Motivations and obstacles to goat meat consumption willingness: exploring influencing factors related to consumer habits and awareness

References

• Ardeshiri, A., Sampson, S., & Swait, J. (2019). Seasonality effects on consumers’ preferences over quality attributes of different beef products. Meat Science, 157, 1. https://doi.org/10.1016/j.meatsci.2019.06.004
   Web of Science ®Google Scholar
• Austgulen, M. H., Skuland, S. E., Schjøll, A., & Alfnes, F. (2018). Consumer readiness to reduce meat consumption for the purpose of environmental sustainability: Insights from Norway. Sustainability, 10(9), 3058. https://doi.org/10.3390/su10093058
   Web of Science ®Google Scholar
• Bironga, H. C., Ongeri, B. O., & Aura, C. M. (2022). Socio-economic factors determining goat meat and fish end market trends in Marsabit County. East African Agricultural and Forestry Journal, 88, 227–13.
   Google Scholar
• Biscarra-Bellio, J. C., de Oliveira, G. B., Marques, M. C. P., & Molento, C. F. M. (2023). Demand changes meat as changing meat reshapes demand: The great meat revolution. Meat Science, 196, 109040. https://doi.org/10.1016/j.meatsci.2022.109040
   PubMed Web of Science ®Google Scholar
• Borgogno, M., Corazzin, M., Saccà, E., Bovolenta, S., & Piasentier, E. (2015). Influence of familiarity with goat meat on liking and preference for capretto and chevon. Meat Science, 106, 69–77. https://doi.org/10.1016/j.meatsci.2015.04.001
   PubMed Web of Science ®Google Scholar
• Cardoso, A. D. S., Barbero, R. P., Romanzini, E. P., Teobaldo, R. W., Ongaratto, F., Fernandes, M., Ruggieri, A. C., & Reis, R. A. (2020). Intensification: A key strategy to achieve great animal and environmental beef cattle production sustainability in Brachiaria grasslands. Sustainability, 12(16), 6656. https://doi.org/10.3390/su12166656
   Web of Science ®Google Scholar
• Casini, L., Boncinelli, F., Contini, C., Gerini, F., Scozzafava, G., & Alfnes, F. (2019). Heterogeneous preferences with respect to food preparation time: Foodies and quickies. Food Quality and Preference, 71, 233–241. https://doi.org/10.1016/j.foodqual.2018.07.010
   Web of Science ®Google Scholar
• Cocking, C., Walton, J., Kehoe, L., Cashman, K. D., & Flynn, A. (2020). The role of meat in the European diet: Current state of knowledge on dietary recommendations, intakes and contribution to energy and nutrient intakes and status. Nutrition Research Reviews, 33(2), 181–189. https://doi.org/10.1017/S0954422419000295
   PubMed Web of Science ®Google Scholar
• de Andrade, J. C., de Aguiar Sobral, L., Ares, G., & Deliza, R. (2016). Understanding consumers’ perception of lamb meat using free word association. Meat Science, 117, 68–74. https://doi.org/10.1016/j.meatsci.2016.02.039
   PubMed Web of Science ®Google Scholar
• de Araújo, P. D., Araújo, W. M. C., Patarata, L., & Fraqueza, M. J. (2022). Understanding the main factors that influence consumer quality perception and attitude towards meat and processed meat products. Meat Science, 193, 108952. https://doi.org/10.1016/j.meatsci.2022.108952
   PubMed Web of Science ®Google Scholar
• Derinalp Çanakçı, S., & Birdir, K. (2020). The relation among food involvement, food variety seeking and food neophobia: A study on foreign tourists visiting Turkey. Current Issues in Tourism, 23(8), 917–928. https://doi.org/10.1080/13683500.2019.1602114
   Web of Science ®Google Scholar
• Ditlevsen, K., Sandøe, P., & Lassen, J. (2019). Healthy food is nutritious, but organic food is healthy because it is pure: The negotiation of healthy food choices by Danish consumers of organic food. Food Quality and Preference, 71, 46–53. https://doi.org/10.1016/j.foodqual.2018.06.001
   Web of Science ®Google Scholar
• Estévez-Moreno, L. X., & Miranda-de la Lama, G. C. (2022). Meat consumption and consumer attitudes in México: Can persistence lead to change? Meat Science, 193, 108943. https://doi.org/10.1016/j.meatsci.2022.108943
   PubMed Web of Science ®Google Scholar
• Fernández-Ferrín, P., Bande, B., Galán-Ladero, M. M., Martín-Consuegra, D., Díaz, E., & Castro-González, S. (2019). Geographical indication food products and ethnocentric tendencies: The importance of proximity, tradition, and ethnicity. Journal of Cleaner Production, 241, 118210. https://doi.org/10.1016/j.jclepro.2019.118210
   Web of Science ®Google Scholar
• Gagaoua, M., Terlouw, E. M. C., Mullen, A. M., Franco, D., Warner, R. D., Lorenzo, J. M., Purslow, P. P., Gerrard, D., Hopkins, D. L., Troy, D., & Picard, B. (2021). Molecular signatures of beef tenderness: Underlying mechanisms based on integromics of protein biomarkers from multi-platform proteomics studies. Meat Science, 172, 108311. https://doi.org/10.1016/j.meatsci.2020.108311
   PubMed Web of Science ®Google Scholar
• Gronow, J., & Holm, L. (2019). Everyday eating in Denmark, Finland, Norway and Sweden: A comparative study of meal patterns 1997-2012. In J. Gronow, & L. Holm (Eds.), (pp. 236). Bloomsbury Academic.
