Consumer Perceptions of, and Attitudes Toward, Rabbit Meat

Results from a consumer-oriented study of households in Louisiana and Texas suggest that the nutritional properties of rabbit meat play a minor role in its consumption. In general, users regard rabbit meat as inferior to chicken, beef or pork and non-users are reluctant to try rabbit meat. Based on these results, the market for rabbit meat is likely to remain small, and rabbit production may not be a viable enterprise for farmers in this region of the country.


Issue Date:
1994
Publication Type:
Journal Article
DOI and Other Identifiers:
0738-8950 (Other)
PURL Identifier:
http://purl.umn.edu/62357
Published in:
Journal of Agribusiness, Volume 12, Number 1
Page range:
55-67
Total Pages:
13




 Record created 2017-04-01, last modified 2017-04-04

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