Meat quality of designated South African indigenous goat and sheep breeds

Tshabalala, Papiso Ariette; Strydom, P.E.; Webb, E.C.; Kock, Henrietta Letitia De

doi:10.1016/s0309-1740(02)00249-8

Cited by 146 publications

(121 citation statements)

References 20 publications

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“…Basal beef burger formula included 85.75% minced beef, 1% salt, 0.5% onion, 0.25% garlic, 0.25% parsley, 0.25% mixed spices and 12 ml iced water [9]. The suspensions of carrageenan (0.3, 0.5, 1%), carboxy methyl cellulose (1.5, 3, 4.5%), rehydrated soy flour (5, 10, 15%), and minced goat meat (25,50, 100%) at different ratios were added to basal formu la to prepare different low-fat beef burger treat ments.…”

Section: Preparat Ion Of Beef Burger Samp Lesmentioning

confidence: 99%

“…This finding might be due to the high mo isture content of goat meat than beef. [25] reported that the edible tissue of goats contained more mo isture and ash than that of lambs, but less amount of fat. [26] using ground meat patties with chevon and beef found that the moisture content was 75.5%, 74.2%, 73.8%, 71.8% 70.8% and 69.4% for treat ments which had 100% goat meat, 80% goat meat + 20% beef, 60% goat meat + 40% beef, 40% goat meat + 60% beef, 20% goat meat + 80% beef and 100% beef; respectively.…”

Section: Moisturementioning

confidence: 99%

“…[25] showed that edible tissue of goats contained more moisture and ash than lambs, but less amount of fat. Moreover, fro m the same table it could be noticed that when the ratios of fat replacers increased the ash content increased with signific ant difference in co mparison with in each treat ment.…”

Section: Ash Contentmentioning

confidence: 99%

“…[44] reported that chevon is attractive to health conscious consumer due to its lower fat compared to other traditional red meats such as lambs, beef and pork. [25] stated that the edible tissue of goats contains more moisture and ash than that of lambs, but less amount of fat. Moreover, the samples containing 50% goat meat + 50% beef and 25% goat meat + 75% beef had lower TBA value when co mpared to control.…”

Section: Thi Obarbituric Aci D Value (Tba)mentioning

confidence: 99%

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Assessment of the Nutritional Status of Beef and Low-Fat Beef Burger

Youssef¹,

Mostafa²,

Seliem³

et al. 2012

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Four fat replacers (carrageenan, carboxy methyl cellulose, soy flour and goat (Chevon) meat were added at three levels (0.3, 0.5 and 1%), (1.5, 3 and 4.5%), (5, 10 and 15%) and (25, 50 and 100%) to prepared low-fat beef burger. Chemical, caloric values, thiobarbutric acid, total volat ile basic nitrogen, and nitrogen compounds (total soluble nitrogen, soluble protein nitrogen and non protein nitrogen were evaluated. The data revealed that raw and grilled beef burger formu lated with fat replacers were h igher in moisture, protein, ash and carbohydrate and lower in fat than control. Protein was decreased but ash and carbohydrate were increased as fat replacers increased. After grilling mo isture, protein and fat were decreased but ash and carbohydrate were increased. Caloric values were decreased by grilling than ungrilled beef burger. Samp les containing soy flour at different ratios in raw or grilled state had the lower thiobarbituric acid values. Carrageenan, carboxy methyl cellu lose and soy flour reduced the level o f total volat ile basic nitrogen. Furthermore, the highest total soluble nitrogen was found beef burger containing different soy flour ratios. Extending storage time of h igh and low-fat beef burgers as influenced by different fat rep lacers to 3 months at -20℃ reduced moisture, protein and nit rogen compounds but increased ash, fat, carbohydrate, thiobarbituric acid values and total volatile basic nitrogen. The aim of this study was carried out in an attempt to clarify the effect of adding fat rep lacers on the nutrition status of low-fat beef burger.

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Section: Preparat Ion Of Beef Burger Samp Lesmentioning

confidence: 99%

Section: Moisturementioning

confidence: 99%

Section: Ash Contentmentioning

confidence: 99%

Section: Thi Obarbituric Aci D Value (Tba)mentioning

confidence: 99%

See 2 more Smart Citations

Assessment of the Nutritional Status of Beef and Low-Fat Beef Burger

Youssef¹,

Mostafa²,

Seliem³

et al. 2012

View full text Add to dashboard Cite

show abstract

“…The characteristics of meat from goats raised in intensive conditions have been studied more than those of goats raised in extensive conditions (BANSKALIEVA; SAHLU; GOETSCH, 2000;TSHABALALA et al, 2003). According Del Campo et al (2008), the challenge is to produce a finishing strategy to improve the product without modifying the peculiar characteristics acquired during extensive…”

Section: Introductionmentioning

confidence: 99%