   Google Scholar
• Ibrahim, M., Onyango, B. M., Pattanaik, N., & Liu, X. (2018). Current trends, US immigration policies, and marketing strategies for goat meat. Journal of Food Distribution Research, 49, 70–77.
   Google Scholar
• Ivanovic, S., Pavlovic, I., & Pisinov, B. (2016). The quality of goat meat and its impact on human health. Biotechnology in Animal Husbandry, 32(2), 111–122. https://doi.org/10.2298/BAH1602111I
   Google Scholar
• Kaliber, M., Koluman, N., & Silanikove, N. (2016). Physiological and behavioral basis for the successful adaptation of goats to severe water restriction under hot environmental conditions. Animal, 10(1), 82–88. https://doi.org/10.1017/S1751731115001652
   PubMed Web of Science ®Google Scholar
• Kamihiro, S., Stergiadis, S., Leifert, C., Eyre, M. D., & Butler, G. (2015). Meat quality and health implications of organic and conventional beef production. Meat Science, 100, 306–318. https://doi.org/10.1016/j.meatsci.2014.10.015
   PubMed Web of Science ®Google Scholar
• Kantono, K., Hamid, N., Ma, Q., Chadha, D., & Oey, I. (2021). Consumers’ perception and purchase behaviour of meat in China. Meat Science, 179, 108548. https://doi.org/10.1016/j.meatsci.2021.108548
   PubMed Web of Science ®Google Scholar
• Kawęcka, A., Sikora, J., Gąsior, R., Puchała, M., & Wojtycza, K. (2022). Comparison of carcass and meat quality traits of the native Polish Heath lambs and the Carpathian kids. Journal of Applied Animal Research, 50(1), 109–117. https://doi.org/10.1080/09712119.2022.2040514
   Web of Science ®Google Scholar
• Koşum, N., Taşkin, T., Engindeniz, S., & Kandemir, Ç. (2019). Goat meat production and evaluation of its sustainability in Turkey. Ege Üniversitesi Ziraat Fakültesi Dergisi, 56(3), 395–407. https://doi.org/10.20289/zfdergi.520488
   Google Scholar
• Lamri, M., Djenane, D., & Gagaoua, M. (2022). Goat meat consumption patterns and preferences in three provinces of Kabylia region in Algeria compared to other meat species: Results of an online survey. Meat Technology, 63(2), 96–108. https://doi.org/10.18485/meattech.2022.63.2.3
   Google Scholar
• Lamri, M., Della Malva, A., Djenane, D., López-Pedrouso, M., Franco, D., Albenzio, M., Lorenzo, J. M., & Gagaoua, M. (2023). Towards the discovery of goat meat quality biomarkers using label-free proteomics. Journal of Proteomics, 278, 104868. https://doi.org/10.1016/j.jprot.2023.104868
   PubMed Web of Science ®Google Scholar
• Leite, A., Rodrigues, S., Pereira, E., Paulos, K., Oliveira, A. F., Lorenzo, J. M., & Teixeira, A. (2015). Physicochemical properties, fatty acid profile and sensory characteristics of sheep and goat meat sausages manufactured with different pork fat levels. Meat Science, 105, 114–120. https://doi.org/10.1016/j.meatsci.2015.03.015
   PubMed Web of Science ®Google Scholar
• Madruga, M. S., & Bressan, M. C. (2011). Goat meats: Description, rational use, certification, processing and technological developments. Small Ruminant Research, 98(1–3), 39–45. https://doi.org/10.1016/j.smallrumres.2011.03.015
   Web of Science ®Google Scholar
• Mandolesi, S., Naspetti, S., Arsenos, G., Caramelle-Holtz, E., Latvala, T., Martin-Collado, D., Orsini, S., Ozturk, E., & Zanoli, R. (2020). Motivations and barriers for sheep and goat meat consumption in Europe: A means–end chain study. Animals, 10, 1105. https://doi.org/10.3390/ani10061105
   Web of Science ®Google Scholar
• Manzano, P., Rowntree, J., Thompson, L., del Prado, A., Ederer, P., Windisch, W., & Lee, M. R. F. (2023). Challenges for the balanced attribution of livestock’s environmental impacts: The art of conveying simple messages around complex realities. Animal Frontiers, 13, 35–44. https://doi.org/10.1093/af/vfac096
   Web of Science ®Google Scholar
