Age, sex, and chilling effects on goat meat
Main Article Content
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.
References
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Henchion, M.M., McCarthy, M. and Resconi, V.C., 2017. Beef quality attributes: a systematic review of consumer perspectives. Meat Science 128: 1–7. 10.1016/j.meatsci.2017.01.006
Hossain, M.A., Rahman, M.M., Rahman, M.W., Hossain, M.M. and Hashem, M.A., 2021. Optimization of slaughter age of Jamuna basin lamb based on carcass traits and meat quality. SAARC Journal of Agriculture 19: 2. 10.3329/sja.v19i2.57686
Hwang, Y.H., Bakhsh, A., Lee, J.G. and Joo, S.T., 2019. Differences in muscle fiber characteristics and meat quality by muscle type and age of Korean native black goat. Food science of animal resources 39: 6. 10.5851/kosfa.2019.e92
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Ilavarasan, R., Abraham, R.J., Rao, V.A., Ruban, S.W. and Ramani, R., 2016. Effect of age on meat quality characteristics and nutritional composition of Toda Buffalo. Buffalo Bulletin 35: 215–224.
Janz, J., Aalhus, J. and Price, M., 2001. Blast chilling and low voltage electrical stimulation influences on bison (Bison bison bison) meat quality. Meat Science 57: 403–411. 10.1016/S0309-1740(00)00118-2
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