Meat Science 64 2003 119124 www.elsevier.

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Development and evaluation of a cabrito smoked sausage product

G.H. Cosenzaa, S.K. Williamsa,*, D.D. Johnsona, C. Simsb, C.H. McGowanc
b a Department of Animal Sciences, University of Florida, PO Box 110910, Gainesville, FL 32611, USA Department of Food Science & Human Nutrition, University of Florida, PO Box 110370, Gainesville, FL 32611, USA c College of Engineering Sciences, Technology, and Agriculture, Florida A&M University, Tallahassee, FL 32307, USA

Received 5 November 2001; received in revised form 12 June 2002; accepted 12 June 2002

Abstract In order for the meat goat producer to survive, new avenues for marketing goats must be created. Currently, the live animal is sold directly to consumers, or to brokers who in turn sell the animal directly to consumers or retail stores that cater to various ethnic groups. The production of value-added products with appeal to North American consumers, as well as current ethnic consumers, should result in increased protability of the meat goat. The objectives of this study were to develop a value added product, cabrito smoked sausage, using goat meat as the sole meat ingredient; evaluate soy protein concentrate (SPC) at various levels in an eort to reduce product cost; determine consumer acceptability; and conduct a cost analysis to determine the approximate market price for the product. Three fermented cabrito smoked sausage products were manufactured containing 0, 1.75 or 3.50% SPC and stored at 2 1 C until evaluated. The sausages were evaluated for sensory characteristics, proximate analysis, pH, water activity and smokehouse yields. Trained panelists detected no signicant avor dierences (P > 0.05) between the products. As a result of these ndings, sausages formulated with 0 and 3.50% SPC were compared in a consumer sensory evaluation. Consumer panelists detected no signicant dierences (P > 0.05) in avor, texture and overall acceptance between the snack sticks. Approximately 65% of the panelists commented that they would purchase the value added products. Proximates, pH, water activity and smokehouse yields were similar (P > 0.05) for the sausages formulated with 0 and 3.50% SPC. The addition of SPC resulted in an 8.79% reduction in the price of the 3.50% SPC formulation when compared to the sausage formulated with no SPC. # 2002 Elsevier Science Ltd. All rights reserved.
Keywords: Cabrito; Goat meat; Sausage; Soy protein concentrate

1. Introduction Goat meat demand has steadily increased over the last two decades and will continue to do so in the future (Gipson, 1999). However, there is a need to maximize the protability of the meat goat. Currently, the live animal is sold directly to consumers, or to brokers who in turn sell the animal directly to consumers or retail stores that cater to various ethnic groups. The production of valueadded products with appeal to North American consumers, as well as current ethnic consumers, should result in increased protability of the meat goat. Although goat meat has the desirable property of low fat, it possesses an intense and inherent aroma and taste that is undesirable to
Florida Agricultural Experiment Station, Journal Series No. R-08448. * Corresponding author. Tel.: +1-352-392-2993; fax: +1-352-3927652.

most North American consumers. However, transforming goat meat into avorful processed value added meat products might alleviate this problem. In general, the meat component is the most expensive ingredient in processed meat products. This is especially true for goat meat where 1 kg of boneless goat meat costs an average of US $5.58. In contrast, the same quantity of beef and pork costs US $1.76 and $1.04 per kg, respectively (USDA, AMS, 2000). The signicantly higher market price for goat meat is a direct result of its limited availability when compared to beef and pork. Consequently, the expenses for goat meat pose a major challenge in developing value added goat meat products that will be cost competitive with similar beef and pork products. A solution to controlling the cost of value added goat meat products might be the utilization of a quality protein source such as soy protein concentrate (SPC). According to Cargill Foods (1998), soy protein concentrate is a versatile our that oers the proven

0309-1740/03/$ - see front matter # 2002 Elsevier Science Ltd. All rights reserved. PII: S0309-1740(02)00148-1

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G.H. Cosenza et al. / Meat Science 64 2003 119124

economics of vegetable proteins at a low price of US $1.80 per kg. Once SPC is rehydrated with water at a 1:3 ratio its price drops to US $0.45 per kg. The objectives of this study were to develop a value added product, cabrito smoked sausage, using goat meat as the sole meat ingredient; evaluate SPC at various levels in an eort to reduce the cost of the product; determine consumer acceptability of the product; and conduct a cost analysis to determine the approximate market price for the product.

