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Pakistan Journal of Nutrition
  Year: 2010 | Volume: 9 | Issue: 5 | Page No.: 422-425
DOI: 10.3923/pjn.2010.422.425
 
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Examination of Physical Properties of Goat Meat
Mohammad Asif Arain, M. Khaskheli, I.R. Rajput, S. Rao, S. Faraz, S.A. Fazlani, K. Devrajani and M. Umer

Abstract:
The study was conducted to examine physical properties of goat meat to evaluate the relationship between goat meat in different age groups, group A (<7 m), group B (8-10 m) and group C (>11 m). In the first step physicochemical characteristics of goat meat in respect of pH, Water Holding Capacity (WHC), Cooking Loss (CL) and Drip Loss (DL) were determined. A total of 21 goat meat samples were collected equally from three age groups each containing 7 samples. The mean pH value of goat meat of group A, B, and C (6.28, 6.30 and 6.34% respectively) mean WHC (61.77, 63.36 and 63.36% respectively) were not significantly different (p>0.05) from each other. WHC of goat meat group B (63.36±028%) and group C (63.36±0.21%) were very similar and significantly (p<0.05) higher than meat group A goat (61.77±0.32%). Cooking loss and drip loss in goat meat of group A (38.72±0.60 and 4.93±0.16%, respectively) were higher compared to advanced slaughter age (8-10 m of age: 35.77±0.86 and 4.02±0.10% and >11 m of age: 33.40±1.13 and 4.06±0.14%, respectively). The result concludes the meat of goat slaughtered in advanced age may have an extensive advantage to reduce qualitative and quantitative losses of end products and by products with relation to export.
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How to cite this article:

Mohammad Asif Arain, M. Khaskheli, I.R. Rajput, S. Rao, S. Faraz, S.A. Fazlani, K. Devrajani and M. Umer, 2010. Examination of Physical Properties of Goat Meat. Pakistan Journal of Nutrition, 9: 422-425.

DOI: 10.3923/pjn.2010.422.425

URL: https://scialert.net/abstract/?doi=pjn.2010.422.425

COMMENTS
14 December, 2011
Anita Fagoji Katekhaye:
I am post graduate student of Nagpur veterinary college planning to do thesis on Goat meat,thus I want different method of estimation. I hope you will email me, actually I want process of meat swelling capacity.
 
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