Physical characteristics and proximate and mineral composition of Saanen goat male kids meat from Vojvodina (Northern Serbia) as influenced by muscle

The aim of this study was to investigate the influence of the anatomical location of muscles on their physical characteristics and proximate and mineral composition. Physical (pH value, water-holding capacity − WHC, and instrumental colour − CIEL*a*b* values) characteristics and proximate (moisture, protein, total fat and total ash) and mineral (K, P, Na, Mg, Ca, Zn, Fe, Cu, Ni and Mn) composition were determined in four (M. psoas major − PM, M. longissimus dorsi − LD, M. semimembranosus − SM, and M. triceps brachii − TB) muscles of Saanen goat male kids. Many significant or numerical differences were found in the mean values of quality characteristics among the particular muscle types. Muscles had no significant influence (P>0.05) on Mg, Ca, Ni and Mn content. The PM muscles were the highest in pH24h (5.83), CIEa* (22.47, reddest muscle), CIEb* (5.90) values, moisture (77.61g/100g), Na (78.2mg/100g), Fe (1.57mg/100g), Cu (0.131mg/100g) and Mn (0.013mg/100g) content and had the highest WHC, darkest colour (CIEL*=38.03), and lowest content of total fat (1.40g/100g),K (330mg/100g) and Ni (0,019mg/100g). The LD muscles were the highest in K (392mg/100g), Mg (26.1mg/100g), Ca (11.8mg/100g) and Ni (0.030mg/100g) content, and the lowest in CIEa* (14.71) and CIEb* (3.84) values, total ash (1.15g/100g), Zn (2.24mg/100g), Cu (0.092mg/100g) and Mn (0.011mg/100g) content. The highest content of protein (20.69g/100g), total ash (1.20g/100g) and P (255mg/100g), and the lowest pH24h (5.68) value, WHC and moisture (76.42g/100g), Na (64.2mg/100g), Fe (1.07mg/100g) and Mn (0.011mg/100g) content were found in SM muscles. The lightest colour (CIEL*=44.02), the highest content of total fat (2.15g/100g), Zn (3.21mg/100g) and Mn (0.013mg/100g), and the lowest content of protein (19.29g/100g), total ash (1.15g/100g), P (223mg/100g), Mg (24.3mg/100g) and Ca (10.6mg/100g) were found in TB muscles. Significant relationships between quality characteristics of meat in number of cases were determined. This study was undertaken to increase the available information on the physicochemical traits of goat meat. This is important to provide, update and improve regularly nutrient composition data of goat meat.