title: Influence of familiarity with goat meat on liking and preference for capretto and chevon.
abstract: 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.
authors.affiliation: Department of Agricultural and Environmental Sciences, University of Udine, Via Sondrio, 2/A, 33100 Udine, Italy. Electronic address: monica.borgogno@uniud.it.
authors.forename: Monica
authors.initials: M
authors.lastname: Borgogno
authors.affiliation: Department of Agricultural and Environmental Sciences, University of Udine, Via Sondrio, 2/A, 33100 Udine, Italy.
authors.forename: Mirco
authors.initials: M
authors.lastname: Corazzin
authors.affiliation: Department of Agricultural and Environmental Sciences, University of Udine, Via Sondrio, 2/A, 33100 Udine, Italy.
authors.forename: Elena
authors.initials: E
authors.lastname: Saccà
authors.affiliation: Department of Agricultural and Environmental Sciences, University of Udine, Via Sondrio, 2/A, 33100 Udine, Italy.
authors.forename: Stefano
authors.initials: S
authors.lastname: Bovolenta
authors.affiliation: Department of Agricultural and Environmental Sciences, University of Udine, Via Sondrio, 2/A, 33100 Udine, Italy.
authors.forename: Edi
authors.initials: E
authors.lastname: Piasentier
mesh_terms: D000818:Animals; D000833:Animals, Suckling; D055598:Chemical Phenomena; D003258:Consumer Behavior; D003296:Cooking; D003612:Dairying; D004032:Diet / Q000208:ethnology / Q000662:veterinary*; D004041:Dietary Fats / Q000032:analysis; D005227:Fatty Acids / Q000032:analysis; D005518:Food Preferences / Q000208:ethnology; D006041:Goats / Q000254:growth & development* / Q000378:metabolism; D006801:Humans; D007558:Italy; D008297:Male; D008460:Meat / Q000032:analysis; D055595:Mechanical Phenomena; D024510:Muscle Development; D018482:Muscle, Skeletal / Q000254:growth & development* / Q000378:metabolism; D009812:Odorants; D025341:Principal Component Analysis; D012677:Sensation; D013649:Taste
chemical_list: D004041:Dietary Fats; D005227:Fatty Acids
keywords: Familiarity; Fatty acids; Goat meat; Internal preference map; Sensory profile