81 Meat Options for Dinner: the Road Less Travelled (Bison edition)

Abstract

Abstract Consumers expect selection in almost every category of purchase including protein from meat sources. There are a variety of meats consumed worldwide with sustained marketing efforts for many species. This presentation will serve as an introduction to the topic of meat proteins from novel species, consumption trends and importance of understanding characteristics of specific meats. Bison, goat, ostrich, elk, deer, yak, water buffalo, horse, donkey, rabbit, wild boar, deer, alligator and llama are all consumed in various quantities in different parts of the world. Understanding reasons for meat selection and the many factors that can impact meat quality can help align production and marketing decisions for optimal consumer satisfaction. Animal genetics, feed, pre-slaughter handling and transport, proper stunning, carcass chilling, cold chain continuity and preparation of the meat can all influence the end eating experience. Research into meat characteristics of various species supports marketing efforts and puts integrity on nutritional claims. An example of this is bison meat marketing which promotes a lean, healthy meat raised on sustainable production systems in Canada and the USA with a rich history behind it. Nutritional analysis of bison meat and production research helps support these claims. Investigation into characteristics of meat from several species throughout the world could broaden opportunities for successfully marketing them as niche products.