Preference For Meat Research Articles

Personality and Meat Consumption Among Romantic Partners in Daily Life.

Eating is often a social activity that can be influenced by others, particularly in close relationships when dietary preferences reflect underlying value differences. We sought to examine the personality traits of meat-eating couples who differ in their preferences for meat. We recruited Swiss romantic couples in which one partner typically consumed more meat than the other (N = 272, couples = 136). At baseline, participants completed survey measures of self- and informant-rated personality traits at the domain (e.g., agreeableness) and aspect level (e.g., compassion) and meat consumption. Participants then completed 28 daily meal surveys about their meat consumption. Among high-meat eating partners, those higher in openness/intellect and compassion ate less meat. Additionally, higher intellect among low-meat eating partners predicted lower meat consumption among high-meat eating partners. These findings replicate evidence that personality plays an important role in meat-eating and extend this evidence to meat consumption in a relational context.

Physical Characteristics, Moisture Content and Organoleptic Properties of Afkir Laying Hen Meat with Different Marination Durations in Pineapple Crown Extract

Afkir laying hen meat has a tough texture, making it less desirable to consumers. Pineapple crown extract is known to improve the texture of spent laying hen meat due to its bromelain enzyme content. This study aims to determine the effect of marination duration using pineapple crown extract on the pH, cooking loss, water content, water holding capacity, texture, and organoleptic value of spent laying hen meat. The study was conducted using a Completely Randomized Design with 4 treatments (different marination times of 0, 2, 4, and 6 hours) and 5 replications. The parameters observed in this study included pH, cooking loss, water content, water holding capacity, texture, and organoleptic values. Test data were analyzed statistically using Analysis of Variance with a 5% significance level, and if significant effects were found, the analysis was followed by Duncan’s Multiple Range Test. Organoleptic test data were analyzed with the Kruskal-Wallis method, and if there were significant effects, further analysis was conducted using the Mann-Whitney test. The results showed a significant effect (P<0.05) of marination time using pineapple crown extract on the pH, water content, and organoleptic parameters, including taste, texture, color, and overall preference, with no significant effect (P>0.05) on cooking loss, water holding capacity, or the aroma attribute in the organoleptic test. Marination time also decreased the toughness of afkir laying hen meat texture, as analyzed descriptively. Marination for 2-6 hours decreased pH and water content, tenderized the texture, and improved meat preference. Keywords: Afkir laying hen; bromelain; tenderness; pineapple crown; marination

Multi-omics analysis of chemical composition variation among different muscle types in Hu lamb.

Consumers' preferences for lamb meat vary greatly depending on the specific cut. Variations in the chemical composition across different muscle types play a crucial role in determining meat quality, particularly with regard to flavor. Therefore, it is essential to study the variations in chemical composition among different muscle types in lamb, as well as the mechanisms behind their formation, aiming to understand the flavor variation across the muscle types. Flank muscles showed significantly higher intramuscular fat content and muscle fiber diameter compared to triceps brachii and biceps femoris (BF), at the same time as displaying a significantly lower percentage of type I muscle fibers. Forty-three differentially abundant volatile compounds (DAVC) were identified across five muscles, with the majority of DAVCs being more abundant in the BF. In total, 161 differentially abundant lipids were identified across five muscles, with triglycerides (TG), phosphatidylcholines (PC), phosphatidyl ethanolamines (PE) and phosphatidylmethanol (PMeOH) showing a strong correlation with DAVCs. A lipid-gene regulatory network was established, encompassing 664 lipids and 11 107 genes, leading to the identification of pathways and genes that regulate the metabolism of PEs, PMeOH, PCs and TGs. The present study showed the significant variation in flavor compounds among the five edible muscles, as well as the potential reasons for their formation. The results potentially provide a theoretical foundation for improving the meat quality of lamb. © 2024 Society of Chemical Industry. Published by John Wiley & Sons Ltd.

Тенденции развития потребительских предпочтений на рынке мяса и мясных продуктов

The article examines the trends in the development of consumer preferences for meat and meat products. During the analysis of the structure of the food market, consumer surveys and research on production technology and consumption statistics, the main patterns of changing preferences of domestic consumers were identified. The data on the dynamics, structure, volumes of production and consumption of meat and meat products are presented. The data on the volumes of meat and meat products consumption recommended by the Ministry of Health of the Russian Federation and their actual consumption are presented. Statistical data illustrating the dynamics of the volume of state support for agricultural producers are presented.

