Physical characteristics and proximate and mineral composition of Saanen goat male kids meat from Vojvodina (Northern Serbia) as influenced by muscle

- We provide data on the fresh kid meat from Saanen goat.
- Many differences were found for quality traits among four muscles.
- Anatomical location of muscles did not affect Mg, Ca, Ni and Mn content.
- Meat from dairy goat kid had a favorable nutritional and technological quality.
- The kid meat is an ideal choice to be considered as “the other red meat”.

The aim of this study was to investigate the influence of the anatomical location of muscles on their physical characteristics and proximate and mineral composition. Physical (pH value, water-holding capacity − WHC, and instrumental colour − CIEL*a*b* values) characteristics and proximate (moisture, protein, total fat and total ash) and mineral (K, P, Na, Mg, Ca, Zn, Fe, Cu, Ni and Mn) composition were determined in four (M. psoas major − PM, M. longissimus dorsi − LD, M. semimembranosus − SM, and M. triceps brachii − TB) muscles of Saanen goat male kids. Many significant or numerical differences were found in the mean values of quality characteristics among the particular muscle types. Muscles had no significant influence (P > 0.05) on Mg, Ca, Ni and Mn content. The PM muscles were the highest in pH24 h (5.83), CIEa* (22.47, reddest muscle), CIEb* (5.90) values, moisture (77.61 g/100 g), Na (78.2 mg/100 g), Fe (1.57 mg/100 g), Cu (0.131 mg/100 g) and Mn (0.013 mg/100 g) content and had the highest WHC, darkest colour (CIEL* = 38.03), and lowest content of total fat (1.40 g/100 g), K (330 mg/100 g) and Ni (0,019 mg/100 g). The LD muscles were the highest in K (392 mg/100 g), Mg (26.1 mg/100 g), Ca (11.8 mg/100 g) and Ni (0.030 mg/100 g) content, and the lowest in CIEa* (14.71) and CIEb* (3.84) values, total ash (1.15 g/100 g), Zn (2.24 mg/100 g), Cu (0.092 mg/100 g) and Mn (0.011 mg/100 g) content. The highest content of protein (20.69 g/100 g), total ash (1.20 g/100 g) and P (255 mg/100 g), and the lowest pH24 h (5.68) value, WHC and moisture (76.42 g/100 g), Na (64.2 mg/100 g), Fe (1.07 mg/100 g) and Mn (0.011 mg/100 g) content were found in SM muscles. The lightest colour (CIEL* = 44.02), the highest content of total fat (2.15 g/100 g), Zn (3.21 mg/100 g) and Mn (0.013 mg/100 g), and the lowest content of protein (19.29 g/100 g), total ash (1.15 g/100 g), P (223 mg/100 g), Mg (24.3 mg/100 g) and Ca (10.6 mg/100 g) were found in TB muscles. Significant relationships between quality characteristics of meat in number of cases were determined. This study was undertaken to increase the available information on the physicochemical traits of goat meat. This is important to provide, update and improve regularly nutrient composition data of goat meat.