Progress 10/20/15 to 09/30/19
Outputs
Target Audience:This project directly addresses Louisiana consumers and small-scale farmers. Louisiana is ranked high in obesity, and families live below the poverty rates. The major focus of this project is to measure and evaluate the marketability of value-added goat meat products such as patties, frankfurters, nuggets, hams and sausages. Lack of knowledge of a novel idea or product can lead to a lack of interest and application. An increased awareness of the nutritional and health benefits of goat meat through nutrition education campaigns and product marketing strategies will increase the demand for this commodity. Our value-added meat products provide a healthier option to their traditional counterparts that are currently on the market. Social media platforms such as Instagram, Twitter, Tumblr and Facebook are used to disseminate information on the health benefits of value-added goat products to the broader, diverse, and targeted constituents of interest; such as Louisiana residents, Restaurateurs, Nutritionists/Dietitians,Health-related professionals and students. Other audiences reached are: BAYOU (Beginning Agricultural Youth Opportunities Unlimited) students took part in activities relating to Food Safety, Sensory Evaluation, Nutrition Education and 'the Other Red Meat'. Pamphlets relating to goat and its products were handed out. Three (3) students researched and made presentation on the topic 'Goat meat consumption globally'. Drone Discovery: 100 local k-12 students participated in science-based activities relating to drones and an interactive Food Safety and Wellness activity. STAR Project: (Strategies to Trim and Reduce): Fifteen (15) members of the St. Luke's Episcopal Church participated in two seminars conducted on: Healthy Eating - The My Plate Way and Living Healthily with High Blood Pressure. All participants gained knowledge and skills to incorporate into their daily routine. SU day at the Capital, Small Ruminant Field Day workshop: Goat meat products; ham, patty, nuggets, sausage and meat balls were showcased, and pamphlets relating to goat and its products were handed out to stakeholders, farmers, legislators and students. Three posters were presented 'Goat Meat in the News', 'From Farm to Fork' and 'Institutional Meat Purchase Specification-cutting styles for fresh goat'. National Ag Day at SU: Three hundred students attended. Two posters were presented; 'Goodbye bacteria, not on my food' and 'From Farm to Fork'. Nutrition education and food safety materials as well as pamphlets relating to goat and its products were handed out. National Youth Science day activity at SU: 300 school-aged students attended. One poster was presented; 'Goodbye bacteria, not on my food'. Nutrition education and food safety materials as well as pamphlets relating to goat and its products were handed out. SUALGC One Health Symposium: 300 faculty, staff and students attended. Four students presented posters, and one student won 3rd place. Titles of posters were 'Sensory Properties of Cheesecake Made with Yogurt', 'Consumer Acceptance of Low-Fat Macaroni and Cheese', 'Acceptability of Flaxseed and Amaranth Cookies' and 'Sensory Attributes: Sugar-Free Banana Nut Muffins'. National Ag Day Conference: Over 600 students were in attendance. Three posters ('Goat Meat in the News', 'From Farm to Fork', 'Food safety') were presented. Nutrition education and food safety materials as well as pamphlets relating to goat and its products were handed out. Changes/Problems:Objective 1 (To utilize oat bran in formulations and in the development of value-added meat products such as sausages, hams, patties and nuggets from goats; and to measure quality deterioration (chemical, microbiological, and physical) that occurs in formulated meat during typical conditions of preservation and storage) was not implemented because the Meat Processing Laboratory had to undergo renovation. Objective 2 (To seek a patent for formulated goat meat products such as hams, sausages, patties, and nuggets) could only be implemented when Objective 1 has beencompleted. What opportunities for training and professional development has the project provided?During the duration of the study period the project director and co-PDs had the opportunity to attend some training and professional development conferences, such as; SU courtesy training, Academy of Nutrition and Dietetics Conference and Exposition, Louisiana Annual Conference and Training Workshop, Association of 1890 Research Directors Symposium, Moodle Training for Teaching and Assessment, One Health Symposium. Several students from the Human Nutrition and Food Program