Published in Scientific Papers. Series D. Animal Science, Vol. LXVII, Issue 1
Written by Mihai Cătălin CIOBOTARU, Diana-Remina MANOLIU, Mădălina MATEI, Beatrice Angela GHEORGHE, Paul Corneliu BOIȘTEANU, Marius Mihai CIOBANU
A significant challenge in today's food industry is managing leftover bone waste, which is often disposed of as household or abattoir waste if it is not economically used. This study aims to integrate beef bone broth into a functional product with a diverse meat structure. The study seeks to explore sensory changes induced by cattle bone broth properties on product quality and assess consumer acceptance. Two sets of sausages were made, one from pork shoulder and the other from pork loin, each with four groups: a control sample and three variations with 3%, 6%, and 9% cattle bone broth. Sensory analysis involved 80 untrained evaluators. Acceptability tests showed a strong preference for batches with bone broth, with over 60% positive feedback. The batches with a high percentage of acceptability by evaluators are represented by batches SAU2, SAU4, and SAU7. Among the sensory attributes associated with these batches were juiciness, tenderness, overall aroma, and bone broth aroma. Adding bone broth significantly enhanced pork sausages' sensory attributes and appeal, offering a sustainable approach to waste utilization and consumer satisfaction.
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