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In order to examine the consumers' attitude towards eggs, 239 respondents in the area of the City of Belgrade were surveyed, and the assessment of the quality of eggs on the Belgrade market was done by examining the quality of eggs in super/hypermarkets. In the survey, consumers expressed their views about the place of purchase of eggs, the criteria for purchasing and the significance of certain quality traits/properties. In the egg quality test eggs of class A were used, and it was done on egg samples from 5 super/hypermarkets, from a total of 10 egg manufacturers. Based on the results of the study, it was found that most egg consumers buy in super/hypermarkets (39.62%), that the brand/manufacturer was not important for 30.37% of the respondents, that they preferred to buy larger eggs (SS, S and A classes). The quality of eggs is very important for 73.28% of subjects, and the colour of the yolk preferred by the respondents was extremely yellow (62.76%). The supply of table eggs on the market was different (from 1 to 5 manufacturers) per retail store. The quality of eggs, observed for all super/hypermarkets and all manufacturers, expressed in Haugh units, decreased with the shelf life of eggs. The quality of eggs from category 1 to 10 days, in all super/hypermarkets, observed for all manufacturers, was within the studied class A, with egg weight ranging from 60.9 to 64.1g, egg shell colour from 3.6 to 4.2, egg cleanness 4.4 to 5.0, the colour of the yolk (Roche) from 10.9 to 13.2, and the number of Haugh units from 73.2 to 91.7. The results of the research indicate that consumers in the City of Belgrade are placing importance on the quality of table eggs, that there are differences in the supply and freshness of the eggs between the markets, and that there are differences in the quality within the same market, regardless of the manufacturer., U cilju ispitivanja stavova potrošača jaja anketirano je 239 ispitanika na području Grada Beogradu, a ocena kvaliteta jaja na beogradskom tržištu obavljena je ispitivanjem kvaliteta jaja u super/hipermarketima. Kroz anketno ispitivanje potrošači su se izjasnili o mestu kupovine jaja, o kriterijumima pri kupovini i o značaju pojedinih osobina kvaliteta. Ispitivanje kvaliteta jaja odnosilo se na jaja klase A, a obavljeno je na uzorcima jaja iz 5 super/hipermarketa, za ukupno 10 proizvođača jaja. Na osnovu rezultata ispitivanja konstatovano je da većina potrošača jaja kupuje u super/hipermarketima (39,62%), da pri kupovini nije bitna robna marka/proizvođača za 30,37% ispitanika, da najradije kupuju jaja veće mase (SS, S i A klase). Kvalitet jaja veoma je važan za 73,28% ispitanika, a boja žumanca koju preferiraju je iz kategorije izrazito žuta (62,76%). Ponuda konzumnih jaja bila je različita (od 1 do 5 proizvođača) po marketu. Kvalitet jaja, posmatrano za sve super/hipermarkete i sve proizvođače iskazan kroz Hogove jedinice opadao je sa starošću jaja. Kvalitet jaja iz kategorije 1 do 10 dana, u svim super/hipermarketima, posmatrano za sve proizvođače, bio je u okviru ispitivane klase A, pri čemu se masa jaja kretala od 60,9 do 64,1g, boja ljuske od 3,6 do 4,2; čistoća jaja od 4,4 do 5,0; boja žumanca (Roche) od 10,9 do 13,.2, a broj Hogovih jedinica od 73,2 do 91,7. Rezultati istraživanja upućuju na zaključak da potrošači u Gradu Beogradu poklanjaju pažnju značaju kvaliteta konzumnih jaja, da između marketa postoje razlike u pogledu ponude i svežine jaja, kao i da unutar jednog marketa i posmatrano na nivou svih marketa postoje razlike u kvalitetu, u zavisnosti od proizvođača.

