Age, sex, and chilling effects on goat meat

Age, sex, and chilling effects on goat meat

Production and processing factors that affect native goat meat quality are non-existent in the literature. The current study explored age, sex, and chilling effects on 48 goat carcasses cut in half by halal standards and shifting one half immediately to a walk-in chiller at 0–4°C [rapid chilling (RC...

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Veröffentlicht in:Italian journal of food science 2023-10, Vol.35 (4), p.12-20
Hauptverfasser: Farid, Muhammad Umar, Jaspal, Muhammad Hayat, Luqman, Nida, Asghar, Bilal, Ijaz, Muawuz, Yar, Muhammad Kashif, Ali Taseer, Muhammad Sulman, Iqbal, Zeeshan, Naeem, Muhammad Ahsan, Nasir, Jamal
Format: Artikel
Sprache:eng
Schlagworte:
Age
Animals
Chilling
Farmers
Females
Goats
Halal food
Meat
Meat production
Meat quality
Sex
Shear forces
Temperature
Willingness to pay
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Beschreibung
Zusammenfassung:Production and processing factors that affect native goat meat quality are non-existent in the literature. The current study explored age, sex, and chilling effects on 48 goat carcasses cut in half by halal standards and shifting one half immediately to a walk-in chiller at 0–4°C [rapid chilling (RC)] and the other half at 26 ± 2°C [delayed chilling (DC)]. Results showed that Warner Bratzler Shear Force (WBSF) was significantly affected by RC. Cooking loss and color (L*) parameters were significantly higher in young male animals. Chroma values were significantly higher in DC. In conclusion, DC enhances meat quality and tenderness.
ISSN:1120-1770
1120-1770
2239-5687
DOI:10.15586/ijfs.v35i4.2195