title: Consumer sensory evaluation of plain and seasoned goat meat and beef products.
abstract: Plain meat loaves and chili were prepared with ground goat meat or beef containing 15% fat. A consumer sensory panel first rated meat loaf samples for acceptability on a 9-point hedonic scale. Then, meat loaf samples, followed by chili samples, were each evaluated in triangle test for differentiation between goat meat and beef. Acceptability scores were similar for plain goat meat and beef loaves when the goat meat product was served before the beef product, but were lower for the goat meat with reverse serving order. In triangle tests, goat meat was differentiated from beef, whether plain or seasoned products.
authors: Meat Science Section, Department of Animal Science, Texas A&M University, 2471 TAMU, College Station, TX 77843-2471, USA.
authors: K S
authors: KS
authors: Rhee
authors: C E
authors: CE
authors: Myers
authors: D F
authors: DF
authors: Waldron