Department of Livestock and Pasture Science, University of Fort Hare, Alice, South Africa.
Department of Animal Sciences, Stellenbosch University, Stellenbosch, South Africa.
J Sci Food Agric. 2020 Nov;100(14):5023-5031. doi: 10.1002/jsfa.9053. Epub 2018 May 28.
An increase in the acceptance, demand and production of game meat and venison has been experienced globally. Game meat and venison fit into consumers' ideology of healthy and environmentally friendly meat when compared to domesticated animals. Opportunities exist to explore the use of these meat sources in developing new products, particularly as game meat and venison in their fresh state are sometimes perceived as being tough. Consumers have shown a trend for trying exciting new products with different organoleptic qualities, and fermented sausages occupy a special niche in the gastro-economic trade. In this review, the production potential of game meat and venison and its prospective use in the development of fermented sausages are discussed. Emphasis is placed on the importance of meat characteristics in textural and sensorial development as well as the safety of fermented sausages. Additionally, consumers' perception of venison and game meat is discussed. Possible areas of research and knowledge gaps are highlighted, particularly the potential use of meat with high pH and microbial load. © 2018 Society of Chemical Industry.
全球范围内，人们对野味和鹿肉的接受度、需求量和产量都有所增加。与饲养动物相比，野味和鹿肉符合消费者健康环保肉类的理念。有机会探索这些肉类资源在新产品开发中的应用，特别是因为新鲜的野味和鹿肉有时被认为肉质坚韧。消费者有尝试具有不同感官品质的令人兴奋的新产品的趋势，发酵香肠在食品经济贸易中占据特殊地位。在这篇综述中，讨论了野味和鹿肉的生产潜力及其在发酵香肠开发中的潜在用途。重点强调了肉质特性在质构和感官发展以及发酵香肠安全性方面的重要性。此外，还讨论了消费者对鹿肉和野味的看法。突出了可能的研究领域和知识空白，特别是高 pH 值和高微生物负荷肉类的潜在用途。 © 2018 英国化学学会
