Development and evaluation of a fermented cabrito snack stick product

• Published in: Meat science Vol. 64; no. 1; pp. 51 - 57
• Main Authors: Cosenza, G.H, Williams, S.K, Johnson, D.D, Sims, C, McGowan, C.H
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.05.2003; Elsevier
• Subjects: 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; 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

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...