ArticleFoods (Basel, Switzerland)2020
Consumers' Attitude to Consumption of Rabbit Meat in Eight Countries Depending on the Production Method and Its Purchase Form.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
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Who cites it
20 citing papers in PubMed.
- Article
- Comparative Analysis of Meat Quality in Minxinan Black Rabbit and Hyla Rabbit Using Integrated Transcriptomics and Proteomics.Animals : an open access journal from MDPI · 2025Article
- Seasonal Effects and Heritability of Litter Size at Birth and Weaning in Commercial Rabbits in Central Mexico (2015-2021).Veterinary sciences · 2025Article
- High Prevalence of Antimicrobial Resistance Genes in Rabbit Farms from Sumy Region, Ukraine.Antibiotics (Basel, Switzerland) · 2025Article
- Growth Performance, Carcass Traits and Meat Quality in Rabbits Fed with Two Different Percentages of Extruded Linseed.Foods (Basel, Switzerland) · 2025Article
- The Relationship Between the Level of Food Neophobia and Children's Attitudes Toward Selected Food Products.Nutrients · 2025Article
- Washing with buffered vitamin C after corrosive chemical (sodium hypochlorite) exposure reduces ocular depth of injury.Toxicology in vitro : an international journal published in association with BIBRA · 2025Article
- Effects of Diets Containing Extruded Linseed andFoods (Basel, Switzerland) · 2025Article
- Social, ethical, environmental, economic and technological aspects of rabbit meat production - A critical review.Heliyon · 2024Review
- Unraveling the Physicochemical Properties and Bacterial Communities in Rabbit Meat during Chilled Storage.Foods (Basel, Switzerland) · 2024Article
- Influence of the rearing system on the ileum microbiome, metabolome, and transcriptome in meat rabbits.Frontiers in veterinary science · 2024Article
- Willingness to Pay a Higher Price for Pork Obtained Using Animal-Friendly Raising Techniques: A Consumers' Opinion Survey.Foods (Basel, Switzerland) · 2023Article
- Pregnancy Complications and Feto-Maternal Monitoring in Rabbits.Veterinary sciences · 2023Review
- Exploring Consumer Behavior and Preferences in Welfare-Friendly Pork Breeding: A Multivariate Analysis.Foods (Basel, Switzerland) · 2023Article
- Evaluating productive performance, meat quality and oxidation products of Italian White breed rabbits under free-range and cage rearing system.Animal bioscience · 2022Article
- Nonlinear mixed models for characterization of growth trajectory of New Zealand rabbits raised in tropical climate.Animal bioscience · 2022Article
- Purchasing Habits, Sustainability Perceptions, and Welfare Concerns of Italian Consumers Regarding Rabbit Meat.Foods (Basel, Switzerland) · 2022Article
- Generation of Heritable Prominent Double Muscle Buttock Rabbits via Novel Site Editing of Myostatin Gene Using CRISPR/Cas9 System.Frontiers in veterinary science · 2022Article
- Effects of Long-Term Supplementation with Brown Seaweeds and Polyphenols in Rabbit on Meat Quality Parameters.Animals : an open access journal from MDPI · 2020Article
- A Comparison of the Quality of Meat from Female and Male Californian and Flemish Giant Gray Rabbits.Animals : an open access journal from MDPI · 2020Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The study's aim was to investigate the consumers' attitude to their preference of rabbit meat in eight countries depending on the production method and its purchase form. In Spain and China almost all factors got low scores. High scores (above 4 out of 5) for origin were found in Italy, France, Poland, Hungary and Brazil. The importance of feeding was highlighted in Italy, Poland, Hungary and Mexico. High values were received for housing conditions in Italy, Poland, Hungary and Mexico. The level of processing was the most important in China and Brazil, while the slaughtering method was considered the most important in Brazil and Mexico. Breed received the lowest score in almost all countries. The preference of fresh meat was the highest (above 50%) in Spain, France and Mexico, and that of frozen in Brazil and Mexico (about 20%). The highest preference for a whole carcass (above 50%) was given by the respondents in France and Mexico. Thigh was mostly preferred in France whereas consumers preferred loin in Mexico. Roasted, smoked and semi-finished forms were mostly favored in Mexico. It can be concluded that the preference of respondents depended on the country. Preferences were different among the Mediterranean countries, and also Latin American countries.
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Registered trials
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