meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2025-10-4-331-337meat-527Research ArticleСтатьиPerception and willingness to consume horse meat in Algerian society.https://orcid.org/0000-0002-8100-9634HadefL.

Leyla Hadef, Professor of Veterinary Sciences, Full Professor, Department of Agronomy, Faculty of Natural and Life Sciences

leila.hadef@yahoo.frhttps://orcid.org/0000-0003-3139-4754HamadB.

Brahim Hamad, Professor of Veterinary Sciences, Full Professor, Department of Agronomy, Faculty of Natural and Life Sciences

brahim.hamad@yahoo.frhttps://orcid.org/0009-0005-0736-2893SaighiT.

Tahar Saighi, MSc of Agronomic Sciences, State Agricultural Engineer

tsaighi23@gmail.comhttps://orcid.org/0009-0003-6737-0057FethallahN.

Nour El Houda Fethallah, MSc of Veterinary Sciences, Associate Professor, Department of Agronomy, Faculty of Natural and Life Sciences

fethallahnourelhouda524@gmail.comUniversity of El Oued; University of TiaretAlgeriaChamber of Agriculture of the Wilaya of El OuedAlgeriaUniversity of El OuedAlgeria202514012026104331337Copyright © Hadef L., Hamad B., Saighi T., Fethallah N., 20262026Hadef L., Hamad B., Saighi T., Fethallah N.Hadef L., Hamad B., Saighi T., Fethallah N.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/527

This research aims to assess the perception of horse meat as well as the influence of the factors related to socio-demographic and economic context on its consumption willingness. Data was collected using a self-managed questionnaire via in-person interviews with 102 consumers of horse meat. According to the results, horse meat ranked fifth among consumers’ top choices for red meat, behind sheep (85.3 %), beef (7.8 %), goat (2.9 %) and camel (2.9 %). A significant percentage of participants (65.7 %) expressed a favorable opinion towards horse meat and perceived it to be of good overall quality. The horse meat was primarily consumed for its perceived health and nutritional advantages (46.1 %). Horse meat was consumed occasionally only in particular scenarios, especially for some disease remedies like anemia. Except for the price, the analysis of influencing factors revealed that there were no significant effects (p>0.05) on the intake willingness of horse meat based on gender, age, level of education, residence area, or income. This study offers a thorough understanding of the consumer opinions regarding horse meat and may be employed in developing strategies for boosting the acceptance of this meat among the consumers.

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The authors declare that there are no conflicts of interest present.