This study was conducted to determine the perceptions of rural low-income consumers on meat quality and health issues associated with meat consumption. A total of 466 consumers in the Eastern Cape (EC) Province (South Africa (SA)) were randomly sampled, and principal component analyses (PCA) were used to analyse the data. With regard to purchasing decisions, correlation analysis was performed to establish the relationships between actual scores and mean scores so as to determine purchase motives and decisions. The major purchase point mentioned by all consumers was the supermarket (65%), and the reasons were that this purchase point was the most hygienic and the meat was fresh (35%). The estimated relationship showed a significant association between products consumed at home and the source of income of consumers. With regard to consumption patterns and health issues, most consumers were aware of nutritional balance issues (64%), and most were aware of the health risks associated with meat consumption (59%). It was concluded that consumer perceptions on the meat quality aspects associated with health and consumption patterns are affected by disposable income and cultural background.

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The relationship between nutrition reading and label use and nutrition knowledge amongst a sample of rural youth studying at a university in South Africa', Health SA Gesondheid 24(0), a1320.

Consumers expect the meat products on the market to have the required nutritional value, be wholesome, fresh and lean and have adequate juiciness, flavour and tenderness. A study was conducted to establish consumer acceptability of chevon prepared using different traditional cooking methods in terms of acceptance of flavour, tenderness, off-flavour, aroma intensity and juiciness through sensory evaluation. A panel of 48 participants drawn from the University of Fort Hare student body of different tribes was used. There was a significant association (P < 0.05) between aroma intensity scores and the different tribes. Majority of the Xhosa, Shona and Zulu panelists had higher aroma intensity scores whereas the Ndebele panelist gave low aroma intensity scores. Cooking methods significantly (P < 0.05) affected all the sensory attributes under consideration. Goat meat mixed with vegetables and the intestines had the highest mean sensory scores all round. The high connective tissue in the meat did not significantly (P < 0.05) affect the panelist scores for tenderness. In conclusion, cooking methods was observed to have a bearing on the acceptability of chevon by consumers and should be taken into consideration when preparing chevon for home consumption and for promotion.