Effects of different cooking methods on the consumer acceptability of chevon

Consumers expect the meat products on the market to have the required nutritional value, be wholesome, fresh and lean and have adequate juiciness, flavour and tenderness. A study was conducted to establish consumer acceptability of chevon prepared using different traditional cooking methods in terms of acceptance of flavour, tenderness, off-flavour, aroma intensity and juiciness through sensory evaluation. A panel of 48 participants drawn from the University of Fort Hare student body of different tribes was used. There was a significant association ( P < 0.05) between aroma intensity scores and the different tribes. Majority of the Xhosa, Shona and Zulu panelists had higher aroma intensity scores whereas the Ndebele panelist gave low aroma intensity scores. Cooking methods significantly (P < 0.05) affected all the sensory attributes under consideration. Goat meat mixed with vegetables and the intestines had the highest mean sensory scores all round. The high connective tissue in the meat did not significantly (P < 0.05) affect the panelist scores for tenderness. In conclusion, cooking methods was observed to have a bearing on the acceptability of chevon by consumers and should be taken into consideration when preparing chevon for home consumption and for promotion.