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Quality characteristics of raw and canned goat meat in water, brine, oil and Thai curry during storage
Saowakon Wattanachant,Thanyaporn Sornprasitt,Yoottana Polpara
Songklanakarin Journal of Science and Technology , 2008,
Abstract: The quality characteristics of three groups of goat meat obtained from one year and three years old Anglonubian crossed native, and culled Saanen crossed native were investigated. Significant differences in fat, ash and total collagen content, were observed among groups of goat meat (P<0.05). The meat from younger goat was lighter in color and more tender (P<0.05). Chemical composition and physical properties of raw goat meat from 3 years Anglonubian crossed nativeand 7 years Saanen crossed native were similar. The quality characteristics of canned goat meat in water, brine, oil, and Thai curry (massaman) made from those three groups of goat meat were determined during storage. The heat penetration at 118oC to Fo values 7.5 of all goat meat products was also studied. During storage at room temperature, canned goat meat in water and oil had a non-significant increase in drained weight while significant results were obtained from goat meat in brine and curry (P<0.05). Three years Anglonubian crossed native and 7 years Saanen crossed native goat meat had more hardness and chewiness than one year Anglonubian crossed native when processed in water and brine media. Media types had more influence on texture of canned goat meat rather than the groups of meat. Canned goat meat was markedly reduced in hardness and chewiness when processed in massaman curry and oil media. Storage time had a significant effect on texture of canned goat meat. Twenty days after storage, a dramatic reduction of hardness and chewiness was observed (P<0.05). L*, a* and b* value of all canned goat meat did not change (P>0.05) during storage. The influence of groups of goat meat on TBARS value was significantly observed (P<0.05) when processed in water and brine. Massaman curry could reduce the change in TBARS value of canned goat meat during storage. The results based on texture, color and lipid oxidation suggested that there were no significant differences between the groups of goat meat from 3 years Anglonubian crossed native and 7 years Saanen crossed native for being processed in canned goat meat curry products.
Evolution of chemical-physical parameters and rheological characteristics of Sarda and Maltese goat dry hams  [cached]
Rina Mazzette,Domenico Meloni,Rita Melillo,Simonetta Gianna Consolati
Italian Journal of Food Safety , 2012, DOI: 10.4081/ijfs.2012.5.17
Abstract: In Sardinia, goat farming is a very important resource. Sarda and Maltese breed are reared mainly for milk production and for suckling kids meat, while meat from adult goats is undervalued. The use of adult goat meat to obtain ripened ham will contribute to safeguard the Sardinian goat supply chain. The aim of the present study was to characterize Sarda and Maltese goat dry ham in order to evaluate the quality of autochthonous goat breed meat. Chemical-physical characteristics were determined dur-ing the production stages, while the rheological and colour parameters and the composition of the goat ham were determined at the end of ripening. The pH evolution during processing were similar to other cured meat products, e.g. sheep hams, even though the values were high, especially in the products from Sarda breed. The aw value regularly decreased during processing. Colour parameters (L*, a*, b*) in the hams from Maltese goat breed were significantly (P<0.05) higher than in those from Sarda. The Sarda goat ham showed a significantly lower percentage of moisture (42% vs 52%), an higher protein content (44.35% vs 34.19%), while no differences were pointed out in the total fat content. Among the ham rheological properties, hardness parameters showed higher levels (13850.22±7589.92 vs 11073.99±6481.31, respectively in Sarda and Maltese hams) in comparison to similar products from pork and sheep, while adhesiveness value was lower. The results show that the quality parameters of goat ripened hams are affected mainly by the charac-teristics of the goat meat, in relation on the breed and the breeding system, and, less, by the traditional technology.
