The objective of this study was to develop a cooked formed meat product, ham-like, containing different percentages of swine and goat meat. The product was made using meat "in natura" from old animals which has litlle acceptance by consumers. That was an attempt to add commercial value to the raw material. The formulations A (100% pork), B (75% pork and 25% goat meat), C (50% pork and 50% goat meat), D (25% pork and 75% goat meat) and E (100% goat meat) were statistically tested for overall acceptability. Results showed statistically difference at 5% level among formulations. Formulation B obtained the highest scores for overall acceptability among those containing goat meat.
meat goat; cooked formed product; sensorial analysis
