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Meat of traditional and alternative poultry species in the catering industry

100%

Pomianowski J. F., Sadlowska Z., Wieczorek J.

Polish Journal of Natural Sciences

2017

tom 32

nr 1

This study discusses the popularity of meat from traditional and alternative poultry species in the catering industry. Data for analysis was obtained directly from questionnaires filled out by persons who were responsible for the selection of food ingredients in catering establishments. The respondents were asked about the use of traditional and alternative poultry species in their restaurants and the effect of menu items containing alternative poultry meat on business results. Chicken meat was the most popular type of poultry that was served by all surveyed facilities (100%), followed by turkey meat (83%). The meat of alternative poultry species, including quail and helmeted guineafowl (43%) and pheasant (20%), was less frequently served on account of its lower popularity among consumers and a high price. The average price per serving was determined at PLN 13.16 for chicken, PLN 32.15 for quail, PLN 31.77 for pheasant and PLN 30.00 for guineafowl. Despite the fact that the meat of alternative poultry species is rarely served by catering establishments, nearly 75% of the surveyed facilities claimed that its presence in the menu improves business results.

Ograniczanie wyników

1 Polish Journal of Natural Sciences

1 Pomianowski J. F.

1 Sadlowska Z.

1 Wieczorek J.

1 2017

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Meat of traditional and alternative poultry species in the catering industry