dc.creator | Alcalde Aldea, María Jesús | es |
dc.creator | Ripoll García, Guillermo | es |
dc.creator | Horcada Ibáñez, Alberto Luis | es |
dc.creator | Panea, Begoña | es |
dc.date.accessioned | 2024-06-19T14:19:22Z | |
dc.date.available | 2024-06-19T14:19:22Z | |
dc.date.issued | 2023-07-22 | |
dc.identifier.citation | Alcalde Aldea, M.J., Ripoll García, G., Horcada Ibáñez, A.L. y Panea, B. (2023). Relationship between Consumers’ Perceptions about Goat Kid Meat and Meat Sensory Appraisal.. Animals, 13 (14), 1-15. https://doi.org/10.3390/ani13142383. | |
dc.identifier.issn | 2076-2615 | es |
dc.identifier.uri | https://hdl.handle.net/11441/160700 | |
dc.description.abstract | The goat meat preferred by consumers in Spain comes from suckling goat kids, slaughtered
at a live weight of 8–10 kg. However, consumption of this meat is very uncommon, so it is necessary to
show its value. To achieve this, we planned to investigate consumers’ perceptions about goat kid meat
and to study whether their perceptions are related to their sensory appraisal of the meat, measured
by the mean of the consumers’ home tests. The experiment was conducted with 30 volunteer
families (from two cities with different consumption patterns), who were surveyed regarding their
sociodemographic parameters, purchasing and eating habits, and the importance of the meat’s
attributes. As a result, four clusters were obtained, which were labeled “negative,” “idealistic,”
“positive,” and “concerned about fat content”. The parameters of the animal production system were
valued differently by the clusters. Meat tenderness, taste, and amount of fat were considered very
decisive factors by most respondents. When the goat kid meat was valued, tenderness was considered
more important than taste among older people (“negative” cluster), whereas there was not so much
difference between the appraisal of all parameters for the other three clusters. We conclude that it is
necessary to improve the information received by consumers about goat production systems and
meat quality parameters. There is certainly potential for creating new markets, especially targeted
toward young consumers and considering specific strategies for the different groups of consumers,
depending on the region and habits of consumption. | es |
dc.format | application/pdf | es |
dc.format.extent | 15 | es |
dc.language.iso | eng | es |
dc.publisher | MDPI | es |
dc.relation.ispartof | Animals, 13 (14), 1-15. | |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 Internacional | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.subject | goat kid meat | es |
dc.subject | survey | es |
dc.subject | home test | es |
dc.subject | consumer clusters | es |
dc.title | Relationship between Consumers’ Perceptions about Goat Kid Meat and Meat Sensory Appraisal. | es |
dc.type | info:eu-repo/semantics/article | es |
dc.type.version | info:eu-repo/semantics/publishedVersion | es |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es |
dc.contributor.affiliation | Universidad de Sevilla. Departamento de Agronomía | es |
dc.relation.publisherversion | https://doi.org/ 10.3390/ani13142383 | es |
dc.identifier.doi | 10.3390/ani13142383 | es |
dc.contributor.group | Universidad de Sevilla. AGR273: Nuevas tecnologías de mejora animal y de sus sistemas reproductivos. | es |
dc.journaltitle | Animals | es |
dc.publication.volumen | 13 | es |
dc.publication.issue | 14 | es |
dc.publication.initialPage | 1 | es |
dc.publication.endPage | 15 | es |