Article ID Journal Published Year Pages File Type
5792479 Meat Science 2012 8 Pages PDF
Abstract

Intact male Boer and Kiko goats (n = 48) were harvested after 0, 4, 8, or 12 weeks on a 16% crude protein concentrate diet. Boneless goat carcass left sides were ground and formed into patties to evaluate cook loss, texture profile analysis, and descriptive sensory characteristics. Increasing feeding duration increased percent fat and decreased moisture in raw ground meat (P < 0.05). Boer ground meat had more fat and less moisture than Kiko meat (P < 0.05). Breed and feeding duration did not affect cook loss (P > 0.05). Increased feeding duration increased aroma intensity and goaty, bloody, musty, and liver/organy aromas; salty, bitter, umami, grassy, goaty, fat, liver/organy, metallic, earthy, and chemical flavors; and juiciness and oiliness, while decreasing chewiness and crumbliness (P < 0.05). Boer and Kiko patties had similar sensory properties after 0 and 4 weeks on feed, but breeds were more distinguishable after 8 or 12 weeks on feed.

Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
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