Potency of Culled Saanen Crossbred Goat in Supplying Raw Meat for Traditional Thai Butchery

Putra, Aronal Arief; Wattanachant, Saowakon; Wattanachant, Chaiyawan

doi:10.5398/medpet.2017.40.2.128

Cited by 5 publications

(4 citation statements)

References 26 publications

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“…A Hunterlab colorimeter (Hunterlab ColorFlex, Virginia) was used to measure the lightness (L*), redness (a*), and yellowness (b*) colors of meat surfaces. Standardization of color instrument was conveyed using a black glass and a white standard tile before sample reading (Putra et al, 2017).…”

Section: Colormentioning

confidence: 99%

Sensory-related Attributes of Raw and Cooked Meat of Culled Saanen Goat Marinated in Ginger and Pineapple Juices

Putra

Wattanachant

2019

Trop. Anim. Sci. J.

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The effects of ginger and pineapple juices on pH, color (L*, a*, b*), thiobarbituric acid reactive substances (TBARS), sensory intensity, and sensory preference of culled goat meat were determined. Completely randomized design (CRD) and randomized completely block design (RCBD) were applied for physicochemical attributes and sensory profiles, respectively. In raw condition, the pH of ginger-marinated sample was higher than that of pineapple-marinated sample. The increased trend in pH was found in the ginger-marinated and control-marinated samples, while the decreased trend was found in pineapple-marinated sample. A better redness stability of ginger-marinated sample was observed during the storage. Both plant juices had significant effects on controlling the malonaldehyde (MDA) formation. Ginger-marinated sample exhibited a brighter red color, less gamey odor, stronger marinated odor, and higher preference. In cooked samples, increasing pH but still with similar trend as in all raw samples was recorded. L* and b* of all samples were decreased on the fifth day of storage, while a* of ginger-treated sample was immensely elevated. Marinated juices were significant on retarding MDA formation along with less browning color and gamey aroma intensities. Reddish-brown color and stronger marinated odor resulted in high preferences on ginger-marinated sample. Less brown color in pineapple-marinated sample contributes to lower color and overall acceptances. In conclusion, ginger juice had a significant effect on covering the gamey flavor and showed positive effect on other sensory-supported attributes.

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Section: Colormentioning

confidence: 99%

Sensory-related Attributes of Raw and Cooked Meat of Culled Saanen Goat Marinated in Ginger and Pineapple Juices

Putra

Wattanachant

2019

Trop. Anim. Sci. J.

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“…This breed is normally reared and its milk collected up to the age of 5-7 years, after which its capacity for milk production becomes too low and it is then culled and sold to a commercial goat meat butchery. However, the tough texture and the flavor of culled dairy-goat meat are not acceptable to many consumers (Putra et al 2017).…”

Section: Introductionmentioning

confidence: 99%

“…Nevertheless, the quality and yield of cooked meat can be improved by marinating the meat before cooking (Bjo ¨rkroth 2005) and previous researchers have studied improving the quality of meat by marination using plant juice, especially ginger juice (Naveena et al 2004;Putra et al 2017) and pineapple juice (Zochowska-Kujawska et al 2013. Ginger (Zingiber officinale) is an important root spice that is widely used for culinary purposes (White 2007), especially in southern Asia (Pang et al 2017).…”

Section: Introductionmentioning

confidence: 99%

Improving the quality of barbecued culled-dairy-goat meat by marination with plant juices and sodium bicarbonate

Kaewthong

Wattanachant

2020

J Food Sci Technol

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Meat from dairy goats is less tender than that from meat goats since generally they are of an older age when culled. The objective of this study was to improve the quality of barbecued culled-dairy-goat by using juices (ginger and pineapple) and sodium bicarbonate (SB). The optimum time (30, 60, 90 min) for marinating the goat meat with ginger and pineapple juices was evaluated. Then, the optimum levels of SB (0, 1, 3, 5%) and the optimum marinating procedure for the application of SB was studied. The results showed that the ginger-marinated samples had a lower cooking loss than the pineapple-marinated samples. The optimum time for marinating the samples with plant juices was 60 min indicated by the lower hardness and chewiness as compared to those of the samples marinated with plant juices for 30 and 90 min. The cooking loss and L* values of the marinated samples significantly decreased with increasing concentrations of SB. The lowest hardness were observed in the samples marinated with pineapple juice containing 3% SB and ginger juice containing 5% SB. The samples marinated with pineapple juice for 60 min and then marinated with a barbecue sauce containing 3% SB for 60 min had a lower cooking loss and hardness as well as higher scores for all sensory attributes compared to the non-juice-marinated meat with SB and the ginger-marinated meat. The results indicate that pineapple juice and SB (3%) can improve the quality of culled dairy-goatmeat, and in particular its texture.

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“…Goat meat requires careful seasoning with spices such as onions, garlic, black pepper, chilli powder, paprika, and cumin to balance the gamey flavour of the meat (Rhee et al 2003;Putra et al 2017). Putra et al (2019) observed reduced shear force, lipid oxidation, and a decrease in gamey odor/ flavour of refrigerated Saanen-crossbred goat in gingermarinated meat compared with non-marinated meat.…”

Section: Cooking Methodsmentioning

confidence: 99%

A review of some aspects of goat meat quality: future research recommendations

et al. 2023

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The global goat meat sector is advancing and contributes to long-term food security, especially in meeting the protein demands of the growing human population in developing countries. Spanning all countries, Australia, is the largest exporter of goat meat, although it has negligible consumption. However, Australia does potentially have a secure future as an innovative, profitable, and resilient world leader in goat production, provided some challenges are addressed. These challenges facing the goat meat sector require suitable strategies and interventions for better profitability and acceptance of goat meat consumed in Australia and as an export product. Limited research on goat meat quality and the lack of an adequate grading system for goat meat quality are two of the major issues that need attention from the industry and researchers. Some of the most critical areas that need further research to enable growth of the goat meat industry are the influence of genetics and age of animals on meat quality, standardisation of the ageing period of various goat meat cuts, cooking innovations, consumer acceptance and sensory analysis of goat meat (both farmed and rangeland goats). This paper reviews the status of the goat meat sector and identifies the opportunities for the goat meat sector, particularly in Australia. In addition, we highlight several key issues requiring further research and interventions to enhance the growth of the goat meat industry.

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Potency of Culled Saanen Crossbred Goat in Supplying Raw Meat for Traditional Thai Butchery

Cited by 5 publications

References 26 publications

Sensory-related Attributes of Raw and Cooked Meat of Culled Saanen Goat Marinated in Ginger and Pineapple Juices

Sensory-related Attributes of Raw and Cooked Meat of Culled Saanen Goat Marinated in Ginger and Pineapple Juices

Improving the quality of barbecued culled-dairy-goat meat by marination with plant juices and sodium bicarbonate

A review of some aspects of goat meat quality: future research recommendations

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