Consumer’s Preference and Perception of Different Types of Meat among Respondents in Wukari, Taraba, Nigeria

Abstract

The most important factor in the purchase and subsequent consumption of meat and meat products is the perception of quality, percentage of meat, freshness, price and origin. This study evaluates the consumer preference and perception of different types of met amongst residents in Wukari, Taraba State, Nigeria Data obtained from this study revealed Chicken was the most preferred with 34.00%, followed by chevon 22.29%, beef 19.43%, among others. In addition to being the most preferred, chicken was also the most palatable (40.9%), easiest to cook (45.1%), and believe to be the most nutritious (42.0%). Beef was rated most affordable with 52.9% and most purchased 42.57%, which makes it the most consumed meat in federal university wukari; According to this study meat is preferred to fish. A high percent of respondent in the university preferred meat from old animal and market is their most place of purchase. Most respondents eat and buy meat weekly. Income (40%) and Health (47.71%) is the factor that most limits the choice of meat and factor influencing consumption of meat.

Keywords

• Consumer preference;
• perception;
• meat;
• income;
• health