The Potential of Goat Meat in the Red Meat Industry

Irene Rumbidzai Mazhangara, Eliton Chivandi, John Fisher Mupangwa and Voster Muchenje
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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

Sustainability, 2019, vol. 11, issue 13, 1-12

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.

Keywords: chevon; consumer perspective; fatty acid profile; health impact; human population; meat; nutritional attributes (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2019
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (3)

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