Effect of feeding on the sensorial quality of lamb and goat kid meat
2019
Aplocina, E., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Agriculture. Inst. of Animal Sciences | Straumite, E., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Galoburda, R., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Kairisa, D., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Agriculture. Inst. of Animal Sciences
Goat kid and lamb meat is quite well accepted by the consumers. The specific flavour is more expressed for sheep meat, also lamb meat has more intense aroma and it is tenderer than that of goat kid meat. Several factors can affect the quality characteristics of goat kid and lamb meat, and the feeding of livestock is one of them. The aim of this study was to evaluate the effect of feeding on the lamb and goat kid meat physical and sensorial quality. In the samples of M. semimembranosus muscles from 8 Boer goat kids and 8 Latvian Dark head lambs (four animals per treatment) finished on diets varying in content of concentrated feed were analysed for the proximate composition, chemical and physical indices. Four Boer goat kids as feed supplement received oats, four kids – fodder beans, four lambs – a mix with fodder beans, four lambs – a mix with beans and peas. For sensory evaluation as control was used beef meat. For all five samples hardness and intensity of sensory properties (aroma, texture, taste and aftertaste) were analysed. Non-significant (p is greater than 0.05) influence was obtained on meat hardness according different additives of concentrated feed. There was no significant difference (p is greater than 0.05) in aroma and taste between samples, but there was significant difference in the texture and aftertaste (p is less than 0.05). The aftertaste was weak for beef meat (BM) sample, but there were no significant differences (p is greater than 0.01) in the intensity of aftertaste with both goat kid meat samples. However, there was a significant difference (p is less than 0.05) between both lamb meat samples.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Fundamental Library of Latvia University of Life Sciences and Technologies