Incidence and physical properties of PSE chicken meat in a commercial processing plant
Garcia, RG;Freitas, LW de;Schwingel, AW;Farias, RM;Caldara, FR;Gabriel, AMA;Graciano, JD;Komiyama, CM;Almeida Paz, ICL;
Revista Brasileira de Ciência Avícola , 2010, DOI: 10.1590/S1516-635X2010000400003
Abstract: it is known that pse meat present important functional defects, such as low water holding capacity and ultimate ph, which may compromise the quality of further-processed meat products. in this study, l* (lightness), a* (redness), and b* (yellowness) values of 500 chicken breast fillets were determined using a portable colorimeter (minolta, model cr-400) in a commercial processing plant. fillets were considered pale when their l* was >49. out of those samples, 30 fillets with normal color and 30 pale fillets were evaluated as to ph, drip loss, cooking loss, water holding capacity, shear force, and submitted to sensorial analysis. an incidence of 10.20% pse meat was determined. pale and normal fillets presented significantly different (p<0.05) ph values, l* and a* values, water holding capacity, drip loss, and cooking loss, demonstrating changes in the physical properties of pse meat. shear force and sensorial characteristics were not different (p>0.05) between pale and normal fillets. despite the significant differences in meat physical properties, these were not perceived by consumers in terms of tenderness, aspect, and flavor. the observed incidence of pse may cause losses due to its low water retention capacity.
Quality and Storage Stability of Low Acid Goat Meat Pickle
Arun K. Das,R.B. Sharma,N.P. Singh
American Journal of Food Technology , 2007,
Abstract: The objective of this study was to prepare highly acceptable and long shelf-life low acid goat meat pickle and its quality evaluation and storage stability at 32±0.5°C. Low acid goat meat pickle was prepared using deboned meat from spent Barbari goat breed. The product was evaluated after an elapse of seven days as maturation, for changes in physico-chemical (pH, titrable acidity), microbiological (Aerobic mesophilic, halophiles, yeast and mould counts) and organoleptic properties at an interval of 15 days up to 60 days of storage at 32±0.5°C. Results showed that pH and titrable acidity of the low acid pickles was 4.87 and 0.69 whereas in control goat meat pickle, these values were 4.70 and 0.76, respectively after 60 days storage period. Microbiological counts and sensory quality traits did not show appreciable change and remained satisfactory throughout the storage period. Low acid pickles had significantly lower sourness and higher overall acceptability compared to the control. Therefore, the present study suggests that a highly acceptable low acid goat meat pickle can be prepared using spent goat meat and can safely be stored on shelf for 60 days even during summer season.
Validating the demand for goat meat in the US meat market  [PDF]
Xuanli Liu, Mack Nelson, Erika Styles
Agricultural Sciences (AS) , 2013, DOI: 10.4236/as.2013.410074
Abstract:

There is a large body of literature in economics examining the US meat market, but few studies have focused on the US goat meat market. This study, as a catch-up effort, provides an estimate of the demand for goat meat and assesses the impact of driving factors in the US goat meat market. The data for this study were collected in 11 southern states and specifically elicit the demand and consumer preferences in this non-conventional market. Four econometric models are fitted to examine the multiple layers of the demand, including the current, the potential, the latent, and the seasonal demand. Findings indicate a substantial demand for goat meat with great growth potential, driven by demographic factors and food safety concerns. Ethnic groups and the aged comprise the current niches for goat meat, and the preferences for healthy and safe meat will define the market in the future.

Examination of some functional properties of silver carp (hypophthalmichthys molitrix val) and carp (cyprinus carpio lin) meat  [PDF]
?ivkovi? D.,Peri? V.,Perunovi? Marija N.
