Nutritive value and quality characteristics of goat meat.

Abstract

Goat is one of the most common domesticated animals, both in its distribution and its utilization, due to its adaptation to a wide range of environments. There has been a worldwide tendency towards a rapid increase in the demand for goat meat, indicating an enormous market potential. Carcass quality characteristics of goats have received some attention, but products from goats, an important aspect in the marketing of goat meat, are not well defined. Goat meat quality parameters are extremely important for consumers to select meat. They are also important to upgrade meat quality through processing procedures, thus extending the shelf-life and distribution of products more effectively. Goat carcasses are considerably leaner than other livestock carcasses because their fat tends to be concentrated around the viscera and is discarded as offal during post-slaughter processing. The economic value of a carcass and its meatquality characteristics depend on meat yield, as well as carcass cutting and processing. Goat meat has been recommended as an ideal meat for health-conscious people due to its low fat content. Goat meat is also a good source of desirable fatty acids, as goats deposit relatively higher amounts of polyunsaturated fatty acids than other ruminants. Goat meat thus provides highquality nutrients but there are important palatability parameters. Pre- and post-mortem factors should be considered carefully to improve goat meat quality. New technologies can be used to improve goat meat quality by electrical stimulation, ageing and chilling.

Effect of jackfruit supplement and ageing on the Physico-chemical, texture and sensory characteristics of Chevon patties

“…A cross-culture education ethnic study in multicultural South Africa considered the goat meat for cultural activities (Mahanjana & Cronje 2000). According to Simela et al (2008) and Kadim and Mahgoub (2012), chevon and chevon products are considered as high quality products on sensory evaluation by the trained panellists. Chevon has also been reported to contain higher collagen and has lower solubility than mutton and its intramuscular connective tissues remain unchanged during post-mortem ageing (Kannan et al 2005).…”

Cured dry smoked shoulder meat quality from culled adult goats fed a high lipid diet

“…The shear strength of goat meat tends to be greater in the heavier carcasses of older animals than in lighter carcasses (Pratiwi et al, 2007). According to Kadim & Mahgoub (2011), one of the explanations for toughness of adult goat meat is the higher collagen content in the connective tissue, which has a reduced ability to gelatinize under the influence of heat and humidity, and is usually associated with a low amount of intramuscular fat.…”

Carcass Traits and Meat Quality Characteristics of Malabari Male Kids Reared under Different Production System

“…They also stated that the concentrate diet is necessary to improve color and marbling of the muscles. Thus, broiler goat production system positively influenced the colour of chevon as the consumer put importance on colour as an indicator of meat quality (Kadim and Mahgoub, 2012).…”