Age, sex, and chilling effects on goat meat

Main Article Content

Muhammad Umar Farid
Muhammad Hayat Jaspal
Nida Luqman
Bilal Asghar
Muawuz Ijaz
Muhammad Kashif Yar
Muhammad Sulman Ali Taseer
Zeeshan Iqbal
Muhammad Ahsan Naeem
Jamal Nasir

Keywords

color, cooking loss, delayed & rapid chilling, tenderness

Abstract

Production and processing factors that affect native goat meat quality are non-existent in the literature. The current study explored age, sex, and chilling effects on 48 goat carcasses cut in half by halal standards and shifting one half immediately to a walk-in chiller at 0–4°C [rapid chilling (RC)] and the other half at 26 ± 2°C [delayed chilling (DC)]. Results showed that Warner Bratzler Shear Force (WBSF) was significantly affected by RC. Cooking loss and color (L*) parameters were significantly higher in young male animals. Chroma values were significantly higher in DC. In conclusion, DC enhances meat quality and tenderness.

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