Journal of Agricultural Sciences , 2004, DOI: 10.2298/jas0402193z
Abstract: Water binding ability (WBA), held water (HW) and gel-forming properties of silver carp (Hypophthalmichthys molitrix Val) and carp (Cyprinus carpio Lin) meat were examined in this paper. Two variants of fish meat gels: A with 50% of meat and B with 60% of meat were examined at temperatures: 70 75, 80, 85 and 90 oC. The variant A of silver carp meat gels has shown the maximum of WBA and HW at 80 oC, and the variant B at 75 oC. In both variants of carp meat gels slow increase of WBA and HW with rise of temperature to 80oC was established. Silver carp meat gels have had better WBA than control gels (beef and poultry meat), and carp meat gels have better HW, but somewhat worse WBA than control gels. In gels of variant A of silver carp meat the highest module of elasticity (6.862 N/cm2) was found at thermal treatment at 85 oC, but statistically significant differences in relation to other temperatures were not established. In variant B, with the rise of temperature, the module of elasticity increases; statistically significant differences were established among gels treated at 70 oC and others. Differences between variants A and B were statistically significant at all examined temperatures. Meat gels of silver carp have significantly lower module of elasticity compared to control gels. Under conditions of our experiment the module of elasticity of carp meat was below measuring limit.
Effect of Slaughtering Age on Chemical Composition of Goat Meat  [PDF]
Mohammad Asif Arain,M. Khaskheli,I.R. Rajput,S. Faraz
Pakistan Journal of Nutrition , 2010,
Abstract: The research consist of chemical analysis of the goat meat to investigate the relationship between goat meat in different age groups, group A (<7 m), group B (8-10 m) and group C (>11 m). Chemical characteristics of goat meat in respect of moisture, protein, fat and ash contents were determined of goat meat processed by butchers under local marketing conditions were investigated during 2008-9. Moisture content of goat meat group A was higher (78.30±0.48%) followed by group B (75.70±0.50%) and group C (73.8±0.061%). Protein, fat, ash content in meat of group A was lowered (15.31±0.68, 1.77±0.24 and 1.20±0.06%, respectively) and increase with advance slaughter age (Group B; 18.43±0.80, 2.71±0.18 and 1.31±0.08% and Group C; 20.30±0.91, 3.07±0.17 and 1.63±0.07. The results conclude the meat of goat slaughtered in advanced age may have an extensive advantage to reduce qualitative and quantitative losses of end products and variation in meat of different age groups animal were found.
Some Nutritional, Technological and Environmental Advances in the Use of Enzymes in Meat Products  [PDF]
Anne y Castro Marques,Mário Roberto Maróstica Jr.,Gláucia Maria Pastore
Enzyme Research , 2010, DOI: 10.4061/2010/480923
Abstract: The growing consumer demand for healthier products has stimulated the development of nutritionally enhanced meat products. However, this can result in undesirable sensory consequences to the product, such as texture alterations in low-salt and low-phosphate meat foods. Additionally, in the meat industry, economical aspects have stimulated researchers to use all the animal parts to maximize yields of marketable products. This paper aimed to show some advances in the use of enzymes in meat processing, particularly the application of the proteolytic enzymes transglutaminase and phytases, associated with nutritional, technological, and environmental improvements. 1. Introduction Meat products consumption (including beef, pork, mutton, goat and poultry) has increased gradually, particularly in developing countries. Studies estimate that the world consumption of meat products will reach 40?kg per capita in 2020 [1]. The processes involved in the conversion of muscle to meat are complex. The chemical and physical properties of muscle tissue and the associated connective tissue are determinant on meat quality [2]. The growing consumer demand for healthier products has stimulated the development of nutritionally enhanced meat foods. In order to achieve these nutritionally enhanced meat foods, changes such as the use of improved raw materials, reformulation of products, and technological processes are necessary [3]. These improvements, however, can bring undesirable consequences to the product, such as texture alterations in low-salt and low-phosphate meat foods [4, 5]. Additionally, high costs have stimulated researchers to use all animal parts, including muscles of poorer technological quality, to maximize the yield of marketable products. This has required the development of methods to restructure low-valued cuts and trimmings, improving appearance and texture and increasing market value [6, 7]. Faced with new market trends, is it possible to produce meat products that meet all the market requirements (healthy, with good sensory properties, low cost, and environmental friendly)? The aim of this paper is to show some advances related to this topic, focusing on the application of proteolytic enzymes, transglutaminase and phytases in meat products. 2. The Use of Proteolytic Enzymes in Meat Products Of all the attributes of meat quality, consumers rate tenderness as the most important. Tenderness is a characteristic resulting from the interaction of actomyosin effect of myofibrillar proteins, the bulk density effect of fat, and the background effect of connective
