Identificador persistente para citar o vincular este elemento: http://hdl.handle.net/10553/70006
Campo DC Valoridioma
dc.contributor.authorRipoll, Guillermoen_US
dc.contributor.authorCórdoba, María de Guíaen_US
dc.contributor.authorAlcalde, María Jesúsen_US
dc.contributor.authorMartín, Albertoen_US
dc.contributor.authorArgüello Henríquez, Anastasioen_US
dc.contributor.authorCasquete, Rocíoen_US
dc.contributor.authorPanea, Begoñaen_US
dc.date.accessioned2020-02-05T12:51:52Z-
dc.date.available2020-02-05T12:51:52Z-
dc.date.issued2019en_US
dc.identifier.issn1594-4077en_US
dc.identifier.otherScopus-
dc.identifier.urihttp://hdl.handle.net/10553/70006-
dc.description.abstractMost of European Union goats are slaughtered with carcase weights between 5 kg and 11 kg. Some farmers rear kids with milk replacers to produce cheese with the dams’ milk. The aim of this experiment was to study the volatile compounds (VOCs) of meat of suckling light kids reared with natural milk or milk replacers and to study the influence of consumers’ psychographic characteristics on the sensory preference for meat. Gas chromatography-mass spectrometry was performed to identify the VOCs and consumers evaluated the flavour, juiciness and overall acceptability. Thirty-five VOCs were detected and 44.3%, 25.1%, 6.9% and 2.3%, were aldehydes, hydrocarbons, ketones and alcohols, respectively. The influence of the rearing system on VOCs clearly depended on the breed. The use of milk replacers did not affect the percentage of linear aldehydes compared to the use of natural milk. However, the major aldehyde, hexanal (34.8%), was related to the use of natural milk and correlated positively with both the flavour (r = 0.21) and overall acceptability (r = 0.24). On the other hand, hydrocarbons such as hexane were related to MR, and 2-methyl-pentane and 3-methyl pentane were correlated with the acceptability of flavour (r = −0.22 and −0.25, respectively) and with the overall acceptability (r = −0.21 and −0.24). The 2-penthyl furan and 2-ethyl-1-hexanol were correlated with the overall acceptability (r = −0.22 and −0.22, respectively). Therefore, the acceptability of meat from suckling kids fed natural milk was greater for older consumers and people with a moderate consumption of meat.Highlights Goat farmers remove the kids from their dams at a very young age and rear them with milk replacers, but this practice may alter the flavour of meat. The major aldehyde, hexanal, was related to the use of natural milk and correlated positively with the flavour and overall acceptability. Acceptability of meat from suckling kids fed natural milk was greater for older consumers and people with a moderate consumption of meat.en_US
dc.languageengen_US
dc.relation.ispartofItalian Journal of Animal Scienceen_US
dc.sourceItalian Journal of Animal Science [ISSN 1594-4077], v. 18 (1), p. 1259-1270en_US
dc.subject3104 Producción Animalen_US
dc.subject.otherFood Chemistryen_US
dc.subject.otherGoatsen_US
dc.subject.otherMeat Compositionen_US
dc.subject.otherMeat Flavouren_US
dc.subject.otherMeat: Sensory Scoreen_US
dc.titleVolatile organic compounds and consumer preference for meat from suckling goat kids raised with natural or replacers milken_US
dc.typeinfo:eu-repo/semantics/Articleen_US
dc.typeArticleen_US
dc.identifier.doi10.1080/1828051X.2019.1646107
dc.identifier.scopus85070806981-
dc.identifier.isi000479228800001
dc.contributor.authorscopusid23968109200-
dc.contributor.authorscopusid7005697475-
dc.contributor.authorscopusid7003518858-
dc.contributor.authorscopusid7404932754-
dc.contributor.authorscopusid6701710018-
dc.contributor.authorscopusid30367602800-
dc.contributor.authorscopusid6602659752-
dc.description.lastpage1270-
dc.identifier.issue1-
dc.description.firstpage1259-
dc.relation.volume18-
dc.investigacionCiencias de la Saluden_US
dc.type2Artículoen_US
dc.contributor.daisngid30424985
dc.contributor.daisngid402805
dc.contributor.daisngid7608793
dc.contributor.daisngid482129
dc.contributor.daisngid298051
dc.contributor.daisngid31650075
dc.contributor.daisngid30553912
dc.utils.revisionen_US
dc.contributor.wosstandardWOS:Ripoll, G
dc.contributor.wosstandardWOS:Cordoba, MD
dc.contributor.wosstandardWOS:Alcalde, MJ
dc.contributor.wosstandardWOS:Martin, A
dc.contributor.wosstandardWOS:Arguello, A
dc.contributor.wosstandardWOS:Casquet, R
dc.contributor.wosstandardWOS:Panea, B
dc.date.coverdateEnero 2019
dc.identifier.ulpgces
dc.description.sjr0,534
dc.description.jcr1,805
dc.description.sjrqQ2
dc.description.jcrqQ1
dc.description.scieSCIE
item.fulltextCon texto completo-
item.grantfulltextopen-
crisitem.author.deptGIR IUSA-ONEHEALTH 4. Producción y Biotecnología Animal-
crisitem.author.deptIU de Sanidad Animal y Seguridad Alimentaria-
crisitem.author.deptDepartamento de Patología Animal, Producción Animal, Bromatología y Tecnología de Los Alimentos-
crisitem.author.orcid0000-0002-4426-0678-
crisitem.author.parentorgIU de Sanidad Animal y Seguridad Alimentaria-
crisitem.author.fullNameArgüello Henríquez, Anastasio-
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