A Survey on the Effect of Livestock Production System and Finishing Diet on Sensory Characteristics of Foal Meat Using Generalized Procrustes Analysis.

José M Lorenzo,Laura Purriños,Javier Carballo

doi:10.1155/2016/8729053

José M Lorenzo, Laura Purriños + Show 1 more

Open Access

https://doi.org/10.1155/2016/8729053

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Abstract

The influence of livestock production system [Freedom Extensive System (FES) versus Semi-Extensive System (SES)] and finishing feed (1.5 kg versus 3.0 kg of commercial feed in the finishing period) diet on sensory properties of foal meat using Generalized Procrustes Analysis (GPA) was studied. For this work, a total of 24 foals (8 from FES and 16 from SES) were used. Samples were evaluated by eight panelists for eight sensory attributes: colour, marbling, odour intensity, sweetness, springiness, hardness, chewiness, and juiciness. Data were analyzed using a GPA to minimize differences among testers. Highly appreciated sensory properties (odour intensity, red colour, marbling, and juiciness) were mostly associated with foals from the Semi-Extensive System. On the other hand, the three groups studied (FES, 1.5SES, and 3SES) were clearly recognized by panelists on the consensus configuration and they were clearly separated on the map. This study concluded that sensory characteristics of foal meat from a Semi-Extensive Production System with a finishing diet of 3 kg concentrate were more preferable than the other ones.

Highlights

Horse meat production is important in the EU (140 698 Mt in 2013), Italy being the first producer within the EU in 2013 with 15,179 Mt, followed by Poland (12,000), Spain (11,668), and Romania (9,180) [1]
Despite the fact that horse meat consumption increased in recent years, it is not comparable to the consumption that occurs with other types of meats such as beef, chicken, or pork, which are more important in the human diet [2]
The objective of this work was to study the effect of livestock production system and finishing diet on sensory properties of foal meat using Generalized Procrustes Analysis, in order to generate information that helps to improve the production systems for offering horse meat of higher quality in the markets

Summary

Introduction

Horse meat production is important in the EU (140 698 Mt in 2013), Italy being the first producer within the EU in 2013 with 15,179 Mt, followed by Poland (12,000), Spain (11,668), and Romania (9,180) [1]. Despite the fact that horse meat consumption increased in recent years, it is not comparable to the consumption that occurs with other types of meats such as beef, chicken, or pork, which are more important in the human diet [2]. This increase might be due to changes in attitude towards this type of meat and the interest of the consumers in tasting new meat products [3]. Sensory analysis performed by trained panelists is the most appropriate tool to explain differences between the treatments as perceived by humans [9]

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