Mohammad Asif Arain
Department of Animal Products Technology
M. Khaskheli
Department of Animal Products Technology
I.R. Rajput
Faculty of Veterinary and Animal Sciences, Lasbela University of Agriculture,Water and Marine Sciences, Uthal, Balochistan, Pakistan
S. Rao
Faculty of Animal Husbandry and Veterinary Sciences,Sindh Agriculture University, Tandojam, Pakistan
S. Faraz
Faculty of Veterinary and Animal Sciences, Lasbela University of Agriculture,Water and Marine Sciences, Uthal, Balochistan, Pakistan
S.A. Fazlani
Faculty of Veterinary and Animal Sciences, Lasbela University of Agriculture,Water and Marine Sciences, Uthal, Balochistan, Pakistan
K. Devrajani
Faculty of Veterinary and Animal Sciences, Lasbela University of Agriculture,Water and Marine Sciences, Uthal, Balochistan, Pakistan
M. Umer
Faculty of Veterinary and Animal Sciences, Lasbela University of Agriculture,Water and Marine Sciences, Uthal, Balochistan, Pakistan
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.
PDF References
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
DOI: 10.3923/pjn.2010.422.425
URL: https://scialert.net/abstract/?doi=pjn.2010.422.425
REFERENCES
- Aaslyng, M.D., C. Bejerholm, P. Ertbjerg, H.C. Bertram and H.J. Andersen, 2003. Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure. J. Food Qual. Prefer., 14: 277-288.
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.
CrossRefDirect Link - 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 - Brown, M.H., C.O. Gill, J. Hollingsworth, R. Nickelson and S. Seward et al., 2000. The role of microbiological testing in systems for assuming the safety of beef. Int. J. Food Microbiol., 62: 7-16.
CrossRef - Honekel, K.O., C.J. Kim, R. Hamm and P. Rannacles, 1986. Sarcomere shortning of pre-regor muscles and its influence on drip loss. Meat Sci., 16: 267-282.
Direct Link - Karakaya, M., C. Saricoban and M.T. Yilmaz, 2006. The effect of mutton, goat, beef and rabbit meat species and state of rigor on some technological parameters. J. Muscle Food, 17: 56-66.
CrossRefDirect Link - Kondaiah, N., A.S.R. Anjaneyulu, V.K. Rao, N. Sharma and H.B. Joshi, 1985. Effect of salt and phosphate on the quality of buffalo and goat meat. Meat Sci., 15: 183-192.
CrossRef - 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 - Nagaraj, N.S., K.R. Anilakumar and K. Santhanam, 2005. Biochemical and physicochemical changes in goat meat during postmortem aging. J. Muscle Food, 17: 198-213.
CrossRefDirect Link - Offer, G., 1991. Modling of the formation pale, soft eudative meat: Effect of chilling regim ang rat and extent of glycolysis. Meat Sci., 30: 157-184.
Direct Link - Penny, L.F., 1977. The effect of temperature on the drip, denaturation and extra cellular space of pork longissimus dorsi muscle. J. Sci. Food Agric., 28: 329-338.
CrossRefDirect Link - Sen, A.R., A. Santra and S.A. Karim, 2004. Carcass yield, composition and meat quality attributes of sheep and goat under semiarid conditions. Meat Sci., 66: 757-763.
CrossRefDirect Link
Anita Fagoji Katekhaye Reply
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.