Influence of familiarity with goat meat on liking and preference for capretto and chevon

Meat Science

Volumn 106, Issue , 2015, Pages 69-77

  Borgogno, Monica ^a   Corazzin, Mirco ^a   Saccà, Elena ^a   Bovolenta, Stefano ^a   Piasentier, Edi ^a  

^a UNIVERSITY OF UDINE   (Italy)

Author keywords

Familiarity; Fatty acids; Goat meat; Internal preference map; Sensory profile

Indexed keywords

DAIRY PRODUCTS; FATTY ACIDS; MEATS;

COOKING LOSS; FAMILIARITY; FATTY ACID PROFILES; FEEDING REGIME; GOAT MEAT; NICHE MARKETS; SENSORY PROFILES; SWEET TASTE;

THERMAL PROCESSING (FOODS);

CAPRA HIRCUS;

FAT INTAKE; FATTY ACID;

ANALYSIS; ANIMAL; COMPARATIVE STUDY; CONSUMER ATTITUDE; COOKING; DAIRYING; DIET; ETHNOLOGY; FAT INTAKE; FOOD PREFERENCE; GOAT; GROWTH, DEVELOPMENT AND AGING; HUMAN; ITALY; MALE; MEAT; MECHANICS; METABOLISM; MUSCLE DEVELOPMENT; ODOR; PHYSICAL CHEMISTRY; PRINCIPAL COMPONENT ANALYSIS; SENSATION; SKELETAL MUSCLE; SUCKLING ANIMAL; TASTE; VETERINARY;

ANIMALS; ANIMALS, SUCKLING; CONSUMER BEHAVIOR; COOKING; DAIRYING; DIET; DIETARY FATS; FATTY ACIDS; FOOD PREFERENCES; GOATS; HUMANS; ITALY; MALE; MEAT; MECHANICAL PHENOMENA; MUSCLE DEVELOPMENT; MUSCLE, SKELETAL; ODORS; PHYSICOCHEMICAL PHENOMENA; PRINCIPAL COMPONENT ANALYSIS; SENSATION; TASTE;

EID: 84928036626     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2015.04.001     Document Type: Article

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