Short Communication: Quality of ewe and goat meat cured productmantas. An approach to provide value added to culled animals

Abstract

. 2014. SHORT COMMUNICATION: Quality of ewe and goat meat cured product mantas. An approach to provide value added to culled animals. Can. J. Anim. Sci. 94: 459Á462. The effect of species on quality of a cured meat product (mantas) was analyzed in eight culled ewes and eight culled goats. Carcasses were aged at 48C for 4 d, deboned, salted for 96 h and dried for 48 h. Samples (in triplicate) from the longissimus dorsi (LD) were analyzed for pH and water activity (a w ). Samples of cured LD were subjected to chemical analyses. It was possible to conclude that cured goat meat had higher moisture content (PB0.001) than cured ewe meat, 44 and 51%, respectively. Directly related to the moisture content, a higher total, saturated, mono-and polyunsaturated fat content (PB0.001) was found in ewes. The others chemical determinations did not present differences (P!0.05) for the species effect.

Effect of salting and ripening on the physicochemical and sensory quality of goat and sheep cured legs

“…Also the a w decreased successively from the slaughter to the salting and from there to the end of ripening period with a w values significantly different between sheep and goat, 0.87 and 0.83 respectively. The values found were similar to those found by several authors: for meat cured products from different species (Paleari, Moretti, Beretta, Mentasti, & Bersani, 2003) including the goat bresaola although with an pH value higher (6.48); for smoked goat ham (Ivanovic, Nesic, Pisinov, & Pavlovic, 2016); for goat and sheep meat cured mantas (Oliveira et al, 2014); as well for sheep and goat cured legs submitted at different ripenning periods (Tolentino et al, 2016) or also for beef cecina (Molinero et al, 2008). The pH and aw values found for us showed that could be an important role in controlling the meat spoiling promoting safety and shelf life stability of the products with respect to microbial growth.…”

“…TBARS values in goat and sheep cured legs were not significant different and are much lower than the value of 2 mg of MDA/Kg which is the upper limit of rancidity indicated by Campo et al (2006) for consumer acceptability. The values found by us were also lower than the values observed by Oliveira et al (2014) for salted and ripened sheep and goat meats (Mantas) 2.16 and 1.87 mg MDA/Kg, respectively and the values for goat and sheep dried meat 4.44 and 2.59 mg MDA/Kg, respectively accounted by Dorj, Tsagaan, and Sekikawa (2015). Close to the values found by us are the values of other similar meat pork cured products as dry-cured Celta ham by Bermúdez, Franco, Carballo, and Lorenzo (2014) or the dry-cured lacón by Lorenzo, Cittadini, Bermúdez, and Munekata (2015).…”

“…Ash content ranging 8-9% is in the intervals found by other authors for cured products as Paleari et al (2003) and Ivanovic et al (2016). The ash content is much higher than that found by Oliveira et al (2014) between 1 and 0.6% for sheep and goat "mantas", respectively. The difference is naturally explained by the different methodology used since the "blankets" correspond to the boned meat prior to the cured process while in cured legs the bone remain in the final product.…”

“…This meat from animals with very low commercial value is more appropriated to process and cure with salts as some of popular products as Cecina in Spain (Hierro, de la Hoz, & Ordoñez, 2004), or Brazilian Charqui (Madruga & Bressan, 2011) ore in Italy violin di capra (Fratianni, Sada, Orlando, & Nazzaro, 2008). Also with the goal to added value to depreciated meats several authors have recently studied sheep and goat processed products as Polpara, Sornprasitt, and Wattanachant (2008) studying quality characteristics of raw and canned goat meat during storage in water, brine, oil and Thay curry; Das, Anjaneyulu, Thomas, and Kondaiah (2009) studying the effect of different fats on the quality of goat meat patties; Teixeira, Pereira, and Rodrigues (2011) evaluating the effect of salting, air-drying and aging in a new goat meat product "manta"; Oliveira et al (2014) analyzing the quality of ewe and goat meat cured products; Leite et al (2015) and Paulos et al (2015) studying the properties of sheep and goat meat sausages and Tolentino, Estevinho, Pascoal, Rodrigues, and Teixeira (2016) evaluating the microbiological and sensory quality of new meat cured products obtained from sheep and goat meat of culled animals. In this context, a project among a research center (Carcass and Meat Quality and Technology Laboratory of Agriculture Scholl of Polytechnic Institute of Bragança), two breeder associations (ANCRAS -National Breed Producers Association of Serrana Goat and ACOB -National Breed Producers Association of Bragançana Sheep) and a meat manufacturing industry and Bísaro breed producer (Bísaro Salsicharia Tradicional) was developed to add value to animals with very low commercial value and consumer acceptability, processing meat that cannot be commercialized as PDO or IGP products.…”

Physicochemical properties, fatty acid profile and sensory characteristics of sheep and goat meat sausages manufactured with different pork fat levels

“…Value may be added to final products by decreasing costs or improving relative value of the final product (McMillin & Brock, 2005). With this goal, there are several recently studies in goat and sheep meat processed products: Cosenza, Williams, Johnson, Sims, and McGowan (2003) evaluated the quality and consumer acceptability of cabrito smoked sausage, using goat meat as the sole meat ingredient; Polpara, Sornprasitt, and Wattanachant (2008) studied the quality characteristics of raw and canned goat meat in water, brine, oil and Thai curry during storage; Das, Anjaneyulu, Thomas, and Kondaiah (2009) studied the effect of different fats on the quality of goat meat patties; Teixeira, Pereira, and Rodrigues (2011) studied the effect of salting, air-drying and ageing processes in a new goat meat product "manta" and Oliveira et al (2014) evaluated the quality of ewe and goat meat cured product mantas.…”