at Southern University gained knowledge and skills on how to conduct research and prepare manuscripts for presentation and publication. How have the results been disseminated to communities of interest?Nutritional awareness brochures and pamphlets developed by researchers (health benefits and wholesomeness of goat meat) and others acquired from the USDA were disseminated to participants. Some specific literature disseminated were, 'Safe thawing & cooking of goat meat'; 'Goat and rabbit meat: healthier alternatives to pork, beef and chicken'; 'Goat the healthy red meat'; 'Safe handling and storage of goat meat' and 'Little known goat facts'; ready-to-use recipes where goat meat was substituted for beef (lowering the fat content). Social media platforms were used to measure and disseminate information concerning the health benefits of value-added goat products to the broader, diverse and targeted constituents of interest for this project. Project staff organized and disseminated information about the results of the project to extension agents, participants of the BAYOU (Beginning Agricultural Youth Opportunities Unlimited) Program; and also to citizens participating in the following events: SU day at the Capital, Small Ruminant Field Day workshop, National Ag Day at Southern University, National Youth Science day activity at Southern University, and SUAREC One Health Symposium. Information about the results of the project were also disseminated through presentations during the 18th Biennial Meeting of the 1890 Association of Research Directors, Atlanta, GA. April 1 - April 4, 2017. What do you plan to do during the next reporting period to accomplish the goals?The project ended.
Impacts
What was accomplished under these goals?
Consumer analytics data indicated that 72% of consumers aged 18-30 yrs would purchase goat sausages while only 54% would purchase ham and patties. Over 80% (30 and older) would purchase goat ham, patties and sausages. Males (over 80%) would purchase goat patties but only 74% would purchase goat ham. Females (51-52%) consume hamburger and hams more often than males (42-43%). Consumers (72%) with undergraduate and graduate degrees consumed hamburgers several times/month compared to 81-85% of those with elementary and high school education. Consumers (over 90%) with incomes less than $20,000 and 78% of those who earn $20,000-over $70,000 consumed sausage several times/month. Approximately 80% of blacks, 85% of whites, 50% of Asians and 33% of mixed-race people consumed sausage several times/month. Goat sausage received high acceptability scores (p< 0.05) from patrons aged 18-30 and those over 40 years. Goat hams received high acceptability scores (p< 0.05) from patrons over 40 years. 56-68% of students aged 10-18 years like nuggets; 73-76% (10-13 years) and 60-78% (14-18 years) like patties. Acceptability of nuggets, frankfurters and patties improved with the addition of oat bran. 50% of panelists have never cooked goat meat and 16% of those who did, preferred to grill or stew (p< 0.05). Perceptions of school-age children regarding healthfulness of some meats/meat forms are as follows: Seventy-eight percent felt beef was the least healthy, followed by chicken (29%), and goat (23%). Ninety one percent felt frankfurters were unhealthy; 88% (hamburgers), 43% (tacos), and 49% (nuggets). School age children (75-80%) indicated that they would purchase or ask their parents to purchase goat products (nuggets, hams, sausages, patties) if offered on the market. Social media platforms were used to measure and disseminate information concerning the health benefits of value-added goat products to the broader, diverse and targeted constituents of interest for this project. Introductory tweets ('Here at #SUAGLC, we specialize in the formulation and use of goat meat in traditional, familiar consumer meat products such as patties, nuggets, hams and sausages #goatober#eatmoregoat') from the SU site generated over 420 independent impressions up from the only 53 impressions/month that were generated previously. The nutritional benefits of goat meat were introduced through posts on the suagcenter twitter account and through tweets on the hashtags #goatober and #eatmoregoat. Independent comments about the SU Ag Center purpose regarding goat meat and images of SU Ag Center value-added goat products have received over 142 impressions. A pinned tweet (Promoting the use of nutritional additives that add 'value' to the meat products--nutritional value, that is--and will provide alternatives that are more health-conscious than traditional options. #eatmoregoat #value-added) proved successful, as tweet impressions increased