Qualitative aspects of goat meat including processing, storage, and organoleptic factors
1988
Ibarra, P.I. (University of the Philippines at Los Banos. Institute of Animal Science)
Quality traits are divided into composition of the meat to indicate nutritive value, physical characteristics for showcase acceptance, organoleptic traits for acceptability, and processing characteristics to relate response to normal processing treatments. Normal lean goat meat has a brick red colour and chalk white fat. With an increase in maturity, the colour of the meat darkens and the fat remains white; any variation from white fat lowers the showcase acceptance of the meat. Goat meat is acceptable as cooked intact meat, as part of prepared recipes, and as a processed product. There are indications that it can be used in any recipe or processed product instead of beef or carabeef. The emulsion capacity of goat meat is similar to lamb and higher than beef and carabeef. The stability of the emulsions produced is simiar to emulsions made from beef, carabeef, horse meat, and lamb. The salt soluble protein content of goat meat is similar to that of beef and lamb and higher than that of carabeef.
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