Changes in the quality of goat meat in the production of smoked ham

Ivanović, S.; Pisinov, Boris; Bošković, Marija; Ivanović, Jelena; Marković, Radmila; Baltić, Milan Ž.; Nešić, Ksenija

doi:10.5937/tehmesa1402148i

Cited by 7 publications

(13 citation statements)

References 20 publications

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“…Nonanal contributes to flavour with sweet and fruity aroma (Marušić et al, 2014), and comes from the oxidation of oleic acid (García-González et al, 2013). Nonanal was found in smoked goat ham (Ivanović et al, 2014;, goat cecina (Hierro et al, 2004) and in salted and ripened goat thigh (Paleari et al, 2008). Benzaldehyde and 2furancarboxaldehyde, 5-methyl were identified in the tested samples in smaller amounts.…”

Section: Resultsmentioning

confidence: 92%

“…The highest p-cresol and creosol contents were found in the leg sample (13.25%; 10.71%), phenol in the sirloin sample (11.02%), and 2,6-dimethoxyphenol in the hindshank sample (10.49%). Ivanović et al, (2016) found three phenols in smoked goat ham phenol, 2-methylphenol and 2-methoxyphenol, while Ivanović et al, (2014) found only 2-methylphenol and 2-methoxyphenol in the same product. A much lower content of 4-methylphenol was found in salted and ripened goat thigh (0.08%) in a study by Paleari et al, (2008).…”

Section: Resultsmentioning

confidence: 96%

“…The neck sample had the highest content of naphthalene (5.07%) and 2-methylnaphthalene (1.97%), while the loin sample had a characteristic content of methoxy-phenyl-oxime (6.54%). Benzene, methylbenzene and ethylbenzene have been identified as aromatic compounds in smoked goat ham (Ivanović et al, 2014; and goat cecina (Hierro et al, 2004). Metoxy-phenyl-oxime was identified in lika lamb (0.11%) (Krvavica et al, 2015a), dalmatian lamb (1.81%) (Krvavica et al, 2015b), pag lamb (2.67%) (Krvavica et al, 2015c), cres lamb (3.12%) (Krvavica et al, 2016) and kupres lamb (2.77%) (Krvavica et al, 2020).…”

Section: Resultsmentioning

confidence: 99%

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Volatile Flavour Compounds of Herzegovinian Dry Smoked Goat Meat

BEGIC¹,

GANIC²,

FORTO³

et al. 2022

AgricultForest

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The volatile flavour compounds of Herzegovinian dry smoked goat meat were investigated by using headspace-solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS). A total of 97 volatile compounds were identified and quantified which belonged to several chemical groups: phenols (75.12%), aromatic hydrocarbons (17.47%), aldehydes (3.89%), acids (3.55%), alcohols (2.07%), ketones (1.60%), furans (0.36%), hydrocarbons (0.29%), terpenes (0.19%), esters and lactones (0.06%). The most common groups of volatile compounds in the samples of Herzegovinian dry smoked goat meat were phenols, aromatic hydrocarbons and aldehydes. Of all the identified compounds, the most common were p-cresol, creosol and 2,6-dimethoxyphenol, which were formed in the smoking process. PCA analysis showed that a positive correlation was found between the content of phenol and hydrocarbons, alcohols, ketones, esters and lactones, and terpenes, aromatic hydrocarbons and acids. Phenols as the most represented group of volatile compounds was characteristic for the leg sample (83.03%).

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Section: Resultsmentioning

confidence: 92%

Section: Resultsmentioning

confidence: 96%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Volatile Flavour Compounds of Herzegovinian Dry Smoked Goat Meat

BEGIC¹,

GANIC²,

FORTO³

et al. 2022

AgricultForest

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“…It is assumed that the complex chemical and biochemical processes occurring during production (growing, curing, smoking, drying) resulted in statistically significant differences between the quality parameters in fresh meat and smoked ham. There was a statistically significant difference (p <0.05) between the values of capric acid, lauric acid, myristic acid, pentadecanoic acid, pentadecenoic acid, palmitic acid, palmitoleic acid, hep tadeca-noic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, arachidic acid and gadoleic acid identified in the thigh meat prepared for curing and smoking in compared to the value of the fatty acids identified in the final product (smoked ham) [34]. The potential of goats to produce high-quality meat is mainly reflected in their healthy fats, low-calorie intramuscular fats, saturated fats, and, especially, their high ratios of unsaturated (UFA) and saturated (SFA) fatty acids, as well as hypocholesterolemic and hypercholesterolemic fatty acids.…”

Section: Resultsmentioning

confidence: 96%

The potential of goat meat as a nutrition source for schoolchildren

Tokysheva

Makangali

Uzakov

et al. 2022

Potr. S. J. F. Sci.

