Evaluation of palatability of lamb, mutton, and chevon by sensory panels of various cultural backgrounds

Griffin, C. L.; Orcutt, M. W.; Riley, R. R.; Smith, G. C.; Savell, J. W.; Shelton, Maurice

doi:10.1016/0921-4488(92)90008-r

Cited by 40 publications

(15 citation statements)

References 6 publications

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“…A similar result has been previously demonstrated in goat and lamb (Griffin et al . ; Sañudo et al . ), meats that were scored with higher rates of acceptability for the people more familiar with their consumption.…”

Section: Discussionmentioning

confidence: 99%

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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Section: Discussionmentioning

confidence: 99%

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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“…Goat meat consumption in the U.S. has been limited (Oman, 1995) and it has distinct flavors, not familiar to a majority of U.S. consumers. This may be a reason for limited consumption in the U.S. (Smith et al, 1974;Griffin et al, 1992). Goats slaughtered at USDAinspected plants increased from Ϸ60,000 heads in 1981 to Ϸ200,000 in 1990 (NASS, 1991).…”

Section: Introductionmentioning

confidence: 99%

Composition and Stability of Goat Meat Patties as Affected by Breed Type and Feeding Regimen

Rhee¹,

Ziprin²,

Bishop³

et al. 1997

Journal of Food Science

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Ground meat patties were made using knife-separable lean (frozen-thawed) composites from meat-type (Spanish, Spanish ϫ Boer) goats assigned to two feeding regimens (feedlot or range) and fiber-type (Angora, Spanish ϫ Angora) goats assigned to the feedlot regimen. Weight losses from panfrying (mainly moisture loss) were 17.7 to 21.6%. Range meat-type goat samples had a higher proportion of total saturated fatty acids than the feedlot counterparts. After refrigerated storage, raw or cooked patties (aerobically packaged) from the range goats had lower TBA values than those from the feedlot goats. At Ϫ20ЊC, all samples, raw or cooked, exhibited low TBA values throughout 120 days of storage.

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“…As it happens in lamb, breed is more important for carcass characteristics than for meat quality (Dhanda et al, 2003;Monte et al, 2007;Ekiz et al, 2010). Few studies, however, have compared them with each other, or with other species (Smith et al, 1974;Griffin et al, 1992;Schönfeldt et al, 1993;Rødbotten et al, 2004), and very few have assessed meat from very young, mainly milk-fed animals, particularly in goats (Banskalieva et al, 2000).…”

Section: Introductionmentioning

confidence: 99%

Carcass characteristics and instrumental meat quality of suckling kids and lambs

Sañudo

Campo

Muela

et al. 2012

Span. j. agric. res.

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Meat from very young, milk-fed, small ruminants is an appreciated product in Mediterranean countries where milk is the main product derived from the herds. Nevertheless, many aspects of the quality of the products are virtually unknown for many goat breeds, especially among those that are reared for their meat. In this study, the quality from 50 animals from 5 local goat breeds (one dairy purpose and 4 meat purpose) and 19 lambs (from Churra, a dairy breed) was compared at commercial cold carcass weights of 4.4-6.6 kg. Carcass quality, ultimate pH and meat colour were assessed following standard procedures. Statistical differences (p < 0.05) were found in all of the variables analysed. Some of these differences might have been due to the influence of the genotype, the dam's production potential, or differences in carcass weight and age, but most were species dependent. Lambs differed from the kids, especially from those of meat purpose breeds, due to their high proportion of bone (25.0 vs. 21.3 to 23.7%), and a more intense meat colour (higher hue: 29.2 vs. 23.4 to 28.7, and chroma: 14.6 vs. 12.1 to 14.6). Among the goat breeds, Murciano Granadina (dairy breed) and Blanca Celtibérica (meat breed) were the most different in terms of carcass morphology, fatness, and meat colour. The other three local meat-purpose goat breeds (Moncaína, Negra Serrana, and Pirenaica) differed little. To obtain a better understanding of goat species, the differences among breeds, in kids or in their most common products, require further studies.

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Evaluation of palatability of lamb, mutton, and chevon by sensory panels of various cultural backgrounds

Cited by 40 publications

References 6 publications

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

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

Composition and Stability of Goat Meat Patties as Affected by Breed Type and Feeding Regimen

Carcass characteristics and instrumental meat quality of suckling kids and lambs

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