Meat quality parameters of descendants by grading hybridization of Boer goat and Guanzhong Dairy goat

Wu, Ding; Kou, Liping; Cao, Binyun; Wei, Yongxue

doi:10.1016/j.meatsci.2009.04.015

Cited by 35 publications

(30 citation statements)

References 31 publications

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“…Mean values for cooking loss were higher than those obtained by Dias et al (2008), 20.7 to 29.2%, but considerably lower than those found by Ding et al (2010) in Boer x Guanzhong crossbred goats in China, 60.95 to 61.93%.…”

Section: Resultscontrasting

confidence: 66%

Levels of feed supplementation on the qualitative aspects of meat from crossbred goats finished on caatinga

Silva

Guim

Santos

et al. 2015

Revista Ciência Agronômica

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-The effect was evaluated of feed supplementation (0.0, 0.4, 0.8, and 1.2% of body weight) on the qualitative aspects of goat meat (moisture, ash, fat, protein, colouring using the CIE (L*, a* and b *) system, pH, cooking loss and shear force), and also on the sensory attributes of goat aroma, off-aroma, colour, texture, tenderness, flavour, off-flavour, juiciness and overall appearance. A total of 32 crossbred Anglo-Nubian goats were used, organised into randomised blocks and finished on a pasture of caatinga. There was a quadratic effect (p<0.05) on the levels of ash and protein, with a maximum of 1.06 and 20.44 g/100 g respectively. A positive linear affect (p<0.05) was seen on fat levels, with an increase of 0.52 g/100 g. There was a negative linear effect (p<0.05) on the qualitative parameters of cooking loss, shear force and L*, with decreases of 3.32%, 0.77 kgf/cm 2 and 3.39 respectively, and a quadratic effect (p<0.05) on a*, with a maximum of 9.13. There was a quadratic effect (p<0.05) on the parameter b*, with a maximum of 8.12, while the pH was not affected, with an average of 5.57. The sensory attributes were not influenced (p>0.05) by feed supplementation, except for colour and general appearance. Feed supplementation at 0.8% of body weight provides an increase in ash, fat and protein levels associated with qualitative improvements in cooking loss, tenderness and colouring, with increases in the sensory attributes of colour and overall appearance. RESUMO -Avaliou-se o efeito da suplementação alimentar (0; 0,4; 0,8 e 1,2% do peso corporal) sobre os aspectos qualitativos da carne caprina (umidade, cinzas, gordura, proteína, coloração da carne pelo sistema CIE (L*, a* e b*), pH, perda por cocção e força de cisalhamento) e atributos sensoriais aroma caprino, aroma estranho, cor, textura, maciez, sabor caprino, sabor estranho, suculência e aparência geral. Utilizou-se 32 caprinos mestiços da raça Anglonubiana que foram distribuídos segundo delineamento em blocos casualizados, sendo terminados pastagem de caatinga. Houve efeito quadrático (p<0,05) para os teores de cinza e proteína, com máxima de 1,06 e 20,44 g/100 g, respectivamente. Verificou-se efeito linear positivo (p<0,05) sobre o teor de gordura, com incremento de 0,52 g/100 g. Os parâmetros qualitativos foram influenciados (p<0,05), com efeito linear negativo (p<0,05) sobre a perda por cocção, força de cisalhamento e L*, com decréscimos de 3,32%; 0,77 kgf/cm 2 e 3,39, respectivamente, e efeito quadrático (p<0,05) para a*, com máxima de 9,13. O parâmetro b* apresentou efeito quadrático (p<0,05), com máxima 8,12, ao contrário do pH que não foi influenciado, com média 5,57. Os atributos sensoriais não foram influenciados (p>0,05) pela suplementação alimentar, com exceção da cor e aparência geral. A suplementação alimentar com 0,8% do peso corporal propicia elevação nos teores de cinza, gordura e proteína, associados a melhoras qualitativas sobre a perda por cocção, maciez e coloração, com incrementos dos atributos sensoriais de cor e aparênc...