Changing Our Food Habits One Bite at a Time: Exploring Young Flexitarians in a Country with a High Meat Intake.

Flexitarian diets have gained attention for their potential positive impact on human health and greenhouse gas emissions reduction. However, a critical question remains: Can the segment of flexitarians significantly contribute to necessary changes in our current unsustainable food systems? Our study addresses this gap by examining meat consumption habits among young adults (n = 1023) in a country with traditionally high meat intake. Furthermore, we focus on a subset of flexitarians (n = 286). Our findings reveal two distinct groups of flexitarians: ethical (n1 = 140) and utilitarian (n2 = 148). Utilitarian flexitarians exhibit a stronger preference for meat (t(284)= -15.180, p < 0.001), greater food neophobia (t(284) = -4.785, p < 0.001), and lower environmental awareness (t(284) = 7.486, p < 0.001) compared to Ethical flexitarians. The Ethical group, predominantly female (χ2(1) = 13.366, p < 0.001), demonstrates higher life satisfaction (t(284) = 5.485, p < 0.001), better health perceptions (t(284) = 5.127, p < 0.001), and stronger beliefs in reducing meat consumption (t(284) = -8.968, p < 0.001). Additionally, Ethical flexitarians hold more positive views on plant-based meat, perceiving it as healthier (t(284) = 4.326, p < 0.001) and more ethical (t(284) = 4.942, p < 0.001), and show a greater willingness to adopt it (t(284) = 7.623, p < 0.001). While both groups possess similar knowledge and willingness regarding cultured meat and insects, Ethical flexitarians view cultured meat more favourably (t(250.976) = 2.964, p = 0.003). Our study provides insights into the evolving trends of flexitarianism within Central and Eastern European countries, where research on meat consumption and flexitarianism is scarce. These insights hold value for promoting behaviour change toward reduced meat consumption for both health and environmental reasons. Additionally, they offer guidance to the food industry, including producers, sellers, and providers of meals in educational and employment facilities.

Consumer preferences for conventional meat and meat alternatives

Consumer preferences for conventional meat and meat alternatives

Consumers’ willingness to pay for alternative protein food products: taste preference, health, and environmental concerns

ABSTRACT This study investigates consumers’ preferences and willingness to pay (WTP) for traditional animal meat, plant-based meat, and cell-cultured meat products, specifically focusing on beef, chicken, and pork categories. The experiment involves presenting participants with various meat options, along with the presence or absence of carbon footprint or low-salt labels. The findings reveal that consumers exhibit a lower WTP for plant-based and cell-cultured meat compared to traditional animal meat across all three categories (beef, chicken, and pork). Moreover, both carbon footprint and low-salt labels significantly increase consumers’ WTP. The choices made by consumers are influenced by attribute preferences and product-related concerns. Specifically, taste preference significantly impacts consumers’ preference for animal meat over cell-cultured meat in the beef, chicken, and pork categories; however, this effect is not significant for plant-based meat. Consumers who prioritize health concerns tend to choose plant-based beef and chicken over traditional options. Environmental concerns play a crucial role in pork choices, leading to a decrease in the selection of animal pork and an increase in the preference for cell-cultured pork. These findings offer valuable insights for industry stakeholders seeking to advance protein biotechnology and drive innovation in the food market.

Analysis of Consumer Preferences and Satisfaction with Local Chicken Meat in Bandung City Traditional Markets (Survey of Consumers at Cibogo Market, Sukajadi)

ABSTRACT. The demand for local chicken meat in Bandung city has been decreasing over the last five years. Changes in demand for a product can be influenced by consumer preferences and satisfaction. This research was conducted to determine consumer preferences based on the attributes inherent in local chicken meat and the level of consumer satisfaction with local chicken meat. The research location was at Cibogo Market, Sukajadi District, Bandung City. Primary data was obtained from interviews with 97 local chicken meat consumers (as respondents) and secondary data was from the journals and articles research, internet, and related instance. The data analysis method used is Importance Performance Analysis (IPA) to determine preferences and Customer Satisfaction Index (CSI) to determine the level of consumer satisfaction. The results of the research showed that consumer preferences for local chicken meat at Cibogo Market are based on attributes that are included in the main priority class, namely meat tenderness, age, and weight of local chicken. The result of CSI calculation was 71.61% which means that consumers are satisfied. In conclusion, the performance of attributes that are a priority for consumers need to be improved in terms to increase consumer satisfaction to a very satisfied level.

