Composition and Stability of Goat Meat Patties as Affected by Breed Type and Feeding Regimen

Rhee, K.S.; Ziprin, Y.A.; Bishop, C.E.; Waldron, D. F.

doi:10.1111/j.1365-2621.1997.tb15013.x

Cited by 14 publications

(3 citation statements)

References 34 publications

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“…The results also agreed with the findings of Das et al (2015) and Das et al (2012), who observed a retarded action of Bael pulp residue and Moringa oleiferia leaves extract on the oxidative rancidity of goat meat nuggets and goat meat patties, respectively. Similar results were also presented by Chowdhury et al (2005) and Rhee et al (1997), who also recorded similar results in minced goat meat and goat meat patties, respectively.…”

Section: Resultssupporting

confidence: 88%

Preservative potential of Tinospora cordifolia, a novel natural ingredient for improved lipid oxidative stability and storage quality of chevon sausages

Kalem¹,

Kumar

Jayawardena

2018

NFS

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Purpose The purpose of this study was to assess the preservative potential of Tinospora cordifolia as a novel natural preservative in muscle foods. Design/methodology/approach Chevon sausages were used as a model system and were prepared by incorporating different levels of T. cordifolia, namely, T1 (0.25 per cent), T2 (0.50 per cent) and T3 (0.75 per cent), and assessed for lipid oxidative stability and storage quality under refrigerated (4 ± 10°C) conditions. Findings Lipid oxidative stability showed a significant improvement as the products incorporated with T. cordifolia exhibited significantly (p = 0.001) lower thiobarbituric acid reacting substances (mg malonaldehyde/kg) in comparison to control. A significant improvement was also observed in the microbial stability as T. cordifolia-incorporated products showed significantly lower values for total plate count (log cfu/g, p = 0.001), psychrophilic count (log cfu/g, p = 0.003), yeast and mould count (log cfu/g, p = 0.02) and free fatty acid (percentage of oleic acid, p = 0.01). Significantly higher scores were observed for various sensory parameters of the treated products during storage. Originality/value Tinospora cordifolia successfully improved the lipid oxidative and microbial stability of the model meat product and may be commercially exploited as a novel preservative in muscle foods.

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Section: Resultssupporting

confidence: 88%

Preservative potential of Tinospora cordifolia, a novel natural ingredient for improved lipid oxidative stability and storage quality of chevon sausages

Kalem¹,

Kumar

Jayawardena

2018

NFS

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“…This result is in agreement with other studies (Rhee et al, 1997;Bas et al, 2005;Ryan et al, 2007;Faucitano et al, 2008). The C18:ln-9 in tissues originates partly from this FA intake not being completely biohydrogenated in the rumen, and partly from de novo conversion of C18:0 by the A'^-desaturase enzyme in tissues.…”

Section: Effect Of Increased Concentrate Supplementation On Fa Compossupporting

confidence: 96%

Fatty acid composition of muscle and adipose tissues of indigenous Caribbean goats under varying nutritional densities1

Liméa

Guy

Berthelot

2012

Journal of Animal Science

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The effects of a concentrate diet on growth, carcass fat, and fatty acid (FA) composition of muscle (supraspinatus), perirenal, and intermuscular adipose tissues of Creole goats (n = 32) were evaluated. Goats were fed a tropical green forage Digitaria decumbens ad libitum with no concentrate (G0) or 1 of 3 levels of concentrate: 140 (G100), 240 (G200), and 340 g•d(-1) (G300), respectively. Goats were slaughtered according to the standard procedure at the commercial BW (22 to 24 kg of BW). Goats fed the concentrate diets (G100, G200, and G300) had greater ADG (P < 0.001), cold carcass weights (P < 0.001), and omental (P < 0.01), perirenal (P < 0.01), and intermuscular (P < 0.01) adipose tissues weights. Dietary intake of C18:0, C18:1n-9, C18:2n-6 increased as concentrate supplementation increased (P < 0.001), whereas C18:3n-3 intake was not affected (P > 0.05). Increased concentrate supplementation did not affect (P > 0.05) the proportion of MUFA in all tissues and had very little effect on SFA in perirenal tissue, but increased the PUFA proportion in muscle (P < 0.05). The major effect of feeding increased concentrate was an increase in n-6 PUFA proportions in all tissues (P < 0.001) and, surprisingly, a decrease in n-3 PUFA (P < 0.001). Focusing on FA, which are supposed to have a beneficial or an adverse effect on human health, feeding increased concentrate did not increase the content of any cholesterol-increasing SFA in meat, but increased the n-6/n-3 ratio above 4 when more than 240 g of concentrate was fed per day.

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“…Among convenient meat products, patties have got highest degree of preference among the urban meat eaters owing to ease of preparation and better taste. Breed (Rhee et al, 1997) variations, feeding regime (Swan et al, 1998) and age (Agnihotri, 2002) of the animals are reported to affect the quality and composition of goat meat patties. Studies have also been carried out on goat meat patties formulations, standardization of processing techniques (Sharma et al, 1992) and method of cooking (Pawar et al, 2000).…”

Section: Introductionmentioning

confidence: 99%

Quality and Shelf-life of Vacuum and Aerobic Packed Chevon Patties under Refrigeration

Rajkumar¹,

Agnihotri²,

Sharma³

2004

Asian Australas. J. Anim. Sci

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Patties were prepared using Barbari male goats meat (age about 4 yrs) and packed in HDPE under vacuum (VP) and aerobically (AP). Packed patties were stored at 4±1°C and evaluated for physico-chemical, microbiological and sensory changes on days 0, 5, 10, 15, 20 and 25. Overall mean water activity (a w ), moisture (%), fat (%), pH, TBA number and W-B shear force values (kg/cm 2 ) of patties were 0.983, 61.93, 18.39, 6.38, 0.150 and 0.86, respectively. Except pH that was significantly higher and TBA number significantly lower in VP patties, treatment had no significant (p>0.05) effect on other physico-chemical traits. However, storage period significantly (p<0.05) affected physico-chemical traits. Moisture (63.79%) and a w (0.985) were significantly (p<0.05) higher on day 25. Patties became firmer on day 20 onwards as indicated by higher W-B shear force. Though packaging method had no significant effect, storage period influenced microbial counts. The standard plate counts (SPC), which were initially log 5.98 CFU/g decreased significantly (p<0.05) on day 10 followed by steady increase and reaching log 4.89 on day 25. Almost similar trend was observed for psychrotrophic bacteria counts. Lactic acid bacteria counts declined as the storage period progressed. Coliforms, and yeast and mould counts were either not detected by the method used or were very low in numbers. All samples of AP patties revealed swollen, greasy and sticky surface with spongy texture on day 20 whereas only some of the VP patties shown such changes on day 20. Results indicated that vacuum packaging had definite advantage in preserving the sensory quality of patties than aerobic packaging but it did not help in extending the shelf-life beyond 15 days.

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Composition and Stability of Goat Meat Patties as Affected by Breed Type and Feeding Regimen

Cited by 14 publications

References 34 publications

Preservative potential of Tinospora cordifolia, a novel natural ingredient for improved lipid oxidative stability and storage quality of chevon sausages

Preservative potential of Tinospora cordifolia, a novel natural ingredient for improved lipid oxidative stability and storage quality of chevon sausages

Fatty acid composition of muscle and adipose tissues of indigenous Caribbean goats under varying nutritional densities1

Quality and Shelf-life of Vacuum and Aerobic Packed Chevon Patties under Refrigeration

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