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Proces Obniżania Zawartości Tłuszczu Jako Czynnik Rozwoju Branży Mięsnej

Author

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  • Kosicka-Gębska, Małgorzata
  • Gębski, Jerzy

Abstract

Evolution in the diet of the Poles, associated with a greater awareness of the nutritional-health, forced food producers new ways of production and food processing. An example of an innovative product is the meat with reduced fat content, which is more and more popular in the world. The purpose of the article was to assess the level of consumer acceptance process of lowering the level of fat in the meat and to understand the benefits that may result from this process. The quantitative study was conducted on a sample of 1,000 respondents in 2011. It was found that 70.6% of respondents accept the process of reducing the fat content of the meat, and more than ½ of the respondents expressed their willingness to buy such meat. The results may be a signal to producers of modern consumers expect innovative changes in the meat market.

Suggested Citation

  • Kosicka-Gębska, Małgorzata & Gębski, Jerzy, 2015. "Proces Obniżania Zawartości Tłuszczu Jako Czynnik Rozwoju Branży Mięsnej," Roczniki (Annals), Polish Association of Agricultural Economists and Agribusiness - Stowarzyszenie Ekonomistow Rolnictwa e Agrobiznesu (SERiA), vol. 2015(3), June.
    • Handle: RePEc:ags:paaero:233186
    DOI: 10.22004/ag.econ.233186
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    Keywords

    Agribusiness;

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