04 agosto 2020

Within the Open2Preserve project’s Navarra-Valorisation Strategy, on July 20, 2020, sensory analysis sessions began with a trained panel of foal meat at the Sensory Analysis facilities of the Higher Technical School of Agronomic Engineering and Biosciences of the Public University of Navarra (UPNA). These analyzes constitute the first of the experiences that will be developed within the Valorisation Strategy-Navarra. These sessions were preceded by a training phase of the panel of experts in the previous months (with a break during the period of confinement). The objective of this analysis has been to evaluate the effect of breed and diet on the sensory characteristics of meat, in order to characterize foal meat produced in mountain pastures.

Due to the current situation, this study has been developed according to a protocol of hygiene and prevention standards against COVID-19 and the approval of the UPNA Department of Occupational Safety.

Such an experience has been very interesting and enriching, the tasters have enjoyed the tastings and have shown great interest and involvement in the study. From here, we want to send special thanks to our tasters (internal staff at UPNA) for their time and dedication, since without them this valuable analysis would not have been possible.