A survey of the meat preferences of the ibos of east central state, Nigeria

Abstract

A sample of 205 women and 95 men were interviewed to determine the preferences of the Ibos for different types of meat. Goat meat was established as the most popular and there existed a considerable appeal for game meat. The order of preference of the various meat cuts was: chest, hind leg, spine, abdomen, loin, front leg, neck, head. The principal quality attribute responsible for differences in preference or appeal was considered to be “chewability” a type of tenderness which is self‐evident but is not yet categorised or well defined in the literature. A revision of existing meat production policies and practices to reflect local preferences and conditions is recommended.