Consumer segments and determinants shaping meat consumption in Slovakia

including items such as freshness, quality, aroma, meat content, appearance, country of origin, perishability, previous experiences, price, producer and health aspects. The second component represents a composition factor, consisting of factors related to nutritional attributes. The last component is a sales and promotion factor, related to product availability, packaging, and marketing attributes. The study provides insights for the food and meat processing industry in creating targetedmarketing strategies related to health and sustainable aspects of consumption, as well as for public policymakers. Results also contribute to expanding the existing theoretical framework in the field of consumer behavior. [Publisher's text]