Profilo sensoriale della carne bufalina e motivazioni al consumo.

The study of meat, in particular buffalo meat, has the aim of promoting the consumption of new products. This product, notwithstanding its elevated nutritional qualities, is not yet part of the daily diet. The research carried out in our laboratory includes not only defining its organoleptic characteristics but also the factors that influenced its consumption, through the use of ad hoc questionnaires. The sensory profile of different samples was obtained through the Quantitative Descriptive Analysis. A complete analysis of the profiles highlighted that the sensory qualities of buffalo meat are similar to beef (used as the control sample). Analysis of the sensory profiles of fresh and frozen buffalo meat shows that the tenderness and juiciness of fresh meat results greater than frozen meat. The judgment of the consumers relative to the buffalo meat reveals insufficient knowledge of the product.