A Review of Sensory and Consumer-related Factors Influencing the Acceptance of Red Meats from Alternative Animal Species

ABSTRACT

Production of alternative red meats such as bison, elk, horse and kangaroo, offer both economic opportunities and nutritional benefits but is still a niche market due to both demand and supply limitations. The review was aimed at providing a comprehensive summary of sensory and consumer-related factors influencing consumption of these meats. Flavor is the key sensory attribute distinguishing these meats from conventional red meat and driving acceptance. Undesirable sensory attributes, lack of culinary knowledge, high price, seasonal availability, and safety concerns were major deterrents to consumption. Consumption was influenced by socio-demographic factors of gender, age, income, and education level.

KEYWORDS:

• Alternative red meats
• Sensory attributes
• Palatability
• Consumer acceptence
• Consumer perception