Analysis of consumers' food preferences in relation to fortified meat products
https://doi.org/10.20914/2310-1202-2025-3-
Abstract
The paper presents the results of a study of the food preferences of the Voronezh population. The purpose of the study was to study the level of consumer awareness about fortified meat products, to evaluate various types of meat products in terms of their significance and acceptability to consumers. The research was conducted in 2024-2025. In order to identify consumer preferences in the consumption of meat products in Voronezh and the Voronezh region, a survey was conducted. The sample size was 450 people. The sample was formed taking into account the distribution by gender and age groups. A study was conducted on consumer attitudes towards fortified meat products, including the frequency of consumption, type of product and meat, price, and importance of functional products. About 46% of consumers are increasingly inclined to choose products fortified with vitamins and/or minerals, 29.1% fortified with dietary fiber and 14% antioxidants. According to the study, 62.4% of the respondents are aware of the positive impact of functional products on health. 37.6% of the population remains unaware of this information. According to the survey, 18% of respondents are ready for a significant change in the taste of products. Nevertheless, 43.6% are still inclined to minor changes. On the other hand, 38.4% are not ready for such changes and believe that the meat product should remain classic. According to the data, protein enrichment is the most significant direction for a significant part of the respondents, gaining 37.1% of the votes. In the second place in terms of the interest in enriching meat products was the use of protein and carbohydrate additives that have a preventive effect on chronic diseases, with an indicator of 32.2%, fiber fortification of 26.9% of votes and 32.9% of consumers who do not pay attention to the composition of products. The data obtained are the basis for further research aimed at designing meat products, taking into account the identified limitations and consumer attitudes formed in the current conditions.
About the Authors
A. A. Derkanosova
Voronezh State University of Engineering Technologies
Dr. Sci. (Engin.), Professor, service and restaurant business department, Revolution Av., 19 Voronezh, 394036, Russia
E. E. Kurchaeva
Voronezh State Agrarian University named after Emperor Peter the Great,
Dr. Sci. (Acgric.), Professor, private animal science department, Michurina Street, 1 Voronezh, 394087, Russia, 394036, Russia
E. V. Panina
Voronezh State Agrarian University named after Emperor Peter the Great,
Senior Lecturer, processes and equipment of processing industries department, Michurina Street, 1 Voronezh, 394087, Russia, 394036, Russia
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Review
For citations:
Derkanosova A.A., Kurchaeva E.E., Panina E.V. Analysis of consumers' food preferences in relation to fortified meat products. Proceedings of the Voronezh State University of Engineering Technologies. 2025;87(3):20-28. (In Russ.) https://doi.org/10.20914/2310-1202-2025-3-
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