Camel meat perception and the factors influencing its consumption willingness among Algerian consumers
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 loc...
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| Format: | Article |
| Language: | English |
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The V.M. Gorbatov All-Russian Meat Research Institute
2025-01-01
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| Series: | Теория и практика переработки мяса |
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| Online Access: | https://www.meatjournal.ru/jour/article/view/405 |
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| author | B. Hamad L. Hadef S. Amara |
| author_facet | B. Hamad L. Hadef S. Amara |
| author_sort | B. Hamad |
| collection | DOAJ |
| 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. |
| format | Article |
| id | doaj-art-1f5718c743ef40dfbd3e95f66e3bc8df |
| institution | Matheson Library |
| issn | 2414-438X 2414-441X |
| language | English |
| publishDate | 2025-01-01 |
| publisher | The V.M. Gorbatov All-Russian Meat Research Institute |
| record_format | Article |
| series | Теория и практика переработки мяса |
| spelling | doaj-art-1f5718c743ef40dfbd3e95f66e3bc8df2025-08-04T13:11:45ZengThe V.M. Gorbatov All-Russian Meat Research InstituteТеория и практика переработки мяса2414-438X2414-441X2025-01-019429630310.21323/2414-438X-2024-9-4-296-303273Camel meat perception and the factors influencing its consumption willingness among Algerian consumersB. Hamad0L. Hadef1S. Amara2University of El Oued; University of TiaretUniversity of El Oued; University of TiaretHealth and Hygiene Office, Municipality of Taleb LarbiThe 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.https://www.meatjournal.ru/jour/article/view/405camelgenderprior consumptionqualitytastetenderness |
| spellingShingle | B. Hamad L. Hadef S. Amara Camel meat perception and the factors influencing its consumption willingness among Algerian consumers Теория и практика переработки мяса camel gender prior consumption quality taste tenderness |
| title | Camel meat perception and the factors influencing its consumption willingness among Algerian consumers |
| title_full | Camel meat perception and the factors influencing its consumption willingness among Algerian consumers |
| title_fullStr | Camel meat perception and the factors influencing its consumption willingness among Algerian consumers |
| title_full_unstemmed | Camel meat perception and the factors influencing its consumption willingness among Algerian consumers |
| title_short | Camel meat perception and the factors influencing its consumption willingness among Algerian consumers |
| title_sort | camel meat perception and the factors influencing its consumption willingness among algerian consumers |
| topic | camel gender prior consumption quality taste tenderness |
| url | https://www.meatjournal.ru/jour/article/view/405 |
| work_keys_str_mv | AT bhamad camelmeatperceptionandthefactorsinfluencingitsconsumptionwillingnessamongalgerianconsumers AT lhadef camelmeatperceptionandthefactorsinfluencingitsconsumptionwillingnessamongalgerianconsumers AT samara camelmeatperceptionandthefactorsinfluencingitsconsumptionwillingnessamongalgerianconsumers |