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

Chakanya C., Arnaud E., Muchenje V., Hoffman L.C.. 2020. Journal of the Science of Food and Agriculture, 100 (14) : p. 5023-5031.

DOI: 10.1002/jsfa.9053

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 : aliment fermenté; saucisse; viande de gibier; chevreuil; produit carné; alimentation humaine; comportement du consommateur; préférence alimentaire; afrique du sud; namibie

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