Abstract: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… Show more
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