Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8956519 | Meat Science | 2019 | 5 Pages |
Abstract
In two separate experiments, carcasses of intact Kikoâ¯Ãâ¯Boer male kids were assigned randomly to tension treatments applied 30â¯min postmortem: 1) suspended by the Achilles tendon (AT); 2) suspended from the pelvic bone with front and hind legs tied together (TS); or 3) suspended by the Achilles tendon, and the fore- and hindsaddle were separated at the 12th/13th thoracic intervertebral disk, external fat, accessory muscles and epimysium surrounding the longissimus muscle (LM) were cut (TC), and a 2.3-kg weight attached to the neck (TCâ¯+â¯W). Warner-Bratzler shear force values for the LM were reduced (Pâ¯<â¯0.05) 24.4 to 35.9â¯N in TS carcasses compared to AT carcasses, and WBSF values of SM from TS carcasses were 25.0 and 20.3â¯N less (Pâ¯<â¯0.05) than those for AT and TCâ¯+â¯W carcasses, respectively. Results indicated that cooked goat meat tenderness, particularly the LM and SM, may be improved greatly by suspending goat carcasses by the pelvic bone.
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Authors
Kelsey L. Basinger, Bruce C. Shanks, Jason K. Apple, James D. Caldwell, Janeal W.S. Yancey, Elizabeth A. Backes, Luke S. Wilbers, Tim M. Johnson, Amy L. Bax,