Assessing the palatability of different meats consumed in a biodiversity hotspot using a generalisable protocol

Alternative protein interventions are common in conservation. They aim to reduce the hunting or consumption of wild meat by promoting substitutes. However, selecting suitable meat substitutes is challenging as many factors drive wild meat consumption. Palatability, one such factor, drives consumer food preference and is potentially crucial in determining meat substitutability in the context of alternative protein interventions. Nonetheless, there have been limited assessments of wild meat palatability compared to other options, with previous research examining a subset of meats consumed in the study landscapes. We collected data on meat palatability of 96 animal species according to hunters, household members, and wild meat vendors in south-east Nigeria to examine the potential for wild meat substitution. We found positive correlations in the palatability of different species across pairs of respondent groups, highlighting preference similarities. We did not find a statistically significant difference in the average palatability of wild meat, domestic meat, fish, and invertebrates, suggesting the scope for substitution. Among mammalian orders, ungulates, carnivores, primates, and rodents showed similar palatability, but pangolins had higher palatability than all orders except rodents. Our work also provides a generalisable protocol for assessing meat palatability to foster comparisons across landscapes.