Sheep and Goat Meat Processed Products Quality: A Review

Abstract

Even though sheep and goat processed meat products are not as popular as pork, beef or poultry and are generally considered not as important, they have a very important role in meat consumption around the world. A concise review of the origin and type of the most important sheep and goat processed meat products produced in different countries and world regions is made. The manuscript also summarizes the most recent studies on sheep and goat processed meats on the physicochemical characterizations, sensory quality, microbiological quality and safety. Some conclusions and future trends in production, processing and commercial potentiality for sheep and goat processed meat products are discussed. Several possibilities exist to make them more diversified and appealing to the market. Processing meat from culled animals is an interesting way to value animals with low market acceptability. Some as fermented sausages, cured legs and pâtés have great commercial potential as highly acceptable consumer commodities. An interesting field of food research is the rediscovery of a new generation of goat and sheep meat products as functional foods that will respond to the constant innovation required by the meat industry. Everything related to food safety must be considered in the future.

Application of Fat-Tailed Sheep Tail and Backfat to Develop Novel Warthog Cabanossi with Distinct Sensory Attributes

“…In various countries where the Muslim faith is the predominant faith and religious practices do not permit utility of pork in processed Halal foods, meat and fatty tissues from sheep and goats, including tail fat from fat-tailed sheep breeds are used to produce traditional and modern meat products [ 28 , 29 , 30 ]. In Iran, fat from fat-tailed sheep is used for cooking [ 8 ], whereas it is used to produce a variety of meat products in North Africa and Mediterranean regions [ 28 ].…”

Wild Boar Meat as a Sustainable Substitute for Pork: A Mixed Methods Approach

“…Our research complements several studies that have already examined the effect of substitution of different meat types on the dish's sensory characteristics [98][99][100][101][102][103]. However, compared to the previous ones, the substitution of meats in our study is at medium-level: there is no comparison of different types of treatments or meat from animals of the same breed or species, which would differ in the breeding system [98,99].…”

“…However, compared to the previous ones, the substitution of meats in our study is at medium-level: there is no comparison of different types of treatments or meat from animals of the same breed or species, which would differ in the breeding system [98,99]. On the other hand, we do not compare meat from animals that came only from the same order or family [100,101], but two meat species derived from different however closely related species: domesticated and wild (considered the domesticated species' ancestor).…”

“…The study of Chumngoen and Tan [99] examined the sensory characteristics of meat when comparing commercial broiler and Taiwan native chicken, focused on substituting meat of one breed for the meat of another breed and the same species. The last option is to replace with the meat of a more or less related species, see, e.g., more general studies [100,101] trying to point out the possibility of substituting completely different species in meals-sheep and goat for pork, beef and poultry, and extreme substitution of meat as a raw material for plant-based ingredients [102,103].…”

Terpenoids and Polyphenols as Natural Antioxidant Agents in Food Preservation

“…The use of antioxidants in these food matrices is essential due to their high fat content, which makes them particularly sensitive to lipid oxidation. However, these types of products are subject to a strict judgement by consumers who are unwilling to accept reductions in the sensory quality of the product (color, smell or taste), which is often affected by the incorporation of natural antioxidants [ 86 , 87 ]. This problem could be partially solved by incorporating the antioxidant in the form of microcapsules [ 88 ].…”