to nearly 2500% of the norm. The tweet in question received over 25,000 impressions, including 40 detail expands. This response indicates that there is great potential in gauging knowledge levels as well as marketability of goat meat products through this medium. Results from a promotional twitter poll ("Would you consider eating sausages, hams, patties and nuggets made from goat meat?") indicated that two-thirds of respondents would not consider enjoying sausages, patties, and hams made from goat meat without any prior education. In the final year Twitter users' interest in goat products seems to have decreased. Only 32 impressions on average were generated per tweet during this period; therefore, it can be assumed that, during this period, the interest in items that mention goat meat have decreased in their ability to trend. Quantitative indicators provided through Facebook polling instruments showed the general awareness of pollsters, particularly in Mississippi and East Texas of the nutritive benefits of goat meat in comparison to other meats: 62% always consumed goat meat, 27% consumed sometimes, and 11% never. One year later, 36% of poll participants stated that they never consumed goat meat, an increase of 25% from the previous year. This indicates that there remains a substantial market for the expansion of goat meat education and consumption. Eighty-five to eighty-nine percent would consume goat sausages and hamburgers if on the market. This contrastS with two-thirds of twitter users who indicated that they would not consider enjoying sausages, patties, and hams made from goat meat without any prior education, indicating that many Louisiana residents did not participate in the prior Twitter ventures. The users who responded to our ventures were probably inspired by the "Goatober," event, an annual promotion of the use of meat goat as cuisine that originated in New York City as a method of sustainably utilizing the meat from dairy goats. Seventy-seven percent were interested in the promotion of goat meat festival-style events at restaurants and other venues during the month of October, signaling an interest in goat-based recipes. 100% considered goat nutritious; 97% considers goat meat more nutritious than pork; 94% considers goat meat more nutritious than chicken; 95% considers goat meat more nutritious than beef. Generally, eighty percent of consumers polled, considered goat meat to be healthier than other meats. Over four-fifths of respondents were intrigued by the concept of a breaded goat meat sandwich, highlighting the potential of a traditional meat product that has recently been highly popular. Goat meat recipes displayed by pollsters on Facebook garnered much interest. Instagram was mainly utilized in the promotion of "Goatober"-related dishes and events during the third year, during which period said images generated almost 250 impressions. These preliminary results of knowledge & awareness polling can aid in gleaning initial information about the trends of the general public in their nutritional knowledge of goat meat and the affinity for goat meat consumption.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2019
Citation:
Gager, J. V. and McLean-Meyinsse, P.E. 2019. Food Label Use and Knowledge of Nutritional Facts on Sugars among Undergraduate Students. Journal of Food Distribution Research Volume 50, Issue 1
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2017
Citation:
McLean-Meyinsse, P. E., S.S. Taylor, and J.V. Gager, 2017. An Economic Analysis of Undergraduate Students Knowledge of Nutrition Facts. Presented at the 18th Biennial Symposium of the 1890 Association of Research Directors, Atlanta, GA. April 1 April 4
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Gager, J.V., McLean-Meyinsse, P.E., Atkinson, C. 2016. Consumption Frequency and Perceptions of the Healthfulness of Selected Meat Products Journal of Food Distribution Research, 2016, vol. 47, Issue
- Type:
Journal Articles
Status:
Published
Year Published:
2015
Citation:
" McLean-Meyinsse, P.E., Taylor, S.S., Gager, J.V. 2015. Self-Reported Consumption of Fast-Food Meals by University Students. Journal of Food Distribution Research Volume 46 Issue 1
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Progress 10/01/16 to 09/30/17
Outputs
