Celem badań było wyodrębnienie i uszeregowanie najważniejszych cech wpływających na konsumencką ocenę jakości dla poszczególnych rodzajów mięs oraz ryb, a także określenie wpływu tych wyróżników na proces podejmowania decyzji o nabywaniu mięsa i ryb. Materiał badawczy pochodził z ogólnopolskiego badania ilościowego przeprowadzonego w 2012 roku na próbie 1500 respondentów, dorosłych mieszkańców Polski, w 16 województwach, proporcjonalnie do liczby ich mieszkańców. Polski konsument, pomimo zmieniających się na przestrzeni lat wzorców konsumpcji i zwyczajów żywieniowych, nadal jest zwolennikiem mięsa wieprzowego, które stanowi około 60% konsumpcji mięsa ogółem. Zmniejszeniu uległo spożycie wołowiny. Natomiast w latach 1990-2013 zwiększyło się spożycie mięsa drobiowego o prawie 20 kg/osobę/rok. Jedną z determinant wpływających na kształtowanie się zachowań konsumentów względem mięsajest jego jakość, a szczególnie sposób jej postrzegania, charakteryzowania i oceniania przez konsumentów. Jak dowiodły wyniki ilościowego badania empirycznego, polscy konsumenci najrzadziej deklarowali spożywanie dziczyzny, ryb oraz mięsa wołowego. Ponadto stwierdzono, że inna jest siła oddziaływania poszczególnych cech konsumenckiej oceny jakości na podejmowanie ostatecznej decyzji o zakupie mięsa i ryb. Dla większości konsumentów najważniejszym wyróżnikiem był wygląd ogólny. Dla osób kupujących wieprzowinę istotną cechą była zawartość tłuszczu. Badani nabywający wołowinę zwracali uwagę na jej cenę, a kupujący ryby oceniali ich zapach.
The aim of the study was to identify and prioritize the most iThe aim of the study was to identify and prioritize the most important characteristics affecting consumer assessment of the quality for different types of meats and fish, as well as the impact of these traits on the process making a decision to purchase meat and fish. The research material came from nationwide quantitative survey conducted in 2012 on a sample of 1,500 respondents Polish adult population in 16 provinces, proportion to the number of their inhabitants. Polish consumer, despite changing over the years, consumption patterns and habits nutrition, it is still a supporter ofpork, which is about 60% of total meat consumption. Was reduced beef consumption. In the years 1990-2013 increased consumption ofpoultry meat with nearly 20 kg/person/year. One of the determinants influencing the consumer behavior with respect to meat is its quality, especially way of perceiving, characterization and evaluation by consumers. As shown the results of a quantitative empirical study, Polish consumers rarest declared consuming venison, fish and beef. Moreover, the other is the power of the individual characteristics consumer assessment of the quality to take a final decision on buying meat and fish. For most consumers, the most important distinguishing feature was general appearance. For people buying pork importantfeature was the contentfat. Respondents purchasing beef pointed to its price and the buyer assessedfish smell them.mportant characteristics affecting consumer assessment of the quality for different types of meats and fish, as well as the impact of these traits on the process making a decision to purchase meat and fish. The research material came from nationwide quantitative survey conducted in 2012 on a sample of 1,500 respondents Polish adult population in 16 provinces, proportion to the number of their inhabitants. Polish consumer, despite changing over the years, consumption patterns and habits nutrition, it is still a supporter ofpork, which is about 60% of total meat consumption. Was reduced beef consumption. In the years 1990-2013 increased consumption ofpoultry meat with nearly 20 kg/person/year. One of the determinants influencing the consumer behavior with respect to meat is its quality, especially way of perceiving, characterization and evaluation by consumers. As shown the results of a quantitative empirical study, Polish consumers rarest declared consuming venison, fish and beef. Moreover, the other is the power of the individual characteristics consumer assessment of the quality to take a final decision on buying meat and fish. For most consumers, the most important distinguishing feature was general appearance. For people buying pork importantfeature was the contentfat. Respondents purchasing beef pointed to its price and the buyer assessedfish smell them.The aim of the study was to identify and prioritize the most important characteristics affecting consumer assessment of the quality for different types of meats and fish, as well as the impact of these traits on the process making a decision to purchase meat and fish. The research material came from nationwide quantitative survey conducted in 2012 on a sample of 1,500 respondents Polish adult population in 16 provinces, proportion to the number of their inhabitants. Polish consumer, despite changing over the years, consumption patterns and habits nutrition, it is still a supporter ofpork, which is about 60% of total meat consumption. Was reduced beef consumption. In the years 1990-2013 increased consumption ofpoultry meat with nearly 20 kg/person/year. One of the determinants influencing the consumer behavior with respect to meat is its quality, especially way of perceiving, characterization and evaluation by consumers. As shown the results of a quantitative empirical study, Polish consumers rarest declared consuming venison, fish and beef. Moreover, the other is the power of the individual characteristics consumer assessment of the quality to take a final decision on buying meat and fish. For most consumers, the most important distinguishing feature was general appearance. For people buying pork importantfeature was the contentfat. Respondents purchasing beef pointed to its price and the buyer assessedfish smell them.
