Our results have identified three consumer profiles: traditional rural consumers relying on trust with producers, younger consumers more akin to new labeling schemes, and urban consumers that support local butchers as a trusted information source. Employing a latent class modeling approach, we explore how meat consumption patterns and socioeconomic features may contribute to explain preferences for different meat labeling options. This may increase the added value and the viability of small farms providing this service. The aim is to disentangle consumer profiles, providing evidence for improved product labeling. This study assesses the preferences of a consumer sample in the province of Girona (north-eastern Spain) for different lamb meat labeling options from herds providing wildfire prevention services.
Meat from herds providing wildfire prevention services exhibit sustainability traits that can appeal to ethical consumers and find a suitable niche in local markets. (4) Later weaning resulted in more tender meat when the slaughter was at 9 months and positively impacted consumer perception.Įxtensive livestock grazing has proved to be a valuable tool to reduce wildfire risk in Mediterranean landscapes. The effect of information about the weaning age influences the consumer’s hedonic evaluation, as revealed by the comparison between the anonymous and identified samples. When animals were slaughtered at 12 months, there were no differences in the physicochemical and sensory characteristics between the weaning ages. (3) Results: W9-S9 were more tender, had lower shear force, and was juicier than W5-S9. A Check All that Apply test was made with 70 consumers they were also asked to punctuate the hedonic appreciation of anonymous and weaning age-identified meat. The meat was analysed for pH24h, colour (L*a*b*), cooking losses and shear force. (2) Methods: Meat from 26 animals was assigned to 4 groups, with combinations of weaning (W) at 9 or 5 months and slaughter (S) at 9 or 12 months: W9-S9, W9-S12, W5-S9, and W5-S12. We aimed to evaluate the effect of weaning and slaughter age on the physicochemical and sensory characteristics of Arouquesa, a Portuguese Protected Designation of Origin (PDO) meat and to evaluate the psychological effect of knowing the weaning age on the consumer’s hedonic evaluation. (1) Background: Autochthonous breeds meat is well accepted due to its sensory characteristics, perceived low environmental impact, and animal welfare.
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