Market potential for goat sausage : A sensory evaluation of fresh sausage based on goat meat with varying animal fat

Even though goats have plenty of beneficial qualities for both nature and food, young male goats are being discarded in Sweden every year, since they do not contribute to the coveted milk production. The consumption of goat meat is low in Sweden and Europe, with reasons such as ignorance, preconceived notions and unfamiliarity with eating it. Exchanging a part of the beef that is consumed with the currently unexploited goat meat, could contribute to a more sustainable meat consumption. Furthermore, processed products have proved effective in increasing the value of meat with low demand. This study aims to explore the effect of three different sources of animal fat (lamb tallow, beef tallow and pig blubber) on consumer liking of fresh sausages with goat meat, and whether there is a market potential for the product. Sensory consumer tests were conducted with an acceptability test, Just-About-Right and Check-All-That-Apply in order to measure the qualities of the sausages. Goat sausage with pig blubber received the highest total liking, with best taste and texture. However, the results indicate that there could be market potential for all three sausages. The seasoning contributed positively to the sausages liking. Goat sausage with lamb tallow could be appreciated by people that prefer the taste of lamb, since fat often contain flavours that are characteristic for specific animals. Both goat sausage with lamb- and beef tallow could be suitable for people with religious restrictions for pork.