Consumer Preferences For Meat Research Articles

Sensory characteristics and consumer preference for meat from guinea fowl fed hevea seed meal or cashew nut meal supplemented diets

This study is part of a series of studies on the possibility of substituting alternative protein source supplements to the diet of guinea fowl in order to improve food security in the fight against poverty on the African Continent. This study assesses the identified sensory characteristics of guinea fowl meat and consumer preferences to determine if the possible alternative supplements identified result in a product acceptable to consumers and if consumer preference was evident. Indigenous guinea fowl or selected breed (Galor animals) were fed a control diet C, a commercial diet I (diet used for guinea fowl in Côte d'Ivoire), or one of 2 experimental diets N (diet C supplemented with 15% cashew nut meal) or diet H (diet C supplemented with 15% detoxified hevea seed meal). Meat samples were assessed by 120-trained people using 18 sensory attributes. Principal component analysis (PCA) showed that meats from guinea fowl fed diet C or diet I were clearly distinguished from guinea fowl fed N or H diets and that meat of indigenous guinea fowl or Galor animals were also clearly distinguished. The results of the hierarchical group analysis showed that meat from guinea fowl fed diet H was the preferred guinea fowl meat. A first partial least squares regression PLSR1 identified the relationships between guinea fowl meat samples, their sensory attributes and consumer preference and showed that 82.6% of the sensory data of the first 2 principal components accounted for 95.5% of the preference. The PLSR2 identified the relationships between guinea fowl samples, their sensory attributes, and their biochemical characteristics and showed that the fat content of the meat determined the intensity of flavor, odor, juiciness, and tenderness of the meat. Our results showed that meat from birds fed diet H was preferred, and thus emphasized the existence of a place for the use of hevea seed meal in guinea fowl diet in Côte d'Ivoire.

Variations in growth performance, meat quality and consumer preferences influenced by difference of breed in buffalo bulls (

Context Breeds of buffalo (Nili-Ravi and Kundhi) show different growth-rate and meat characteristics. Consumer preferences vary for the selection of meat according to the taste and sensory attributes. Buffalo meat is widely consumed in Asia and multiple buffalo breeds are reared for meat production. Aims The current experiment was designed to compare growth rates, meat characteristics and consumer preference for meat from bulls of different buffalo breeds. Methods Thirty-five male Nili-Ravi buffalo bulls (NRBB) and 35 male Kundhi buffalo bulls (KBB) having an age of 18 ± 1.56 months and 18 ± 1.65 months with live bodyweight of 150 ± 1.98 kg and 149 ± 2.09 kg respectively, were purchased and reared for 90 days. All animals were slaughtered on the 91st day and samples from M. pectoralis descendance, M. latissimus dorsi and M. obliquus externus abdominis were collected. A consumer preference survey was also conducted to assess the preferences for meat from the buffalo breeds. Key results Results of the survey suggested that for buyers, meat colour was the primary selection criteria (P < 0.05) at the time of purchase. Consumers preferred the lighter-coloured meat of KBB (P < 0.05) than that of NRBB. Conclusions Findings of the study showed that meat from KBB had superior sensory attributes compared with NRBB, although the meat from NRBB was the more nutritious of the two buffalo breeds. Implications The results will provide a focussed view regarding selection of buffalo bulls for meat production.

Motivations and Barriers for Sheep and Goat Meat Consumption in Europe: A Means-End Chain Study.

Simple SummaryIn Europe, human consumption of sheep/goat meat is lower than for other types of meat (e.g., chicken, beef). This study contributes to a better understanding of why/why not sheep/goat meat is consumed in Europe, and which are the relevant attributes, situations associated with small ruminants’ meat consumption by consumers.This international study involving seven European countries (Italy, UK, Finland, France, Spain, Greece, Turkey) was conducted to explore the relevant reasons that affect both consumer and non-consumer perceptions of sheep and goat meat. Laddering and means–end chain theory were applied. The results indicate that consumers associate sheep and goat meat with a unique taste, authenticity and natural production, linked with values such as health and enjoyment of life. In contrast, non-consumers mainly feel disgusted when they think and feel about these meats, and do not associate any specific health benefits to their consumption, disliking their taste, odour and fat content. This study is based on qualitative research. Only analytical generalizations are possible, expanding the theory on what drives consumer behaviour when purchasing meat. No previous means–end chain studies are available in the literature regarding small ruminants’ meat consumer preferences.

