title: Sensory Characterization and Consumer Preference Mapping of Fresh Sausages Manufactured with Goat and Sheep Meat.
abstract: The main objective of this study was the sensory characterization, by a taste and a consumers' panel, of fresh sausages from 140 culled goats and 140 culled ewes. Species and type of preparation effects were studied. All data were previously analyzed by analysis of variance. Taste panel data were analyzed by a Generalized Procrustes Analysis (GPA). Consumers' panel data were analyzed by Preference Mapping. The 1st 2 factors explained 88.22% of total variation in GPA. Different sausages samples were perfectly differentiated by assessors. Goat sausages have been considered harder, more fibrous, and less juicy than sheep sausages. The panelists observed that sheep sausages without paprika had greater intensity of flavor, tasted spicy, and had an off-odor, while goat sausages with paprika were considered sweeter. Consumers' panel did not show any preference for the different types of sausages. This means that all types of sausages can have market opportunity.
  
  
  CONCLUSIONS
  The present study was a result of a project in co-promotion between 2 breeder associations, an industry unit and a research center. Results indicated that the meat from animals out of quality commercial brands could be useful as processed meat in a product with consumer acceptability. Also these new meat products brought diversity to meat industry to reach new markets and originating 2 new meat brands recorded at INPI (Instituto Nacional da Propriedade Industrial—Natl. Industrial Property Inst.) with the numbers of 489664 and 489662 of National Brands of sheep and goat meat, respectively.
authors.affiliation: Veterinary and Animal Research Centre (CECAV) Univ. Trás-os-Montes e Alto Douro.
authors.forename: Kátia
authors.initials: K
authors.lastname: Paulos
authors.affiliation: Mountain Research Centre (CIMO).|Escola Superior Agrária/Inst. Politécnico de Bragança, Campus Sta Apolónia Apt 1172, 5301-855, Bragança, Portugal.
authors.forename: Sandra
authors.initials: S
authors.lastname: Rodrigues
authors.affiliation: Veterinary and Animal Research Centre (CECAV) Univ. Trás-os-Montes e Alto Douro.
authors.forename: António Filipe
authors.initials: AF
authors.lastname: Oliveira
authors.affiliation: Veterinary and Animal Research Centre (CECAV) Univ. Trás-os-Montes e Alto Douro.
authors.forename: Ana
authors.initials: A
authors.lastname: Leite
authors.affiliation: Escola Superior Agrária/Inst. Politécnico de Bragança, Campus Sta Apolónia Apt 1172, 5301-855, Bragança, Portugal.
authors.forename: Etelvina
authors.initials: E
authors.lastname: Pereira
authors.affiliation: Veterinary and Animal Research Centre (CECAV) Univ. Trás-os-Montes e Alto Douro.|Escola Superior Agrária/Inst. Politécnico de Bragança, Campus Sta Apolónia Apt 1172, 5301-855, Bragança, Portugal.
authors.forename: Alfredo
authors.initials: A
authors.lastname: Teixeira
mesh_terms: D000293:Adolescent; D000328:Adult; D000818:Animals; D003116:Color; D003132:Commerce; D003258:Consumer Behavior; D005260:Female; D006041:Goats; D006801:Humans; D008297:Male; D008461:Meat Products / Q000032:analysis*; D008875:Middle Aged; D009812:Odorants; D034561:Sheep, Domestic; D013649:Taste; D055815:Young Adult
keywords: fresh sausages; goats; preference mapping; sensory analysis; sheep