Sensory profiling of Egyptian goose ( Alopochen aegyptiacus ) meat

The influence of post‐mortem conditioning on the tenderness of Egyptian goose (Alopochen aegyptiacus) breast meat (M. pectoralis major)

“…The overall average shear force (58 N) compares well with that reported by Geldenhuys, as well as by Geldenhuys et al The average total collagen content (3.1 mg g −1 meat) of Egyptian goose pectorals major (Table ) relates well with that of ostrich M. iliofibularis (2.99 mg g −1 ) reported by Sales . It is, however, much higher when compared to the 0.96–1.03 mg g −1 found by Brand (2006).…”

“…The left M. pectoralis major of each of the treatments/birds was placed inside an oven bag, whereas the other (right M. pectoralis major) was set aside for biochemical analyses. The oven bags containing the meat samples were then placed on stainless steel grids, which were placed on an oven roasting pan and the samples were cooked according to the method described by Geldenhuys et al . and Viljoen et al .…”

“…A Warner‐Bratzler fitting attached to an Instron, as described by Honikel and Geldenhuys et al , was used to measure the instrumental shear force of the cooked meat samples. An Instron Universal Testing Machine (model 2519‐107, Instron UTM, USA), attached to a Warner‐Bratzler fitting, was used to determine the force necessary to shear the cooked rectangular meat cubes perpendicular to the muscle fibre direction.…”

“…Based on the sensory profiling research by Geldenhuys et al , Egyptian goose meat is considered to be very tough compared to the meat of other fowl species (game and domestic) consumed on a regular basis in South Africa. Variation has also been found within the tenderness and shear force values of the pectoralis major muscle of male compared to female geese .…”

Sensory Lexicon Development for a Portuguese Cooked Blood Sausage – Morcela de Arroz de Monchique – to Predict Its Usefulness for a Geographical Certification

“…However, the validity of the results obtained depends on the correct initial selection of descriptors and on the ability of the judges to identify and quantify each specific attribute. Literature reports lexicon development strategies for descriptive sensory analysis of several meat and meat products (Pérez-Cacho et al 2005;Patarata et al 2008;Adhikari et al 2011;Maughan et al 2012;Vázquez-Araújo et al 2013;Coloretti et al 2014;Geldenhuys et al 2014), with the objective of quality control and/or product certification.…”