000126972 001__ 126972
000126972 005__ 20240731103345.0
000126972 0247_ $$2doi$$a10.3390/ani13142383
000126972 0248_ $$2sideral$$a134448
000126972 037__ $$aART-2023-134448
000126972 041__ $$aeng
000126972 100__ $$aAlcalde, María J.
000126972 245__ $$aRelationship between consumers’ perceptions about goat kid meat and meat sensory appraisal
000126972 260__ $$c2023
000126972 5060_ $$aAccess copy available to the general public$$fUnrestricted
000126972 5203_ $$aThe 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.
000126972 536__ $$9info:eu-repo/grantAgreement/ES/INIA/RTA2006-00117
000126972 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000126972 590__ $$a2.7$$b2023
000126972 592__ $$a0.698$$b2023
000126972 591__ $$aVETERINARY SCIENCES$$b16 / 167 = 0.096$$c2023$$dQ1$$eT1
000126972 593__ $$aVeterinary (miscellaneous)$$c2023$$dQ1
000126972 591__ $$aAGRICULTURE, DAIRY & ANIMAL SCIENCE$$b10 / 80 = 0.125$$c2023$$dQ1$$eT1
000126972 593__ $$aAnimal Science and Zoology$$c2023$$dQ1
000126972 594__ $$a4.9$$b2023
000126972 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000126972 700__ $$0(orcid)0000-0001-8042-8688$$aRipoll, Guillermo
000126972 700__ $$0(orcid)0000-0002-8180-8663$$aCampo, María M.$$uUniversidad de Zaragoza
000126972 700__ $$aHorcada, Alberto
000126972 700__ $$0(orcid)0000-0002-0572-9509$$aPanea, Begoña
000126972 7102_ $$12008$$2700$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Producción Animal
000126972 773__ $$g13, 14 (2023), 2383 [15 pp.]$$pAnimals (Basel)$$tAnimals$$x2076-2615
000126972 8564_ $$s338407$$uhttps://zaguan.unizar.es/record/126972/files/texto_completo.pdf$$yVersión publicada
000126972 8564_ $$s2610845$$uhttps://zaguan.unizar.es/record/126972/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000126972 909CO $$ooai:zaguan.unizar.es:126972$$particulos$$pdriver
000126972 951__ $$a2024-07-31-09:51:52
000126972 980__ $$aARTICLE