Carcass characteristics and organoleptic properties of West African dwarf goat as influenced by dressing methods

A study on carcass characteristics and organoleptic properties of West African Dwarf Goat (bucks) as influenced by dressing methods was carried out. Nine (9) WAD bucks with an average weight of 18.00 + 0.65Kg were allotted to three dressing treatment methods namely:- singeing, scalding and skinning, in three (3) replicates and 3 bucks per replicate. The experimental model was the completely randomized design (CRD). Parameters measured were; carcass weights and measurements, primal or wholesale cuts, chemical composition and sensory evaluation. The results showed that singeing significantly (P<0.05) increased intact carcass weight from 5.64 kg and 6.47 kg recorded in the skinned and scalded carcasses to 6.48 Kg, and relative weight from 3.97 kg recorded in both the skinned and scalded carcasses to 4.69Kg. Length of carcass was significantly (P<0.05) higher in the scalded carcass (36.67 kg) compared to the skinned and singed carcasses which recorded 30.67 and 28.67kg respectively. Skinning recorded a significant (P<0.05) higher weight for depth of chest and maximum width of leg, having 17.67 and 13.67cm compared to singeing and scalding which had 16.67cm each for depth of chest, 11.67 and 10.67cm respectively for maximum width of leg. Primal cuts yields of rack, neck, shoulder and shank were significantly (P<0.05) higher in singeing, while those of loin and leg were significantly (P<0.05) higher in skinning. Scalding recorded the least yields in all the primal cuts measured but imposed a higher moisture content of 72.87% on the meat sample which was not significantly (P>0.05) different among the dressing methods applied. It also scored higher in flavour (9.00) and overall acceptability (7.67) from panelists assessment. Singeing increased the ash and ether extract contents of meat samples to 2.26 and 2.30% respectively though not significantly (P>0.05) different among the dressing methods, and scored least in all the traits measured by the taste panelists. Skinning recorded significantly (P<0.05) higher values of 17.84 and 2.90% on the crude protein and nitrogen content of meat samples, it also rated highest for appearance (colour) and juiciness, with 6.67 and 8.33 scores respectively. By this, dressing methods influenced to a large extent the carcass characteristics and organoleptic properties of WAD buck goat meat.Keywords: Singeing, Scalding, Skinning, Carcass characteristics, organoleptic properties