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Technological suitability of mutton for meat cured products
M J Beriain1, J Iriarte, C Gorraiz
1Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Pública de Navarra, Campus Arrosadía, 31006 Pamplona, Spain.
Meat Science
|November 9, 2011
Summary
This study compared mutton and pork for cured dry sausages. While both meats processed similarly, mutton sausages had better texture and color but undesirable sensory attributes.
Area of Science:
- Food Science
- Meat Technology
- Sensory Analysis
Background:
- Cured meat products are popular globally.
- Understanding the technological suitability of different meat sources is crucial for product development.
- Mutton and pork are common meat sources, but their suitability for cured dry sausages requires detailed comparison.
Purpose of the Study:
- To comparatively evaluate the technological suitability of mutton and pork for producing cured dry sausages.
- To assess the physico-chemical, microbiological, color, texture, and sensory characteristics of mutton and pork sausages during processing and in the final product.
Main Methods:
- Two types of cured dry sausages were produced using identical formulations and processing conditions: one with mutton and one with pork.
- Physico-chemical (pH, water activity - a(w)) and microbiological (Lactobacilli counts) parameters were monitored at mincing, fermentation, and drying stages.
- Color and texture analyses were performed throughout processing.
- Sensory evaluation of the final products was conducted by a panel.
Main Results:
- Both mutton and pork exhibited similar technological aptitude during cured dry sausage processing.
- Similar trends were observed in pH evolution, water activity (a(w)), and Lactobacilli counts for both sausage types.
- Significant differences were noted in the final product's texture, color, and organoleptic properties.
- Mutton sausages demonstrated greater cohesivity and a more stable, redder color compared to pork sausages.
- However, mutton sausages were characterized by undesirable aroma, flavor, and texture profiles according to panelists.
Conclusions:
- Mutton and pork possess comparable technological suitability for cured dry sausage production based on processing parameters.
- Mutton offers advantages in terms of cohesivity, color stability, and redness.
- The sensory characteristics of mutton sausages, particularly aroma, flavor, and texture, were found to be less desirable than those of pork sausages.
- Further research may be needed to improve the sensory attributes of mutton-based cured products.
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