This comprehensive work explores the demand supply and variable consumer attitude toward a
wide variety of unconventional and exotic animal species that are consumed in different parts
of the world. Individual chapters focus on the consumption of horse meat camel buffalo sheep
rabbit wild boar deer goose pheasant and exotic meats such as alligator snake frog and
turtle. For each type of animal species the carcass characteristics physico-chemical
properties and nutritional value of the meat are extensively outlined. The consumer preference
behavior and perception of each type of meat are also covered with focus on important factors
from sensory properties to psychological and marketing aspects. In promoting a better
understanding of the complexities involved in consumer decision making this book aims to
improve the competitiveness of the meat industry through effective informational strategies
that can increase consumer acceptance of more convenient healthy and environmentally friendly
meat choices. More than Beef Pork and Chicken - The Production Processing and Quality Traits
of Other Sources of Meat for Human Diet also focuses on the important role meat plays in the
human diet and the evolution of the species. Beneficial factors such as protein B complex
vitamins zinc selenium and phosphorus are detailed. Negative factors are discussed as well
with issues such as fat and fatty acid content being addressed for each type of meat presented.
In exploring the full range of nutritional benefits consumer acceptance and carcass
characteristics in a large quantity of different types of animal meats from all over the world
this book offers incredible value to researchers looking for a single source on unconventional
meat processing.