2. Materials and methods 2.1. Product development Six-month-old Florida-raised Spanish goats, with average live weights of 9.8 kg, were supplied by Florida Agricultural and Mechanical University, Tallahassee, FL. The animals were slaughtered in the University of Florida USDA inspected Meat Processing facility, Gainesville, FL. The resulting carcasses were chilled for at least 24 h prior to fabrication and hand deboning. The boneless goat meat was ground (Butcher Boy, Berkel Model 100.42, Laser Co., Inc., Los Angeles, CA) through a 12.5 mm grinder plate, vacuum packaged (Vacuum Packager, Model 50A, Sipromatic Co., Canada) and stored frozen at 15 C until used (approximately 1 month). Prior to manufacturing of the nal three products for evaluation, preliminary formulation work was conducted in an eort to minimize the intense goat aroma and avor inherent in goat meat and related goat products. Eight product prototypes were formulated and evaluated. Informal sensory evaluation of the products revealed that incorporating lime juice and cumin into the smoked sausage formulation minimized the inherent goat avor. Addition of soybean oil as the fat source resulted in a more palatable product, when compared to sausage formulated with goat meat only. The most acceptable products were those formulated with either pork or beef trimmings (i.e., fat content was 40 50%). As a result of the preliminary work, three 6.82 kg batches of fermented cabrito smoked sausage were manufactured containing either 0, 1.75 or 3.50% SPC (ARCON1 T-9% moisture, 69% protein, 3% fat and 19% total dietary ber, Archer Daniels Midland Co., Decatur, IL) (Table 1). The SPC was rehydrated with water at a ratio of 1 part SPC:3 parts water, and used to substitute goat meat. Two days prior to manufacturing the smoked sausage, the goat meat was thawed at 2 1 C for 48 h. The processing procedure for the cabrito smoked sausage consisted of dividing the water portion in half, dissolving the phosphate in one half of the water and the modern cure in the remaining half. The tempered goat meat was mixed with dissolved modern cure (6.25% sodium nitrite) and sodium tripolyphosphate (0.40%) for 1 min. The meat and remaining non-meat

ingredients (Table 1) were mixed for 2 min using the mixer/grinder. The meat was then reground through a 9.5 mm grinder plate and stued into 3538 mm natural hog casings (Dewied International Inc., San Antonio, TX). The sausage was linked by hand into 20 cm long sections. The labeled and weighed cabrito sausage links were then hung on a smokehouse rack and thermally processed (Vortron Smokehouse, Model 500, Beloit, WI) following the cooking cycle presented in Table 2. Once the cooking process was completed, the smoked sausage was chilled to an internal temperature of 2 C in a cooked meats cooler. The chilled product was weighed to determine yields, vacuum packaged (ve to six cabrito smoked sausage links per bag) in Cryovac bags, heat shrunk in boiling water, and frozen in a blast freezer at 15  C. 2.2. Sample preparation Duplicate 50 g raw and cooked samples were randomly collected, placed in plastic vacuum bags and held in a cooler at 2 1 C for no more than 4 days before analysis. Prior to analysis, the samples were individually chopped and homogenized in a food processor (Black and Decker Handy Chopper Plus, Back and Decker Inc., Shelton, CT) to obtain uniform representative samples. 2.3. Proximate analysis, pH and water activity determination Four days after processing, the nal cooked products were analyzed for moisture, fat, protein and ash (AOAC, 1995). All samples were analyzed in duplicate and the results for each formulation were averaged. The pH values of the products were determined using an Oyster pH meter (Exetech Instruments, 02154, economy model, Waltham, MA). Ten grams from a uniform and representative sample were combined with 90 ml of distilled water and blended for 1 min. The probe was placed in the solution and allowed to equilibrate for one minute before the reading was taken. Water activity was determined using the Aqua Lab water activity meter (Aqua Lab model CX2, Decagon Devices, Pullman, WA). A 10-g sample was removed from the 40 g uniformly chopped sample mixture, placed into an AquaLab plastic sample container and inserted into the water activity meter. A reading was recorded after approximately 30 s. 2.4. Moisture: protein ratio and smokehouse yield/loss determination Moisture: protein ratios for the cooked products were determined by dividing the moisture values by the protein values. Smokehouse yields were determined by dividing the weight of the cooked product by the weight of the raw product, and multiplying by 100. Smoke-

G.H. Cosenza et al. / Meat Science 64 2003 119124 Table 1 Cabrito smoked sausage formulations using soy protein concentrate Ingredient SPC Formulation Level 0 (%) Smoked sausage seasoning Ground cumin Sugar Liquid smoke (char oil) Lime juice Soy bean oil Sodium erythorbate Sodium tripolyphosphate Modern cure (6.25% sodium nitrite) 95/5 lean goat meat Soy protein concentrate Water added 2.501 0.011 0.400 0.053 1.602 4.005 0.044 0.400 0.204 80.100 0.000 10.680 1.75 (%) 2.501 0.011 0.400 0.053 1.602 4.005 0.044 0.400 0.204 74.493 1.402 14.885 3.5 (%) 2.501 0.011 0.400 0.053 1.602 4.005 0.044 0.400 0.204 68.888 2.804 19.088

