Palatability Studies as Influenced by Consumer Demographics and Chevon Characteristics

Dawkins, Norma L; McMillin, Kenneth; Phelps, O.; Gebrelul, Sebhatu; Beyer, Audun; Howard, Alexis

doi:10.1111/j.1745-4573.2000.tb00414.x

Cited by 12 publications

(6 citation statements)

References 16 publications

(12 reference statements)

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“…The effect of sex on the sensory traits is not clear yet. In agreement with results of the present study, Germano , Madruga et al (2008) and Bonvillani et al (2010) did not find the effect of sex on the sensory traits, and contrary to them Dawkins et al (2000) and Rodrigues & Teixeira (2009) did find it. Heavier kids had significantly darker meat colour (4.77) than the lighter ones (4.24) with estimated difference for 0.5 units (P≤0.05).The meat colour score in the present study tends to increase as slaughter weight increases, as expected because as maturity increases, muscle colour becomes darker in goats (Peña et al 2009).…”

Section: Resultssupporting

confidence: 82%

Fatty acid composition and sensory analysis in Boer kids meat

et al. 2014

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This study was undertaken to characterize the fatty acid profile and sensory properties of longissimus dorsi (LD) muscle of Boer kids as affected by sex (17 male, 15 female) and slaughter weight (pre-weaned 20 kg, post-weaned 30 kg). Regarding sex differences, higher percentage amounts of lauric, myristic, pentadecanoic, linolenic and docosapentaenoic acids were found in LD muscle of male compared to female kids, whereas greater amounts of oleic acid were detected in LD muscle of female kids. Also, LD of male kids contained higher percentage amounts of saturated (SFA), polyunsaturated (PUFA) and n-3 polyunsaturated fatty acids (n-3 PUFA) while higher amounts of monounsaturated fatty acids (MUFA) were detected in LD of female kids. Regarding slaughter weight, percentage amounts of lauric, myristic, margaric, pentadecanoic, linolenic, linoleic, arachidonic and docosapentaenoic acids significantly decreased with age (P≤0.001), while percentage amounts of heptadecenoic and oleic acids significantly increased (P≤0.001). LD muscle from lighter kids contained higher percentage amounts of SFA and PUFA, while heavier kids had higher percentage amounts of MUFA and n-3/n-6 fatty acid ratio. Except meat colour, sensory traits (marbling, off-odour, flavour, juiciness and tenderness) were neither significantly affected by sex nor slaughter age.

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Section: Resultssupporting

confidence: 82%

Fatty acid composition and sensory analysis in Boer kids meat

et al. 2014

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“…Flavor score of goat meat in group A and B (3.5 ± 0.08 and 3.65 ± 0.16, respectively) appeared similar and it was prominently higher (P> 0.05) than group C (2.74 ± 0.13). Present findings are in consistent with that of reported by Dawkins, et al [28] who reported the significant effect of animal age on the flavour of cooked goat meat. However, Simela, et al [29] reported that flavour intensity increase with the age of an animal, though disagree on which age group are the most acceptable.…”

Section: Influence Of Glycogen Level On Sensory Characteristics Of Goatsupporting

confidence: 94%

Sensory Attributes of Goat Meat Under the Influence of Glycogen

Fazlani

Khaskheli

Magsi

et al. 2019

Journal of Asian Scientific Research

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Current study was conducted in order to evaluate glycogen level and its influence on the sensory characteristics of goat meat of different age groups such as A (6-12 m; age), B (13-18 m; age) and C (>18 m; age) slaughtered at Tandojam market. Goat meat of all three age groups were examined for glycogen level and characteristics including juiciness, tenderness, colour, overall palatability and flavor were examined. Average glycogen level of goat meat of group A and B were statistically non-considerable. Average score rated for flavor, juiciness, tenderness, overall palatability and colour of group A and B goat meat were relatively similar, but comparatively higher compared to group C. Glycogen level possessed no prominent (P>0.05) effect on colour score. The relationship of glycogen with flavor was found positive in goat meat of group A but negative for group B and C. The relationship was found to be negative between glycogen and juiciness of group A and positive to group B and C. The influence of glycogen on tenderness was found to be strong in group A and weak in group B, while it was noted modest incase of group C. The relationship was found to be negative between glycogen and overall palatability of group A and C but the positive in group B. Despite, the goat meat of group A and B were found to be statistically similar in physical and sensory characteristics, the results varied slightly, and group B goat meat concluded to be better among all groups. Contribution/ Originality: This study contributes to the existing literature by evaluating glycogen level and its influence on the sensory characteristics of goat meat of different age groups such as A (6-12 m; age), B (13-18 m; age) and C (>18 m; age) slaughtered at Tandojam market. 1. INTRODUCTION Goat is considered an important meat animal throughout the throughout the world now days. In Pakistan, they are commonly reared for multi-purposes like meat, milk and hair production. It is assumed that none of breeds seems to specially be developed as a dairy or meat type, but they serve as multipurpose animals with low performance level [1]. There are no religious or cultural limitations on the utilization of goat meat that results goats to be commonly available in every society where eating beef, pork or other meat types are prohibited. It is has