• Mazhangara, I. R., Chivandi, E., Mupangwa, J. F., & Muchenje, V. (2019). The potential of goat meat in the red meat industry. Sustainability, 11(13), 3671. https://doi.org/10.3390/su11133671
   Web of Science ®Google Scholar
• Mazhangara, I. R., Jaja, I. F., & Chivandi, E. (2022). Consumer perceptions and attitudes towards chevon and chevon-derived products: A case study of Amathole and Buffalo city municipalities in South Africa. Journal of Culinary Science & Technology, 1–17. https://doi.org/10.1080/15428052.2022.2150993
   Web of Science ®Google Scholar
• Merlino, V. M., Borra, D., Girgenti, V., Dal Vecchio, A., & Massaglia, S. (2018). Beef meat preferences of consumers from Northwest Italy: Analysis of choice attributes. Meat Science, 143, 119–128. https://doi.org/10.1016/j.meatsci.2018.04.023
   PubMed Web of Science ®Google Scholar
• Mohan, K., Maheswarappa, N. B., & Banerjee, R. (2022). Exploring the dynamics of women consumer preference, attitude and behaviour towards meat and meat products consumption in India. Meat Science, 193, 108926. https://doi.org/10.1016/j.meatsci.2022.108926
   PubMed Web of Science ®Google Scholar
• Montossi, F., Font-I-Furnols, M., del Campo, M., San Julián, R., Brito, G., & Sañudo, C. (2013). Sustainable sheep production and consumer preference trends: Compatibilities, contradictions, and unresolved dilemmas. Meat Science, 95(4), 772–789. https://doi.org/10.1016/j.meatsci.2013.04.048
   PubMed Web of Science ®Google Scholar
• Murshed, H. M., Sarker, M. A. H., Rahman, S. M. E., & Hashem, M. A. (2014). Comparison of carcass and meat quality of Black Bengal goat and Indigenous sheep of Bangladesh. Journal of Meat Science and Technology, 2, 63–67.
   Google Scholar
• Negrini, L. (2020). Teachers’ attitudes towards educational robotics in compulsory school. Italian Journal of Educational Technology, 28, 77–90. https://doi.org/10.17471/2499-4324/1136
   Google Scholar
• Ozcan, M., Yalcintan, H., Tölü, C., Ekiz, B., Yilmaz, A., & Savaş, T. (2014). Carcass and meat quality of Gokceada goat kids reared under extensive and semi-intensive production systems. Meat Science, 96(1), 496–502. https://doi.org/10.1016/j.meatsci.2013.08.008
   PubMed Web of Science ®Google Scholar
• Palmer, K., Naicker, A., & Kolanisi, U. (2022). The potential of goat meat acceptance by young adults in South Africa. African Journal of Inter/Multidisciplinary Studies, 4(1), 406–418. https://doi.org/10.51415/ajims.v4i1.1043
   Google Scholar
• Pophiwa, P., Webb, E. C., & Frylinck, L. (2017). Carcass and meat quality of Boer and indigenous goats of South Africa under delayed chilling conditions. South African Journal of Animal Science, 47(6), 794–803. https://doi.org/10.4314/sajas.v47i6.7
   Web of Science ®Google Scholar
• Pulina, G., Lunesu, M. F., Pirlo, G., Ellies-Oury, M. P., Chriki, S., & Hocquette, J. F. (2022). Sustainable production and consumption of animal products. Current Opinion in Environmental Science & Health, 30, 100404. https://doi.org/10.1016/j.coesh.2022.100404
   Google Scholar
• Resconi, V. C., Escudero, A., & Campo, M. M. (2013). The development of aromas in ruminant meat. Molecules, 18(6), 6748–6781. https://doi.org/10.3390/molecules18066748
   PubMed Web of Science ®Google Scholar
• Ripoll, G., Joy, M., & Panea, B. (2018). Consumer perception of the quality of lamb and lamb confit. Foods, 7(5), 80. https://doi.org/10.3390/foods7050080
   PubMed Web of Science ®Google Scholar
• Ripoll, G., Alcalde, M. J., Argüello, A., & Panea, B. (2019). Web-based survey of consumer preferences for the visual appearance of meat from suckling kids. Italian Journal of Animal Science, 18(1), 1284–1293. https://doi.org/10.1080/1828051X.2019.1649990
   Web of Science ®Google Scholar
