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Consumer Preferences for Quality Attributes of Meat and Meat Products: An Analysis in Tier -II Cities of Tamilnadu

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Title Consumer Preferences for Quality Attributes of Meat and Meat Products: An Analysis in Tier -II Cities of Tamilnadu
 
Creator Chandirasekaran, V.
 
Contributor Sureshkumar, S.
 
Description A study was carried out in three Tier-II cities of Tamil Nadu, viz., Salem, Erode and
Madurai with the objectives to study the consumption pattern and preferences for meat and meat
products, to analyze the factors influencing the consumption pattern of meat and meat products
and to assess the consumer preferences for meat and meat products quality attributes. Multistage
sampling procedure was adopted to select 360 household consumers, 120 from each of the cities.
Relevant data were collected through personal interview with the help of a pilot-tested interview
schedule. An ex-post facto research design was adopted to find out the meat consumption pattern
of the people of Salem, Erode and Madurai cities of Tamil Nadu state.
Socio-economic background of the respondents of Salem City revealed that nearly 55 per
cent of the respondents were in the age group of 30-50 and 65 per cent of the respondents were
female. Majority of the respondents fell in the income group of Rs. 30,000 -70,000 per annum
and only 5 per cent of the respondents earned more than Rs.70,000 per annum. Around 65 per
cent of the sampled respondents were living in the nuclear type families. Respondents living in
the own house (27.5 per cent) was less than those living in rented houses (72.5 per cent).
Majority of the families had a family size of less than 5 members (65 per cent). Educational
qualification of the highest numbers of respondents (32.5 per cent) was in the range of equivalent
to high school and only 2.5 per cent of the respondents were post graduates.
Socio-economic background of the respondents of Erode City showed that nearly
50 per of the respondents were in the age group of 30-50 and 82.5 per cent of the respondents
were female. Majority of the respondents fell in the income group of Rs. 30,000 -70,000/annum
and only 7.5 per cent of the respondents earned more than Rs.70000 per annum. Around 77.5 per
cent of the sampled respondents were living in the nuclear type families. Respondents living in
the own house (35 per cent) was less than those living in rented houses (65 per cent). Majority of
the families had a family size of less than 5 members (85 per cent). Educational qualification of
the highest numbers of respondents (32.5 per cent) was in the range of less than high school and
none of the respondents were post graduates.
Socio-economic background of the respondents of Madurai City revealed that nearly 77.5
per of the respondents were in the age group of 30-50 and 70 per cent of the respondents were
female. Majority (52.5 per cent) of the respondents fell in the income group of Rs. 30,000 -
70,000/annum and only 12.5 per cent of the respondents earned more than Rs.70000 per annum.
Around 60 per cent of the sampled respondents were living in the nuclear type families.
Respondents living in the own house (52.5 per cent) was less than those living in rented houses
(47.5 per cent). Majority of the families had a family size of less than 5 members (60 per cent).
Educational qualification of the highest numbers of respondents (35 per cent) was in the range up
to primary school and none of the respondents were post graduates.
Most of the respondents (50.8 per cent on an average) preferred chicken over sea foods
and chevon and least preference was given to mutton and pork, except Madurai city where
preference for chevon over sea foods, mutton and pork was much higher. All the respondents did
not prefer beef. Most respondents attribute the reason for consumption of meat to its taste (62.5
per cent on an average) followed by the reasons as habit (14.2 per cent on an average), preferred
food of the children (16.7 per cent on an average) and special dish for guests (6.7 per cent on an
average). Highest per cent of the respondents prefer to consume meat once in a week (58.3 per
cent on an average) followed by the respondents consumed meat twice in a week (21.7 per cent
on an average) and once in a month (13.3 per cent on an average). None of the respondents
consumed meat daily. Reasons for low level of consumption of beef or pork were religious
sentiments (63.3 per cent on an average) followed by dislike (36.7 per cent on an average) and
common reasons for not consuming meat daily were health problems (62.5 per cent on an
average) followed by cost of meat (30.8 per cent on an average). Most of the respondents (80 per
cent on an average) did not know about the nutritive value of the meat but they knew about the
health risk associated with consumption of meat (64.2 per cent on an average) in all three cities.
Generally majority of the respondents (45 per cent on an average) felt that meat in diet is good
for health. In all three cities, most of the respondents (98.3 per cent on an average) prefer to buy
fresh meat from young animals when compared to buying frozen meat and buying of meat of
adult animals. In all three cities, higher per cent of the people preferred to buy meat from road
side meat shops (68.3 per cent on an average) followed by buying from branded retail outlets
(28.3 per cent on an average) and modern meat shops (3.3 per cent on an average). Higher
numbers of respondents (86.7 per cent on an average) were not willing to pay more money for
the lean meat in all three cities.
In all three cities, among Indian style Meat Products, higher number of respondents
preferred south Indian dishes (56.7 per cent on an average) followed by both north Indian and
south Indian meat products (32.5 per cent on an average), traditional meat products (5.8 per cent
on an average) and north Indian only (5 per cent on an average). Most of the respondents were
unaware of the western style meat products (80 per cent on an average) but the knowledge about
Chinese type meat products were higher (79.2 per cent on an average) among the respondents.
Majority of the people do not know about the western meat products in local market (42.5 per
cent on an average) followed by those who said that the products are not available in the market
(35.8 per cent on an average) and persons knowing about the availability of such products (21.7
per cent on an average). Majority of the consumers preferred to take meat products away from
home once in a month only (39.2 per cent on an average). Most of the respondents preferred to
take meat products from restaurants (61.7 per cent on an average) followed by fast food shops
(22.5 per cent on an average), dhabas (10.8 per cent on an average), MNCs (4.2 per cent on an
average) and star hotels (0.8 per cent on an average), respectively. Overall willingness to pay
more for ready to eat/cook meat products was very low (75.8 per cent on an average). Most of
the respondents (71.7 per cent on an average) felt that the consumption of meat products away
from home is not safe. It was observed that there was a low increasing trend in regular meat and
meat products consumption (21.7 per cent on an average) when compared to the high decreasing
trend of the same (45.8 per cent on an average) in the past 12 months period. On an average, 76.7
per cent of the respondents expressed the positive role of media in the level of meat products
consumption. On an average, 45 per cent of the respondents spent around Rs.1000-2000/- per
month for meat and meat products consumption followed by the group spending Rs.500-1000/-
per month (32.5 per cent on an average) and only 7.5 per cent of the respondents could spent
more than Rs.2000/- per month, on an average.
The analysis of physico-chemical properties viz., pH, Extract release volume (ERV),
Thiobarbituric acid value (TBA) and Tyrosine value (TV) revealed that there were highly
significant differences (P≤ 0.01) between chicken, mutton and chevon meat samples. But, the
overall mean values of meat samples for above said physico-chemical parameters were well
within acceptable limits. The analysis of microbiological properties viz., TVC, coliform count,
staphylococcal count and streptococcal count revealed that there were no significant differences
(P ≥ 0.05) between all the samples. All the samples were found to be well within acceptable
levels for above said microbial parameters. However, the presence of salmonella is a threat to the
consumer safety but the prevailing cooking methods in our country does not pose any threat to
human health.
 
Date 2016-07-26T17:13:02Z
2016-07-26T17:13:02Z
2014
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/69976
 
Language en
 
Format application/pdf
 
Publisher Tamil Nadu Veterinary and Animal Sciences University