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“…The effect of the sex on the sensory attributes is not clear. Kirton (1970) and Dawkins et al (2000) found significant differences between sexes, while Germano and Madruga et al (2008) did not. In the present study, sex did not affect (p > 0.05) sensory scores of the LTL muscle, although the meat from males had higher amount of IMF.…”

Section: Discussionmentioning

confidence: 85%

Meat quality of Criollo Cordobes goat kids produced under extensive feeding conditions. Effects of sex and age/weight at slaughter

Bonvillani

Peña

Domenech

et al. 2010

Span. j. agric. res.

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The aim of this work was to study meat quality and fatty acid profiles in the longissimus muscle from Criollo Cordobes (CC) suckling kids, and to determine the effect of sex and age/weight at slaughter on these characteristics. Forty suckling kids, 20 intact males and 20 females, were randomly assigned to two groups: I (60 ± 2 days old and live weight ≤ 11 kg) and II (90 ± 3 days old and live weight > 11 kg). Sex had a significant influence on meat colour, WarnerBratzler shear force, cooking losses, water holding capacity and intramuscular fat content, while the age/weight had a significant influence on cholesterol and tenderness. The main fatty acids identified from the intramuscular fat were oleic (30.1-32.6%), palmitic (19.6-21.0%) and stearic (13.5-16.3%). Levels of saturated and unsaturated fatty acid ranged from 40.1% to 41.9% and from 57.6% to 59.1%, respectively. Meat from CC kids is pale red, tender, juicy and the intensity of flavour and aroma were medium-high.Additional key words: fatty acid, goat meat, sensory analysis, suckling. ResumenCalidad de la carne de cabritos lactantes de raza Criollo Cordobés. Efecto del sexo y edad/peso al sacrificio El objetivo del presente trabajo fue estudiar la calidad de la carne y el perfil de ácidos grasos del m. longissimus de cabritos lactantes Criollo Cordobés, y el efecto del sexo y edad/peso al sacrificio en estas características. Cuarenta cabritos (20 machos y 20 hembras) fueron asignados al azar a dos grupos: I (60 ± 2 días de edad y peso vivo ≤ 11 kg) y II (90 ± 3 días de edad y peso vivo > 11 kg). El sexo influyó significativamente en el color, terneza instrumental, capacidad de retención de agua y pérdidas por cocinado de la carne y en la cantidad de grasa intramuscular del m. longissimus, mientras que la edad/peso al sacrificio influyó significativamente en el contenido en colesterol y en la terneza de la carne. Los ácidos grasos mas abundantes identificados en la grasa intramuscular fueron el oleico (30,1-32,6%), el palmítico (19,6-21,0%) y el esteárico (13,5-16,3%). El contenido en ácidos grasos saturados e insaturados se situó entre el 40,1% y el 41,95% y desde el 57,6% al 59,1%, respectivamente. La carne de los cabritos Criollo Cordobés era tierna, jugosa y de color rosa claro, y su aroma y flavor fueron de intensidad media-alta.Palabras clave adicionales: ácidos grasos, análisis instrumental y sensorial, carne de cabrito lechal.

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Palatability Studies as Influenced by Consumer Demographics and Chevon Characteristics

Cited by 12 publications

References 16 publications

Fatty acid composition and sensory analysis in Boer kids meat

Fatty acid composition and sensory analysis in Boer kids meat

Sensory Attributes of Goat Meat Under the Influence of Glycogen

Meat quality of Criollo Cordobes goat kids produced under extensive feeding conditions. Effects of sex and age/weight at slaughter

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