Characteristics and preferences of sheep meat consumption

Abstract

The growing demand for animal protein is evident and is being increasingly valued in several respects. However, we must discuss the meat market broadly to know and understand what to produce, how to produce and who to produce. In this context, the present work aimed to identify information regarding the preference of consumption and purchase of sheep meat in order to favor new marketing strategies contributing with agents of the productive chain potentially demanded by consumers. Of the interviewees, 51% were women and 49% men, and of these 64% reported consuming sheep meat at least once a week (31%). Of those interviewed who consume sheep meat (36%), 25% reported having an interest in eating, thus expressing curiosity about experimenting. Regarding the characteristics of the sheep meat, the interviewees considered important that the meat shows flavor, softness and succulence. Regarding the fat content, 51% of the interviewees pointed out the marbled meat as the one of preference for consumption. The type of cut of the sheep meat most consumed is the shank (69%). However, the cart appears first as the cut type of preference for consumption. The low frequency of current consumption could be explained by the fact that 40% of current consumers showed some dissatisfaction related to the selling price of meat, and that 48% would have some type of difficulty in gaining access to the product. It was possible to observe a great market potential for the consumption of sheep meat. However, some negatives should be improved.