Abstract
The main objective of this study was the sensory characterization, by a taste and a consumers' panel, of fresh sausages from 140 culled goats and 140 culled ewes. Species and type of preparation effects were studied. All data were previously analyzed by analysis of variance. Taste panel data were analyzed by a Generalized Procrustes Analysis (GPA). Consumers' panel data were analyzed by Preference Mapping. The 1st 2 factors explained 88.22% of total variation in GPA. Different sausages samples were perfectly differentiated by assessors. Goat sausages have been considered harder, more fibrous, and less juicy than sheep sausages. The panelists observed that sheep sausages without paprika had greater intensity of flavor, tasted spicy, and had an off-odor, while goat sausages with paprika were considered sweeter. Consumers' panel did not show any preference for the different types of sausages. This means that all types of sausages can have market opportunity. The present study was a result of a project in co-promotion between 2 breeder associations, an industry unit and a research center. Results indicated that the meat from animals out of quality commercial brands could be useful as processed meat in a product with consumer acceptability. Also these new meat products brought diversity to meat industry to reach new markets and originating 2 new meat brands recorded at INPI (Instituto Nacional da Propriedade Industrial—Natl. Industrial Property Inst.) with the numbers of 489664 and 489662 of National Brands of sheep and goat meat, respectively.
Highlights
Quality of goats and sheep meat is directly related to its sensory characteristics, such as tenderness, juiciness, taste, and odor (Rodrigues and others 2009; Rodrigues and Teixeira 2009)
sheep meat without paprika (S/P) presented the higher value, and GP the lowest. This may be due to the typical bitter taste of sheep meat, and the camouflage produced by paprika
Tasters were able to distinguish the difference between fresh sausages of the 2 species and different formulations
Summary
Quality of goats and sheep meat is directly related to its sensory characteristics, such as tenderness, juiciness, taste, and odor (Rodrigues and others 2009; Rodrigues and Teixeira 2009). Meat from young sheep and goats has special sensory characteristics with good market value in contrast to adult animals, the culled ones that have a very low acceptability and market price This kind of meat is tougher and normally has an unpleasant taste and odor, and usually is transformed by processes as cured with salts or smoked and dried or as fresh sausages after grinding, mixing with salt, spices, and other ingredients and casing. In North Portugal, there is a long tradition to consume several kinds of sausages Taking advantage of these 2 factors, and to grant a higher commercial value to a low price product, a project to create a new product, a raw fresh meat sausage from Serrana goats and Churra Galega Bragancana ewes, was developed among a research center (Laboratorio de Tecnologia e Qualidade da Carcaca e da Carne da Escola Superior Agraria de Braganca—Carcass and Meat Technology and Quality Laboratory of Agriculture School of Braganca), 2 breeder associations Except for the hearing, all 4 senses as appearance, taste, smell, and texture, are used by meat consumers, which makes this methodology highly representative of human perceptions of food
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