The influence of season on the sensory profile of Egyptian goose (Alopochen aegyptiacus) meat

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Abstract

The feeding activities of Egyptian geese are becoming a problem for crop farmers in South Africa. Their grain-based diet during the harvesting season compared to the diet during the rest of the year may have an influence on the meat quality, especially the sensory profile. Descriptive sensory analysis, physical measurements, and the proximate composition were used to investigate these effects. Season was a major influential factor with the meat from summer associating with sweet-oily-duck and beef attributes in contrast to the strong association towards the game, metallic, and fish attributes of the winter meat. This is due to the difference in the main fatty acids; winter was higher (P ≤ 0.05) in polyunsaturated fatty acids (PUFA) (C18:3 n-3) and summer higher (P ≤ 0.05) in monounsaturated fatty acid (C18:1 n-9). This study established that season has a significant effect on the sensory profile of Egyptian goose meat and should be considered regarding the utilization and consumption.

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