Target Audience:Information about the project was shared with faculty, staff and students of Southern University, Baton Rouge and also with scientists and extension staff in the 1890 community. Other audiences reached during this reporting period through face-to-face nutrition education presentation to publicize and disseminate the project were; Thirty eight BAYOU (Beginning Agricultural Youth Opportunities Unlimited) students attended a seminar on Food Safety, Sensory Evaluation, and Nutrition Education. Students participated in a sensory evaluation activity. Pamphlets relating to goat and its products were also handed out. Over 60 farmers and stakeholders attended the annual Small Ruminant Field Day Workshop: 3 posters were presented ;'Goat Meat in the News', 'From Farm To Fork' and 'Institutional Meat Purchase Specification-cutting styles for fresh goat'. Our goat meat products; ham, patty, nuggets, sausage and meat balls were showcased. Pamphlets relating to goat and its products were handed out. Over 100 legislators/students/faculty/consumers attended the annual 'SU Day at the Capital'. Our goat meat products; ham, patty, nuggets, sausage and meat balls were showcased. Pamphlets relating to goat and its products were handed out. 4.Three thousand (3000) students attended 'National Ag Day' at SU ; 2 posters were presented; 'Goodbye bacteria, not on my food' and 'From Farm to Fork'.Nutrition education and food safety materials as well as pamphlets relating to goat and its products were handed out. 5. About 300 school-aged students participated in National Youth Science Day activity at SU.One poster was presented; 'Goodbyebacteria, not on my food'. Nutrition education and food safety materials as well as pamphlets relating to goat and its products were handed out. Information about the project was shared with faculty, staff and students of Southern University, Baton Rouge andalso with scientists and extension staff in the 1890 community. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?During this reporting year the project directors had the opportunity to attend a few training and professional development conferences: SU courtesy training Academy of Nutrition and Dietetics Conference and Exposition Lousiana Annual Conference and Training Workshop Moodle Training for Teaching and Assessment How have the results been disseminated to communities of interest?Observed social media trends monitored since integration into these online spaces have increased dramatically over just a short period of time. In order to gauge the public's nutritional proficiency and affinity to goat meat consumption, social media presences on the popular networks Twitter, Instagram, and Tumblr have been established. The justification behind this is that many utilize and oversee their social media accounts and the resulting networks once or multiple times a day. Linked Instagram and Tumblr pages have also been established. During the last week of September, tweets from the SU site generated over 420 independent impressions, up from the only 53 impressions/month that were generated previously. The posts that have, thus far, inspired the most traffic were related to "Goatober," an annual promotion of the use of meat goat as cuisine that originated in New York City as a method of sustainably utilizing the meat from dairy goats. This event has now grown into a phenomenon in the major American metropolita, as well as in the UK. Social media meat goat education has thus far served as a tool for normalizing goat meat in the culinary world for the average consumer, mostly by sharing attractive photos and recipes from a variety of sources. Independent comments about the SUAGLC mission regarding goat meat and images of SUAGLC value-added goat products have received over 142 impressions. Maximum normalization is desired, to which this time period and the "Goatober" event will be a means to the overall end of this objective; the end goal is to reach as many subjects as possible, and as the reach of these networks expands, more SUAGLC-specific information and surveying will ensue, including such targeted towards local consumers. Other audiences reached during this reporting period werethrough face-to-facecontacts. What do you plan to do during the next reporting period to accomplish the goals?We will repeat the study on the use of social media using college students and we will also continue implementing the following objectives: To utilize oat bran and oatrimin formulationsin the development of value-added meat products (sausages, hams, patties and nuggets) from goats; and to measure quality deterioration (chemical, microbiological, and physical) that occurs in formulated meat during typical conditions of preservation and storage. To seek a patent for formulated goat meat products (hams, sausages, patties, and nuggets). To conduct customer analytics of value-added goat products. To use social media and information technology to promote the health benefits of value-added products
Impacts
What was accomplished under these goals?
