Mazhangara Irene Rumbidzai, Chivandi Eliton, Jaja Ishmael Festus
Department of Livestock and Pasture Sciences, University of Fort Hare, Alice, South Africa.
School of Physiology, University of Witwatersrand, Johannesburg, South Africa.
Int J Food Sci. 2022 Jul 29;2022:8736932. doi: 10.1155/2022/8736932. eCollection 2022.
There are strong perceptions regarding chevon consumption, with its strong aroma and smell and its stringiness and gaminess being chief among them. Processing chevon into by-products has resolved this negative perception associated with fresh chevon. A blind and nonblind comparative sensory evaluation was performed to investigate participant preference for the chevon sausage versus pork and beef sausages. The sausages were made from minced shoulder meat. After grilling the sausages, they were cut into 0.5 cm thick slices. There were 52 and 20 participants in the blind and nonblind sensory evaluations, respectively. Using a 9-point hedonic scale, the participants evaluated each sausage for its juiciness, flavor, tenderness, and overall satisfaction. During the blind sensory evaluation, the participants were also asked to identify one of the most distinct sausages since the identity of the sausages was not known. The results showed no significant differences ( > 0.05) in the preferences for any of the sausages during the blind sensory evaluation. The choice for the most distinct sausage showed that pork (57.69%), beef (32.69%), and chevon (9.62%) sausages were all recognized. In the nonblind sensory, knowledge of the identity of the sausage significantly ( < 0.05) influenced South African participants' liking of the chevon sausage, with pork and chevon being the most and least liked sausages, respectively.
人们对山羊肉的食用有着强烈的看法，其中强烈的香气、气味以及其韧性和野味是主要方面。将山羊肉加工成副产品解决了与新鲜山羊肉相关的这种负面看法。进行了一项盲测和非盲测的比较感官评估，以调查参与者对山羊肉香肠与猪肉和牛肉香肠的偏好。这些香肠由肩部碎肉制成。将香肠烤制后，切成0.5厘米厚的薄片。盲测和非盲测感官评估的参与者分别有52人和20人。参与者使用9分享乐量表对每种香肠的多汁性、风味、嫩度和总体满意度进行评估。在盲测感官评估期间，由于不知道香肠的身份，还要求参与者识别出最独特的香肠之一。结果表明，在盲测感官评估期间，对任何一种香肠的偏好均无显著差异（>0.05）。对最独特香肠的选择表明，猪肉香肠（57.69%）、牛肉香肠（32.69%）和山羊肉香肠（9.62%）都被识别出来了。在非盲测感官评估中，香肠身份的知晓显著（<0.05）影响了南非参与者对山羊肉香肠的喜爱程度，猪肉香肠和山羊肉香肠分别是最受欢迎和最不受欢迎的香肠。
