Article

Sensory evaluation of young goat meat.

Dipartimento di Biologia, Difesa e Biotecnologie Agro-forestali, Università degli Studi della Basilicata, Via N. Sauro 85, 85100 Potenza, Italy.
Meat Science (impact factor: 2.28). 09/1998; 50(1):131-6. DOI:10.1016/S0309-1740(98)00023-0 pp.131-6
Source: PubMed

ABSTRACT Loins from 12 young goats (three extensively reared-entire males, EE; three extensively reared-castrated males, EC; three intensively reared-entire males, IE; four intensively reared-castrated males, IC) were assessed by a trained panel of eight assessors for odour, flavour and texture using 100 mm unstructured scales. Procrustes analysis was used to produce the spatial configuration of the samples. The first principal axis explained 44.9% of the variation and was mainly based on textural attributes. The second principal axis accounted for 21.3% of the variation and was mainly related to odour and flavour. Samples obtained from groups EE and EC were more tender and juicy, whereas, IE animals produced a more cohesive meat. Groups IE and IC produced a more stringy meat, with a higher meaty odour and flavour. The rearing system affected texture more than odour and flavour, whereas sex had little effect on textural attributes compared with odour and flavour.

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  • Article: Effects of Green Tea and Grape Seed and TBHQ on Physicochemical Properties of Baladi Goat Meats
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    International Journal of Food Properties 11/2011; 14(6):1208-1216. · 0.67 Impact Factor
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Keywords

12 young goats
 
cohesive meat
 
EE
 
extensively reared-castrated males
 
extensively reared-entire males
 
first principal axis
 
groups EE
 
higher meaty odour
 
IC
 
intensively reared-castrated males
 
intensively reared-entire males
 
juicy
 
Loins
 
Procrustes analysis
 
rearing system
 
samples
 
spatial configuration
 
stringy meat
 
textural attributes
 
trained panel