Consumers’ Preference and Factors Influencing Offal Consumption in Amathole District Eastern Cape, South Africa

Abstract

This study was conducted to determine the consumers’ perceptions and factors influencing offal meat consumption in Amathole District in the Eastern Cape Province of South Africa. A total of 202 consumers from Amathole District were randomly sampled from three municipalities. The study revealed that consumers were more influenced by the freshness, price, and availability of the product and these factors determine the point of purchase. The most preferred purchase-point for offal meat in this study was butchery. However, sheep offal was more preferred to cattle offal. The point of purchase, however, remains a prominent factor among other factors that could influence decision making for any consumer. When it comes to offal meat, the results showed that the majority of consumers purchased more liver, intestine, and tripe, which is because they are often sold in a combo at the butchery. Furthermore, it was revealed that consumers have nutritional knowledge of the offal meat products before making their purchase but health reasons emerged as a factor that the consumers considered the least at the point of purchase.

Detection, Distribution and Health Risk Assessment of Toxic Heavy Metals/Metalloids, Arsenic, Cadmium, and Lead in Goat Carcasses Processed for Human Consumption in South-Eastern Nigeria

“…With about 74 million goats as of 2016, Nigeria is the highest producer of goat in Africa, the third largest producer globally, and the second largest chevon consumer (in Africa) [ 33 , 34 ]. Meat offals like kidneys and liver are edible and increasingly preferred across several communities in Africa [ 35 ]. Since THMs bio-accumulate in these organs (that is, kidneys and liver) [ 17 , 36 ], an active surveillance is warranted to safeguard public health.…”

Consumer Perception on Purchase Decision Factors and Health Indicators Related to the Quality and Safety of Meat Sold in Dibiteries in Dakar, Senegal

“…Thus, quality cues are prerequisite required for consumers to evaluate displayed products and to make a final decision at the point of purchase [14]. However, perceived cues are expected or experienced attributes of the product that consumers approach [15]. These perceived cues are related to the intrinsic (e.g., nutritional value) and extrinsic quality attributes of products (e.g., taste, colour, freshness, fat content and price) [16][17][18].…”

Postmortem Changes in pH, Color, Drip Loss, and Non-Protein Nitrogen in Beef Liver and Lungs During Storage in Refrigerator

“…Meat color can be objectively described by L*, a*, and b* values (Hernández et al, 2016). Consumers' perception on meat quality is directly related to visual appearance particularly color (Alao et al, 2018). This study showed the slight increase of L*, a*, and b* values during storage.…”

“…In Indonesia beef offal is favorite food that used as meat in some traditional food. Beef offal could be used to combat protein malnutrition and food in security in many countries (Alao et al, 2018). Offal or byproducts can be further used by humans as food or reprocessed as secondary by-products for both agricultural and industrial uses.…”