Consumer attitude and quality assessment of cooked sausages in Serbia

Vesna Djordjevic; Tatjana Baltic; Danijela Sarcevic; Ivana Brankovic Lazic; Jelena Ciric

doi:10.18485/meattech.2019.60.2.7

Vesna Djordjevic Institute of Meat Hygiene and Technology
Tatjana Baltic Institute of Meat Hygiene and Technology
Danijela Sarcevic Institute of Meat Hygiene and Technology
Ivana Brankovic Lazic Institute of Meat Hygiene and Technology
Jelena Ciric Institute of Meat Hygiene and Technology

DOI: https://doi.org/10.18485/meattech.2019.60.2.7

Keywords: sausages, Serbia, consumption, consumer knowledge

Abstract

The aim of this study was to determine consumer attitude and quality assessment of cooked sausages in Serbia. An eleven question survey was developed on an online survey website to analyse consumer attitude and quality assessment of cooked sausages. The questionnaire was completed by 1,959 respondents from October to December 2018. All participants were interviewed using a standardized questionnaire. The questions were related to consumption and preference for cooked sausages (hot dog, chicken frankfurters, Srpska sausages, Tirolska sausages, Pariska sausages, Ekstra sausages, Mortadella sausages and Šunkarica sausages). The results show the majority of Serbian consumers consume chicken frankfurters about once a month or less and Šunkarica sausages about once a week or less (61.85% and 28.48%, respectively). Consumers tended to strongly agree that they consume cooked sausages on any day of the week. Generally, consumers believe there are significant differences in the quality of imported and domestic cooked sausages.