Evaluation of skin-on goat meat processing on processing efficiency, carcass yield, meat quality, and sensory attributes
The objective of this study was to evaluate the properties of skin-on and skin-off goat processing and carcasses for processing efficiency, fabrication time, biochemical factors, and sensory attributes for stewed goat meat. Thirty-one goats were harvested in 2 separate experiments, either skin-on (n...
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| Veröffentlicht in: | Meat science 2022-02, Vol.184, p.108675-108675, Article 108675 |
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| container_title | Meat science |
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| creator | LaRoche, Elaine M. Wu, Wan Jun Garcia, Patricia Song, Baohui Chun, Colin K.Y. Jones, Cassandra K. Crane, Alison R. O'Quinn, Travis G. Chao, Michael D. |
| description | The objective of this study was to evaluate the properties of skin-on and skin-off goat processing and carcasses for processing efficiency, fabrication time, biochemical factors, and sensory attributes for stewed goat meat. Thirty-one goats were harvested in 2 separate experiments, either skin-on (n = 16) or off (n = 15). The carcasses were fabricated into four primals and each primal was cut into cubes. Processing efficiency, carcasses yield, collagen content, moisture, lipid, ultimate pH, and sensory attributes were measured, and multivariate regression analysis were conducted. The skin-on group had greater overall yield compared to the skin-off group (P |
| doi_str_mv | 10.1016/j.meatsci.2021.108675 |
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Finally, lipid % was found to be the most essential palatability trait to American Asian consumers.</description><identifier>ISSN: 0309-1740</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/j.meatsci.2021.108675</identifier><identifier>PMID: 34656006</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Animals ; Asian Americans ; Carcass yield ; Collagen content ; Consumer Behavior ; Cooking ; Food Handling - methods ; Food Quality ; Goat meat property ; Goats ; Humans ; Lipids ; Red Meat - analysis ; Sensory attributes ; Skin-on goat processing</subject><ispartof>Meat science, 2022-02, Vol.184, p.108675-108675, Article 108675</ispartof><rights>2021 Elsevier Ltd</rights><rights>Copyright © 2021 Elsevier Ltd. 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Finally, lipid % was found to be the most essential palatability trait to American Asian consumers.</description><subject>Animals</subject><subject>Asian Americans</subject><subject>Carcass yield</subject><subject>Collagen content</subject><subject>Consumer Behavior</subject><subject>Cooking</subject><subject>Food Handling - methods</subject><subject>Food Quality</subject><subject>Goat meat property</subject><subject>Goats</subject><subject>Humans</subject><subject>Lipids</subject><subject>Red Meat - analysis</subject><subject>Sensory attributes</subject><subject>Skin-on goat processing</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkEFP3DAQha2qqCy0P6HIxx7IdhzbiTlVFaIFCakXerYce4K8zSbgcRD77_E2S9Ubp_GM35tnf4x9FrAWIJqvm_UWXSYf1zXUosxM0-p3bCVMKyslpHnPViDhohKtgmN2QrQBACFr84EdS9XoBqBZseerJzfMLsdp5FPP6U8cq3K8n1zm-wD-kCaPRHG852X-X4d9H33E0e_OuXfJOyK-iziE88X4OLsh5nLpxsAJR5rSjrucU-zmjPSRHfVuIPx0qKfs94-ru8vr6vbXz5vL77eVl43OlVIXgK5V2CgZgtddF1C3XmLvjGudktqjkj20Rta9bIPqlAfZ1LXvhBOI8pR9WfaWpz_OSNluI3kcBjfiNJOttakNGNBQpHqR-jQRJeztQ4pbl3ZWgN1Dtxt7gG730O0CvfjODhFzt8Xwz_VKuQi-LQIsH32KmCz9JYchJvTZhim-EfEC-hyYAQ</recordid><startdate>202202</startdate><enddate>202202</enddate><creator>LaRoche, Elaine M.</creator><creator>Wu, Wan Jun</creator><creator>Garcia, Patricia</creator><creator>Song, Baohui</creator><creator>Chun, Colin K.Y.</creator><creator>Jones, Cassandra K.</creator><creator>Crane, Alison R.</creator><creator>O'Quinn, Travis G.</creator><creator>Chao, Michael D.</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>202202</creationdate><title>Evaluation of skin-on goat meat processing on processing efficiency, carcass yield, meat quality, and sensory attributes</title><author>LaRoche, Elaine M. ; Wu, Wan Jun ; Garcia, Patricia ; Song, Baohui ; Chun, Colin K.Y. ; Jones, Cassandra K. ; Crane, Alison R. ; O'Quinn, Travis G. ; Chao, Michael D.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c365t-4490ea74e643ddc5bbde57c3efa8a7a435ce43f07832f37d4b4c03622cb1a1ee3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Animals</topic><topic>Asian Americans</topic><topic>Carcass yield</topic><topic>Collagen content</topic><topic>Consumer Behavior</topic><topic>Cooking</topic><topic>Food Handling - methods</topic><topic>Food Quality</topic><topic>Goat meat property</topic><topic>Goats</topic><topic>Humans</topic><topic>Lipids</topic><topic>Red Meat - analysis</topic><topic>Sensory attributes</topic><topic>Skin-on goat processing</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>LaRoche, Elaine M.</creatorcontrib><creatorcontrib>Wu, Wan Jun</creatorcontrib><creatorcontrib>Garcia, Patricia</creatorcontrib><creatorcontrib>Song, Baohui</creatorcontrib><creatorcontrib>Chun, Colin K.Y.</creatorcontrib><creatorcontrib>Jones, Cassandra K.</creatorcontrib><creatorcontrib>Crane, Alison R.</creatorcontrib><creatorcontrib>O'Quinn, Travis G.</creatorcontrib><creatorcontrib>Chao, Michael D.</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>LaRoche, Elaine M.</au><au>Wu, Wan Jun</au><au>Garcia, Patricia</au><au>Song, Baohui</au><au>Chun, Colin K.Y.</au><au>Jones, Cassandra K.</au><au>Crane, Alison R.</au><au>O'Quinn, Travis G.</au><au>Chao, Michael D.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Evaluation of skin-on goat meat processing on processing efficiency, carcass yield, meat quality, and sensory attributes</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2022-02</date><risdate>2022</risdate><volume>184</volume><spage>108675</spage><epage>108675</epage><pages>108675-108675</pages><artnum>108675</artnum><issn>0309-1740</issn><eissn>1873-4138</eissn><abstract>The objective of this study was to evaluate the properties of skin-on and skin-off goat processing and carcasses for processing efficiency, fabrication time, biochemical factors, and sensory attributes for stewed goat meat. 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| ispartof | Meat science, 2022-02, Vol.184, p.108675-108675, Article 108675 |
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| source | MEDLINE; ScienceDirect Journals (5 years ago - present) |
| subjects | Animals Asian Americans Carcass yield Collagen content Consumer Behavior Cooking Food Handling - methods Food Quality Goat meat property Goats Humans Lipids Red Meat - analysis Sensory attributes Skin-on goat processing |
| title | Evaluation of skin-on goat meat processing on processing efficiency, carcass yield, meat quality, and sensory attributes |
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