Potential Benefits of Tannins on Ruminant Health, Production and Environmental Sustainability

Tannins are naturally occurring polyphenolic compounds increasingly recognized for their potential benefits to ruminants. Tannins can be extracted from plants' roots, bark, leaves, and seed husks. Management of plant communities to produce a diverse array of secondary compounds, particularly tannins, is a promising strategy for holistically enhancing agroecosystems on rangelands and benefiting free grazing ruminant animals. Deterioration of rangelands constrains plant diversity, reducing tanniferous forage plants and limiting tannin availability to free-grazing ruminants. Ruminants supplemented with tannin extracts in confined feeding operations have gained several reported benefits. Commercial industries are also expanding to extract and process tannin extracts. The beneficial effects of tannins depend on many factors, including plant species, plant part, tannin type (condensed tannins (CTs) or hydrolyzable tannins (HTs), and dose. Tannin binds with proteins, enhances the diversity and abundance of amino acids in the small intestine, and improves overall protein absorption and utilization. Compiled with other mechanisms, tannins can improve the quality, quantity, shelf life, and consumer preference of meat and milk products. Tannins also possess antimicrobial, anti-parasitic, antioxidant, immunomodulatory, and anti-inflammatory properties. CTs also impact rumen microbial populations, decreasing methane production, improving ruminal microbiota diversity, and lowering ammonia nitrogen production. Therefore, the use of tannin from tannin extracts and tanniferous forage plants presents a promising avenue for enhancing confined and free-grazing ruminant animals' health, productivity, and environmental sustainability.

Association between Mediterranean diet adherence and peripheral artery disease in type 2 diabetes mellitus: An observational study

IntroductionTo evaluate the relationship between adherence to the Mediterranean diet (MD) and periphereal artery disease (PAD) in patients with type 2 diabetes mellitus (T2DM). MethodsAn observational sectional study was conducted with 174 patients diagnosed with T2DM, of which 78 patients had PAD. A patient was considered to have PAD if they obtained an ankle-brachial index (ABI) < 0.9 and/or absence of both distal pulses in one of the two feet. Data on sociodemographic and anthropometric variables, physical activity, smoking habits, biochemical blood parameters, and comorbidities were recorded. Good adherence to the MD was considered with a score ≥ 9 in MEDAS-14. Vascular factors independently associated with adherence to the MD in patients with T2DM were identified through multivariate logistic regression analysis. ResultsABI, DFU, intermittent claudication and pedal pulse absence correlated with MD adherence. DFU, intermittent claudication and posterior tibial pulse absence were associated with the final score obtained in the MEDAS-14. Nut consumption, white meat preference and sautéed dish intake were associated with PAD presence. Multivariate analysis linked MD adherence to sex (OR = 0.044, 95 % CI 0.003–0619), age (OR = 0.139, 95 % CI 0.029–0.666), duration of T2DM (OR = 7.383, 95 % CI 1.523–35.779) and age at diagnosis of T2DM (OR = 6082, 95 % IC 1.415–26.136), as well as the presence of DFU (OR = 0.000, 95 % IC 0.000–0.370) and intermittent claudication (OR = 0.004, 95 % IC 0.000–0.534). ConclusionsAdherence to the MD is associated with a reduction in vascular complications in T2DM, highlighting its potential as a dietary intervention strategy.

