Garganica kid goat meat: Physico-chemical characterization and nutritional impacts

Longobardi, Francesco; Sacco, D.; Casiello, Grazia; Ventrella, Andrea; Contessa, A.; Sacco, Antonio

doi:10.1016/j.jfca.2012.08.007

Cited by 15 publications

(7 citation statements)

References 53 publications

(44 reference statements)

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“…The fatty acid composition of the longissimus lumborum intramuscular fat is shown in Table 7. Among the SFAs, the main fatty acids identified were palmitic, stearic and myristic, in agreement with several studies carried out on kid and goat meat [15,31,49,50]. In particular, meat from Garganica kids showed a significantly lower (p < 0.05) amount of total SFAs than the Derivata di Siria breed and a lower concentration of several individual fatty acids such as C 10:0 (p < 0.05), C 14:0 (p < 0.01) and C 17:0 (p < 0.05).…”

Section: Fatty Acid Profile Of Meatsupporting

confidence: 90%

Sustainable Rearing for Kid Meat Production in Southern Italy Marginal Areas: A Comparison among Three Genotypes

et al. 2020

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Sustainable goat breeding plays an important role in the economy of marginal areas. The present study aimed to compare performances and meat quality traits in kids of a native Apulian genotype (Garganica) in comparison with two Mediterranean breeds (Maltese and Derivata di Siria). Kids suckled dam milk until they were 21 (±2) days old, hence three groups of 12 male kids per each genotype were made. The kids received a pelleted feed ad libitum in addition to dam milk and were slaughtered at 60 days of age. The Maltese kids showed the lowest net cold-dressing percentage, with statistical differences compared to Garganica and Derivata di Siria. Meat obtained from Garganica kids showed a rosy color due to a significantly lower a* index and were also more tender since a lower WBS was recorded in comparison with the other two genotypes. As for the nutritional value of meat, the best n-6/n-3 ratio was found for the Derivata di Siria breed. In conclusion, Garganica kid meat showed the lowest content of SFA and atherogenic index, with potential beneficial effects for human health.

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Section: Fatty Acid Profile Of Meatsupporting

confidence: 90%

Sustainable Rearing for Kid Meat Production in Southern Italy Marginal Areas: A Comparison among Three Genotypes

et al. 2020

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“…The protein content of goat meat (Table 1) was found in the range shown byArainet al, [15], who obtained a protein range of 13.12%-17.50% in goat meat less than 7 months old. As for fat content, it was found to be within the range of fat found by some researchers [8], [15], [16], this low fat content might be due to age (less than 4 months) as indicated [17]. The moisture content of fresh goat meat is high value that is comparable to that shown by [15], in goat meat under 7 months which obtained a moisture range in different samples of 76.60% -80.02%, characteristic that makes it quickly susceptible to microorganisms and can be catalogued as a perishable product,due to the water content of its structure, which is why it is necessary to look for a method of conservation that allows the useful life of this raw material to be extended.The percentage of ashes was higher than those found by several authors [3], [18], [19].…”