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2.6. Consumer sensory evaluation The trained panelists detected no signicant avor dierences (P > 0.05) among the sausages containing 0, 1.75 and 3.50% SPC. Therefore, sausages formulated with 0 and 3.50% SPC were compared in the untrained consumer sensory panel taste tests. A total of 200 consumer panelists evaluated the products (i.e. 100 individuals per replication @ two replications). The consumer taste panels were performed at the University of Floridas sensory facilities in the Animal Sciences and Food Science and Human Nutrition Departments. The panelists were instructed to evaluate the two products for avor, texture and overall rating using a 9-point hedonic scale where 1=dislike extremely, 5=neither like or dislike and 9=like extremely. A score of 5 and higher indicated that the product was acceptable in avor, texture and overall rating. The panelists were also asked to identify their sex, age group and whether he or she would buy the products. For the trained and consumer taste panels, the cabrito smoked sausage was cooked in a skillet to an internal temperature of 73.9  C. The links were cooled, cut in half lengthwise and into 2 cm wide pieces, and served warm. All samples were served with crackers and ambient temperature water. Panelists were instructed to pause for 20 s between samples, and drink water and eat crackers to cleanse their palates. The consumer panels were conducted in sensory booths illuminated with a red and blue light. 2.7. Cost analysis

Table 2 Smokehouse cooking process for the production of cabrito smoked sausage Step Wet bulb temperature ( C) O O 43 54 Dry bulb temperature 38 60 66 82 Approximate time (h) 0.17 O 0.5 2.0 (Internal temperature 74  C) 0.25 Smoke application (h) On On On

1 2 3 4

Shower

Using tap water

house loss was obtained by subtracting the percent smokehouse yield from 100. 2.5. Trained sensory evaluation A trained sensory panel consisting of ten individuals was asked to evaluate the nal cooked product formulations. The sensory panels were approved by the University of Florida Institutional Review Board (IRB 02). Training for the evaluation of the goat meat products was conducted during two sessions that were three hours in length. Panelists were trained to detect the inherent beanie, soy avor (if any) imparted by the SPC in the goat meat products. The training was performed by presenting the panelists with a 0% and a 1.50% solution of SPC dissolved in water. The trained panelists were then instructed to evaluate the SPC solutions and the three cabrito smoked sausage formulations (0, 1.75 and 3.50% SPC). The panelists were trained to detect the goat meat avor of the cabrito smoked sausage with 0% SPC. Determination of the presence of soy avor was conducted using a six-point scale where 6=none detected, 5=threshold; barely detected, 4=slight avor, 3=moderate avor, 2=strong avor and 1=extreme avor.

A comparative cost analysis was performed to determine the approximate production costs and retail values of the cabrito smoked sausage formulated with 0, 1.75 and 3.50% soy protein concentrate. The production costs and retail values were also compared to a commercially available smoked pork sausage product. The production cost of the cabrito smoked sausage products was determined by adding the costs of the raw materials and the labor cost for manufacturing the products. The market value or price was determined by adding a 30% markup, which is typically used in industry. The price of US $3.94 per kg of goat carcass was obtained from the Agricultural Marketing Service branch of the USDA. In order to calculate the price of the goat meat used to make the processed meat products, a meat yield of 75% and a boning cost of $0.33 per kg of goat meat were determined. The goat carcass price was divided by the meat yield and the boning cost per kg was added to give a price of $5.58 per kg of boneless goat meat. For the cabrito smoked sausage, an average processing loss of 22% was determined which was the result of meat adhering to the processing machinery and product shrinkage due to moisture loss after cooking and drying.

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G.H. Cosenza et al. / Meat Science 64 2003 119124 Table 4 Proximate analysis of cabrito smoked sausage formulations using soy protein concentrate (SPC) Formulation (% SPC) 0.0 3.5 SEMa Moisture (%) 64.78a 63.18a 4.244 Fat (%) 13.61a 12.62a 1.436 Protein (%) 18.05a 18.34a 0.619 Ash (%) 3.47a 3.33b 0.056

2.8. Statistical analysis All data were analyzed using analysis of variance of the General Linear Model Procedures (Proc GLM) of SAS1 software, and the LSMEANS procedure for generating standard errors of the mean (SEM) (SAS Institute, 1998). Any signicant dierences were analyzed by the multiple comparison procedure of Duncans Multiple Range test, using a level of signicance of alpha=0.05. The experimental design was a complete randomized block design with two levels of SPC (i.e. 0 and 3.50%). Two replications of the complete study were performed. Interaction between replications was tested for signicance (P < 0.05).

