Agriculture Reference
In-Depth Information
Table 13.5
Percentage primal cut yields of meat goat carcasses.
Primal cut, %
Kid goat description
Shoulder
Breast
Rib
Loin
Leg
Shank
Flank
Spanish kid and yearling
20 - 22%
7 - 9%
6.5 - 8%
23 - 26%
goats
(McMillin et al., 1998 )
Boer
×
Spanish
25.7
11.5
9.8
9.5
29.8
8.7
7.9
Spanish
24.0
10.8
10.6
9.5
30.9
8.9
4.6
Boer
×
Angora
24.8
11.3
9.8
9.9
31.0
8.6
5.4
(Cameron et al., 2001 )
Boer cross wether kid goats
Bahia grass pasture
32.6
3.2
10.5
18.1
25.4
5.3
Mimosa browse
28.8
5.1
10.3
18.7
20.9
11.1
Concentrate
27.3
11.2
7.8
17.7
21.3
7.7
(Solaiman et al., 2006 ).
Spanish 7 - month - old
Grass hay - based diet
38.1
17.3
13.6
31.0
Alfalfa hay - based diet
39.6
16.4
12.8
31.2
Boer and Boer
Spanish
10 months old
×
Grass hay - based diet
36.3
18.4
15.7
29.6
Alfalfa hay - based diet
34.9
19.0
17.3
28.8
Spanish buck kid goats
42.4
16.6
12.1
28.9
Spanish wether kid goats
37.7
17.0
13.9
31.4
Spanish doe kid goats
36.6
17.0
13.5
32.9
(Wildeus et al., 2007 )
differences in body part development among the sexes.
The proportions of carcass cuts may vary slightly when kid
goats are fed different diets, another indication of the effect
of nutrition on postnatal growth and development (Table
13.5). Most goat carcasses are often cut into pieces or
cubes for stewing, currying, and braising.
Consumers of goat meat have some varying preferences,
but generally, they do not want to purchase carcasses, cuts,
or cubes with any adhering fat. The size of carcass desired
is dependent upon the season of the year, ethnicity of the
consumer, and use of the meat. Few consumers desire
carcasses weighing more than 40 pounds (20 kg), so there
is a substantial discount for carcasses heavier than this
weight or for live goats weighing more than 80 pounds
(40 kg). The heavier carcasses give larger meat portions
than are desired and increased amounts of intermuscular
fat that cannot be easily separated from the lean before
sale to the consumer. The Institutional Meat Purchase
Specifi cations for Fresh Goat give weight ranges for cuts
from the six carcass cutting styles that were designed to
produce goat cuts desirable to different retail, foodservice,
and restaurant customers (USDA, 2001).
Even though carcasses are not deboned to determine
lean yields, boneless cut yields and lean meat yields
provide a basis for comparison among different goats and
their carcasses. Spanish goats produced lower boneless cut
yields and lean meat yields than heavier muscled Boer and
Myotonic goats (McMillin et al., 2002). Supplementation
of pasture with concentrates will also decrease boneless
and lean yields due to the excess fat deposition that must
be trimmed from the carcass before fabrication or the cuts
before retail sale.
Yields and properties of individual muscles are impor-
tant for boneless value-added product manufacture. The
shoulder muscles and
Semitendinosus
were lighter in
color, the
Longissimus dorsi
and hind limb muscles were
heavier, the cooking yields were higher for smaller muscles
such as the
Biceps brachii
and
Semitendinosus
, and tender-
ness was higher for
Infraspinatus and Longissumus dorsi
(McMillin and Brock, 2004 ).
