Sensory Research of Soup of Goat Meat in Okinawa

Abstract

Sensory research was carried out in order to investigate the consumer palatability of goat meat. One of traditional Okinawa dish, soup of goat meat was investigated by panel test. The sensory research was conducted by 123 ordinary consumers (male: 83, female: 40). The survey research was carried out based on a questionnaire about taste, aroma, toughness, and greasiness of the meat, where each question was made of five choices. Factors related to profile of the panelists were sex, age, place of origin and preference of the panelists were investigated. In toughness and greasiness, female panelists tended to evaluate the meat more tough and greasy than male panelists (P < 0.05). In toughness, the panelists in age of 21-60 class tended to evaluate the meat more tough than panelists of under 20 (P < 0.05). In aroma and aggregate score, local panelists tended to evaluate the meat stronger smell than visitors (P < 0.05). This survey study reveals preference of the panelists for goat soup is the most important factor to make favor/disfavor decision. This tendency was especially significant in evaluation of aroma, where more local panelists tend to favor the aroma of goat soup.