Effect of slaughter age and finishing diet on sensory evaluation and consumers’ preference of foal meat

  • Marta Ruiz IS-FOOD. ETSIA, Universidad Pública de Navarra, Campus de Arrosadía, 31006 Pamplona
  • Kizkitza Insausti IS-FOOD. ETSIA, Universidad Pública de Navarra, Campus de Arrosadía, 31006 Pamplona
  • Maria J. Beriain IS-FOOD. ETSIA, Universidad Pública de Navarra, Campus de Arrosadía, 31006 Pamplona
  • Santiago Crecente INGACAL. Centro de Investigaciones Agrarias de Mabegondo. Apartado 10. 15080 La Coruña
  • José M. Lorenzo Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense
  • María V. Sarriés IS-FOOD. ETSIA, Universidad Pública de Navarra, Campus de Arrosadía, 31006 Pamplona http://orcid.org/0000-0003-3331-8560
Keywords: horse meat, linseed, trained panel, consumers, information level

Abstract

Aim of study: This study focused on the sensory evaluation and consumer preferences of foal meat depending on the animal slaughter age (13 and 26 months) and finishing diet (standard and linseed concentrate).

Area of study: It was developed in two localities in the north of Spain: Orense and Pamplona.

Material and methods: The sensory study was conducted by a 10-member trained and a 474-consumer panel.

Main results: The trained panel described meat from both, 13 and 26-months old foals similar between each other. On the contrary, consumers considered meat from the younger group to be juicier and tenderer, being juiciness and tenderness (p<0.05), the most important clues for their global acceptance. No differences were found in either the trained or the consumer panel due to the finishing diet. The consumers test was carried out in two Spanish cities (Pamplona and Orense. Two scenarios were considered: without and with supplementary information about the foal meat production. The additional information disclosed about foal meat had a positive effect on Pamplona consumers’ assessments.

Research highlights: City and information level are essential factors to introduce foal meat in the market. The lack of knowledge about foal meat and its low presence in meat markets make it necessary to develop further sensory studies; to obtain foal meat description patterns, and to get to know consumers’ likings.

Downloads

Download data is not yet available.

References

AMSA, 2015. Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of meat. American Meat Science Association.

Belaunzaran X, Bessa RJB, Lavín P, Mantecón AR, Kramer JKG, Aldai N, 2015. Horse-meat for human consumption-Current research and future opportunities. Meat Sci 108: 74-81. https://doi.org/10.1016/j.meatsci.2015.05.006

Beriain MJ, Sánchez M, Carr TR, 2014. A comparison of consumer sensory acceptance, purchase intention, and willingness to pay for high quality United States and Spanish beef under different information scenarios. ‎J Anim Sci 87: 3392-3402. https://doi.org/10.2527/jas.2008-1611

Beriain MJ, Sánchez M, Insausti K, Sarriés MV, Soret B, 2016. A comparison of sensory acceptance, purchase intention, and willingness to pay for Pirenaica beef from two different slaughter weight groups, under different consumer information scenarios. J Sens Stud 31: 453-464. https://doi.org/10.1111/joss.12236

Domínguez R, Pateiro M, Crecente S, Ruiz M, Sarriés MV, Lorenzo JM, 2018. Effect of linseed supplementation and slaughter age on meat quality of grazing cross-bred Galician x Burguete foals. J Sci Food Agric 98: 266-273. https://doi.org/10.1002/jsfa.8466

Franco D, Rodríguez E, Purriños L, Crecente S, Bermúdez R, Lorenzo JM, 2011. Meat quality of "Galician Mountain" foals breed. Effect of sex, slaughter age and livestock production system. Meat Sci 88: 292-298. https://doi.org/10.1016/j.meatsci.2011.01.004

Franco D, Crecente S, Vázquez JA, Gómez M, Lorenzo JM, 2013. Effect of cross breeding and amount of finishing diet on growth parameters, carcass and meat composition of foals slaughtered at 15 months of age. Meat Sci 93 (3): 547-56. https://doi.org/10.1016/j.meatsci.2012.11.018

Kallas Z, Realini CE, Gil JM, 2014. Health information impact on the relative importance of beef attributes including its enrichment with polyunsaturated fatty acids (omega-3 and conjugated linoleic acid). Meat Sci 97 (4): 497-503. https://doi.org/10.1016/j.meatsci.2014.03.015

Lorenzo JM, Gómez M, 2012. Shelf life of fresh foal meat under MAP, overwrap and vacuum packaging conditions. Meat Sci 92 (4): 610-618. https://doi.org/10.1016/j.meatsci.2012.06.008

Lorenzo JM, Crecente S, Franco D, Sarriés MV, Gómez M, 2014. The effect of livestock production system and concentrate level on carcass traits and meat quality of foals slaughtered at 18 months of age. Animal 8 (3): 494-503. https://doi.org/10.1017/S175173111300236X

Lusk JL, Fox JA 2001. Regional differences in consumer demand for rib-eye steak attributes. Mississippi State Univ Agr For Exp Stat Bull 1111, 12 pp.