Consumers are demanding healthy meat and meat products and have now recognized that there is a good match between goat meat and their preferences for lower risk and more healthy meat options. To that end, the power of visual social media platforms was used to disseminate information concerning the health benefits of value-added goat products to the broader, diverse and targeted constituents of interest for this project. During this reporting period accomplishments were made under objectives 2, 3 and 4. Goal/Objectives 2. To seek a patent for formulated goat meat products (hams, sausages, patties and nuggets) To protect against infringement of the value-added goat meat products developed at the SU Ag Center (Land Grant Campus), a patent from the United States Patent and Trademark Office would be necessary. In an attempt to secure product protection, the Project Director worked with the Office of Sponsored Program (OSP) under the auspices of the Office of Researchand Strategic Initiative (ORSI), and attended a workshop on Intellectual Property. The outcome of this collaboration indicated that a patent was not necessary, but trademarking these value-added products was the preferred process to prevent infringement. The Project Director is currently working on the implementation of this process. A change in action: application and eventual adoption of trademarking for the value-added goat meat products developed at the SU Ag Center. 3. To conduct value-added goat products Customer Analytics The obesity epidemic is booming, and grave disparities in health status among the US population continue to flourish. To stress the value of our nutritionally-sound goat meat products and their relationship to health, consumer analytics of consumers' knowledge of health and nutrition-related issues was assessed. Age affected the knowledge of nutrients and their relationship to diseased states in school-aged children and adults respectively; 56 and 75% for calcium, 17 and 81% for sodium, 70 and 94% for sugars, 40 and 88% for fats and dietary fibers (35 and 68%). Forty percent of school age children had knowledge of Dietary Guidelines for Americans, compared to 77% of adults. Fifty eight percent (58%) of students felt healthy eating helps to fight and prevent infections and diseases compared to 92% adults. Sixty-five percent (65%) of students felt that what you eat affects your health for the next 30 years compared to 98% adults. Only 20 % of children had knowledge regarding bacteria, cross contamination, proper cooking and holding temperatures, correct hand washing techniques, and sanitation compared to 62% of adults. More women (78%) knew more about food safety than men (66%). The more knowledge people have of nutrition and health-related topics relating to our market-ready goat products, the less likely the churn rate will be increased when the products are placed on the market. Consumer analytics software (SAS Customer Intelligence) will be used to fine-tune these results to get a valid and better understanding. 4. To use social media and information technology to promote the health benefits of valued-added products Observed social media trends monitored since integration into these online spaces have increased dramatically over just a short period of time. In order to gauge the public's nutritional proficiency and affinity to goat meat consumption, social media presences on the popular networks Twitter, Instagram, and Tumblr have been established. The justification behind this is that many utilize and oversee their social media accounts and the resulting networks once or multiple times a day. Linked Instagram and Tumblr pages have also been established. During the last week of September, tweets from the SU site generated over 420 independent impressions, up from the only 53 impressions/month that were generated previously. The posts that have, thus far, inspired the most traffic were related to "Goatober," an annual promotion of the use of meat goat as cuisine that originated in New York City as a method of sustainably utilizing the meat from dairy goats. This event has now grown into a phenomenon in the major American metropolita, as well as in the UK. Social media meat goat education has thus far served as a tool for normalizing goat meat in the culinary world for the average consumer, mostly by sharing attractive photos and recipes from a variety of sources. Independent comments about the SUAGLC mission regarding goat meat and images of SUAGLC value-added goat products have received over 142 impressions. Maximum normalization is desired, to which this time period and the "Goatober" event will be a means to the overall end of this objective; the end goal is to reach as many subjects as possible, and as the reach of these networks expands, more SUAGLC-specific information and surveying will ensue, including such targeted towards local consumers. The project investigators continue to experiment with some keywords related to goat meat usage and are trying to determine the frequency of searches using these key words in Google. A change in knowledge: (ongoing) - increase knowledge of decision-making social media platforms for a positive life choice among youth and adults. Other accomplishments during this reporting period were; Thirty eight Bayou (Beginning Agricultural Youth Opportunities Unlimited) students attended a seminar on Food Safety, Sensory Evaluation, and Nutrition Education. Students participated in a sensory evaluation activity. Pamphlets relating to goat