Relationship between Consumers' Perceptions about Goat Kid Meat and Meat Sensory Appraisal.

Area of Science:

• Food Science and Technology
• Consumer Behavior Research
• Agricultural Economics

Background:

• Suckling goat kid meat (8-10 kg live weight) is preferred in Spain but consumption is uncommon.
• There is a need to understand consumer perceptions to promote goat meat value.
• Consumer appraisal of meat quality is influenced by various factors, including sensory attributes and production systems.

Purpose of the Study:

• To investigate consumer perceptions of goat kid meat.
• To correlate perceptions with sensory appraisal from home tests.
• To identify consumer segments based on their views and preferences.

Main Methods:

• Survey of 30 families in two Spanish cities with differing consumption patterns.
• Data collection on sociodemographic parameters, purchasing/eating habits, and meat attribute importance.
• Cluster analysis to group consumers based on perceptions, followed by analysis of attribute importance within clusters.

Main Results:

• Four consumer clusters emerged: 'negative,' 'idealistic,' 'positive,' and 'concerned about fat content.'
• Animal production system parameters were valued differently across clusters.
• Meat tenderness, taste, and fat content were highly decisive; tenderness was prioritized over taste by older consumers ('negative' cluster).

Conclusions:

• Enhanced consumer information on goat production systems and meat quality is necessary.
• Potential exists for new goat meat markets, particularly targeting young consumers.
• Tailored marketing strategies are recommended for different consumer groups based on region and consumption habits.