Development and evaluation of a fermented cabrito snack stick product
In order for the meat goat producer to survive, new avenues for marketing goats must be created. Currently, the live animal is sold directly to consumers, or to brokers who in turn sell the animal directly to consumers or retail stores that cater to various ethnic groups. The production of value-add...
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Published in | Meat science Vol. 64; no. 1; pp. 51 - 57 |
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Main Authors | , , , , |
Format | Journal Article |
Language | English |
Published |
Oxford
Elsevier Ltd
01.05.2003
Elsevier |
Subjects | |
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Abstract | In order for the meat goat producer to survive, new avenues for marketing goats must be created. Currently, the live animal is sold directly to consumers, or to brokers who in turn sell the animal directly to consumers or retail stores that cater to various ethnic groups. The production of value-added products with appeal to North American consumers, as well as current ethnic consumers, should result in increased profitability of the meat goat. The objectives of this study were to develop a value added product, cabrito snack sticks, using goat meat as the sole meat ingredient; evaluate soy protein concentrate (SPC) at various levels in an effort to reduce the cost of the product; determine consumer acceptability of the product; and conduct a cost analysis to determine the approximate market price for the product. Three fermented cabrito snack stick products were manufactured containing either 0, 1.75 or 3.50% SPC and stored at 2±1°C until evaluated. The snack sticks were evaluated for sensory characteristics, proximate analysis, pH, water activity and smokehouse yields. Trained panelists detected no significant flavor differences (P>0.05) between the products. As a result of these findings, snack sticks formulated with 0 and 3.50% SPC were compared in a consumer sensory evaluation. Consumer panelists detected no significant differences (P>0.05) in flavor, texture and overall acceptance between the snack stick products, and approximately 61% of the panelists commented that they would purchase them. Cabrito snack sticks formulated with 3.50% SPC had lower fat (P<0.05) and higher ash contents when compared with the control (0% SPC) sticks. Moisture, protein, water activity and smokehouse yields were similar (P>0.05) for both products. Moisture: protein ratio and pH values were higher (P<0.05) for snack sticks formulated with 3.5% SPC when compared with the control sticks. The addition of SPC resulted in a 4.60% reduction in the price of snack sticks formulated with 3.50% SPC when compared with control sticks. |
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AbstractList | In order for the meat goat producer to survive, new avenues for marketing goats must be created. Currently, the live animal is sold directly to consumers, or to brokers who in turn sell the animal directly to consumers or retail stores that cater to various ethnic groups. The production of value-added products with appeal to North American consumers, as well as current ethnic consumers, should result in increased profitability of the meat goat. The objectives of this study were to develop a value added product, cabrito snack sticks, using goat meat as the sole meat ingredient; evaluate soy protein concentrate (SPC) at various levels in an effort to reduce the cost of the product; determine consumer acceptability of the product; and conduct a cost analysis to determine the approximate market price for the product. Three fermented cabrito snack stick products were manufactured containing either 0, 1.75 or 3.50% SPC and stored at 2±1°C until evaluated. The snack sticks were evaluated for sensory characteristics, proximate analysis, pH, water activity and smokehouse yields. Trained panelists detected no significant flavor differences (P>0.05) between the products. As a result of these findings, snack sticks formulated with 0 and 3.50% SPC were compared in a consumer sensory evaluation. Consumer panelists detected no significant differences (P>0.05) in flavor, texture and overall acceptance between the snack stick products, and approximately 61% of the panelists commented that they would purchase them. Cabrito snack sticks formulated with 3.50% SPC had lower fat (P<0.05) and higher ash contents when compared with the control (0% SPC) sticks. Moisture, protein, water activity and smokehouse yields were similar (P>0.05) for both products. Moisture: protein ratio and pH values were higher (P<0.05) for snack sticks formulated with 3.5% SPC when compared with the control sticks. The addition of SPC resulted in a 4.60% reduction in the price of snack sticks formulated with 3.50% SPC when compared with control sticks. In order for the meat goat producer to survive, new avenues for marketing goats must be created. Currently, the live animal is sold directly to consumers, or to brokers who in turn sell the animal directly to consumers or retail stores that cater to various ethnic groups. The production of value-added products with appeal to North American consumers, as well as current ethnic consumers, should result in increased profitability of the meat goat. The objectives of this study were to develop a value added product, cabrito snack sticks, using goat meat as the sole meat ingredient; evaluate soy protein concentrate (SPC) at various levels in an effort to reduce the cost of the product; determine consumer acceptability of the product; and conduct a cost analysis to determine the approximate market price for the product. Three fermented cabrito snack stick