Whole Food Plant-Based Dietary Education for Frontline RNs

Background: Coronary artery disease (CAD) is the leading cause of death for men and women in the United States, with myocardial infarction (MI) being a serious outcome. Plant-based diets are associated with a reduced incidence of CAD. Registered nurses (RNs) are highly trusted members of the healthcare team and are ethically responsible for providing reliable information based on scientific sources and guideline-directed recommendations. Registered nurses are optimally positioned to provide education on adopting whole foods plant-based (WFPB) diets to patients experiencing CAD inside and outside the hospital setting. It is unknown the degree to which nurses have adopted WFPB eating patterns and incorporated WFPB patient education into routine nursing care. The purpose of this study is to describe RN perceptions (susceptibility, severity, benefits and barriers, self-efficacy) related to the effect of a WFPB meal pattern for prevention and management of CAD, and RN intention to apply this dietary knowledge to their own health behaviors and nursing practices. Methods: This descriptive quasi-experimental pretest-posttest study measured concepts from the health belief model including RN perceptions of susceptibility, severity, benefits, and barriers, as well as self-efficacy and meal behaviors. The participating RNs completed these measures before and after they participated in any of the educational interventions designed using experiential learning theory. Registered nurses had the option of attending one or all three educational interventions on WFPB nutrition and CAD. Results: Eighty-six RNs working in cardiology specialties on three inpatient or one outpatient cardiac units at a large southeastern hospital system participated. The nurses believed CAD is a serious diagnosis (72/72) and that WFPB dietary patterns are cardioprotective for the prevention and management of CAD (63/72). However, nurse dietary behaviors were incongruent with their beliefs as some RNs (14/72) indicated they did not consume any vegetarian or fully plant-based meals. The most common barrier (36/72) to nurses adopting a WFPB dietary pattern was a taste preference for meat and animal products. Half of the eight nurses who completed at least one of the educational interventions and the postsurvey reported increased confidence to advise patients with CAD on the WFPB dietary pattern. Combined, participants self-reported their vegetarian or fully plant-based meal frequency increased slightly. Discussion: Registered nurses lack a working knowledge of WFPB eating patterns in their personal and professional lives, which may impact the quality of dietary education they provide to people with CAD or MI. Overcoming barriers to education on WFPB dietary patterns is important for increasing nurse confidence in teaching people with CAD about this evidence-based dietary health behavior. Conclusion: Registered nurses’ knowledge and perceptions of WFPB eating patterns may be enhanced through professional development activities. RNs may be more likely to engage with education that is frequent, brief, asynchronous, and online or part of existing onboarding such as lunch and learn events to sample WFPB foods. Future research is needed on strategies to engage and empower RNs to educate people with CAD on WFPB nutrition.

Socio-demographic profile and pattern of meat consumption of the consumers of Thrissur corporation

The present study analysed the socio-demographic profile and the pattern of consumption of meat among consumers in the Thrissur Corporation area of Kerala state, India.A survey research design using a pretested structured schedule was employed among a sample of 150 meat consumers. The results revealed that majority of the respondents were female (65.30 per cent) and belonged to middle age group of 30-50 years (51.3 per cent). More than three-fourth of the consumers had a family size of up to four members (78 per cent).The annual income of majority of the respondents was within the range of one to ten lakh (66.70 per cent) and nearly 40.70 per cent of consumers were graduates.The results of this study indicated that all the respondents preferred to consume chicken when compared to chevon (39.3 per cent), beef (72.6 per cent), pork (37.3 per cent), or rabbit meat (4.7 per cent).Majority of the consumers consumed meat once or twice a week (73.3 per cent) and all the respondents assessed the quality of meat based on its colour. Most of them preferred to purchase meat from the local meat stalls (97.3per cent).Consumers reported that the reason for their preferred place of purchase was the availability of quality and fresh meat. Keywords: Meat preference, meat type, meat quality, sensory quality

Informational Nudges to Promote Preferences for Goat Meat

Informational Nudges to Promote Preferences for Goat Meat

Determining the Meat Consumption Preferences of Tourists in the Kars Province

This study aimed to understand the meat consumption preferences of local people and tourists in Kars, which is known for its high-goose production and cultural and historical tourism. The AHP method was used to analyze the data, with 250 consumers interviewed through proportional sampling. Fish was the top preferred meat type for 29.18% of visitors, followed by chicken meat (26.41%), red meat (24.64%), and goose meat (19.77%). The most important criteria for meat consumption in Kars were taste (27.08%), price (23.97%), ease of transportation (19.47%), nutritional content (18.18%), and smell (12.20%). In terms of taste, consumers prefer fish as their first choice, followed by goose meat as their second choice. In terms of affordability, chicken and fish are the first choices, followed by fish. They prefer fish and goose meat for their nutritional and safety value. In terms of smell, fish and goose meat are among the most important choices. The demand for organic fish with higher nutritional value from Çıldır Lake is higher than other types of meat. The affordability of chicken and fish also influences consumers' preferences for these meat types. However, loyalty to red meat and chicken remains low in terms of nutrition and safety. To enhance the economic conditions for producers, consumers, and restaurants, it is crucial to streamline the availability of fish, enhance trust and perception of the nutritional value of red and white meat, and make goose meat more cost-effective. This will lead to increased consumption of meat products and improved service opportunities.