and its products were also handed out. Over 60 farmers and stakeholders attended the annual Small Ruminant Field Day Workshop: 3 posters were presented ;'Goat Meat in the News', 'From Farm To Fork' and 'Institutional Meat Purchase Specification-cutting styles for fresh goat'. Our goat meat products; ham, patty, nuggets, sausage and meat balls were showcased. Pamphlets relating to goat and its products were handed out. Over 100 legislators/students/faculty/consumers attended the annual 'SU Day at the Capital'. Our goat meat products; ham, patty, nuggets, sausage and meat balls were showcased. Pamphlets relating to goat and its products were handed out. 4.Three thousand (3000) students attended 'National Ag Day' at SU ; 2 posters were presented; 'Goodbye bacteria, not on my food'and 'From Farm to Fork'. Nutrition education and food safety materials as well as pamphlets relating to goat and its products werehanded out. 5. About 300 school-aged students participated in National Youth Science Day activity at SU. 1 poster was presented; 'Goodbyebacteria, not on my food'. Nutrition education and food safety materials as well as pamphlets relating to goat and its productswere handedout.Information about the project was shared with faculty, staff and students of Southern University, Baton Rouge andalso with scientists and extension staff in the 1890 community.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
J.V.Gager, P.E. McLean-Meyinsse, and C. Atkinson. "Consumption Frequency and Perceptions of the Healthfulness of Selected Meat Products", Journal of Food Distribution Research
|
Progress 10/20/15 to 09/30/16
Outputs
Target Audience:A comparison of social media platforms was performed for the purpose of disseminating nutrition education facts on goat meat. This continues to be studied by the investigators. The target audience reached were users of social media. This population was comprised of the graduate students in the Nutrition and Foods Program (Dietetic Interns) onSouthern University Baton Rouge campus. Questions for the social media platform were created by the investigators and tested by the dietetic interns. Some of the questions were related to the purchase of convenience meat products and consumers opinion on the taste, freshness, and appearance of these products. Investigators continue to experiment with some keywords related to goat meat usage and are trying to determine the frequency of searches usingthese key words in Google. Other audiences reached during this reporting period (through face-to-face nutrition education presentation) were; BAYOU Students: (BEGINNING AGRICULTURAL YOUTH OPPORTUNITIES UNLIMITED [BAYOU]) Twenty six (26) Bayou students attended the seminar on Food Safety, Sensory Evaluation, and Nutrition Education-'The other Red Meat'. Drone Discovery: (recruitment activity) - Approximately onehundred (100) local middle schools students participated in an open-forum introducing the activities of the land-grant campus to prospective college students. These students were engaged in an interactive Food Safety & Wellness activity. The STAR Project: (Strategies to Trim and Reduce) Fifteen (15) members of the St. Luke's Episcopal Church participated in 2 seminars conducted on: Health Eating - The MyPlate Way, and Living Healthily with High Blood Pressure. All participants gained knowledge and skills to incorporate into their daily routine. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Nothing to report for this period How have the results been disseminated to communities of interest?Information about the project was shared with faculty, staff and students of Southern University, Baton Rouge and also with scientists and extension staff in the 1890 community. Other audiences reached during this reporting period through face-to-face nutrition education presentation to publicize and disseminate the projectwere; BAYOU Students: (BEGINNING AGRICULTURAL YOUTH OPPORTUNITIES UNLIMITED [BAYOU]) Twenty six (26) Bayou students attended the seminar on Food Safety, Sensory Evaluation, and Nutrition Education-'The other Red Meat'. Drone Discovery: (recruitment activity) - About onehundred (100) local middle schools students participated in an open-forum introducing the activities of the land-grant campus to prospective college students. These students were engaged in an interactive Food Safety & Wellness activity. The STAR Project: (Strategies to Trim and Reduce) Fifteen (15) members of the St. Luke's Episcopal Church participated intwo seminars conducted on: Health Eating - The MyPlate Way, and Living Healthily with High Blood Pressure. All participants gained knowledge and skills to incorporate into their daily routine. What do you plan to do during the next reporting period to accomplish the goals?We will repeat the study on the use of social media using college students and we will also continue implementing the following objectives: To utilize oat bran and oatrimin formulations and in the development of value-added meat products (sausages, hams, patties and nuggets) from goats; and to measure quality deterioration (chemical, microbiological, and physical) that occurs in formulated meat during typical conditions of preservation and storage. To seek a patent for formulated goat meat products (hams, sausages, patties, and nuggets). To conduct customer analytics of value-added goat products. To use social media and information technology to promote the health benefits of value-added products
Impacts
What was accomplished under these goals?
