Exotic Meats: An Alternative Food Source

Domínguez, Rubén; Pateiro, Mirian; Munekata, Paulo E. S.; Gagaoua, Mohammed; Barba, Francisco J.; Lorenzo, José M.

doi:10.1007/978-3-030-05484-7_13

Cited by 5 publications

(4 citation statements)

References 54 publications

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“…Wildlife conservation means protecting wild species and their habitats to maintain equilibrium in the ecosystem. Wildlife species can be an alternative source of meat for human consumption (Domínguez et al., 2019), but an appropriate balance must be found to ensure that animals are not overhunted, exploited, or abused. Wildlife trafficking is a very rich industry and provides the right incentives for unscrupulous individuals to break the law and hunt, kill, or maim protected and/or endangered species (Fajardo et al., 2010).…”

Section: Dna‐based Methods For Wildlife Conservationmentioning

confidence: 99%

A systematic review of DNA‐based methods in authentication of game and less common meat species

Adenuga

Montowska

2023

Comp Rev Food Sci Food Safe

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Despite the numerous studies on food safety and authenticity, especially for meat and meat products, not enough studies have been conducted focusing exclusively on game species and other unusual meat animals. As a result of the European horse scandal, the horse is currently the target of many meat authenticity studies. With this review, we aim to present various DNA-based methods that have been used by researchers to identify, detect, and quantify game, uncommon meat animals, and wildlife species. Polymerase chain reaction (PCR) is considered the standard method for DNA analysis in meat authenticity testing. However, in this paper, we present several other methods that may or may not involve the PCR technique. For this purpose, we systematically reviewed 131 articles selected according to various criteria such as target animal species, method of analysis, year of publication, and so forth. The result of our study shows the most studied game and uncommon meat species, PCR-and non-PCR-based methods for game meat analysis, and DNA-based methods in wildlife conservation. With this study, researchers can find detailed information about frequent game species used as adulterants for regular meat products and the DNA-based techniques to identify them.

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Section: Dna‐based Methods For Wildlife Conservationmentioning

confidence: 99%

A systematic review of DNA‐based methods in authentication of game and less common meat species

Adenuga

Montowska

2023

Comp Rev Food Sci Food Safe

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“…In this context, numerous studies show the positive nutritional characteristics of the meat and fat of some other reptile species. For example, both Caiman latirostris and Iguana iguana meats have a high protein percentage and can be considered as an alternative source of animal protein with good nutritional quality for human consumption [6][7][8][9][10][11]. There are also reports on reptiles' fat, such as C. latirostris and S. merinae, which mention their potential value for food since they contain a high percentage of n-3 polyunsaturated fatty acids and recommended nutritional indexes [12,13].…”

Section: Introductionmentioning

confidence: 99%

Reptile Bushmeat, an Alternative for the Supply of High Biological Value Proteins?

et al. 2023

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The sustainable use of wildlife is considered a tool for conservation in addition to generating benefits for the local population. Commercial reptile hunting targets skins, generating other by-products such as meat and fat. Meat from hunted reptiles is widely available in localities where management plans are in place and is evaluated as easily accessible for hunters and their families. The objective of our research was to evaluate the percent composition, protein composition and microbiological quality of black and white tegu and yellow anaconda meat. For this study, we obtained meat samples of both species from wild specimens. The composition of both meats showed a proportion of moisture greater than 70%, a good proportion of protein (around 20%) and a low proportion of intramuscular fat (<2%). In the meat of black and white tegu, we found all of the essential amino acids in the recommended proportions, while the meat of yellow anaconda tryptophan did not reach the recommended levels to meet adult requirements. Both meats had good microbiological quality and were free from pathogenic bacteria. The results obtained reveal distinctive nutritional qualities of the meats analyzed, which can be recommended as an alternative and/or complementary source of good quality protein for human consumption.

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“…The most commercially valuable part of crocodilians is the skin but meat is considered an important by-product (Cawthorn and Hoffman, 2016). There is an increase interest for alternative or exotic meats considering their health awareness (Dom ınguez et al, 2019). Therefore, non-traditional meats may be an alternative and an important tool in the local or regional economic development (Larriera, 2011).…”

Section: Introductionmentioning

confidence: 99%

“…All these characteristics support marketing caiman meat as a healthy food choice (Vicente-Neto et al , 2010; Simoncini et al , 2020). Nutritional composition of crocodile meat is available (Vicente-Neto et al , 2010; Hoffman and Cawthorn, 2013; Domínguez et al , 2019; Simoncini et al , 2020) and the products derived from crocodilians increased their demand. However, there is limited information on the acceptability of these meats by consumers (Hoffman and Cawthorn, 2013).…”

Section: Introductionmentioning

confidence: 99%

Sensory analysis and volatile compounds in Caiman latirostris meat in comparison with other traditional meats

Nepote

Lábaque

Quiroga

et al. 2021

BFJ

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PurposeThe aim of the paper is to compare consumer acceptance, sensory analysis and volatile compounds of caiman meat with regard to surubí fish and chicken meat.Design/methodology/approachCaiman tail, chicken thigh and surubí meats' cuts were cooked in a pan with little oil and salt. The affective tests of acceptance (9-points hedonic scale) and preference ranking were evaluated by 80 consumers. Sensory analysis carried out by eight trained panelists described attributes' intensities on an unstructured linear scale (0–150 mm). Volatile compounds were analysed by solid-phase micro-extraction and gas chromatography/mass spectrometry GC–MS.FindingsCaiman meat had good acceptance values of 6–7 (“like slightly” to “like moderately”), being similarly preferred to surubí but less than chicken. The ratings of bitterness, hardness, fibrous appearance, fibrous texture and cohesiveness were higher and raw colour, characteristic flavour and oiliness were lower in caiman's meat than in the others. Caiman meat had lower juiciness than chicken but similar to surubí. Caiman showed lower levels of aldehydes than chicken, lower level of hydrocarbons and higher levels of acids and esters than the other meats. Alcohols, mainly found in caiman and chicken meat, were positively associated to aroma acceptance. Hydrocarbons, mainly found in surubí meat, were positively associated with the characteristic flavour and negatively correlated with aroma acceptance. Volatile composition of meats was related to their sensory attributes and consumer acceptance.Originality/valueGiven that caiman meat showed similar acceptance and preference to that of surubí, it could be considered a good quality meat, helping promote current programmes of sustainable use of natural resources.

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Exotic Meats: An Alternative Food Source

Cited by 5 publications

References 54 publications

A systematic review of DNA‐based methods in authentication of game and less common meat species

A systematic review of DNA‐based methods in authentication of game and less common meat species

Reptile Bushmeat, an Alternative for the Supply of High Biological Value Proteins?

Sensory analysis and volatile compounds in Caiman latirostris meat in comparison with other traditional meats

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