Comparative Analysis of Consumer Preferences and Nutritional Composition of Wild and Farmed African Giant Rat. (Cricetomys gambianus) in Mampong Ashanti of Ghana

The African giant rat is one of Ghana's most common animals sought after as a source of meat (game). Local hunters use unhealthy means to hunt these animals, so attempts have been made to domesticate African giant rats in Ghana. Nevertheless, certain local consumers have articulated concerns, suggesting that wild giant rats' meat is more tender and leaner than those domestically farmed. The study was carried out to investigate consumer preference, sensory attributes, proximate composition, and acceptability of meats from wild and farmed African giant rats in Mampong Ashanti municipality in the Ashanti Region of Ghana. The study was conducted from November to December 2023. A survey was carried out among the residents of Asante Mampong using a structured questionnaire, with 500 individuals aged 20 years and older randomly selected to participate. Twenty (20) animals comprising ten (10) wild and ten (10) farmed African giant rats were used for the sensory and proximate analyses in a completely randomised design. Statistical Package for Social Sciences software was used for data analysis. Most participants (57%) preferred meat from wild African giant rats to their farmed counterparts, while only 7% indicated an equal fondness for both. Respondents with Islamic faith showed a preference for the meat of farmed African giant rats because of halal slaughter. The proximate composition of the raw giant rat meat was not affected by the sex since the values were very similar. However, wild African giant rat meat showed significantly (P =0.05) better proximate composition than the farmed ones. Except for meat colour and tenderness, meat from wild giant rats showed significantly (P = 0.05) better sensory properties than the meat from the farmed animals. This study concludes that meat sourced from giant African rats raised on farms is safer, has an impressive protein content, and has moderate fat levels.

Transdifferentiation of fibroblasts into muscle cells to constitute cultured meat with tunable intramuscular fat deposition

Current studies on cultured meat mainly focus on the muscle tissue reconstruction in vitro, but lack the formation of intramuscular fat, which is a crucial factor in determining taste, texture, and nutritional contents. Therefore, incorporating fat into cultured meat is of superior value. In this study, we employed the myogenic/lipogenic transdifferentiation of chicken fibroblasts in 3D to produce muscle mass and deposit fat into the same cells without the co-culture or mixture of different cells or fat substances. The immortalized chicken embryonic fibroblasts were implanted into the hydrogel scaffold, and the cell proliferation and myogenic transdifferentiation were conducted in 3D to produce the whole-cut meat mimics. Compared to 2D, cells grown in 3D matrix showed elevated myogenesis and collagen production. We further induced fat deposition in the transdifferentiated muscle cells and the triglyceride content could be manipulated to match and exceed the levels of chicken meat. The gene expression analysis indicated that both lineage-specific and multifunctional signalings could contribute to the generation of muscle/fat matrix. Overall, we were able to precisely modulate muscle, fat, and extracellular matrix contents according to balanced or specialized meat preferences. These findings provide new avenues for customized cultured meat production with desired intramuscular fat contents that can be tailored to meet the diverse demands of consumers.

Transdifferentiation of fibroblasts into muscle cells to constitute cultured meat with tunable intramuscular fat deposition.

Current studies on cultured meat mainly focus on the muscle tissue reconstruction in vitro, but lack the formation of intramuscular fat, which is a crucial factor in determining taste, texture, and nutritional contents. Therefore, incorporating fat into cultured meat is of superior value. In this study, we employed the myogenic/lipogenic transdifferentiation of chicken fibroblasts in 3D to produce muscle mass and deposit fat into the same cells without the co-culture or mixture of different cells or fat substances. The immortalized chicken embryonic fibroblasts were implanted into the hydrogel scaffold, and the cell proliferation and myogenic transdifferentiation were conducted in 3D to produce the whole-cut meat mimics. Compared to 2D, cells grown in 3D matrix showed elevated myogenesis and collagen production. We further induced fat deposition in the transdifferentiated muscle cells and the triglyceride content could be manipulated to match and exceed the levels of chicken meat. The gene expression analysis indicated that both lineage-specific and multifunctional signalings could contribute to the generation of muscle/fat matrix. Overall, we were able to precisely modulate muscle, fat, and extracellular matrix contents according to balanced or specialized meat preferences. These findings provide new avenues for customized cultured meat production with desired intramuscular fat contents that can be tailored to meet the diverse demands of consumers.

