ZCSP.htm

NR ZCSP

AU Elsner,R.J.; McWatters,K.H.; Resurreccion,A.V.

TI Consumer acceptance of stir-fry and kabobs from dark chicken meat and their packaging

QU Poultry Science 1998 Aug; 77(8): 1241-52

PT journal article

AB In a study of marketing opportunities for fresh, dark, chicken meat, focus group participants (n = 34) provided qualitative information concerning potential products and packaging concepts. Results of the focus groups indicated that the participants were willing to purchase new, convenient poultry products made from dark chicken meat. Specific dark meat products the participants were willing to by included boneless, skinless thighs, kabob cubes, and stir-fry strips. Consumers desired clear packaging for the products but did not want the packaging to be microwaveable or ovenproof. Acceptance of chicken kabob chunks and stir-fry strips of varying piece sizes (2.54, 3.81, and 5.08 cm) and seasoning concentrations (1.6, 2.1, and 2.6%) was evaluated by consumers (n = 83) using a nine-point hedonic scale. The most preferred products were a 5.08 cm (2 in) kabob with 2.6% seasoning and a stir-fry strip with 2.6% seasoning. A simulated supermarket setting test was conducted to verify findings from a mailed survey (n = 115) and actual purchase behavior by consumers (n = 121). A calculated desirability index indicated a ranked preference to be: breasts > kabobs > stir-fry > boneless, skinless thighs > bone-in, skin-on thighs.

AD Department of Food science and Technology, University of Georgia, Agricultural Experiment Station, Griffin 30223-1797, USA.

SP englisch

PO USA

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