products were manufactured containing either 0, 1.75 or 3.50% SPC and stored at 2±1°C until evaluated. The snack sticks were evaluated for sensory characteristics, proximate analysis, pH, water activity and smokehouse yields. Trained panelists detected no significant flavor differences (P>0.05) between the products. As a result of these findings, snack sticks formulated with 0 and 3.50% SPC were compared in a consumer sensory evaluation. Consumer panelists detected no significant differences (P>0.05) in flavor, texture and overall acceptance between the snack stick products, and approximately 61% of the panelists commented that they would purchase them. Cabrito snack sticks formulated with 3.50% SPC had lower fat (P<0.05) and higher ash contents when compared with the control (0% SPC) sticks. Moisture, protein, water activity and smokehouse yields were similar (P>0.05) for both products. Moisture: protein ratio and pH values were higher (P<0.05) for snack sticks formulated with 3.5% SPC when compared with the control sticks. The addition of SPC resulted in a 4.60% reduction in the price of snack sticks formulated with 3.50% SPC when compared with control sticks. |
Author | McGowan, C.H Williams, S.K Johnson, D.D Sims, C Cosenza, G.H |
Author_xml | – sequence: 1 givenname: G.H surname: Cosenza fullname: Cosenza, G.H organization: Department of Animal Sciences, University of Florida, PO Box 110910, Gainesville, FL 32611, USA – sequence: 2 givenname: S.K surname: Williams fullname: Williams, S.K email: williams@animal.ufl.edu organization: Department of Animal Sciences, University of Florida, PO Box 110910, Gainesville, FL 32611, USA – sequence: 3 givenname: D.D surname: Johnson fullname: Johnson, D.D organization: Department of Animal Sciences, University of Florida, PO Box 110910, Gainesville, FL 32611, USA – sequence: 4 givenname: C surname: Sims fullname: Sims, C organization: Department of Food Science & Human Nutrition, University of Florida, PO Box 110370, Gainesville, FL 32611, USA – sequence: 5 givenname: C.H surname: McGowan fullname: McGowan, C.H organization: College of Engineering Sciences, Technology, and Agriculture, Florida A & M University, Tallahassee, FL 32307, USA |
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Keywords | Soy protein concentrate Goat meat Snack stick Cabrito Soy protein Snack(food) Formulation Organoleptic properties Meat product Plant protein Sensory analysis Product development Cost analysis Fermented product |
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References_xml | – volume: 37 start-page: 570 year: 1974 end-page: 576 ident: BIB1 article-title: Effect of fermented meat pH on summer sausage properties publication-title: Journal of Milk and Food Technology contributor: fullname: Keller – volume: 73 start-page: 296 year: 1995 end-page: 301 ident: BIB8 article-title: Effect of sex class on nutrient content of meat form young goat publication-title: Journal of Animal Science contributor: fullname: McGowan – year: 1988 ident: BIB6 article-title: Reaching mainstream consumers with goat meat contributor: fullname: Degner – year: 1994 ident: BIB9 article-title: The meat we eat contributor: fullname: Junes – year: 1995 ident: BIB4 article-title: Fermented meats contributor: fullname: Cook – year: 1998 ident: BIB10 article-title: SAS User’s guide: statistics, Version 7 – volume: 29 start-page: 356 year: 1991 end-page: 364 ident: BIB5 article-title: Kinetics of pH and color of meat emulsions containing various fillers during smokehouse cooking publication-title: Meat Science contributor: fullname: Mittal – year: 1998 ident: BIB13 article-title: Soy protein products – volume: 38 start-page: 59 year: 1984 end-page: 63 ident: BIB3 article-title: Update publication-title: Food Technology contributor: fullname: Bacus – volume: 73 start-page: 296 year: 1995 ident: 10.1016/S0309-1740(02)00147-X_BIB8 article-title: Effect of sex class on nutrient content of meat form young goat publication-title: Journal of Animal Science doi: 10.2527/1995.731296x contributor: fullname: Johnson – ident: 10.1016/S0309-1740(02)00147-X_BIB7 – ident: 10.1016/S0309-1740(02)00147-X_BIB2 – year: 1994 ident: 10.1016/S0309-1740(02)00147-X_BIB9 contributor: fullname: Romans – volume: 37 start-page: 570 issue: 11 year: 1974 ident: 10.1016/S0309-1740(02)00147-X_BIB1 article-title: Effect of fermented meat pH on summer sausage properties publication-title: Journal of Milk and Food Technology doi: 10.4315/0022-2747-37.11.570 contributor: fullname: Acton – volume: 29 start-page: 356 issue: 4 year: 1991 ident: 10.1016/S0309-1740(02)00147-X_BIB5 article-title: Kinetics of pH and color of meat emulsions containing various fillers during smokehouse cooking publication-title: Meat Science contributor: fullname: Correia – year: 1998 ident: 10.1016/S0309-1740(02)00147-X_BIB10 – ident: 10.1016/S0309-1740(02)00147-X_BIB11 – ident: 10.1016/S0309-1740(02)00147-X_BIB12 – year: 1995 ident: 10.1016/S0309-1740(02)00147-X_BIB4 contributor: fullname: Campbell-Platt – year: 1988 ident: 10.1016/S0309-1740(02)00147-X_BIB6 contributor: fullname: Degner – year: 1998 ident: 10.1016/S0309-1740(02)00147-X_BIB13 – volume: 38 start-page: 59 issue: 6 year: 1984 ident: 10.1016/S0309-1740(02)00147-X_BIB3 article-title: Update publication-title: Food Technology contributor: fullname: Bacus |
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SubjectTerms | Biological and medical sciences Cabrito Food industries Fundamental and applied biological sciences. Psychology Goat meat Meat and meat product industries Snack stick Soy protein concentrate |
Title | Development and evaluation of a fermented cabrito snack stick product |
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