Summary
Four different levels (25–100%) of culled goat meat were used in frankfurter formulation (frankfurters G25, G50, G75 and G100) instead of beef (CON). Technological properties, fatty acid profile and sensory properties were examined during the 6‐week cold storage. The formulation had significant impact of fatty acids profile – n‐6/n‐3 ratios progressively decrease from 14.63 in CON to 6.63 in G100. Higher goat meat content led to progressively higher lightness and lower redness in frankfurters. This was also observed by consumers but not negatively perceived. Check‐all‐that‐apply (CATA) analysis shows that more than 80% of consumers marked pleasant colour as present in goat frankfurters and CON. The similar was observed for pleasant appearance, pleasant odour, tasty, soft and juicy. Moreover, atypical taste and odour were mostly not marked as present (73.8% and 62.5%, respectively). The panellists pointed at G50 as the most preferred, while consumers most frequently marked G75.
Today, goats are spread throughout the world. They live in small or large
herds and in different areas and environments. Because of its distinctive
taste and desired chemical composition, goat meat is increasingly consumed in
Serbia. As animal foods, it is rich in protein, vitamins and minerals, but
contains very little fat, especially cholesterol. The aim of this review
paper is to highlight some health benefits, nutritional values and potential
use of goat meat. On the chemical composition of goat meat affect race,
gender, productivity and adaptability to stress, environment, management,
diet, weight at slaughter and health condition as well as slaughter and
procedures with the carcasses after slaughter. Average chemical composition
of lean goat meat contains about 75.42% water, 3.55% fat, 19.95 % protein and
1.06% mineral matter. The energy value is about 580 kJ per 100 g. The goat
meat has about the same nutritional value as well as sheep meat. Due to low
content of saturated fatty acids and cholesterol, goat meat in the human diet
is healthier alternative compared to other types of red meat. Polyunsaturated
fatty acids prevalent in goatmeat, and the diet rich in unsaturated fatty
acids is correlated with a reduced risk of stroke and coronary disease. In
addition, in goat meat are present the essential amino acids such as lysine,
threonine and tryptophan. Regardless to the nutritional value, goat meat is
still less appreciated due to their specific smell and taste, the more if the
animal is older.
Deer meat is a high quality and valuable food for human consumption. It has high nutritive value because of its high protein and heme iron content, and low levels of fats and saturated fatty acids. The aim of this study was to examine the quality parameters of meat from fallow deer and roe deer that were hunted in Serbia. Parameters studied were live weight, carcass weight, chemical composition of meat, color, fatty acid content of meat, volatile compounds, and sensory characteristics. The results obtained show no significant difference in the chemical composition of these two species of deer meat, but there were differences regarding fatty acid content, volatile compounds, color and sensory properties of meat. The ratios of polyunsaturated to saturated fatty acids in the deer meat ranged from 0.387 to 0.556. The results suggest that deer species has a significant impact on the fatty acid profile and content of volatile compounds of deer meat.
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