Irene Rumbidzai Mazhangara

The need to meet the daily animal protein requirements of the teeming human population requires that other protein sources, including rabbit meat, be explored. Rabbit meat can be used as an alternate protein source to combat protein deficiency in South Africa as it is healthier and has a higher proportion of digestible proteins compared to currently popularly consumed meats such as pork, beef, and chicken. However, consumers should be the primary focus when promoting any product since they are the end users and make purchasing decisions based on their perceptions. The study's objective was to investigate the perceptions of the University of Fort Hare students towards using rabbit meat as an alternative animal protein source. Structured questionnaires from 400 respondents were used to gather information on consumer perceptions of rabbit meat as an alternate animal protein source. Information regarding socio-demographic and meat characteristics that affect consumer purchasing behaviour was also gathered. The data obtained were analyzed using the Statistical Package for Social Science (SPSS) software. Most respondents (75%) had never consumed rabbit meat. The main reason was the unfamiliarity (46%) with rabbit meat. A total of 45% of the respondents were likely to buy and consume rabbit meat at restaurants, whereas 44% and 62% were likely to buy rabbit meat from grocery stores or consume it when offered by friends and relatives, respectively. Approximately 19% of the respondents perceived rabbit meat as similar to chicken. The quality of meat is positively correlated with the health aspect of the meat (P = 0.02). Presentation and meat quality are also positively correlated (P = 0.01). This study discovered that most respondents were unfamiliar with rabbit meat and, therefore, had limited knowledge of the meat quality attributes of the product.

Structured, self-administered questionnaires were used to analyze consumer perceptions and attitudes about chevon and chevon-derived products among 243 consumers randomly selected in Amathole and Buffalo City Municipalities in South Africa. Chevon was regarded as the most favored by 10.7% of the participants, and the least desired by 89.30%. Nationality had a highly significant (P ) impact on chevon preference. Despite 15.64% of South Africans willing to consume chevon on a regular basis, its consumption was limited to religious occasions (61.73%). Palatability (47.74%), tenderness (20.16%) and availability (9.05%) of chevon were used to determine overall acceptability (23.05%). When compared to other meats, South African consumers disliked chevon. Furthermore, the majority of South African consumers are unaware of chevon’s nutritional benefits. A deliberate effort to promote chevon as a healthy product and raise awareness of it could increase demand.

There are strong perceptions regarding chevon consumption, with its strong aroma and smell and its stringiness and gaminess being chief among them. Processing chevon into by-products has resolved this negative perception associated with fresh chevon. A blind and nonblind comparative sensory evaluation was performed to investigate participant preference for the chevon sausage versus pork and beef sausages. The sausages were made from minced shoulder meat. After grilling the sausages, they were cut into 0.5 cm thick slices. There were 52 and 20 participants in the blind and nonblind sensory evaluations, respectively. Using a 9-point hedonic scale, the participants evaluated each sausage for its juiciness, flavor, tenderness, and overall satisfaction. During the blind sensory evaluation, the participants were also asked to identify one of the most distinct sausages since the identity of the sausages was not known. The results showed no significant differences ( ) in the preferences for any of the sausages during the blind sensory evaluation. The choice for the most distinct sausage showed that pork (57.69%), beef (32.69%), and chevon (9.62%) sausages were all recognized. In the nonblind sensory, knowledge of the identity of the sausage significantly ( ) influenced South African participants’ liking of the chevon sausage, with pork and chevon being the most and least liked sausages, respectively.

Worldwide the consumption of chevon (goat meat) has increased largely due to its distinct nutritional attributes when compared to other red meats. In addition to being a good source of dietary protein for human beings, chevon comparatively has a lower total fat, saturated fatty acid and cholesterol content, which makes it a healthful product. Chevon’s health promoting chemical composition fulfils the expectations of consumers’ demand for healthful foods and thus explaining its growing popularity and increased demand. The increase in the popularity and demand of chevon is essential to contributing towards the increase in demand for animal-derived protein sources for human consumption, which is driven by an expansion in urban settlements, improving incomes, and the need for a better lifestyle. Despite chevon being established as lean red meat with low content of fat, cholesterol and saturated fatty acids, there are misconceptions regarding the perceived inferior quality of chevon compared to beef, pork or lamb among some consumers. This review seeks to provide evidence supporting the favorable nutritive characteristics of chevon and it being a healthful product that is poised to make a significant contribution to animal-derived foods for human consumption.