Assessing the Flavor of Various Edible Meats Including Wild Raccoon Meat by the Check-All-That-Apply Method.

Consumers often demonstrate an intrinsic aversion to unfamiliar foods referred to as food neophobia. Wild raccoon () meat represents such an unfamiliar food, both globally and within Japan. Providing information on the flavor of raccoon meat may help to alleviate consumer apprehension. Here, we employed the Check-All-That-Apply (CATA) sensory evaluation method to delineate its flavor profile. Ground meat samples of beef, pork, chicken, lamb, tuna, frog, venison, and raccoon were prepared using a food processor. The meat colors exhibited marked variation, with raccoon meat characterized by its notably high redness and low lightness. All meat samples were steam-cooked for 15 min prior to evaluation. Sensory assessment was conducted using the CATA method, wherein 17 Japanese panelists selected among 27 descriptors for flavor/taste and texture. The collected data were analyzed through correspondence analysis, revealing that raccoon meat was primarily characterized by the descriptors "having aftertaste," "rich," "difficult to swallow," "lamb/mutton-like," "gamey," and "quirky," indicating a sensory profile closely resembling that of lamb among the evaluated livestock meats. Thus, the CATA method could be effective in characterizing the flavor profile of raccoon meat, highlighting its similarity to lamb and presenting a viable strategy to familiarize consumers with this unconventional protein source.