Section: A Physicochemical Analysis For Goat Meat and Friche Meatsupporting

confidence: 76%

Physicochemical, Micriobiological and Sensory Characterization of Canned Friche

Daza-Orsini¹,

Martelo-Gomez²,

Montero-Castillo³

2018

IJET

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The purpose of this research was to develop of canned friche. This in order to take advantage of the caprine meat which is abundant in the department of La Guajira (Colombia) and that is not very exploited industrially. This was cut and cooked in water, followed fried until golden and canned with different liquid cover. Physicochemical analysis were made in goat meat and the friche in addition to this test were made microbiological and sensory. Goat meat had 79.99% moisture, 15.9% protein, 2.23% fat and 1.88% ash. Regarding the microbiological results, commercial sterilization was considered satisfactory. Sensory evaluation of the four samples showed no significant difference (p> 0.05) for color, odor and texture parameters, whereas for taste and appearance a significant difference (p <0.05) was found. Keywords-Goat, La Guajira, liquid cover, goat meat. I. INTRODUCTION Goats (chivos in spanish) are widely dispersed animals, which have been bred for centuries to supply meat, milk and leather.Because of their small size, adaptability to dry environments and availability, they have been more popular in tropical and subtropical countries and considered a source of meat in these areas[1],[2].It is important to clarify that this meat is an important source of animal protein and low fat[3],[4]. Ovine and caprine meat production in Colombia averages 20.000 tons per year, of which 43% corresponds to sheep and 57% of goats[5].La Guajira is the department of Colombia that produces this meat most, with 80.31% of the goat population of 1124508 animals[6].This department has a large demand from consumers of goat meat and one of the benefits of this meat is through the traditional friche. Friche is a typical dish of the Department of La Guajira, which is part of the culture of the Wayuu people, which is made from goat meat (not older than 4 months old) cut into cubes.Afterwards it is cooked with salt and water for 20 minutes and then fried until golden brown (approximately 5 minutes). There are variations where goat meat is cooked in its own blood and other ingredients such as paprika, onions, among other things. In Colombia, the study of goat meat by-products such as friche is of great interest, since it would favour the industrialization of this and other by-products and could also contribute to the scientific and technological strengthening of the region and the country.This can significantly contribute to food security and rural sector development in Colombia[7]. Goat meat research has been extensively studied [4], [8]-[10], and some byproducts have also been studied to a lesser extent by some authors such as[11],[12]. In Colombia and especially in La Guajira there is no adequate use of goat meat, which is consumed fresh without any processing,due to the limited presence of agro-industrial companies engaged in the production and marketing of by-products of this meat that meet hygienic and sanitary conditions to offer a high quality product that provides and guarantees the benefits in terms of food safety.Therefore, the obje...

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“…A minor application concerns the characterization of a particular breed. Beside the work of Gonzalez‐Martin and others (), Longobardi and others () determined δ 13 C and δ 15 N together with other parameters (conventional parameters, elemental composition, metabolites) to distinguish the highly valuable Garganica kid goat meat.…”

Section: Authenticity Of Foods Of Animal Originmentioning

confidence: 99%

Stable Isotope Ratio Analysis for Assessing the Authenticity of Food of Animal Origin

Camin

Bontempo

Perini

et al. 2016

Comp Rev Food Sci Food Safe

141

108

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The main elemental constituents (H, C, N, O, and S) . Isotopic ratios can be measured precisely and accurately using dedicated analytical techniques such as isotope ratio mass spectrometry (IRMS). Analysis of these ratios shows potential for assessing the authenticity of food of animal origin. In this review, IRMS analysis of food of animal origin and variability factors related to stable isotope ratios in animals are described. The study also lists examples of application of stable isotope ratio analysis to meat, dairy products, fish, and shellfish and emphasizes the strengths and weaknesses of the technique. Geographical, climatic, pedological, geological, botanical, and agricultural factors affect the stable isotope ratios (SIR) of bio-elements, and SIR variations are ultimately incorporated into animal tissue through eating, drinking, breathing, and exchange with the environment, being recorded in the resulting foods. SIR analysis was capable of determining geographical origin, animal diet, and the production system (such as organic/conventional or wild/farmed) for pork, beef, lamb, poultry, milk, butter, cheese, fish, and shellfish. In the case of the hard PDO (protected designations of origin) cheeses Grana Padano and Parmigiano Reggiano it is also used in real-life situations to assess the authenticity of grated and shredded cheese on the market.

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Garganica kid goat meat: Physico-chemical characterization and nutritional impacts

Cited by 15 publications

References 53 publications

Sustainable Rearing for Kid Meat Production in Southern Italy Marginal Areas: A Comparison among Three Genotypes

Sustainable Rearing for Kid Meat Production in Southern Italy Marginal Areas: A Comparison among Three Genotypes

Physicochemical, Micriobiological and Sensory Characterization of Canned Friche

Stable Isotope Ratio Analysis for Assessing the Authenticity of Food of Animal Origin

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