Information was collected by conducting poll of the town residents (N=478) in which their attitude towards the traits of beef quality, as well as their habits and inclinations in regard to the choice of category, retail cuts and giblets were analyzed. Also, the position of beef compared to other meat types was studied, reasons and frequency of meat consumption in every day nutrition and preparation methods. Data were further analyzed according to sex, age and occupation of participants in the poll in order to come to conclusion about their effect on the meat selection criteria. Female consumers consume beef (17,7%) more than mutton (6,7%), and less than pork (39,0 %) and poultry meat (36,5%). Compared to them, male consumers consume more pork (41,8%), beef (26,0 %) and mutton (9,2 %) and less poultry meat (23,0 %). When choosing the category of beef, 67,7% of consumers selected young beef, 28,6% veal and only 3,7% beef. Approx. 50% of consumers declared that the first thing when selecting meat category is their inclination, followed by quality, price or recommendation by doctor. However, consumers with higher education, as well as female and younger consumers prefer meat with lower fat content. Visual impression when choosing young beef in retail stores is most important for average consumer. Approx. 43% of participants in the poll stated color of meat as decisive factor, red-pink color is desired. Second factor when choosing beef is presence of fatty tissue more appreciated by male and older consumers which find it more tasteful. Young beef is most often consumed once a week (60%), mainly cooked, in soups or stews, with special inclination of male consumers towards smoked beef. Consumers mainly buy breasts and ribs (40%), and rarely beef steaks (2,5%), in other words dishes containing beef with bones are most often prepared, as well as dishes containing mixed ground meat. The use of giblets is rare, especially among female population, liver, hearts and beef stomach, Prikupljanjem informacija putem anketiranja gradskog stanovništva ( N=478 ) analiziran je stav potrošača prema atributima kvaliteta goveđeg mesa, kao i njihove sklonosti i navike kada su u pitanju izbor kategorije, maloprodajnih delova i iznutrica.Takođe je ispitana pozicija goveđeg u odnosu na ostale vrste mesa, razlozi i učestalost upotrebe u svakodnevnoj ishrani i vidovi njegove kulinarske pripreme. Podaci su dalje analizirani prema polu, uzrastu i zanimanju ispitanika kako bi se izveo zaključak o njihovom uticaju na kriterijume za izbor. Potrošači ženskog pola konzumiraju goveđe meso (17,7%) više od ovčijeg (6,7%), a manje od svinjskog (39,0 %) i živinskog (36,5%). U odnosu na njih, potrošači muškog pola konzumiraju nešto više svinjskog (41,8%), goveđeg (26,0 %) i ovčijeg mesa (9,2 %) na račun slabije konzumacije živinskog mesa (23,0 %). Pri izboru kategorije goveđeg mesa 67,7% potrošača izjasnilo se za juneće, 28,6% za teleće i samo 3,7% za goveđe meso. Oko 50% potrošača izjavilo je da im je pri izboru vrste mesa na prvom mestu sopstvena sklonost, pa tek onda kvalitet, cena mesa ili preporuka lekara. Ipak, potrošači sa višim obrazovanjem, kao i potrošači ženskog pola i mlađeg uzrasta preferiraju meso boljih kategorija sa manjim sadržajem masti. Vizuelni utisak pri izboru junećeg mesa u maloprodaji je najbitniji za prosečnog potrošača. Oko 43% učesnika u anketi navodi boju mesa kao odlučujući faktor, pri čemu je najpoželjnija ružičasto-crvena. Drugi činilac pri izboru mesa jeste zastupljenost masnog tkiva čije veće prisustvo cene potrošači muškog pola i starijeg uzrasta smatrajući ga ukusnijim. Junetina se najčešće (60%) konzumira jedanput nedeljno i to kuvana, u vidu supa ili variva, uz posebnu naklonjenost muškog pola dimljenom junećem mesu. Potrošači najčešće kupuju juneće grudi i rebra (40%), a najređe biftek (2,5%), odnosno najčešće pripremaju jela od goveđeg mesa sa kostima, kao i od mešanog mlevenog mesa. Upotreba iznutrica je slabo izražena, posebno u že