• Rodrigues, S., & Teixeira, A. (2010). Consumers’ preferences for meat of Cabrito Transmontano. Effects of sex and carcass weight. Spanish Journal of Agricultural Research, 8(4), 936–945. https://doi.org/10.5424/sjar/2010084-1388
   Web of Science ®Google Scholar
• Sanchez-Sabate, R., Badilla-Briones, Y., & Sabaté, J. (2019). Understanding attitudes towards reducing meat consumption for environmental reasons. A qualitative synthesis review. Sustainability, 11(22), 6295. https://doi.org/10.3390/su11226295
   Web of Science ®Google Scholar
• Spence, C. (2017). Enhancing the experience of food and drink via neuroscience-inspired olfactory design. The Senses and Society, 12(2), 209–221. https://doi.org/10.1080/17458927.2017.1270800
   Web of Science ®Google Scholar
• Stampa, E., Schipmann-Schwarze, C., & Hamm, U. (2020). Consumer perceptions, preferences, and behavior regarding pasture-raised livestock products: A review. Food Quality and Preference, 82, 103872. https://doi.org/10.1016/j.foodqual.2020.103872
   Web of Science ®Google Scholar
• Teixeira, A., Jimenez-Badillo, M. R., & Rodrigues, S. (2011). Effect of sex and carcass weight on carcass traits and meat quality in goat kids of Cabrito Transmontano. Spanish Journal of Agricultural Research, 9(3), 753–760. https://doi.org/10.5424/sjar/20110903-248-10
   Web of Science ®Google Scholar
• Teng, H., Deng, H., Zhang, C., Cao, H., Huang, Q., & Chen, L. (2023). The role of flavonoids in mitigating food originated heterocyclic aromatic amines that concerns human wellness. Food Science and Human Wellness, 12(4), 975–985. https://doi.org/10.1016/j.fshw.2022.10.019
   Google Scholar
• Tomasevic, I., Bahelka, I., Čandek-Potokar, M., Čítek, J., Djekić, I., Kušec, I. D., Getya, A., Guerrero, L., Iordăchescu, G., Ivanova, S., Nakov, D., Sołowiej, B. G., Szabó, C., Tudoreanu, L., Weiler, U., & Font-I-Furnols, M. (2020). Attitudes and beliefs of Eastern European consumers towards piglet castration and meat from castrated pigs. Meat Science, 160, 107965. https://doi.org/10.1016/j.meatsci.2019.107965
   PubMed Web of Science ®Google Scholar
• Ueland, Ø., Rødbotten, R., & Varela, P. (2022). Meat consumption and consumer attitudes – a Norwegian perspective. Meat Science, 192, 108920. https://doi.org/10.1016/j.meatsci.2022.108920
   PubMed Web of Science ®Google Scholar
• van Wyk, G. L., Hoffman, L. C., Strydom, P. E., & Frylinck, L. (2022). Differences in meat quality of six muscles obtained from Southern African large-frame indigenous veld goat and Boer goat wethers and bucks. Animals, 12(3), 382. https://doi.org/10.3390/ani12030382
   Web of Science ®Google Scholar
• Varela, P., Arvisenet, G., Gonera, A., Myhrer, K. S., Fifi, V., & Valentin, D. (2022). Meat replacer? No thanks! The clash between naturalness and processing: An explorative study of the perception of plant-based foods. Appetite, 169, 105793. https://doi.org/10.1016/j.appet.2021.105793
   PubMed Web of Science ®Google Scholar
• Verain, M. C. D., Dagevos, H., & Jaspers, P. (2022). Flexitarianism in the Netherlands in the 2010 decade: Shifts, consumer segments, and motives. Food Quality and Preference, 96, 104445. https://doi.org/10.1016/j.foodqual.2021.104445
   Web of Science ®Google Scholar
• Visser, C. (2019). A review on goats in southern Africa: An untapped genetic resource. Small Ruminant Research, 176, 11–16. https://doi.org/10.1016/j.smallrumres.2019.05.009
   Web of Science ®Google Scholar
• Webb, E. C. (2014). Goat meat production, composition, and quality. Animal Frontiers, 4(4), 33–37. https://doi.org/10.2527/af.2014-0031
   Google Scholar
• Wu, Q., & Liang, X. (2018). Food therapy and medical diet therapy of traditional Chinese medicine. Clinical Nutrition Experimental, 18, 1–5. https://doi.org/10.1016/j.yclnex.2018.01.001
   Google Scholar