Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
2451055 | Meat Science | 2009 | 6 Pages |
Abstract
Physicochemical and organoleptic characteristics of meat (longissimus muscle) from Criollo Cordobes (CC) and Anglonubian (AN) suckling kids were analysed to determine the effects of genotype and slaughter weight. Forty suckling entire male kids, 20 CC and 20 AN were assigned to two age/slaughter weight groups (I: 60 + 2 days old and ⩽11 kg, and II: 90 + 2 days old and >11 kg). Colour, shear force and cholesterol levels of meat were affected by breed. Tenderness decreased and cholesterol increased with age/slaughter weight. Fatty acid profiles were affected primarily by genotype. The sensory attributes were perceived as medium-high intensity, and meat from CC and AN goat kids was valued as tender. However, initial tenderness and connective tissue varied with genotype. The main effect due to the increase in age/slaughter weight was a decrease in tenderness (initial and overall), as observed for instrumental shear force.
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Authors
F. Peña, A. Bonvillani, B. Freire, M. Juárez, J. Perea, G. Gómez,