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Please use this identifier to cite or link to this item: http://purl.umn.edu/62357

Title: Consumer Perceptions of, and Attitudes Toward, Rabbit Meat
Authors: McLean-Meyinsse, Patricia E.
Hui, Jianguo
Meyinsse, Joseph
Keywords: Rabbit meat
Nutrition
Consumer perceptions and attitudes
Issue Date: 1994
Abstract: 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.
URI: http://purl.umn.edu/62357
Identifiers: 0738-8950
Institution/Association: Journal of Agribusiness>Volume 12, Number 1, Spring 1994
Total Pages: 13
From Page: 55
To Page: 67
Collections:Volume 12, Number 1, Spring 1994

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