi-dimensional. It is not always simple to establish the connection between the physiological perception and reaction of the consumer. Response of the consumer, in case of food, is not only based on sensory properties of the product and its physical status, but it is also associated with other factors, such as: previous knowledge, previous experience, as well as, consumer attitudes and believes. Consumers today are much more demanding in terms of food quality and safety, product labeling, determination of producers to implement certain standards in food production, etc. In this paper, different methods for acquiring the information on consumers’ perception and expectations which inﬂ uence the purchasing and consumption of meat and meat products, are studied and discussed.