Fermented Products Enriched with Polyunsaturated Fatty Acids in Broiler Chicken Nutrition and Fat Quality of Produced Meat

Broiler chicken meat is the preferred meat among the human population. Broiler meat contains high-quality protein and a low-fat content, alongside a desirable fatty acid profile. A frequent problem in human nutrition is an insufficient PUFA intake in the diet. One possible strategy to increase the dietary intake of polyunsaturated fatty acids (PUFA) in humans is to produce, and thereby enrich, broiler chicken meat with sufficient amounts of essential PUFA. A method to increase the proportion of essential fatty acids in chicken meat is by changing the fatty acid composition of the feed. Feed production via solid-state fermentation using lower filamentous fungi can be used to prepare valuable feed from cereal by-products enriched with important PUFA and pigments and can thus be included as a suitable feed ingredient in the diet of chickens. From previously published studies, it can be concluded that the application of 3–10% of the prepared fermented products to the diet of broiler chickens increased the proportion of essential fatty acids in the fat of the chicken meat and had a beneficial effect on the growth parameters of chickens.

Effects of gender and slaughter age on physicochemical and quality traits of Korean Hanwoo striploin.

Hanwoo beef is in high demand because of its unique flavor, freshness, and high-fat content. However, the longer rearing period required to enhance marbling in Hanwoo cattle has adverse environmental consequences, such as greenhouse gas emissions and overall rearing costs. To address consumer preferences for leaner and healthier meat, the Korean meat industry has recently introduced Hanwoo heifer meat as an alternative source, but its quality traits are still unclear. Nevertheless, there is a limited body of research exploring the impact of Hanwoo gender (steer, heifer, and cow) and their corresponding slaughter ages on meat quality traits. This study looked into how gender affected the physicochemical and qualitative features of Hanwoo striploin at their respective slaughter ages. Results revealed that cow striploin has higher levels of moisture (66.81%) and protein (20.76%), whereas it contains lower levels of fat (10.66%) and cholesterol (34.66 mg/100 g). Regarding the physicochemical properties, cow striploin exhibited significantly lower shear force, color indexes, and soluble collagen (p < 0.05). However, chondroitin (1.19%) and muscle fiber area (1,545.23 μm2) were significantly higher in steer striploin than in heifer and cow (p < 0.05). Cow striploin exhibited significantly higher levels of oleic acid, unsaturated fatty acids (UFAs), and monounsaturated fatty acids (MUFAs) while having lower levels of eicosadienoic acid and atherogenic index compared to the other two groups. Cows and heifers had higher concentrations of amino acid metabolites than striploin from steers. Furthermore, bioactive metabolites such as carnitine and carnosine content were found higher in cow and heifer respectively. Overall, Hanwoo cattle gender influences the qualitative attributes of striploin; nevertheless, compared to steer and heifer striploin, cow striploin is a relatively good source of protein, fatty acid content, and metabolites conducive to a healthy diet.

Consumer Preferences for Native Chicken Meat in India: Implications for Sustainable Production and Household Dynamics

Indigenous and native chickens play a pivotal role in rural economies, providing income and food security. India is one of the world's top producers of poultry, with a total chicken population of 851.8 million in 2019 and 37.2% representing native or indigenous breeds. In recent years, the rising demand for native chicken meat and government-backed projects in India have led to a shift from traditional backyard chicken raising to semi-intensive and intensive farms, empowering marginalized communities and women. Consumer preferences for native chicken meat in India was examined in this study, employing a two-part model with a logit model and log-normal OLS model to analyse responses from 503 consumers. Additionally, factor analysis revealed nine key factors influencing attitudes. Gender, age, income, education, marital status, cohabitation, household size, the presence of seniors or children, and consumption frequency significantly shaped preferences. Factors such as psychological well-being, affordability, knowledge, nutrition, food quality, fitness, purity, and sustainability had negative effects on preference and quantity purchased. The study reveals a strong consumer preference for native chicken meat, attributed to its organic nature, including traditional farming and sustainable production. To enhance sustainability of semi-intensive and intensive native chicken farming, it is imperative to address pricing disparities and ensure the consistent availability of native chicken meat. Achieving long-term sustainability in native chicken farming requires aligning consumer demand with ethical and environmentally sustainable farming practices.