Sensory Characterization and Consumer Preference Mapping of Fresh Sausages Manufactured with Goat and Sheep Meat

Paulos, K.; Rodrigues, Sandra; Oliveira, António Filipe; Leite, Ana; Pereira, Ermelinda; Teixeira, Alfredo

doi:10.1111/1750-3841.12927

Cited by 31 publications

(29 citation statements)

References 9 publications

(12 reference statements)

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“…The overall acceptability of the sheep and goats cured legs by the consumer panel indicated a high acceptability in both cases without significant differences (P > 0.05) between them in agreement with Paulos et al (2015) when studying sheep and goat meat fresh sausages. When asked: "Would you be willing to buy this product on the market?"…”

Section: Sensory Analysismentioning

confidence: 63%

“…Generally, our results confirm the ones obtained by Tolentino et al (2016) concerning texture attributes. Also, Paulos et al (2015) found goat meat fresh sausages were harder and more fibrous than sheep's.…”

Section: Sensory Analysismentioning

confidence: 98%

“…This meat from animals with very low commercial value is more appropriated to process and cure with salts as some of popular products as Cecina in Spain (Hierro, de la Hoz, & Ordoñez, 2004), or Brazilian Charqui (Madruga & Bressan, 2011) ore in Italy violin di capra (Fratianni, Sada, Orlando, & Nazzaro, 2008). Also with the goal to added value to depreciated meats several authors have recently studied sheep and goat processed products as Polpara, Sornprasitt, and Wattanachant (2008) studying quality characteristics of raw and canned goat meat during storage in water, brine, oil and Thay curry; Das, Anjaneyulu, Thomas, and Kondaiah (2009) studying the effect of different fats on the quality of goat meat patties; Teixeira, Pereira, and Rodrigues (2011) evaluating the effect of salting, air-drying and aging in a new goat meat product "manta"; Oliveira et al (2014) analyzing the quality of ewe and goat meat cured products; Leite et al (2015) and Paulos et al (2015) studying the properties of sheep and goat meat sausages and Tolentino, Estevinho, Pascoal, Rodrigues, and Teixeira (2016) evaluating the microbiological and sensory quality of new meat cured products obtained from sheep and goat meat of culled animals. In this context, a project among a research center (Carcass and Meat Quality and Technology Laboratory of Agriculture Scholl of Polytechnic Institute of Bragança), two breeder associations (ANCRAS -National Breed Producers Association of Serrana Goat and ACOB -National Breed Producers Association of Bragançana Sheep) and a meat manufacturing industry and Bísaro breed producer (Bísaro Salsicharia Tradicional) was developed to add value to animals with very low commercial value and consumer acceptability, processing meat that cannot be commercialized as PDO or IGP products.…”

Section: Introductionmentioning

confidence: 99%

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Effect of salting and ripening on the physicochemical and sensory quality of goat and sheep cured legs

et al. 2017

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A B S T R A C TPhysicochemical and sensory characteristics of sheep and goat cured legs were evaluated. The pH values (5.7-5.8) and aw (0.87 and 0.83) found to be adequate to control meat deterioration, promoting safety and stability to shelf life of products with respect to microbial growth. The high protein (46.2 and 38.4%) and low fat (5.3 and 8.7%) percentages of the goat and sheep cured legs were the main evidence of the effect of salting and ripening processes. A low cholesterol content of 4.5% is particularly evident in sheep cured legs. Curing process produced a slight increase in the P/S ratio 0.23 and 0.17 for goat and sheep cured legs, respectively. TBARS values are much lower than the value of 2 mg of MDA/Kg which is the upper limit of rancidity. Physico-chemical and sensory characteristics indicate that producing cured goat and sheep legs from cull animals can be an interesting way of adding value to animals with very low commercial prices.