In order to investigate the habits and preferences of consumers of beef as well as their attitude towards the factors affecting the meat quality, 504 consumers of different sex, age, wealth status and profession were selected. Consumers were given a poll questionnaire consisting of questions referring to their habits regarding purchasing of meat and factors affecting the acceptance of meat as food stuff. Answers of participants in the poll were processed according to sex, profession, year of birth and income per household member. Majority of polled consumers answered that they eat more meat during winter season, and mainly liver of all giblets. Majority of participants in the poll is of opinion that meat consumption induces heart diseases, that meat represents source of "harmful" cholesterol and that animal diseases are transferred to humans by meat consumption., U cilju ispitivanja navika potrošača pri kupovini junećeg mesa i mišljenja potrošača koji su faktori od uticaja na kvalitet mesa, odabrano je 504 potrošača različitog pola, godina rođenja, imovnog stanja i zanimanja. Potrošačima je podeljena anketa koja je sadržala pitanja o navikama pri kupovini mesa i faktorima koji utiču na prihvatljivost mesa kao prehrambenog proizvoda. Odgovori anketiranih potrošača obrađeni su po polu, zanimanju godini rođenja i prihodu po članu domaćinstva. Većina anketiranih potrošača odgovorila je da više jedu meso u hladnom periodu godine, od iznutrica najviše jedu jetru. Većina misli da konzumiranje mesa utiče na oboljenja srca, da je meso izvor "štetnog" holesterola i da se bolesti životinja konzumiranjem mesa prenose na ljude.

In order to investigate consumption of beef and consumer attitude towards beef as foodstuff, 504 consumers of different sex, age, financial status and profession were included in carried out poll. Consumers were given questionnaires containing questions about their habits relating to meat purchasing, also meat preparation methods, weekly consumption of meat and factors influencing the meat quality. Answers of polled consumers were processed according to sex, profession, age and income. Based on obtained results the following can be concluded: majority of polled male and female consumers consider meat to be very important in their nutrition; female consumers, students don't think of meat as very important in their nutrition; 48,7% of male consumers and 50,8% of female consumers use meat because of it's nutritious value; all polled consumers regardless of their age, sex, income or profession consume beef more than lamb meat; poled consumers mostly buy meat at the butcher's, however consumers of moderate financial status mostly purchase meat in the country; most frequent method of preparation is cooking, while male students mostly cook meat, female consumers mostly roast or grill meat; majority of polled consumers consider breed, sex and age of animal to be main factors influencing meat quality., U cilju ispitivanja potrošnje junećeg mesa i odnosa potrošača prema junećem mesu kao prehrambenom proizvodu, odabrano je 504 potrošača različitog pola godina rođenja, imovnog stanja i zanimanja. Potrošačima je podeljena anketa koja je sadržala pitanja o navikama potrošača pri kupovini mesa, mestu kupovine i načinu pripreme mesa, nedeljnoj potrošnji i o faktorima od uticaja na kvalitet mesa. Odgovori anketiranih potrošača obrađeni su po polu, zanimanju, uzrastu i prihodu. Na osnovu rezultata obavljene ankete može se zaključiti sledeće: - većini anketiranih muških i ženskih potrošača meso igra važnu ulogu u ishrani; - ženskim potrošačima studentkinjama meso ne igra važnu ulogu u ishrani; - 48,7% muških potrošača i 50,8% ženskih potrošača koristi meso u svojoj ishrani zbog njegove hranljive vrednosti; - svi anketirani potrošači različitog pola godina rođenja, prihoda i zanimanja značajno više koriste juneće meso od jagnjećeg; - mesarnica je najčešće mesto kupovine mesa, a potrošači sa najnižim prihodom nabavljaju meso na selu; - najčešći način pripreme mesa je kuvanje, dok muški studenti kuvaju, a ženski najčešće peku na roštilju meso; - većina anketiranih potrošača smatra da su rasa, pol i starost faktori od uticaja na kvalitet mesa.