Comparison of Laboratory‐Based and Home‐Based Tests of Consumer Preferences Using Kid and Lamb Meat

• Published in: Journal of sensory studies Vol. 29; no. 3; pp. 201 - 210
• Main Authors: Guerrero, A, Campo, M.M, Cilla, I, Olleta, J.L, Alcalde, M.J, Horcada, A, Sañudo, C
• Format: Journal Article
• Language: English
• Published: Cincinnati Food & Nutrition Press 01.06.2014; Blackwell Publishing Ltd; Wiley Subscription Services, Inc
• Subjects: condiments; consumer acceptance; consumer preferences; cooking; dairy sheep; flavor; food industry; goat breeds; Goats; laboratory techniques; lamb meat; males; small ruminants; temperature

The meat from 60 commercial suckling males of five Spanish goat breeds (n = 10 each) (Moncaína [MO], Pirenaica [PI], Negra Serrana [NS], Blanca Celtibérica [BC] [all meat or double purpose] and Murciano‐Granadina [MG] [dairy purpose]) and one dairy sheep breed (Churra [CH]) was compared in laborator...