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Foods 2018, 7(6), 89;

Consumer Acceptability of Dry Cured Meat from Cull Ewes Reared with Different Linseed Supplementation Levels and Feeding Durations

Department of Animal Production and Food Science, Instituto Agroalimentario (IA2), Universidad de Zaragoza—CITA, C/Miguel Servet, 177, 50013 Zaragoza, Spain
Department of Animal Science, Universidade Federal, de Sergipe, Cidade Universitária, 49100-000 São Cristovão, Brazil
Author to whom correspondence should be addressed.
Received: 22 May 2018 / Revised: 30 May 2018 / Accepted: 1 June 2018 / Published: 11 June 2018
(This article belongs to the Special Issue Quality and Safety of Meat Products)
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Dry cured meat—‘cecina’—is a traditional, although not well-known, dry product that could add value to cull ewes. Because of this, the aim of the study was to assess consumer acceptability of ‘cecina’ from cull ewes finished with different levels of linseed (5, 10 or 15%) for different periods before slaughtering (30, 50 or 70 days). One hundred and fifty consumers evaluated colour acceptability, fatness and odour, flavour and overall acceptability of ‘cecina’ from those 9 treatments. Additionally, habits of consumption of cured products and preferences for different species and willingness to pay for ‘cecina’ were investigated. Linseed supplementation was identified as the most important factor for sensorial attributes (p < 0.01), with the preferred ‘cecina’ being that with 5% and 10% supplementation. Feeding duration only modified the fatness acceptability (p < 0.01). ‘Cecina’ from small ruminants is a product consumed occasionally by the majority of participants; however, it presented an adequate overall acceptability. Consequently, elaborating ‘cecina’ would be a feasible strategy to improve the income of farmers. View Full-Text
Keywords: cecina; ovine; sensory quality; traditional meat products cecina; ovine; sensory quality; traditional meat products
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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Guerrero, A.; Sañudo, C.; Campo, M.M.; Olleta, J.L.; Muela, E.; Macedo, R.M.G.; Macedo, F.A.F. Consumer Acceptability of Dry Cured Meat from Cull Ewes Reared with Different Linseed Supplementation Levels and Feeding Durations. Foods 2018, 7, 89.

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