Subscribe Now Subscribe Today
Abstract
Fulltext PDF
References
Research Article
 

Effect of Slaughtering Age on Chemical Composition of Goat Meat



Mohammad Asif Arain, M. Khaskheli, I.R. Rajput, S. Faraz, S. Rao, M. Umer and K. Devrajani
 
ABSTRACT

The research consist of chemical analysis of the goat meat to investigate the relationship between goat meat in different age groups, group A (<7 m), group B (8-10 m) and group C (>11 m). Chemical characteristics of goat meat in respect of moisture, protein, fat and ash contents were determined of goat meat processed by butchers under local marketing conditions were investigated during 2008-9. Moisture content of goat meat group A was higher (78.30±0.48%) followed by group B (75.70±0.50%) and group C (73.8±0.061%). Protein, fat, ash content in meat of group A was lowered (15.31±0.68, 1.77±0.24 and 1.20±0.06%, respectively) and increase with advance slaughter age (Group B; 18.43±0.80, 2.71±0.18 and 1.31±0.08% and Group C; 20.30±0.91, 3.07±0.17 and 1.63±0.07. The results conclude the meat of goat slaughtered in advanced age may have an extensive advantage to reduce qualitative and quantitative losses of end products and variation in meat of different age groups animal were found.

Services
Related Articles in ASCI
Similar Articles in this Journal
Search in Google Scholar
View Citation
Report Citation

 
  How to cite this article:

Mohammad Asif Arain, M. Khaskheli, I.R. Rajput, S. Faraz, S. Rao, M. Umer and K. Devrajani, 2010. Effect of Slaughtering Age on Chemical Composition of Goat Meat. Pakistan Journal of Nutrition, 9: 404-408.

DOI: 10.3923/pjn.2010.404.408

URL: https://scialert.net/abstract/?doi=pjn.2010.404.408

REFERENCES
Babiker, S.A., I.A. El Khider and S.A. Shafie, 1990. Chemical composition and quality attributes of goat meat and lamb. Meat Sci., 28: 273-277.
CrossRef  |  

Babji, Y., T.R.K. Murthy and A.S.R. Anjaneyulu, 2000. Microbial and sensory quality changes in refrigerated minced goat meat stored under vacuum and in air. Small Rumin. Res., 36: 75-85.
CrossRef  |  Direct Link  |  

Beserra, F.J., M.S. Madruga, A.M. Leite, E.M.C. da Silva and E.L. Maia, 2004. Effect of age at slaughter on chemical composition of meat from Moxoto goats and their crosses. Small Rum. Res., 55: 177-181.
CrossRef  |  

Carlucci, A., A. Girolami, F. Napolitano and E. Monteleone, 1998. Sensory evaluation of young goat meat. Meat Sci., 50: 131-136.
CrossRef  |  

Chowdhury, S.A. and A. Mutalib, 2003. Goat Production. In: Bangladesh Present Status and Future Program in Goat Production in SAARC Countries, Azal M. and R.H. Usmani (Eds.). Pakistan Agriculture Research Council Islamabad, Islamabad, Pakistan, pp: 6-28.

Dahnda, J.S., 2001. Evaluation of crossbred genotype for growth, carcass and meat quality characteristics. Ph.D. Thesis, University of Queensland, Australia.

Johnson, D.D., J.S. Estridge, D.R. Neubauer and C.H. McGowan, 1995. Effect of sex class on nutrient content of meat from young goat. J. Anim. Sci., 73: 296-301.
Direct Link  |  

Lesiak, M.T., D.G. Olson, C.A. Lesiak and D.U. Ahn, 1997. Effects of postmortem time before chilling and chilling temperatures on water-holding capacity and texture of turkey breast muscle. J. Poult. Sci., 76: 552-556.
PubMed  |  

Madruga, M.S., F.S. Resosemito, N. Narain, W.H. Souza, M.G.G. Cunha and J.L.F. Ramos, 2006. Effect of raising conditions of goats on physico-chemical and chemical quality of its meat. Cienc. Technol. Eleiment, 5: 100-104.

Madruga, M.S., S.G.B. Arruda, E.M. Araujo, L.T. Andrade, J.C. Nascimento and R.G. Costa, 1999. Slaughter age effect on nutritive and sensory value of Mestico goat meat. Cienc. Tecnol. Aliment., 19: 374-379.
CrossRef  |  Direct Link  |  

Mahgoub, O. and G.A. Lodge, 1996. Growth and body composition in meat production of Omani Batina goats. Small Rum. Res., 19: 233-246.
CrossRef  |  

Niedziolka, R., K. Pieniak-Lendzion and E. Horoszewicz, 2005. Comparison of the chemical composition and fatty acids of the intramuscular fat of goat kid and ram lambs meat. Elec. J. Polish Agric. Univ., 8: 11-15.
Direct Link  |  

Pieniak-Lendzion, K., R. Niedziolka, E. Horoszewicz and T. Brokowska, 2008. Evalution of slaughter value and physicochemical attributes of goat meat. Elect. J. Polish Agric. Univ., 11: 11-16.
Direct Link  |  

Shahidi, F., 1994. Flavor of Meat and Meat Products an Overview. In: Flavor of Meat and Meat Products, Shahidi, F. (Ed.). Blackie Academic and Professional, London, pp: 1-3.

Stankov, I.K., N.A. Todorov, J.E. Mitev and T.M. Miteva, 2002. Study on some qualitative features of meat from young goat of Bulgarian breeds and crossbreeds of goats slaughtered at various ages. Asian-Aust. J. Anim. Sci., 15: 283-289.
Direct Link  |  

©  2019 Science Alert. All Rights Reserved
Fulltext PDF References Abstract