Consumer Sensory Evaluations of Goat Meat Are Similar to Other Red Meats

Abstract

Abstract The purpose of this research was to determine consumer acceptability and ability to identify goat meat in comparison to beef, pork, and lamb in a preliminary study of market potential of goat meat in the southeastern U.S.Aconvenience sample of 67 subjects from a southeastern university completed a questionnaire regarding factors influencing purchasing decisions. Following completion of the questionnaire, sensory evaluations including acceptability and identification testing were completed independently. Although subjects indicated their unwillingness to purchase goat meat, sensory analysis indicated that goat was an acceptable red meat and was indistinguishable from other red meats. Marketing campaigns to change consumer perceptions of goat as an acceptable meat choice may be appropriate.