Effects of two commercial meat tenderizers on different cuts of goat\'s meat in Namibia
PG Bille, MS Taapopi
African Journal of Food, Agriculture, Nutrition and Development , 2008,
Abstract: Most meat consumed in Namibia is derived from poultry, cattle, sheep and pigs, despite the fact that majority of commercial and communal farmers in Namibia keep goats. Goat's meat is not available in the formal market or in the supermarkets in Namibia and is rarely used locally for domestic or commercial purposes due to ethical reasons, alleged poor taste, toughness and unpalatability. It is regarded by some to be for the poor sector of the community and for export only. Others consider goats as pets and a few consider goat's meat a delicacy for home use only. Research on meat tenderization has been carried out on beef, mutton and pork worldwide but very little has been done on goat meat. Meat tenderness has influence on softness, taste, palatability as well as preparation methods, carcass grade and meat price. Generally meat tenderness is indicated by age and species of the animal that indicate minimum cross linking of collagen and actomyosin effect in the muscles. In an attempt to increase goat's meat consumption in Namibia, two commercial meat tenderizers (acidic and enzymatic) were used and tested for their ability to tenderize different cuts of goat's meat. Three different cuts of the toughest parts of goat's meat, namely back, hind limbs and ribs were used for tenderization and to determine the effectiveness of the tenderizers. The first sample of three cuts was used for tenderizer one (acidic), the second for tenderizer two (enzymatic) and the third sample was un-tenderized and was used as a control. Trained panelists were asked to chew and evaluate tenderness of the coded braised goat meat samples on a hedonic scale and the mean results were subjected to statistical analysis. The results showed that the un-tenderized meat cuts (control) remained tough and hard compared to the tenderized ones, while there was no significant difference (p<0.05) between the two tenderized meat samples and the effectiveness of tenderizers to tenderize the three different cuts of goat meat. Panelists also evaluated the meat cuts equally. The cuts were tenderized equally and were regarded as soft.
Influence of age on senzoric properties of lamb meat  [PDF]
Ivanovi? Sne?ana,Savi? Sr?an,Balti? Milan ?.
Veterinarski Glasnik , 2007, DOI: 10.2298/vetgl0702065i
Abstract: The meat of sheep, which also includes the category of lamb meat, is used by consumers all over the world of all cultures and religions, even though a considerable number of people do not accept this type of meat because of its characteristic smell and taste. One of the factors that influence the acceptability of meat and meat products are the sensoric properties (appearance, taste and smell which all together make up the aroma, tenderness and juiciness, the meat texture) The meat of lambs of mixed breed, combined Svrljig and Pirot Pramenka, was used as the material in this experiment. The lambs were aged one, three and five months at the time of slaughter. They were fed in a combined manner: with milk, on pastures, and with the addition of concentrated feeds to their diet ration. The meat was heat processed in an oven at a temperature of 170oC over a period of 60 minutes. Eight evaluators took part in the experiment. The quantitative descriptive analysis (ISO 6564/85) comprised structure scales of intensity with seven points, with the examination of smell intensity, tenderness, juiciness, intensity (fullness) of taste, acceptability of aroma, and total acceptability. Following thermic processing, the smell of the meat was the most intense in the meat of lambs aged five months. The most tender meat was that originating from lambs aged three months, and the juiciest meat was that of lambs aged five months. According to the evaluators, the tastiest meat was that originating from lambs aged three months. The specific aroma of lamb meat was most expressed in the meat of lambs aged three months. Total acceptability, as a very complex property dependent on a series of factors, nuanced by a large number of volatile compounds which individually have a very low threshold of detection, but are observed together and in combination with the other organoleptic characteristics, was most favorably assessed in the meat of lambs aged three months.
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