On-Farm Factors Affecting Organoleptic Properties and Sensory Evaluation of Meat

A special issue of Animals (ISSN 2076-2615). This special issue belongs to the section "Animal Products".

Deadline for manuscript submissions: 15 October 2024 | Viewed by 1659

Special Issue Editor

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Guest Editor
Centro Tecnolóxico da Carne (Meat Technological Center), 32900 Orense, Spain
Interests: food safety; food science and technology; meat science; antioxidants

Special Issue Information

Dear Colleagues,

Nowadays, there is a greater awareness of diet with various foods in the spotlight on account of their negative relationship with the environment and/ or human health. Bearing this in mind, the meat industry has been able to see the weaknesses of its sector and take action on the matter. In this way, the development of meat and meat products with differential quality (e.g., more respectful breeding system and sustainable feed for cattle, reformulation of processed products, use of natural additives, etc.) has increased. Nevertheless, these new trends can modify the sensory quality of derived products, which plays an important role in the purchase decision and acceptability of consumers. Considering these circumstances, sensory food science has become an indispensable tool for the meat industry in order to understand the sensory properties of the nourishments and their impact on consumers. In this matter, this special issue aims to emphasize the importance of organoleptic features and the usefulness of sensory analysis in meat and meat products with the objective of helping to achieve industrially feasible foodstuffs, thus complementing the knowledge of the creation of new foods with differential quality.

Manuscripts that include, but are not limited to, the following topics in different animal species will be accepted:

-Feeding system
-Age and growth rate (rearing, growing, and finishing)
-Pre-slaughter handling (stress, welfare)

Dr. Noemí Echegaray
Guest Editor

Manuscript Submission Information

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  • sensory quality
  • acceptability
  • preference studies
  • hedonic assessment
  • consumer
  • reformulated foods
  • healthy meat products

Published Papers (1 paper)

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11 pages, 916 KiB  
Spanish Fuet Sausages Fat-Reduced to Diminish Boar Taint: Sensory and Technological Quality
by Irene Peñaranda, Macarena Egea, Daniel Álvarez, María Dolores Garrido and María Belén Linares
Animals 2023, 13(5), 912; https://doi.org/10.3390/ani13050912 - 2 Mar 2023
Cited by 2 | Viewed by 1319
Reduced-fat cured sausages were evaluated as a strategy to reduce boar taint in entire male pork products with high levels of androstenone and skatole, both lipophilic. Three fuet-type sausages (two replicates each) were developed: the control (C) (60% lean, 33.69% fat), and two [...] Read more.
Reduced-fat cured sausages were evaluated as a strategy to reduce boar taint in entire male pork products with high levels of androstenone and skatole, both lipophilic. Three fuet-type sausages (two replicates each) were developed: the control (C) (60% lean, 33.69% fat), and two reduced-fat (60% lean 21.19% fat) products; R1, 6% inulin, 0.5% β-glucan and R2, 3% inulin, 0.5% grape skin and 1% β-glucan. All of them were prepared from entire male pork with an androstenone concentration of 6.887 µg/g and 0.520 µg/g of skatole. Significant differences (p ≤ 0.001) in the moisture content were described between the fuet R1 and the C and R2, which obtained the highest percentage. Regarding the CIELAB, the C samples had the highest L* value, while the R2 sausages were the darkest. Boar taint was reduced in both R1 and R2, with a greater reduction in R2 (p ≤ 0.000). The addition of inulin and β-glucan in fuet R1 provided a similar technological and sensory profile to C. However, both strategies provided a reduction of sexual odour, which was higher when grape skins were included. In addition, R2 gave a characteristic sausage with more odour and flavour, dark colour and overall rating than C and R1. Full article
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