Table 6.
Importance of the intrinsic quality attributes of lamb meat at the time of purchase.
| CL1 | CL2 | CL3 | CL4 | Total | χ 2 | p | |
|---|---|---|---|---|---|---|---|
| Respondents/Percentage of Respondents | 82/41% | 4/2% | 66/33% | 48/24% | 200 | ||
| Appearance of freshness | 64.06 | *** | |||||
| Nothing | 0.0 | 33.3 | 0.0 | 0.0 | 0.5 | ||
| Little bit | 2.5 | 0.0 | 6.6 | 4.5 | 4.3 | ||
| Quite | 29.1 | 33.3 | 34.4 | 29.5 | 31.0 | ||
| A lot | 68.4 | 33.3 | 59.0 | 65.9 | 64.2 | ||
| Lamb category | 10.11 | ns | |||||
| Nothing | 13.9 | 33.3 | 8.3 | 6.8 | 10.8 | ||
| Little bit | 29.1 | 0.0 | 30.0 | 38.6 | 31.2 | ||
| Quite | 34.2 | 66.7 | 46.7 | 29.5 | 37.6 | ||
| A lot | 22.8 | 0.0 | 15.0 | 25.0 | 20.4 | ||
| Light lamb category | 6.99 | ns | |||||
| Nothing | 8.9 | 33.3 | 5.0 | 4.5 | 7.0 | ||
| Little bit | 27.8 | 0.0 | 28.3 | 20.5 | 25.8 | ||
| Quite | 41.8 | 33.3 | 48.3 | 50.0 | 45.7 | ||
| A lot | 21.5 | 33.3 | 18.3 | 25.0 | 21.5 | ||
| Light colored meat | 14.03 | ns | |||||
| Nothing | 6.3 | 33.3 | 1.7 | 7.0 | 5.4 | ||
| Little bit | 44.3 | 0.0 | 50.0 | 37.2 | 43.8 | ||
| Quite | 38.0 | 33.3 | 41.7 | 34.9 | 38.4 | ||
| A lot | 11.4 | 33.3 | 6.7 | 20.9 | 12.4 | ||
| Age | 14.48 | ns | |||||
| Nothing | 3.8 | 33.3 | 0.0 | 2.3 | 2.7 | ||
| Little bit | 11.4 | 0.0 | 13.1 | 15.9 | 12.8 | ||
| Quite | 48.1 | 33.3 | 47.5 | 38.6 | 45.5 | ||
| A lot | 36.7 | 33.3 | 39.3 | 43.2 | 39.0 | ||
| Breed | |||||||
| Nothing | 11.4 | 33.3 | 1.6 | 6.8 | 7.5 | 18.82 | * |
| Little bit | 62.0 | 0.0 | 52.5 | 45.5 | 54.0 | ||
| Quite | 16.5 | 33.3 | 36.1 | 38.6 | 28.3 | ||
| A lot | 10.1 | 33.3 | 9.8 | 9.1 | 10.2 | ||
| Low fat | 11.78 | ns | |||||
| Nothing | 5.1 | 33.3 | 1.7 | 2.3 | 3.8 | ||
| Little bit | 22.8 | 0.0 | 31.7 | 25.0 | 25.8 | ||
| Quite | 51.9 | 33.3 | 45.0 | 56.8 | 50.5 | ||
| A lot | 20.3 | 33.3 | 21.7 | 15.9 | 19.9 | ||
ns, p > 0.10; *, p < 0.05; ***, p < 0.001. Cells in bold had the corrected standardized residual between the observed and expected cases within each cell greater than |1.96|.