Sensorial Characterization of Mutton Products in Membrane Made in the Meat Processing Workshop of USV Iasi

Abstract

The paper aimed to produce four different types of sheep meat products with heterogeneous structures in the meat processing workshop of the University of Life Sciences Iasi, which presented as variation factors the type of membrane and the type of product (salami/sausage, imprinted by the membrane used). Two varieties of salami (in collagen and polyamide membrane) and two varieties of sausages (in natural pork and sheep membrane) served as the four samples. The four samples obtained were subjected to sensory analysis, carried out in two stages: the first stage consisted of assessing the products based on the main sensory attributes (appearance, aroma, taste, texture, overall acceptability), and the second stage aimed at describing the products using specific sensory terms included in the CATA (Check-All-That-Apply) test from the perspective of consumer perception. The results obtained revealed sensory attributes characteristic of membrane products with heterogeneous structure, with the CATA test describing the products through positive attributes (colour, aroma, texture), with the differentiation of a firmer, harder texture in the case of natural membrane products, superior juiciness in the case of the S3MC sample, and a slightly brittle texture in the S4MP sample. In terms of the results of the hedonic scale, the sausage samples received a higher score for section appearance (7.91 ± 0.831 for C1MP and 8.00 ± 0.775 for C2MO), compared to the salami samples (7.73 ± 1.104 for S3MC and 7.18 ± 1.168 for S4MP). The overall acceptability was highest for C1MP, which received 8.36 ± 0.674 points, being followed in descending order by C2MO (8.55 ± 0.688), S3MC (8.18 ± 0.751) and S4MP (7.45 ± 0.522).