Effects of different cooking methods on the consumer acceptability of chevon

Xazela, Nomasonto M.; Muchenje, Voster; Marume, U.

doi:10.5897/ajb11.598

Cited by 3 publications

(1 citation statement)

References 20 publications

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“…Penelitian tentang kambing selama ini lebih dititikberatkan pada aspek-aspek sebagai berikut: perbaikan produksi untuk meningkatkan produktivitas (Tsukahara et al 2008), modifikasi pakan untuk meningkatkan kualitas sensori daging kambing (Xazela et al 2011). Penelitian tentang komposisi kimia daging kambing lokal masih sedikit.…”

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Carcass profile and chemical characteristic of male Kacang goat (Capra aegragus hircus)

Mirdhayati¹,

Hermanianto²,

Ch³

et al. 2014

JITV

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Carcass profile and chemical characteristic of male Kacang goat (Capra aegragus hircus)

Mirdhayati¹,

Hermanianto²,

Ch³

et al. 2014

JITV

View full text Add to dashboard Cite

show abstract

A review of some aspects of goat meat quality: future research recommendations

et al. 2023

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The global goat meat sector is advancing and contributes to long-term food security, especially in meeting the protein demands of the growing human population in developing countries. Spanning all countries, Australia, is the largest exporter of goat meat, although it has negligible consumption. However, Australia does potentially have a secure future as an innovative, profitable, and resilient world leader in goat production, provided some challenges are addressed. These challenges facing the goat meat sector require suitable strategies and interventions for better profitability and acceptance of goat meat consumed in Australia and as an export product. Limited research on goat meat quality and the lack of an adequate grading system for goat meat quality are two of the major issues that need attention from the industry and researchers. Some of the most critical areas that need further research to enable growth of the goat meat industry are the influence of genetics and age of animals on meat quality, standardisation of the ageing period of various goat meat cuts, cooking innovations, consumer acceptance and sensory analysis of goat meat (both farmed and rangeland goats). This paper reviews the status of the goat meat sector and identifies the opportunities for the goat meat sector, particularly in Australia. In addition, we highlight several key issues requiring further research and interventions to enhance the growth of the goat meat industry.

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Investigation of goat meat consumption in relation to market potential among major stores in Eastern Cape, South Africa

Makusha,

Ikusika,

Akinmoladun

et al. 2023

AJFAND

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There is low commercial availability of goat meat in retail outlets such as supermarkets and butcheries due to the limited supply and cultural beliefs in many nations of the world, especially in sub-Saharan Africa. This study aimed to find potential customers for goat meat if it were made readily available in retail outlets. Two hundred respondents from cities and towns (Port Elizabeth, East London, Mthatha, King’s Williams town, Grahamstown, Alice, Butherwotth, Fort Beaufort, Queenstown, Craddock, Adelaide, Port Alfred, Stutterheim, and Peddie) in the Eastern Cape, South Africa, were randomly selected and interviewed using structured Google form questionnaires. Data were analyzed using descriptive statistics and chi-square tests. Participants answered questions about goat meat consumption in relation to other meats. Factors limiting the consumption of goat meat were also investigated. About 66% of respondents had positive views of goat meat, while 23.5% were neutral. Only 10.5 % had unfavourable views concerning goat meat. The availability of goat meat in the market was the most limiting factor for 60% of the respondents, while 15% said price was their limiting factor. Other factors limiting goat meat consumption were personal preferences, religion, aversion to testing, price of goat meat, aversion to smell, and fattiness, with 15%, 9%, 6.5%, 5%, 4%, and 0.5% of respondents, respectively. About 46% of the total respondents preferred goat meat from a supermarket or butchery, and only 6.5% preferred vendors. Only 26% preferred live goats, while 61.5% preferred a portion of meat from slaughtered goats. The chi-square test also revealed a significant association (P<0.05) between attitude/view of goat meat consumption with gender (0.00), age (0.001), nationality (0.027) and ethnicity (0.041). However, the association between attitudes/views towards goat meat consumption and small households (0.262) or religion (0.142) was not significant (P>0.05). Although demand for goat meat is expected to rise as people receive more information on nutritional benefits and cooking methods, it could be concluded that consumers are willing to consume it and that there is market potential for it as a major store product. Key words: availability, goat meat, consumer perceptions, purchasing drivers, limiting factors, future consumption, major stores, market, South Africa

show abstract

Effects of different cooking methods on the consumer acceptability of chevon

Cited by 3 publications

References 20 publications

Carcass profile and chemical characteristic of male Kacang goat (Capra aegragus hircus)

Carcass profile and chemical characteristic of male Kacang goat (Capra aegragus hircus)

A review of some aspects of goat meat quality: future research recommendations

Investigation of goat meat consumption in relation to market potential among major stores in Eastern Cape, South Africa

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