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Camel meat perception and the factors influencing its consumption willingness among Algerian consumers

Title:	Camel meat perception and the factors influencing its consumption willingness among Algerian consumers
Authors:	B. Hamad; L. Hadef; S. Amara
Source:	Theory and practice of meat processing; Vol 9, No 4 (2024); 296-303 ; Теория и практика переработки мяса; Vol 9, No 4 (2024); 296-303 ; 2414-441X ; 2414-438X ; 10.21323/2414-438X-2024-9-4
Publisher Information:	ФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН
Publication Year:	2025
Collection:	Theory and practice of meat processing (E-Journal) / Теория и практика переработки мяса
Subject Terms:	gender; prior consumption; quality; taste; tenderness
Description:	The purpose of this research was to evaluate Algerian consumers' perceptions of camel meat and identify the variables driving their intention to consume it. A survey of 142 participants selected at random through in-person interviews and a self-administered questionnaire in El Oued district located in the southeast of Algeria assisted in this study. The data revealed that 93.7% of the participants had consumed camel meat previously at least once; however, merely 6.3% of participants had never consumed this meat before. The majority of participants (83.1%) held a favorable perception of camel meat and expressed a willingness to consume it again (80.3%). Conversely, 59.2% of the participants said that eating camel meat was often linked with particular occasions, like religious and sociocultural activities. Taste (65.5%) was the primary factor influencing customers' choice of red meat varieties, while tenderness (58.5%) was the most strongly correlated attribute with camel meat perception. Analysis of the determinant variables showed that males were willing to eat camel meat at a higher rate than females (92.1% vs. 66.7%; χ2 = 14.440; p = 0.000). A substantial beneficial impact was also evident due to prior consumption and the favorable perception of this meat among consumers (χ2 = 29.043; p = 0.000 and χ2 = 52.857; p = 0.000). The willingness to indulge in camel meat consumption was also significantly impacted by ascertaining how frequently consumers consume this meat. Altogether, this investigation offers a clear understanding of how consumers perceive the quality of camel meat and the factors that influence its consumption.
Document Type:	article in journal/newspaper
File Description:	application/pdf
Language:	Russian
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DOI:	10.21323/2414-438X-2024-9-4-296-303
Availability:	https://www.meatjournal.ru/jour/article/view/405; https://doi.org/10.21323/2414-438X-2024-9-4-296-303
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Accession Number:	edsbas.276F7EB4
Database:	BASE