Means in the same column bearing the same letter do not dier (P>0.05). a SEM=standard error of the mean.

3.2. Trained sensory evaluation The trained panelists detected no signicant avor dierences (P > 0.05) among the three cabrito smoked sausage formulations (Table 5). Product ratings ranged from 4.3 to 4.9, indicating that minimal soy avor was detected. These ndings suggested that the panelists were unable to detect the soy avor dierences in the cabrito smoked sausage manufactured with 1.75 and 3.50% SPC. Based on these results, the cabrito smoked sausages manufactured with 0% SPC were compared to the smoked sausages manufactured with 3.50% SPC in a consumer sensory evaluation. 3.3. Consumer sensory evaluation The consumer panelists rated both cabrito smoked sausage formulations (0 and 3.5%) similar (P > 0.05) in avor, texture and overall acceptance (Table 6). Male and female panelists ranging in age from 18 to 29 years accounted for 61.04 and 68.29%, respectively of the total number of male and female panelists participating in the consumer sensory panel (Table 7). Overall, males accounted for 48.43% and females accounted for 51.57% of the total number of panelists participating in the cabrito smoked sausage consumer sensory panel. When the panelists were asked if they would purchase the cabrito smoked sausage, 68.83% of the male panelists and 58.54% of the female panelists responded yes.
Table 5 Trained sensory evaluation for the detection of soy protein concentrate (SPC) avor in cabrito smoked sausage (% SPC)a Formulation 0.00 SPC avorc
a

3. Results and discussion 3.1. Product analysis The nutrient composition of the goat meat prior to product formulation was 5% fat, 73% moisture, 21% protein and 1% ash. The pH of the raw goat meat used to manufacture the cabrito smoked sausage was 5.94. The moisture, protein, fat, moisture: protein ratio, pH, aw, smokehouse yield and smokehouse loss values were similar (P > 0.05) for the smoked sausage formulated with 0 and 3.50% (Table 3). The ash content of the cabrito smoked sausage containing 0% SPC was signicant higher (P > 0.05) than the sausage formulated with 3.50% SPC (Table 4). A commercially available smoked sausage contains 15 g of fat and 170 calories per serving size of 56 g. The smoked sausages formulated with 0 and 3.50% SPC contained 7.62 g of fat and 109.22 calories and 7.07 g of fat and 104.71 calories per 56 g serving size, respectively. Both cabrito smoked sausage products manufactured in this study contained about 50% less fat than a commercially available smoked sausage. Proximate analysis for the cabrito smoked sausages formulated with 0 and 3.50% SPC revealed that both products could be labeled as reduced fat, containing 50% less fat than the regular smoked sausage (USFDA, HHS, 2000).
Table 3 Moisture: protein ratio, pH, water activity, smokehouse yield and smokehouse loss of cabrito smoked sausage formulated with soy protein concentrate (SPC) pH Formulation Moisture: protein ratio (% SPC)a 0.0 3.5 SEMb 3.59 3.44 0.319 Water Smokehouse Smokehouse activity yield (%) loss (%) 80.02 77.49 1.600 19.98 22.51 1.600

SEMb 1.75 4.7 3.50 4.3 1.03

4.9

6.41 0.965 6.44 0.969 0.029 0.006

a Means in the same column bearing no superscript do not dier (P>0.05). b SEM=standard error of the mean.

Sensory scoring scale: 6=none detected; 5=threshold; barely detected; 4=slight avor; 3=moderate avor; 2=strong avor and 1=extreme avor. b SEM=standard error of the mean. c Means in the same row bearing no superscript do not dier (P>0.05).

G.H. Cosenza et al. / Meat Science 64 2003 119124 Table 6 Consumer sensory panel for the evaluation of avor, texture and overall acceptance of cabrito smoked sausage using soy protein concentrate (SPC) Formulation (% SPC)a 0.00 3.50 SEMb Flavor 6.8 6.6 1.44 Texture 6.1 5.9 1.63 Overall acceptance 6.5 6.3 1.44

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$14.14 and $13.49 per kg. A comparison of the cost per kg, respectively of the cabrito smoked sausage with a commercially available smoked sausage (i.e. $6.30 per kg) revealed that the cost of all cabrito smoked sausage products manufactured were more than 100% higher.

