Non-conventional meat as a sustainable alternative for consumption: Case of Eunectes notaeus, physicochemical, microbiological and sensory characterization

Abstract

Non-conventional protein sources, such as game meat from conservation and sustainable use programs, are a valuable alternative for hunters to use themselves, as well as having great marketing potential. The aim of this study is to evaluate the physicochemical and microbiological parameters of a non-traditional meat of yellow anaconda (Eunectes notaeus) and characterize it under consumer's sensory tests in order to determine its general quality, nutritional traits and sensory aspects, and to define its potential consumption value compared to other conventional meats such as rabbit, chicken, and pork. Yellow anaconda meat has lightness, moisture and protein content attributes similar to other commonly traded meats. However, the tenderness values are much higher than those of other meats. Also, acceptability of yellow anaconda meat is similar to that of other commonly consumed meats and has been described with several positive qualities. The good yield and easy preparation make yellow anaconda meat an interesting alternative.