Borgogno Monica, Corazzin Mirco, Saccà Elena, Bovolenta Stefano, Piasentier Edi
Department of Agricultural and Environmental Sciences, University of Udine, Via Sondrio, 2/A, 33100 Udine, Italy.
Department of Agricultural and Environmental Sciences, University of Udine, Via Sondrio, 2/A, 33100 Udine, Italy.
Meat Sci. 2015 Aug;106:69-77. doi: 10.1016/j.meatsci.2015.04.001. Epub 2015 Apr 10.
The research aimed at assessing liking and preference for capretto and chevon as a function of consumer familiarity with goat meat. Five meats were produced: traditional milk capretto (MC), heavy summer capretto (HSC), summering (SCh), fall (FCh) and late fall chevon (LFCh). HSC was the most tender meat, having less cooking losses than both MC and redder chevon types. The instrumental profile corresponded with the appearance and texture attributes perceived by panellists. With aging of kids, meat lost its milk aroma (MC) and sweet taste (HSC) and acquired an increasing intensity of goat flavour and livery notes, partially related to feeding regime and fatty acid profile. A niche market preferred chevon over capretto, while the cluster of consumers who were unfamiliar with chevon showed a decrease in pleasantness when tasting chevon, the familiar group reduced their ratings only for meat from the oldest kids.
该研究旨在评估消费者对乳山羊羔肉和山羊肉的喜好程度及偏好情况，此为消费者对羊肉熟悉程度的函数。生产了五种肉类：传统乳山羊羔肉（MC）、夏季育肥乳山羊羔肉（HSC）、夏季山羊肉（SCh）、秋季山羊肉（FCh）和深秋山羊肉（LFCh）。HSC是最嫩的肉，其烹饪损失比MC和颜色更红的山羊肉类型都要少。仪器分析结果与评审员所感知的外观和质地属性相符。随着羔羊的成长，肉失去了乳香（MC）和甜味（HSC），山羊风味和肝脏味逐渐增强，这部分与饲养方式和脂肪酸组成有关。一个小众市场更喜欢山羊肉而非乳山羊羔肉，而不熟悉山羊肉的消费者群体在品尝山羊肉时愉悦感下降，熟悉山羊肉的群体仅对最年长羔羊的肉降低了评分。