Volatile organic compounds and consumer preference for meat from suckling goat kids raised with natural or replacers milk

Most of European Union goats are slaughtered with carcase weights between 5 kg and 11 kg. Some farmers rear kids with milk replacers to produce cheese with the dams’ milk. The aim of this experiment was to study the volatile compounds (VOCs) of meat of suckling light kids reared with natural milk or milk replacers and to study the influence of consumers’ psychographic characteristics on the sensory preference for meat. Gas chromatography-mass spectrometry was performed to identify the VOCs and consumers evaluated the flavour, juiciness and overall acceptability. Thirty-five VOCs were detected and 44.3%, 25.1%, 6.9% and 2.3%, were aldehydes, hydrocarbons, ketones and alcohols, respectively. The influence of the rearing system on VOCs clearly depended on the breed. The use of milk replacers did not affect the percentage of linear aldehydes compared to the use of natural milk. However, the major aldehyde, hexanal (34.8%), was related to the use of natural milk and correlated positively with both the flavour (r = 0.21) and overall acceptability (r = 0.24). On the other hand, hydrocarbons such as hexane were related to MR, and 2-methyl-pentane and 3-methyl pentane were correlated with the acceptability of flavour (r = −0.22 and −0.25, respectively) and with the overall acceptability (r = −0.21 and −0.24). The 2-penthyl furan and 2-ethyl-1-hexanol were correlated with the overall acceptability (r = −0.22 and −0.22, respectively). Therefore, the acceptability of meat from suckling kids fed natural milk was greater for older consumers and people with a moderate consumption of meat.HighlightsGoat farmers remove the kids from their dams at a very young age and rear them with milk replacers, but this practice may alter the flavour of meat.The major aldehyde, hexanal, was related to the use of natural milk and correlated positively with the flavour and overall acceptability.Acceptability of meat from suckling kids fed natural milk was greater for older consumers and people with a moderate consumption of meat.

Production potentials of native chickens (Gallus gallus domesticus L.) of Western Visayas, Philippines

Poultry genetic resources diversity serves as a reservoir of genes adaptable to local conditions, production, resource utilization, and production that are compatible with consumer preferences for meat and egg products. This study was, therefore, conducted to determine the production potentials of native chickens in Western Visayas, Philippines. A total of 270 raisers were interviewed and 810 chickens were characterized. These numbers were divided equally among the provinces of Aklan, Antique, Capiz, Guimaras, Iloilo, and Negros Occidental. The data collected were analyzed using one-way analysis of variance and significant differences were determined using the Duncan's Multiple Range Test. Results show that native chickens from Aklan had the highest (P < 0.01) hatching percentage (93.10 ± 1.67 %) and oldest (P < 0.01) slaughter/marketing age (23.56 ± 1.03 weeks). Those from Guimaras had the biggest (P < 0.01) egg (42.69 ± 0.87 g) and heaviest slaughter/marketing weight (920.00 ± 22.72 to 924.44 ± 23.01 g); the shortest (P < 0.01) clutch interval (77.87 ± 4.14 days) was observed from those in Iloilo. Those from Antique had the highest (P < 0.01) survival rate from 1 day old to a slaughter/marketing age of 52.48 ± 1.83 %. The adult live weight ranged from 1.27 ± 0.04 to 1.62 ± 0.04 kg with those from Aklan as the lowest (P < 0.01) while those from Guimaras were the highest. Thus, the observed variations in reproductive and growth performances of native chickens from this region expressed their potentials for genetic improvement toward production.

RANDOM COEFFICIENTS ANALYSIS OF CHANGES IN MEAT CONSUMPTION PREFERENCES IN SOUTH AFRICA

This study is designed to investigate changes in consumer preferences for meat in South Africa using Kalman random coefficients filtering techniques. The results provide substantial empirical evidence in support of notable changes in meat consumption patterns. The changes in meat consumption pattern can be attributed to changes in the prices of products. The empirical results indicate a long run growth prospect for white meat consumption. This study provides vital information for meat market analysis and projection of meat demand in South Africa.

Estimating U.S. consumer preferences for meat with a flexible utility function

Direct and indirect translog utility functions provide budget share equations which are both flexible and consistent with the theory of utility maximization. These forms are attractive for modelling consumer behavior. Because of their flexibility they are ideal for testing hypotheses such as additivity of preferences. In this paper we use the translog methodology to analyze U.S. consumption of the four principal categories of meat-fish, beef, poultry, and pork. We decisively reject the hypothesis of additivity. However, further testing for partial additivity reveals that (beef) and (fish, poultry, pork) are additively separable subgroups of meat.