Utilization of meat from Philippine native goat (Capra hircus) for corned chevon and abon preparations

Results of the study revealed that the average dressing percentage of the Philippine native goat based on chilled carcass weight was 43.72% of liveweight (LW) or 51.01% of empty body weight (EBW). Among the wholesale cuts of chevon, shoulder had significantly higher separable lean content (8.80% of LW) than leg, loin, rib, and neck. Based on % wholesale cuts (WC), however, the leg had significantly higher value (69.18%) than the other chevon cuts. Loin had significantly higher separable fat (1.67% of LW) than the other chevon cuts. Shoulder had significantly higher separable bone (4.62% of LW). Based on % WC, however, rib had significantly higher separable bone (53.36%) than the other cuts. The shoulder had significantly higher boneless recovery (9.39% of LW) than other chevon cuts. The results of sensory evaluation showed that corned chevon were similar in sensory characteristics as corned beef, except in off-flavor. Corned beef has similar acceptability with corned chevon. Likewise, sensory evaluation of chevon abon rated by the laboratory panelists showed that the cooking method without-oil (F1) were similar in sensory characteristics as the beef abon, except for off-flavor. Sensory characteristics of chevon and beef abon cooked in oil (F-2) were also similar, except for aroma and texture. Both meats and cooking methods were not significantly different in general acceptability. Chevon abon cooked using F-1 method had significantly higher general acceptability than that in F-2. In general, chevon abon was more prefered by the panelists especially abon cooked using F-1 method. Corned beef had significantly higher moisture and ether extract (EE) contents but had significantly lower crude protein (CP) than corned chevon. Moisture content of both abons cooked using F-1 was significantly higher. Further, beef abon cooked in both methods was significantly higher than chevon abon. The average emulsion capacity of chevon was 0.34 ml oil/mg protein while the average cooked recovery, gel water, and fat were 54.85%, 22.75 and 14.06 ml/100g emulsion, respectively. The average WHC, expressed as percent bound water was 69.89% while the average pH of chevon was 6.0. The processing of chevon into corned meat and abon can be profitable. Corned beef and beef abon were found to be more costly than corned chevon and chevon abon