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The issue of rational nutrition of children is still extremely relevant and an effective factor in ensuring the preservation of the life and health of children. Pathological conditions associated with intolerance to certain components of food are increasingly common. Biologically complete products play an important role in the organization of rational nutrition of children, which can be created only in industrial production conditions. When assessing the chemical composition of experimental goat meat samples (Zaanenskaya, Alpine, Nubian), no abnormal deviations were detected, and all indicators were in the generally accepted contents of this type of animal muscle tissue. The mineral composition showed that goat meat is rich in such elements as potassium – 1693.22 – 4125.83 mg/kg; sodium – 852.27 – 1518 mg/kg, magnesium – 125.33 – 295.8 mg/kg; calcium – 79.27 – 160.79 mg/kg, iron 11.42-87.52 mg/kg. The vitamin composition of goat meat showed that the content of pantothenic acid (B5) was 0.53 – 0.62 mg / 100g, pyridoxine (B6) 0.52 – 0.64 mg/100g tocopherol 0.27 – 0.33 mg/100g. The mass fraction of goat meat proteins was 2.1 ±0.3 – 2.4 ±0.4%. The study of the dynamics of changes in the composition of protein fractions based on the results of comparative studies of the ratio of sarcoplasmic proteins showed the content of water-soluble (1.75 – 4.06%), salt-soluble (1.75 – 2.44%), alkali-soluble (11.15 – 15.10%) proteins. The salt-soluble fraction reflects the total changes in the state of protein fractions, the solubility of which was not the same for the rocks under consideration (the highest concentration was determined in the Nubian rock).

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“…Bacteria can reach the surface of the carcasses during slaughtering of healthy goats and carcass processing. The operations of skinning and evisceration are highly risky for carcass contamination by microorganisms (Ivanovic et al, 2011;Ivanovic et al, 2014). Meat, a rich source of the protein and fat, low in carbohydrate content and with sufficient water activity, supports the growth of both spoilage and pathogenic bacteria.…”

Section: Introductionmentioning

confidence: 99%

Microbiological Quality of Goat Carcasses at Different Stages of Slaughter in Dallam Island Abattoir

Hamdan¹,

Fangama²,

Suliman³

et al. 2019

Int.J.Curr.Microbiol.App.Sci

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A study was carried out to evaluate the microbial quality of goat carcasses at Dallma island slaughterhouse in Alzafraa District, UAE, during June 2017. A total of 284 swab samples were collected from 40 carcasses for identification of the isolates and bacterial total viable counts (TVCs). Cotton swab samples were also collected from knives and hands of workers used in the slaughter process. The study found that predominant bacterial isolates at Dallma were E.coli and Staphylococcus aureus and these were revealed very low values before and after treatment of operational points also at worker's hands and their knives were low, but Salmonella spp. was not detected. The mean total viable count (TVCs) post skinning, post evisceration and post washing at neck site was 2.26 ± 0.81, 2.48± 0.81 and 2.74± 0.66 log CFU/cm 2 before the treatment, whereas after treatment was 1.60 ± 0.60, 1.65 ± 0.58 and 1.33 ± 0.58 log CFU/cm 2 with statistically significant difference (P<0.05). In brisket site, TVCs before treatment of the carcasses were 2.24 ± 0.64, 2.62± 0.57 and 3.01±0.52 log l0 CFU/cm 2 but after the treatment of the samples were 1.67 ± 0.94, 1.87 ± 0.74 and 1.68 ±0.81 CFU/cm 2 , with statistically significant difference (P<0.05).TVCs of the samples from the rump site samples before treatment at operational points, revealed mean 2.54± 0.49, 2.56±0.84 and 2.37±0.63 log 10 CFU/cm 2 and after treatment were, 1.73 ± 0.81, 1.87 ±0.74 and 1.55±0.62 log l0 CFU/cm 2 respectively (P<0.05). In shoulder site, TVC in the three points of operation before treatment were 1.37±0.62, 2.75±0.84 and 2.73±0.66 log l0 CFU/cm 2 , whereas after treatment 1.40 ± 0.73, 1.73 ±0.45 and 1.61 ±0.69 log lo CFU/cm 2 with statistically significant. TVC in knives after skinning and evisceration before treatment samples were 3.23±0.66 and 3.00±0.48 log CFU/cm 2 while after treatment were 1.18 ± 0.28 and 1.30±0.47 logCFU/cm 2 . Also the TVC, of the hands of the workers post skinning, post evisceration and post washing were 3.15±0.37, 3.43±0.34 and 3.15±0.30 log l0 CFU/cm before treatment samples, but in treated samples were 2.54 ± 0.41, 1.64 ±0.44 and 2.68 ±0.79 log l0 CFU/cm 2 respectively. The decontamination processes are important to eliminate the sources of contamination and that by application of food safety methods such as HACCP and an appropriate training for personnel.

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Changes in the quality of goat meat in the production of smoked ham

Abstract: A b s t r a c t: The quality of fresh goat meat can be defi ned strictly in terms of physical and chemical properties, or

Cited by 7 publications

References 20 publications

Volatile Flavour Compounds of Herzegovinian Dry Smoked Goat Meat

Volatile Flavour Compounds of Herzegovinian Dry Smoked Goat Meat

The potential of goat meat as a nutrition source for schoolchildren

Microbiological Quality of Goat Carcasses at Different Stages of Slaughter in Dallam Island Abattoir

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