Agriculture Reference
In-Depth Information
et al., 1974). Palatability of sheep meat was higher (Griffi n
et al., 1992) with higher drip loss and more juiciness than
goat meat (Schönfeldt et al., 1993). Flavor and aroma are
complex meat attributes that are affected by species, age,
fatness, tissue type, gender, diet, and method of cooking,
so reports that goat and lamb meat fl avors are similar
confl ict with those indicating goat meat has less intense
fl avor, tenderness, and juiciness than lamb (Webb et al.,
2005). The branched chain fatty acids have been impli-
cated in sheep and goat fl avor (Webb et al., 2005), with
the “goaty” odor of goat meat attributed to 4-methylocta-
noic fatty acid (hircinoic acid) (Wong et al., 1975). Goat
meat was described to have more intense gamy fl avor,
toughness, and hardness than most of the meat species
tested (beef, chicken, horse, lamb, whale, moose, ostrich,
pork, rabbit, turkey, veal), except for reindeer and beaver
(Rødbotten et al., 2004). These properties make goat meat
desired in ethnic foods, and the acceptance of goat meat is
increased with increased consumption by non-ethnic
consumers.
Patties made from goat meat and lamb could be distin-
guished but were not different in acceptability even though
both were judged to be soft and greasy. However, goat and
lamb curries were found to be very acceptable by panelists
(Swan et al., 1998). Patties from goat were less tender,
juicy, and greasy, and more chewy than patties from lamb,
with species-related goaty and muttony fl avor being clearly
distinguishable (Tshabalala et al., 2003).
When comparing patties with differing proportions of
beef and goat meat, consumer and trained sensory panels
found similar juiciness, fl avor, and tenderness in any
patties that contained less than 40% chevon and more than
60% beef. Increased levels of goat meat in the patties
increased the cooking yield and shear force values. It was
suggested that goat meat could function as a lean meat
source to augment product fl avor (James and Berry, 1997).
Seasoned and unseasoned goat meat could be distinguished
from similar beef products. Sensory scores were similar
for beef and goat meat when goat meat was served before
beef, but scores were lower for goat meat when beef was
served before goat meat (Rhee and Myers, 2003). This may
explain the lack of processed goat meat products available
in mainstream food markets.
throughout the body to the cells, and used for biochemi-
cal reactions and to form cell organelles in the cell
structure. The nutrients form the chemical composition of
the edible tissues of goat meat. The six nutrient classes are
water (moisture), vitamins, minerals, proteins, carbohy-
drates, and lipids. Meat has high amounts of protein, essen-
tial amino acids, fat-soluble vitamins, water-soluble
vitamins (niacin, ribofl avin, panthothenic acid, cobalo-
min), iron, and phosphorus. Lean muscle is also a source
of conjugated linoleic acid, which has been reported to
have anticarcinogenic effects, antiatherogenic properties,
and antidiabetic properties, enhance immune responses,
and have positive effects on energy partitioning and
growth.
Goat muscle is highly nutritious and has a biological
value of 60.4 compared with beef at 68.6 in rat-feeding
trials with 10% protein. Goat meat was reported to be
higher in thiamine and ribofl avin and lower in niacin than
beef, lamb, and veal (Webb et al., 2005).
Animal diet, breed, and sex will infl uence the fatty
acid composition in goat meat and goat muscles. However,
the proportions of desirable fatty acids and polyunsatu-
rated to saturated fat ratios have been calculated to be
higher in goat meat than in beef and lamb (Webb et al.,
2005). Fatty acid content of
Longissimus dorsi thoracis
muscles from Boer and feral Australian male goats were
primarily oleic acid (43-54%), palmitic acid (23-28%),
and stearic acid (11-18%). Increased slaughter weight
increased oleic and palmitic fatty acids and decreased
stearic acid. Castrated goats had lower percentages of
stearic, linoleic, and total saturated fatty acids (Werdi
Pratiwi et al., 2006). The fatty acid profi le and cholesterol
content of goat meat from kid goats fed different diets are
shown in Table 13.6 .
GOAT MEAT PRODUCTS
The same processing operations of tenderization, grinding,
freezing, curing, smoking, emulsifying, forming, and
cooking to produce convenient, portioned, and value-
added meat can be used for production of goat meat prod-
ucts as are used in the manufacture of processed products
of other species (McMillin and Brock, 2005). However,
goat meat is sold primarily as whole carcasses or bone-in
cubes to ethnic consumers (Kannan et al., 2001), even
though there is potential to market goat meat to non-ethnic
populations (Hui and McLean - Meyinsse, 1996 ).
Precooked goat meat developed lipid oxidation in
refrigerated storage faster than cooked meat of other
species (Lamikanra and Dupuy, 1990). Precooked goat leg
roasts were judged by consumers to be highest in palat-
Nutritional Composition of Goat Meat
The nutrients are chemical elements or macromolecules
necessary for the proper maintenance and functioning
of the body components and cell metabolism. The
nutrients from feedstuff are taken into the body, digested,
formed into necessary metabolite compounds, transported
