Awareness and perception of consumers on the use of natural meat tenderizers in Ogbomoso and Oyo metropolis, Nigeria

Abstract

The meat industry faces ongoing challenges in providing products with consistent quality attributes that meet
consumer expectations. Among the various eating and physical quality factors including color, flavor, juiciness,
water-holding capacity, cooking loss, and texture, tenderness remains the most critical determinant of consumer
satisfaction. This study assessed the awareness and perception of consumers on the use of natural meat
tenderizers in Ogbomoso and Oyo metropolis of Oyo State. A structured questionnaire was administered to 100
randomly selected meat consumers from each location. The survey collected information on consumers’
socioeconomic characteristics, perceptions of meat tenderness, tenderization methods, natural tenderizers used,
awareness of papain and bromelain and types of chicken meat preferred. Information collected were analyzed
using descriptive statistics. The findings revealed that most respondents (80% in Oyo and 72% in Ogbomoso)
were females aged 21–40 years, reflecting their primary role in household cooking. A high proportion (90% in
Oyo; 86% in Ogbomoso) of consumers in both towns preferred tender meat and disliked chewing tough meat for
extended periods of time. Broiler meat was preferred over cockerel and spent layers, while meat from male
animals was favored due to its relatively lower toughness. Several tenderization methods were identified, with
many consumers familiar with natural tenderizers; 76% (Oyo) and 58% (Ogbomoso) indicated awareness, and
more than half had made use of them. However, awareness of natural enzymatic tenderizers like papain and
bromelain was very low, with 88% (Oyo) and 86% (Ogbomoso) reporting no knowledge of their use. The study
concluded that although consumers are knowledgeable about meat tenderness and utilize various traditional and
natural tenderization methods, there is limited awareness of widely recognized natural enzymatic tenderizers.
Increased sensitization on the safe and effective use of papain and bromelain was therefore recommended.