Standard methods and procedures for goat carcass evaluation, jointing and tissue separation

Colomer-Rocher, F.; Morand-Fehr, P.; Kirton, A. H.

doi:10.1016/0301-6226(87)90060-1

Cited by 192 publications

(96 citation statements)

References 7 publications

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“…Immediately after dressing, the carcass comprising the body after removing skin, head, forelimb (disjointed at the carpus), hind-limb (disjointed at the tarsus) and viscera was prepared. The kidneys and kidney and pelvic fat were retained in the carcass, and the testes and scrotal fat were removed as described by Colomer-Rocher et al (1987). After 24 h of chilling (48C), carcasses were split down the dorsal midline.…”

Section: Slaughtering Proceduresmentioning

confidence: 99%

Effects of three management systems on meat quality of dairy breed goat kids

Zurita-Herrera

Bermejo

Henríquez

et al. 2013

Journal of Applied Animal Research

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The effect of three management systems on meat quality of 61 goat kids was determined. Kids from the extensive management system displayed stronger ''pink'' meats than animals from intensive systems with natural and artificial rearing management. The type of management system did not affect the pH, chemical composition and sensorial evaluation. Intensive combined with artificial rearing management system meat displayed the lowest capacity to retain water inside the muscle. Intramuscular fat deposits from kids reared under extensive management system showed the lowest percentage of C14:0 fatty acids and the highest percentage of C18:1 fatty acid. A strong influence of physical activity and trough grazing modulated the fatty acid profile in muscle of kids reared under an extensive management system, producing healthier meat relative to intensive with natural and artificial rearing management systems, as reflected by the fact that the lowest atherogenicity index was measured in intramuscular fat from kids reared under extensive management system. An extensive management system produces similar goat kid meat as intensive with natural and artificial rearing management systems, but with a lower atherogenicity index.

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Section: Slaughtering Proceduresmentioning

confidence: 99%

Effects of three management systems on meat quality of dairy breed goat kids

Zurita-Herrera

Bermejo

Henríquez

et al. 2013

Journal of Applied Animal Research

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“…Hot carcass included kidneys and perinephric -pelvic fat as described by Colomer-Rocher et al (1987). In order to estimate empty body weight, gastro-intestinal tract content was removed, and the weight of the empty gastro-intestinal tract was recorded.…”

Section: Slaughtering Procedures and Carcass Quality Measurementsmentioning

confidence: 99%

“…Kidney and KKCF were also expressed as a proportion of half carcass weight. The right side of carcass was separated into neck, shoulder, flank, ribs, hind leg and tail joints according to the methodology described by Colomer -Rocher et al (1987), and weights of half carcass joints were recorded. Musculus longissimus dorsi (MLD) section area and back fat thickness were measured between the last thoracic and first lumbar vertebrae according to description of Boggs and Merkel (1993).…”

Section: Slaughtering Procedures and Carcass Quality Measurementsmentioning

confidence: 99%

Carcass traits of improved and indigenous lamb breeds of North-Western Turkey under an intensive production system

Yılmaz

Ekiz

Özcan

et al. 2009

Italian Journal of Animal Science

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The aim of study was to investigate the carcass quality of Turkish Merino, Ramlic, Kivircik, Chios and Imroz breeds in north-western Turkey under an intensive production system. After weaning at approximately 85 days of age, 46 lambs from Turkish Merino, Ramlic, Kivircik, Chios and Imroz breeds were fattened for 56 days. slaughter weights were 47.39, 45.68, 47.27, 31.08 and 29.82 kg and chilled carcass weights were 23. 35, 22.33, 23.51, 14.33 and 13.75 kg, respectively (P<0.001). Improved Turkish Merino and Ramlic and indigenous Kivircik lambs had higher carcass measurements than indigenous Chios and Imroz lambs. Chios lamb carcasses had the highest tail root fat yellowness and tail percentage while having the lowest fatness score, omental and mesenteric fat percentage and kidney knob and channel fat percentage. Turkish Merino lambs had higher shoulder percentage, lean percentage and lean/total fat ratio in the hind leg and produced less total fat in the hind leg than Ramlic and Kivircik lambs. These results indicate that improved Turkish Merino might be used to produce high quality lamb carcasses in north-western Turkey. Among indigenous breeds Kivircik showed an outstanding carcass production performance. 23,35 -22,33 -23,51 -14,33 e 13,75 Ital.J.anIm.ScI.

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“…As regiões anatômicas foram: pescoço − entre a primeira e a sétima vértebra cervical −, paleta − base óssea:escápula, úmero e carpo −, costelas − entre a primeira e a 13 a vértebra torácica −, lombo − músculo longissimus dorsi dissecado dos ossos vertebrais − e pernil − secção entre a última vértebra lombar e a primeira sacra. Este procedimento foi adaptado de Colomer-Rocher et al (1987). (Rosa et al, 2002;Owens et al, 1993).…”

Section: Methodsunclassified