Table 2.
Factors affecting red meat consumption by gender, age and occupation
| Variables | Factors affecting red meat consumption decision | Chi-square | CC | ||
|---|---|---|---|---|---|
| Value | Degree of freedom | P * | |||
| Gender | Compliance with consumption habits | 15·678 | 4 | 0·003 | 0·314 |
| Age | Protein | 22·117 | 12 | 0·036 | 0·366 |
| Habits | 30·289 | 12 | 0·003 | 0·417 | |
| A good value for money | 64·169 | 12 | 0·000 | 0·557 | |
| Occupation | Taste | 26·736 | 16 | 0·045 | 0·397 |
| Habits | 39·362 | 16 | 0·001 | 0·465 | |
| A good value for money | 47·988 | 16 | 0·000 | 0·501 | |
| Ease of preparation | 38·451 | 16 | 0·001 | 0·460 | |
CC: Coefficient of Contingency.
*
P < 0·05 (significant).