Fermented meat sausages from game and venison: what are the opportunities and limitations?

Chakanya Chido, Arnaud Elodie, Muchenje Voster, Hoffman Louwrens Christian. 2020. Fermented meat sausages from game and venison: what are the opportunities and limitations?. Journal of the Science of Food and Agriculture, 100 (14), n.spéc. Special Section: In honour of David Reid : 5023-5031.

Quartile : Q1, Sujet : AGRICULTURE, MULTIDISCIPLINARY / Quartile : Q2, Sujet : CHEMISTRY, APPLIED / Quartile : Q2, Sujet : FOOD SCIENCE & TECHNOLOGY

Résumé : An increase in the acceptance, demand and production of game meat and venison has been experienced globally. Game meat and venison fit into consumers' ideology of healthy and environmentally friendly meat when compared to domesticated animals. Opportunities exist to explore the use of these meat sources in developing new products, particularly as game meat and venison in their fresh state are sometimes perceived as being tough. Consumers have shown a trend for trying exciting new products with different organoleptic qualities, and fermented sausages occupy a special niche in the gastro‐economic trade. In this review, the production potential of game meat and venison and its prospective use in the development of fermented sausages are discussed. Emphasis is placed on the importance of meat characteristics in textural and sensorial development as well as the safety of fermented sausages. Additionally, consumers' perception of venison and game meat is discussed. Possible areas of research and knowledge gaps are highlighted, particularly the potential use of meat with high pH and microbial load. © 2018 Society of Chemical Industry.

Mots-clés Agrovoc : aliment fermenté, saucisse, viande de gibier, chevreuil, produit carné, alimentation humaine, comportement du consommateur, préférence alimentaire

Mots-clés géographiques Agrovoc : Afrique du Sud, Namibie

Mots-clés libres : Processed meat, Consumer acceptance, Animal protein, Value addition, Salami, Unconventional meat

Classification Agris : Q01 - Sciences et technologies alimentaires - Considérations générales
Q04 - Composition des produits alimentaires
S01 - Nutrition humaine - Considérations générales

Champ stratégique Cirad : CTS 3 (2019-) - Systèmes alimentaires

Auteurs et affiliations

• Chakanya Chido, University of Fort Hare (ZAF)
• Arnaud Elodie, CIRAD-PERSYST-UMR Qualisud (FRA) ORCID: 0000-0002-0896-7916
• Muchenje Voster, University of Fort Hare (ZAF)
• Hoffman Louwrens Christian, Stellenbosch University (ZAF) - auteur correspondant

Source : Cirad-Agritrop (https://agritrop.cirad.fr/588450/)

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