Camel meat perception and the factors influencing its consumption willingness among Algerian consumers
https://doi.org/10.21323/2414-438X-2024-9-4-296-303
Abstract
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.
About the Authors
B. Hamad
University of El Oued;
University of Tiaret
Algeria
Algeria
Brahim Hamad, Doctor of Veterinary Sciences, Senior Lecturer, Department of Agronomy, Faculty of Life and Natural Science; тLaboratory of Hygiene and Animal Pathology, Institute of Veterinary Sciences, University of Tiaret
P. O. Box 789, El Oued 39000
L. Hadef
University of El Oued;
University of Tiaret
Algeria
Algeria
Leyla Hadef, Doctor of Veterinary Sciences, Senior Lecturer, Department of Agronomy, University of El Oued
Faculty of Life and Natural Sciences, University of El Oued; Laboratory of Hygiene and Animal Pathology, Institute of Veterinary Sciences, University of Tiaret
P. O. Box 789, El Oued 39000
S. Amara
Health and Hygiene Office, Municipality of Taleb Larbi
Algeria
Algeria
Smail Amara, MSc of Veterinary Sciences, State Veterinarian
El Oued 39030
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For citations:
Hamad B., Hadef L., Amara S. Camel meat perception and the factors influencing its consumption willingness among Algerian consumers. Theory and practice of meat processing. 2024;9(4):296-303. (In Russ.) https://doi.org/10.21323/2414-438X-2024-9-4-296-303
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