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Section: Sensory Analysismentioning

confidence: 63%

Section: Sensory Analysismentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

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Effect of salting and ripening on the physicochemical and sensory quality of goat and sheep cured legs

et al. 2017

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“…To achieve this goal, it would be important to send animals to the market with an optimal finishing grade (adequate body condition score [BCS]or fatness level [FL], which is the main criteria in the market to pay this type of cull animals), increasing significantly the cull ewe value (Paulos et al . ).…”

Section: Introductionmentioning

confidence: 97%

Cross‐Cultural Study of Dry‐Cured Sheep Meat Acceptability by Native and Immigrant Consumers in Spain

Monteiro

Valero

Fugita

et al. 2015

Journal of Sensory Studies

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In many countries, fresh meat from cull ewes is considered to have little value. Nevertheless, other products such as dried and cured meat have high prices. Due to immigration, there is a continual shift in the population's profile, and the acceptability of local products within a specific country is not well known. For this study, 320 consumers from Europe (Spain), Asia (China), Africa (sub‐Saharan Africa) and South America (Andes) evaluated the overall acceptability of dry‐cured sheep meat “cecina.” The legs of 24 culled ewes with three different fatness levels (FL) were used. Overall acceptability indicated that the product was well accepted, with Africans providing the highest scores (P ≤ 0.01). Statistical differences between the three FL were found only in Spanish consumers who preferred Lean “cecina.” Length of residency was a significant factor only for Andeans in which a preference was observed for those living five or more years in Spain (P = 0.04). Differences depending on the frequency of lamb consumption were found in all cultural backgrounds except for Chinese consumers. Practical Applications Cultural background was more important than fatness level (FL) in terms of overall acceptability. Therefore, the production of dry‐cured meat from ewes would not require a previous fattening period to meet consumers’ expectations. In this sense, only Spanish consumers found differences between FL, with the leanest meat as the most appreciated. Globally, the consumer overall acceptability score of the product was high, being Africans those with the highest scores, and showing that the possibility of producing “cecina” would favor breeders, who could profit from selling meat at a higher price.

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“…Das et al (2009) reported good acceptability of goat meat patties and concluded that goat fat can reduce flavour and overall acceptability. Paulos et al (2015) reported that goat meat fresh sausages were defined as harder and more fibrous than the ones made of mutton and concluded that fresh sausages made of the meat of culled goats can be marketable. Good acceptability of fresh sausages made of the meat of culled goats and 30% of pork fat was also reported by Leite et al (2015).…”

Section: Consumersmentioning

confidence: 99%

Use of culled goat meat in frankfurter production – effect on sensory quality and technological properties

Stajić

Pisinov

Tomašević

et al. 2019

Int J of Food Sci Tech

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Summary Four different levels (25–100%) of culled goat meat were used in frankfurter formulation (frankfurters G25, G50, G75 and G100) instead of beef (CON). Technological properties, fatty acid profile and sensory properties were examined during the 6‐week cold storage. The formulation had significant impact of fatty acids profile – n‐6/n‐3 ratios progressively decrease from 14.63 in CON to 6.63 in G100. Higher goat meat content led to progressively higher lightness and lower redness in frankfurters. This was also observed by consumers but not negatively perceived. Check‐all‐that‐apply (CATA) analysis shows that more than 80% of consumers marked pleasant colour as present in goat frankfurters and CON. The similar was observed for pleasant appearance, pleasant odour, tasty, soft and juicy. Moreover, atypical taste and odour were mostly not marked as present (73.8% and 62.5%, respectively). The panellists pointed at G50 as the most preferred, while consumers most frequently marked G75.

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Sensory Characterization and Consumer Preference Mapping of Fresh Sausages Manufactured with Goat and Sheep Meat

Cited by 31 publications

References 9 publications

Effect of salting and ripening on the physicochemical and sensory quality of goat and sheep cured legs

Effect of salting and ripening on the physicochemical and sensory quality of goat and sheep cured legs

Cross‐Cultural Study of Dry‐Cured Sheep Meat Acceptability by Native and Immigrant Consumers in Spain

Use of culled goat meat in frankfurter production – effect on sensory quality and technological properties

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