Sheep and Goat Meat Processed Products Quality: A Review
Alfredo Teixeira1, Severiano Silva2, Cristina Guedes2
1Mountain Research Centre (CIMO), Escola Superior Agrária/Instituto Politécnico de Bragança, Campus Sta Apolónia Apt, 1172 5301-855 Bragança, Portugal.
Foods (Basel, Switzerland)
|July 24, 2020
Summary
Sheep and goat processed meats play a vital global role. This review covers their types, quality, and potential for innovation, including functional foods and utilizing culled animals.
Area of Science:
- Food Science
- Animal Science
- Agricultural Economics
Background:
- Sheep and goat processed meat products are globally significant despite lower popularity than pork, beef, or poultry.
- These products hold a crucial position in worldwide meat consumption patterns.
Purpose of the Study:
- To review the origin, types, and global distribution of key sheep and goat processed meat products.
- To summarize recent research on the physicochemical, sensory, microbiological quality, and safety of these products.
- To discuss future trends, diversification, and commercial potential, including functional foods and utilizing culled animals.
Main Methods:
- Literature review of sheep and goat processed meat products.
- Synthesis of recent studies on product characterization (physicochemical, sensory, microbiological).
- Analysis of market trends and potential for value-added products.
Main Results:
- Identified diverse sheep and goat processed meat products globally.
- Highlighted recent findings on quality attributes and safety parameters.
- Indicated significant commercial potential for products like fermented sausages, cured legs, and pâtés, especially from culled animals.
Conclusions:
- Sheep and goat processed meats offer substantial opportunities for market diversification and innovation.
- Repositioning culled animal meat into value-added products enhances economic viability.
- Developing novel products, including functional foods, aligns with industry innovation demands and consumer trends.
