Sensorial characteristics of the blanca serrana andaluza goat meat

Abstract

This research aimed to evaluate the sensorial characteristics of meat from the Blanca Serrana Andaluza goat breed. Meat from 31 animals were used, of which, 16 were manipulated in extensive exploring systems and 15 within intensive ones, sacrificed at weights of respectively, 18.7 and 18.4 kg. The meat was evaluated by a sensorial panel of 11 trained judges, from the University of Cordoba, in a non-structured scale of 10 points, evaluating the following variables: intensity of scent, intensity of color, hardness, juiciness chewing and acceptability. The results lead to a significant difference (p<0.05) between both genders in hardness, with superiority in females (5.88 vs. 5.09), and in the intensity of scent between both systems, with superiority of the meat from the animals explored intensively (6.24 vs. 5.18). The acceptability was significantly correlated (p<0.05) with all other sensorial characteristics. The global acceptability showed a medium satisfaction (4.47) when degusted by trained judges.