The main objective of this work was the sensory characterization of fresh
sausages from 140 culled Serrana goats and 140 culled Churra Galega Bragançana ewes,
to improve the added value of this animals. Species and type of preparation effects were
studied. Odour intensity, presence of strange odour, flavour intensity, presence of strange
flavour, toughness, juiciness, stringiness, spicy intensity, sweet intensity and overall
acceptability were evaluated by a taste panel. Taste, spicy taste, texture and overall
appreciation were evaluated by a consumers’ panel. Taste panel data were analysed by a
Gerenalised Procrustes Analysis and a characterization of the product. Consumers’ panel
data were analysed by Preference Maps. The first 2 factors explained 86,7% of total
variation. Different sausages samples were perfectly differentiated by assessors. Goats
sausages have been considered more tough and fibrous and the sheep’s most succulent.
The panelists felt that sheep sausages without paprika had greater intensity of flavour, taste
spicy, and strange smell, while sheep sausages with paprika were the most well accepted by
the tasters. As to consumers, there is no preference for any type of sausage, meaning that all
types of sausages have market opportunity