Consumers are demanding healthy meat and meat products and have now recognized that there is a good match between goat meat and their preferences for lower risk and more healthy meat options. To that end, the power of visual social media platforms was used to disseminate information concerning the health benefits of value-added goat products to the broader, diverse and targeted constituents of interest for this project. During this reporting period accomplishments were made under objectives 2, 3 and 4. 2. To seek a patent for formulated goat meat products (hams, sausages, patties andnuggets) To protect against infringement of the value-added goat meat products developed at the SU Ag Center (Land Grant Campus), a patent from the United States Patent and Trademark Office would be necessary. In an attempt to secure product protection, the Project Director worked with the Office of Sponsored Program (OSP) under the auspices of the Office of Research & Strategic Initiative (ORSI), and attended a workshop on Intellectual Property. The outcome of this collaboration indicated that a patent was not necessary, but trademarking these value-added products was the preferred process to prevent infringement. The Project Director is currently working on the implementation of this process. A change in action: application and eventual adoption of trademarking for the value-added goat meat products developed at the SU Ag Center. 3. To conduct value-added goat products Customer Analytics The consumer analytics will help measure customer actions and attitudes and select the best methods that drive meaningful business decisions to increase sales and profits. Preliminary results show that the users of goat meat and its products are diverse in terms of demographics. The likely purchase of goat sausage, ham and patties was affected by age, while more males would purchase goat ham than females. Frequency of ham and hamburger consumption was significantly affected by age and gender. Education influenced hamburger consumption significantly. Income and ethnicity significantly influenced sausage consumption. Goat sausage received significantly high acceptability scores from patrons aged 18-30 and those over 40 years, while goat hams received high acceptability scores only from consumers over 40 years old. School age children (75-80%) indicated that they would purchase, or ask their parents to purchase goat products (nuggets, hams, sausages, patties) if offered on the market. Consumer analytics software (SAS Customer Intelligence) will be used to fine-tune these results to get a valid and better understanding. 4. To use social media and information technology to promote the health benefits ofvalued-added products A comparison of social media platforms was performed for the purpose of disseminating nutrition education facts on goat meat. This continues to be studied by the investigators. To this end, the target audiences reached were users of social media. Questions for the social media platform were created by the investigators and tested by the dietetic interns. Some of the questions were related to the purchase of convenience meat products and consumers opinion on the taste, freshness, and appearance of these products. The project investigators continue to experiment with some keywords related to goat meat usage and are trying to determine the frequency of searchesusingthese key words in Google. A change in knowledge: (ongoing) - increase knowledge of decision-making social media platforms for a positive life choice among youth and adults. Other audiences reached during this reporting period through face-to-face nutrition education presentation to publicize and disseminate the projectinformation were; BAYOU Students: Twenty six (26) BAYOU students attended the seminar on Food Safety, Sensory Evaluation, and Nutrition Education-'The other Red Meat'. Drone Discovery: (recruitment activity) - Approximately onehundred (100) local middle schools students participated in an open-forum introducing the activities of the land-grant campus to prospective college students. These students were engaged in an interactive Food Safety & Wellness activity. The STAR Project: (Strategies to Trim and Reduce) Fifteen (15) members of the St. Luke's Episcopal Church participated intwo seminars conducted on: Health Eating - The MyPlate Way, and Living Healthily with High Blood Pressure. All participants gained knowledge and skills to incorporate into their daily routine.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
J.V.Gager, P.E. McLean-Meyinsse, and C. Atkinson. "Consumption Frequency and Perceptions of the Healthfulness of Selected Meat Products", Journal of Food Distribution Research
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