Jaja, I.F.Mazhangara, I.R.Goli, Ziyanda2026-08-312026-08-312024-12Goli, Z. (2024) Perceptions and sensory evaluation of rabbit meat among consumers in Eastern Cape Province, South Africa. Master of Science in Agriculture (Animal Science) dissertation. Alice, South Africa: University of Fort Hare.http://hdl.handle.net/20.500.11837/5076Masters dissertationRabbit meat is a healthy source of protein due to its high protein content, low fat, low cholesterol, and low sodium content. Rabbit meat is a sustainable protein source due to its low feed and water requirements, high feed conversion efficiency, minimal land requirements, and reduced greenhouse emissions. However, consumption of rabbit meat and rabbit meat products is still low in South Africa, which may be due to multifaced factors such as the unavailability of rabbit meat in the market, consumers being unfamiliar with rabbit meat or sceptical about its sensory attributes, including taste, texture, and smell. Consumers ' acceptance of rabbit meat is a key factor in marketing rabbit meat as an alternative sustainable protein source. The study aimed to investigate consumer perceptions of rabbit meat and their preference for a rabbit meat product (sausage). The study used two specific objectives: The first objective was to evaluate consumer perceptions of rabbit meat, at the Amathole and Buffalo City Metropolitan Municipalities of Eastern Cape, South Africa. The data was collected from 312 respondents using a questionnaire, where they were asked to respond to questions about their familiarity with rabbit meat, what would attract them to buy rabbit meat, and the limiting factors to the consumption of rabbit meat. The questionnaire was divided into demographic information, general perceptions of rabbit meat, and factors influencing consumers' purchasing decisions. Most respondents (60.9%) had never consumed rabbit meat before the study. When respondents were asked what they associate rabbit meat with, the most frequent answer was hunting. Furthermore, most respondents (87.7%) who had previously eaten rabbit meat stated that hunting was their source. Respondents were asked to state in what form they would like to purchase rabbit meat. About 36.5% of the respondents would not buy rabbit meat in any form. About 3.5% of the respondents rejected rabbit meat when sold as whole carcasses. This study found that most respondents (69.2%) would be encouraged to eat rabbit meat if they found it healthier than conventional meats. Other factors the respondents would pay attention to when making purchasing decisions included price (61.9%) and packaging (52.9%). The lean nature of rabbit meat did not appeal to most respondents (52.9%) as one of the factors that would attract them to buy rabbit meat. When consumers were asked to rate beef, chicken, pork, mutton, and rabbit meat according to their preference, rabbit meat received the least liking (x̄=1.88), while beef had the highest rating (x̄=3.75), followed by chicken (x̄=3.44), pork (x̄=3.41) and mutton (x̄=3.08). The second objective aimed to investigate consumer preference for rabbit sausage in a blind and non-blind sensory evaluation. Sausages were made using different types of meat and fat. The meat types included chicken, pork, and rabbit meat from male (buck) and female (doe) rabbits, with each mixture consisting of meat and fat from the same animal type. Each sausage was made using 80% meat and 20% fat. Additionally, 2% salt and 0.5% pepper were incorporated. The same respondents were subjected to two sensory tests: blind and non-blind sensory evaluation. There was a significant difference (P≤0.05) in the rating of the female rabbit sausage’s aroma between the blind (6.45) and the non-blind panel (7.17). A significant difference was observed in the rating of buck sausages across genders in the overall liking of sausages (P≤0.05). Males rated sausages (7.68) higher than females (6.35). Beef was identified as the most distinct sample, while rabbit meat was not distinct in all the evaluation settings. Taste was the most considered sensory attribute across all evaluation panels. Proximate analysis results show that the male rabbit and pork sausage had an equally high fat content (35.3), while chicken had the lowest fat content (21.5%). The sample from the female rabbit had the highest crude protein (20.2). Beef had the highest amount of collagen-free protein (16.4) and ash (3.7). The male rabbit sausage had the lowest salt content. Nutritional factors and consumer sensory preferences can be used to market rabbit meat by promoting its nutritional benefits and enhancing its sensory attributes to meet consumer expectations. The study revealed there is little exposure to rabbit meat and its products as most consumers had never eaten rabbit meat. Welfare concerns are a major hindrance to the acceptance of rabbit meat by consumers. Consumers are also less accepting of rabbit meat based on its sensory attributes compared to other meat types. There is a need to investigate strategic methods of promoting rabbit meat as it would play a huge role in food security.enRabbit meat -- South Africa -- Eastern CapeRabbit meat industry -- South Africa -- Eastern CapeConsumers -- AttitudesThesis