Zachowania konsumentów prowadzące do minimalizowania ryzyka przy wyborze produktów mięsnych

• Authors: Monika Radzymińska , Dominika Jakubowska

Title variants

EN

RISK REDUCTION BEHAVIOUR IN CONSUMERS’ CHOICE OF MEAT

• Languages of publication: PL

Abstracts

EN

This paper presents Polish consumers’ concerns about food-related hazards and methods used to reduce them. The research sample comprised 1075 respondents from the northeastern part of Poland. Analyses confirm that consumers are aware of chemical compounds in meat and are concerned about their harmful effects. They are able to assess the likelihood and seriousness of these effects and identify measures to reduce their exposure to risk. The most important risk-reducing strategies include “quality assurance” and “product appearance”. It can also be concluded that the perception of risk depends on the demographic characteristics of the respondents, because different groups within society perceive and respond to risk differently.

Keywords

EN

RISK REDUCTION; CONSUMER BEHAVIOUR; MEAT PRODUCTS

• Publisher: Wydawnictwo Uniwersytetu Ekonomicznego w Krakowie
• Journal: Zeszyty Naukowe Uniwersytetu Ekonomicznego w Krakowie
• Year: 2012
• Issue: 881
• Pages: 35-46

Contributors

author

Monika Radzymińska

author

Dominika Jakubowska

• Uniwersytet Warminsko-Mazurski w Olsztynie, Wydzial Nauki o Zywnosci, Plac Cieszynski 1, 10-957 Olsztyn, Poland