**4. Conclusions**

Utility of di fferent types of fat a ffects some physicochemical and sensorial characteristics of meat products. The findings obtained from this study indicate that fat-tailed sheep tail and backfat can be used as an alternative to pork backfat without detrimental e ffects on the physicochemical characteristics of cabanossi. However, results from descriptive sensory analysis indicate that this replacement produces products that are far apart from each other concerning aroma, flavour and texture, although, according to the ratings within the scales used, both products are acceptable. Although PF cabanossi were scored higher for most sensory attributes, SF cabanossi had some unique pleasant sensory attributes that are acceptable to consumers. Therefore, fat-tailed sheep tail and backfat may be used not necessarily as a replacement for pork backfat, but to produce another variety of cabanossi to diversify consumer choices. It may be necessary, and therefore, recommended that a shelf-life study be conducted to determine the influence of SF on shelf stability and flavour compounds of cabanossi. Valorisation of fat-tailed sheep breeds fat to develop new meat products that may be useful in improving income for artisanal meat product manufactures through product diversification. However, this may be dependent on region/country as people from areas where eating pork is not acceptable may be more receptive of sheep meat aroma and flavour in their meat products.

**Author Contributions:** Conceptualization and methodology, L.N.M., M.R., E.A. and L.C.H.; funding acquisition, V.M. and L.C.H.; writing—original draft preparation, L.N.M.; writing—review and editing, E.A. and L.C.H.; supervision, M.R., E.A., V.M. and L.C.H. All authors have read and agreed to the published version of the manuscript.

**Funding:** This research is supported by the South African Research Chairs Initiative (SARChI) and partly funded by the South African Department of Science and Technology (UID number: 84633), as administered by the National Research Foundation (NRF) of South Africa, and partly by the Department of Trade and Industry's THRIP program (THRIP/64/19/04/2017) with Wildlife Ranching South Africa as a partner. Any opinion, finding and conclusion or recommendation expressed in this material is that of the author(s) and the NRF does not accept any liability whatsoever in this regard.

**Acknowledgments:** Sincere gratitude goes to the technical and administrative sta ff from the Departments of Animal Sciences and Food Science, Stellenbosch University, South Africa and Department of Livestock and Pasture Science, University of Fort Hare, South Africa. All the contributions of the late Voster Muchenje will forever be cherished. May his dear soul continue to rest in eternal peace.

**Conflicts of Interest:** The authors declare no conflict of interest. The funders had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, or in the decision to publish the results.