4. Conclusions Results from this study revealed that an acceptable value added goat meat product with American and non-American consumer appeal can be produced. The fact that approximately 65% of the panelists commented that they would purchase the cabrito sausage (with or without soy added) revealed that the product has market potential in a market consisting of a variety of consumers. This study also revealed that soy protein concentrate could be added at the maximum USDA approved level of 3.5% without imparting undesirable organoleptic characteristics in the product. Although the sausage will cost substantially more than a conventional pork or beef smoked sausage, the product has the unique appeal of being labeled as Reduced Fat. As for packaging and storage considerations, the cabrito smoked sausage should be vacuum packaged and stored at refrigeration or freezer temperatures.

Means in the same column bearing no superscript do not dier (P> 0.05). a Sensory scoring scale: 9=like extremely; 5=neither like or dislike and 1=dislike extremely. b SEM=standard error of the mean. Table 7 Cabrito smoked sausage consumer panelists age group and average purchasing decision for sexes Sex (%) Age group (years) <18 1829 3044 4565 >65 Male 5.19 61.04 16.88 11.69 5.19 48.43 Female 6.10 68.29 13.41 7.32 4.88 51.57 Overall Would purchase Yes 68.83 58.54 No 31.17 41.46

3.4. Cost analysis The data revealed that the cost of the smoked sausage increased as the percent of SPC decreased in the product formulation (Table 8). The sausage formulated with 0, 1.75 and 3.50% SPC had market prices of US $14.79, Acknowledgements The author would like to thank Dr. S. K. Williams, associate professor and supervisory committee chairperson, for her

Table 8 Comparative cost analysis of 100 kg batches of cabrito smoked sausage formulated with soy protein concentrate (SPC) and a 100 kg batch of smoked pork sausage Ingredients Meat Soy protein concentrate Water Smoked sausage seasoning Sugar Char-oil Sodium tripolyphosphate Sodium erythorbate Lime juice Ground cumin Soy bean oil Modern cure Natural casing Vacuum pouches Processing cost Total cost/100 kg batch Total cost/1 kg Markup (30%) Total cost/100 kg batch Total cost/1 kg Goat meat 0.00% SPC ($) 558.07 0.00 0.22 17.51 0.59 0.01 0.95 0.69 6.48 0.11 6.85 0.23 22.00 7.04 187.00 1035.58 10.36 1479.40 14.79 Goat meat 1.75% SPC ($) 519.00 3.23 0.34 17.51 0.59 0.01 0.95 0.69 6.48 0.11 6.85 0.23 22.00 7.04 187.00 989.79 9.89 1413.99 14.14 Goat meat 3.50% SPC ($) 479.94 6.47 0.45 17.51 0.59 0.01 0.95 0.69 6.48 0.11 6.85 0.23 22.00 7.04 187.00 944.00 9.44 1348.58 13.49 Pork 0.00% SPC ($) 94.60 0.00 0.00 17.51 0.59 0.01 0.95 0.69 6.48 0.11 6.85 0.23 22.00 7.04 187.00 441.11 4.411 630.16 6.30

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G.H. Cosenza et al. / Meat Science 64 2003 119124 Cargill Foods. (1998). Soy protein products. Cedar Rapids, IA: Product information Sheet. Gipson, T. A. (1999). Demand for goat meat: implications for the future of the industry. In Proceedings of the 14th Annual Goat Field Day (pp. 2329), 24 April, 1999, Langston, OK. SAS Institute. (1998). SAS Users Guide: Statistics, Version 7.. Cary, NC: SAS Institute. USDA, AMS. (2000). Livestock and grain market news. United States Department of Agriculture, Agricultural Marketing Service. Available: http://www.ams.usda.gov/lsg/mncs [accessed 21 November 2000. USFDA, HHS. (2000). Reduced fat, containing 50% less fat than the regular product, 21 CFR I $102.62 (B) (4). In Code of Federal Regulations, United States Food and Drug Administration, Department of Health and Human Services, Washington, DC. Retrieved on January, 2002: http//www.access.gpo.gov/nara/cfr/ waisidx_02/21cfrv2_02.html.

superb guidance and supervision in conducting this study and manuscript preparation. He also extends his gratitude to the other committee members, Dr. Dwain Johnson and Dr. Charles Sims, for their collaboration and useful recommendations during this study. The author thanks Florida A&M University for providing the goats used in this study. He also wishes to thank Florida A&M University and the University of Florida for nancial support to conduct the research.

References
AOAC. (1995). Ocial methods of analysis of the Association of Ocial Analytical Chemists (16th ed). Washington, DC: Association of Ocial Analytical Chemists.