Macfie HJ, Bratchell N, Greenhoff K, Vallis LV 1989. Designs to balance the effect of order of presentation and first-order carry-over effects in Hall tests. J Sens Stud 4 (2): 129-148. https://doi.org/10.1111/j.1745-459X.1989.tb00463.x

Morales R, Aguiar APS, Subiabre I, Realini CE, 2013. Beef acceptability and consumer expectations associated with production systems and marbling. ‎Food Qual Prefer 29 (2): 166-173. https://doi.org/10.1016/j.foodqual.2013.02.006

NRC, 1989. Recommended dietary allowances, 10th Ed. National Research Council, Washington, DC.

OJ, 1993. Council Directive 93/119/EC of 22 December 1993 on the protection of animals at the time of slaughter or killing. Official Journal L 340, 31 Dec 1993, 0021-0034.

OJ, 2005. Council Regulations (EC) No 1/2005 of 22 December 2004, on the protection of animals during transport and related operations and amending Directives 64/ 432/EEC and 93/119/EC and Regulation (EC) No 1255/97. Official Journal L 3, 5 Jan 2005, 0001-0044.

Olaizola AM, Whebi Z, Manrique E, 2005. Quality perception and consumer attitudes to «specific quality beef» in Aragón, Spain. Span J Agric Res 3 (4): 418-428. https://doi.org/10.5424/sjar/2005034-169

Pateiro M, Lorenzo JM, Diaz S, Gende JA, Fernandez M, Gonzalez J, García L, Rial FJ, Franco D, 2013. Meat quality of veal: discriminatory ability of weaning status. Span J Agric Res 11: 1044-1056. https://doi.org/10.5424/sjar/2013114-4363

Realini CE, Font i Furnols M, Sañudo C, Montossi F, Oliver MA, Guerrero L, 2013. Spanish, French and British consumers' acceptability of Uruguayan beef, and consumers' beef choice associated with country of origin, finishing diet and meat price. Meat Sci 95 (1): 14-21. https://doi.org/10.1016/j.meatsci.2013.04.004

Realini CE, Kallas Z, Pérez-Juan M, Gómez I, Olleta JL, Beriain MJ, Albertí P, Sañudo C, 2014. Relative importance of cues underlying Spanish consumers' beef choice and segmentation, and consumer liking of beef enriched with n-3 and CLA fatty acids. Food Qual Prefer 33: 74-85. https://doi.org/10.1016/j.foodqual.2013.11.007

Resano Ezcaray H, Sanjuán AI, 2017. The role of beef brands for consumers. A cross-regional analysis (La relevancia de las marcas de carne de vacuno para los consumidores. Un análisis interregional). Inf Tecn Econ Agrar 113 (3): 267-286. https://doi.org/10.12706/itea.2017.017

Ruiz M, Sarriés MV, Beriain MJ, Crecente S, Domínguez R, Lorenzo JM, 2018. Relationship between carcass traits, prime cuts and carcass grading from foals slaughtered at the age of 13 and 26 months and supplemented with standard and linseed-rich feed. Animal 12 (5): 1084-1092. https://doi.org/10.1017/S1751731117002555

Sánchez M, Beriain MJ, Carr TR, 2012. Socio-economic factors affecting consumer behaviour for United States and Spanish beef under different information scenarios. Food Qual Prefer 24 (1): 30-39. https://doi.org/10.1016/j.foodqual.2011.08.008

Sarriés MV, Beriain MJ, 2005. Carcass characteristics and meat quality of male and female foals. Meat Sci 70: 141-152. https://doi.org/10.1016/j.meatsci.2004.12.006

Sarriés MV, Beriain MJ, 2006. Colour and texture characteristics in meat of male and female foals. Meat Sci 74: 738-745. https://doi.org/10.1016/j.meatsci.2006.06.005

Savell JW, Cross HR, 1988. The role of fat in the palatability of beef, pork and lamb. Nat Acad of Sci, Washington, DC.

Published
2020-02-13
How to Cite
Ruiz, M., Insausti, K., Beriain, M. J., Crecente, S., Lorenzo, J. M., & Sarriés, M. V. (2020). Effect of slaughter age and finishing diet on sensory evaluation and consumers’ preference of foal meat. Spanish Journal of Agricultural Research, 17(4), e0609. https://doi.org/10.5424/sjar/2019174-14774
Section
Animal production