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Assessing the Flavor of Various Edible Meats Including Wild Raccoon Meat by the Check-All-That-Apply Method.

Wataru Mizunoya¹, Nanami Hayashi¹, Asuka Kataoka¹

¹Department of Animal Science and Biotechnology, School of Veterinary Medicine, Azabu University, Sagamihara 252-5201, Japan.

Foods (Basel, Switzerland)

|July 12, 2025

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Raccoon meat, an unfamiliar protein, was evaluated for its flavor profile using the Check-All-That-Apply method. Results indicate raccoon meat shares sensory characteristics with lamb, offering a strategy to reduce food neophobia.

Area of Science:

Food Science
Sensory Analysis
Consumer Behavior

Background:

Food neophobia, an aversion to unfamiliar foods, hinders the acceptance of novel protein sources like wild raccoon meat.
Understanding the sensory attributes of raccoon meat is crucial for potentially increasing its consumption in Japan and globally.

Purpose of the Study:

To characterize the flavor and texture profile of wild raccoon meat using sensory evaluation.
To compare the sensory profile of raccoon meat to other common and unconventional meats.
To assess the utility of the Check-All-That-Apply (CATA) method for profiling unfamiliar meats.

Main Methods:

Sensory evaluation of eight meat types (beef, pork, chicken, lamb, tuna, frog, venison, raccoon) using the CATA method with 27 descriptors.

Keywords:

Check-All-That-Apply (CATA)meat raccoon sensory evaluation

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Panelists (n=17) evaluated steam-cooked ground meat samples.

Correspondence analysis was used to analyze the CATA data and visualize meat profiles.

Main Results:

Raccoon meat exhibited high redness and low lightness compared to other meats.
Key descriptors for raccoon meat included 'having aftertaste,' 'rich,' 'difficult to swallow,' 'lamb/mutton-like,' 'gamey,' and 'quirky.'
Correspondence analysis revealed raccoon meat's sensory profile closely resembled that of lamb.

Conclusions:

The CATA method is effective for characterizing the flavor profile of unfamiliar meats like raccoon.
Raccoon meat's sensory similarity to lamb suggests a potential strategy to familiarize consumers with this novel protein.
Findings provide insights into consumer perception and acceptance of unconventional meat sources.