A Comparison of Laboratory‐Based and Home‐Based Tests of Consumer Preferences Using Kid and Lamb Meat

The meat from 60 commercial suckling males of five Spanish goat breeds (n = 10 each) (Moncaina [MO], Pirenaica [PI], Negra Serrana [NS], Blanca Celtiberica [BC] [all meat or double purpose] and Murciano-Granadina [MG] [dairy purpose]) and one dairy sheep breed (Churra [CH]) was compared in laboratory-based (n = 119) and home-based (n = 70) consumer tests. In the laboratory, flavor (P <= 0.01), tenderness (P <= 0.001) and overall acceptability (P <= 0.001) differed significantly among the breeds, and MO, NS, MG and CH had the highest overall acceptability. In the home-based test, tenderness (P <= 0.01) and overall acceptability (P <= 0.05), but not flavor, differed significantly among the breeds, and MO, BC, MG and CH had the highest overall acceptability. In conclusion, the two consumer test evaluated were adequate for evaluating meat acceptability from suckling small ruminants, having comparable results, although consumer preferences were slightly higher and signification levels slightly lower under home conditions than under laboratory conditions.