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The Potential of Goat Meat in the Red Meat Industry

Author

Listed:
  • Irene Rumbidzai Mazhangara

    (Department of Livestock and Pasture Science, University of Fort Hare, Private Bag X1314, Alice 5700, South Africa)

  • Eliton Chivandi

    (School of Physiology, University of Witwatersrand, 7 York Road, Parktown, Johannesburg 2193, South Africa)

  • John Fisher Mupangwa

    (Department of Animal Science and Natural Resources, University of Namibia, P/Bag 13308, Windhoek, Namibia)

  • Voster Muchenje

    (Department of Livestock and Pasture Science, University of Fort Hare, Private Bag X1314, Alice 5700, South Africa)

Abstract

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.

Suggested Citation

  • Irene Rumbidzai Mazhangara & Eliton Chivandi & John Fisher Mupangwa & Voster Muchenje, 2019. "The Potential of Goat Meat in the Red Meat Industry," Sustainability, MDPI, vol. 11(13), pages 1-12, July.
    • Handle: RePEc:gam:jsusta:v:11:y:2019:i:13:p:3671-:d:245552
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    References listed on IDEAS

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    1. Grunert, Klaus G., 2011. "Sustainability in the Food Sector: A Consumer Behaviour Perspective," International Journal on Food System Dynamics, International Center for Management, Communication, and Research, vol. 2(3), pages 1-12, December.
    2. Rana, Jyoti & Paul, Justin, 2017. "Consumer behavior and purchase intention for organic food: A review and research agenda," Journal of Retailing and Consumer Services, Elsevier, vol. 38(C), pages 157-165.
    3. Grunert, Klaus G. & Hieke, Sophie & Wills, Josephine, 2014. "Sustainability labels on food products: Consumer motivation, understanding and use," Food Policy, Elsevier, vol. 44(C), pages 177-189.
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    1. Simon Oosting & Jan Lee & Marc Verdegem & Marion Vries & Adriaan Vernooij & Camila Bonilla-Cedrez & Kazi Kabir, 2022. "Farmed animal production in tropical circular food systems," Food Security: The Science, Sociology and Economics of Food Production and Access to Food, Springer;The International Society for Plant Pathology, vol. 14(1), pages 273-292, February.
    2. Oosting, Simon & van der Lee, Jan & Verdegem, Marc & de Vries, Marion & Vernooij, Adriaan & Bonilla-Cedrez, Camila & Kabir, Kazi, 2022. "IFAD Research Series 84: Farmed animal production in tropical circular food systems," IFAD Research Series 322018, International Fund for Agricultural Development (IFAD).
    3. Lipper, Leslie & Cavatassi, Romina & Symons, Ricci & Gordes, Alashiya & Page, Oliver, 2022. "IFAD Research Series 85: Financing climate adaptation and resilient agricultural livelihoods," IFAD Research Series 322020, International Fund for Agricultural Development (IFAD).

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