CONSUMER ACCEPTANCE OF STIR-FRY AND KABOBS FROM DARK CHICKEN MEAT ANDTHEIR PACKAGING

In a study of marketing opportunities for fresh, dark chicken meat, fo cus group participants (n = 34) provided qualitative information conce rning potential products and packaging concepts. Results of the focus groups indicated that the participants were willing to purchase new, c onvenient poultry products made from dark chicken meat. Specific dark meat products the participants were willing to buy included boneless, skinless thighs, kabob cubes, and stir-fry strips. Consumers desired c lear packaging for the products but did not want the packaging to be m icrowaveable or ovenproof. Acceptance of chicken kabob chunks and stir -fry strips of varying piece sizes (2.54, 3.81, and 5.08 cm) and seaso ning concentrations (1.6, 2.1, and 2.6%) was evaluated by consumers (n = 83) using a nine-point hedonic scale. The most preferred products w ere a 5.08 cm (2 in) kabob with 2.6% seasoning and a stir-fry strip wi th 2.6% seasoning. A simulated supermarket setting test was conducted to verify findings from a mailed survey (n = 115) and actual purchase behavior by consumers (n = 121). A calculated desirability index indic ated a ranked preference to be: breasts > kabobs > stir-fry > boneless , skinless thighs > bone-in, skin-on thighs.