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This study was supported by the Ministry of Economy and Competitiveness of Spain and the European Union Regional Development Funds (RTA2012-0023-C03). B. Panea, M.J. Alcalde and G. Ripoll are members of the MARCAME network, funded by CYTED (116RT0503).

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Volatile organic compounds and consumer preference for meat from suckling goat kids raised with natural or replacers milk

Publicado en:Italian Journal Of Animal Science. 18 (1): 1259-1270 - 2019-01-01 18(1), doi: 10.1080/1828051X.2019.1646107

Ripoll, Guillermo; Panea, Begoiria;

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Resúmen: Most 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.

Palabras clave: Beef; Diet; Flavor; Food chemistry; Fresh; Goats; Involvement; Meat; Meat composition; Meat flavour; Meat: sensory score; Odor; Perceptions; Profile; Quality; Rearing system; Sensory score

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