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Section: Resultscontrasting

confidence: 66%

Levels of feed supplementation on the qualitative aspects of meat from crossbred goats finished on caatinga

Silva

Guim

Santos

et al. 2015

Revista Ciência Agronômica

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“…In addition, thicker perimysium in Boer leg (Figure 1) supports this phenomenon. A research reported by Ding et al (2010) also found a higher shear force in the meat from dairy goat compared to that of its crossing with Boer goats.…”

Section: P Ementioning

confidence: 79%

Potency of Culled Saanen Crossbred Goat in Supplying Raw Meat for Traditional Thai Butchery

Putra

Wattanachant

2017

Med Pet

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Potency of culled Saanen crossbred goat meat to replace the supply of yearling Boer crossbred goat meat was evaluated. Selected muscles from leg and shoulder cuts were analysed for their nutritional (proximate composition, collagen, amino acids, fatty acids), physicochemical (pH, myoglobin, drip loss, cook loss, shear force, lightness (L*) redness (a*) yellowness (b*), microstructure), and sensory (triangle test, hedonic test) evaluations. Meat samples from culled Saanen crossbred goat exhibited higher values in protein, collagen, and MUFA (P<0.05) than those from Boer crossbred goat, while lower values in ash, soluble collagen, and SFA were obtained (P<0.05). Meat from culled Saanen crossbred goat revealed higher cook loss, shear force, and redness compared to those from a yearling Boer crossbred goat (P<0.05). In addition, thicker perimysium in meat of Saanen crossbred goat was obtained particularly that could be seen on leg part. In sensory evaluation result, the panels could detect the differences between raw meat characteristics of these goat breeds (P<0.05) within the same muscle. However, the panels could not distinguish the difference between breeds in leg meat after being cooked. Shoulder meat of Saanen crossbred goat had less acceptance level compared to the other samples (P<0.05) particularly on its texture and taste quality. In summary, shoulder cut of culled Saanen crossbred goat exhibited a well-intentioned potency to substitute the supply of meat from yearling Boer crossbred goat. Nevertheless, pre-treatment might be applied to leg cut of Saanen crossbred goat to solve the less acceptance level of its textural and taste characteristics.Keywords: Saanen goat, Boer goat, goat meat quality, goat meat composition, microstructure of goat meat ABSTRAK Potensi daging kambing peranakan Saanen tua untuk mensubstitusi suplai daging kambing peranakan Boer telah dievaluasi. Otot dari bagian kaki dan bahu telah dianalisis untuk melihat kandungan nutrisi (komposisi proksimat, kolagen, asam amino, dan asam lemak), sifat fisikokimia (pH, mioglobin, susut drip, susut masak, shear force, lightness (L*) redness (a*) yellowness (b*), dan mikrostruktur), dan penilaian sensori (uji segitiga dan uji hedonik). Berdasarkan penelitian didapatkan bahwa kandungan protein, kolagen, dan MUFA daging kambing peranakan Saanen lebih tinggi (P<0.05) daripada daging kambing peranakan Boer, sedangkan kadar abu, kolagen terlarut, dan SFA-nya lebih rendah (P<0.05). Susut masak, shear force, dan redness daging kambing peranakan Saanen lebih tinggi daripada daging kambing peranakan Boer (P<0.05). Selain itu, gambaran perimisium yang lebih tebal (P<0.05) pada daging kambing peranakan Saanen telah didapatkan, terutama dapat dilihat pada bagian kaki. Pada penilaian sensori, panelis dapat membedakan daging mentah dari kedua bangsa kambing pada dua bagian karkas, tetapi panelis tidak dapat membedakan daging kaki di antara kedua bangsa kambing setelah dimasak. Daya terima panelis terhadap daging bahu paling rendah (P<0.05) dibandingkan...

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“…Goats were reared in similar conditions as goats in our experiment (during summer season they were on pasture and during the winter kept inside facilities). Ding et al (2010) investigated the quality of the meat from Guanzhong Dairy breed and three genotypes thereof. Our results relating to fresh meat, water, protein and ash are in agreement with the results of Ding et al (2010) for the breed Guanzhong Dairy, however not in accordance regarding the fat.…”

Section: Resultsmentioning

confidence: 99%

“…Ding et al (2010) investigated the quality of the meat from Guanzhong Dairy breed and three genotypes thereof. Our results relating to fresh meat, water, protein and ash are in agreement with the results of Ding et al (2010) for the breed Guanzhong Dairy, however not in accordance regarding the fat. In our studies, the most represented fatty acids in fresh meat were, in the following order, oleic acid, palmitic acid, stearic acid, myristic acid and palmitoleic acid.…”

Section: Resultsmentioning

confidence: 99%

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

Ivanović¹,

Pisinov²,

Bošković

et al. 2014

Tehnologija mesa

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Meat quality parameters of descendants by grading hybridization of Boer goat and Guanzhong Dairy goat

Cited by 35 publications

References 31 publications

Levels of feed supplementation on the qualitative aspects of meat from crossbred goats finished on caatinga

Levels of feed supplementation on the qualitative aspects of meat from crossbred goats finished on caatinga

Potency of Culled Saanen Crossbred Goat in Supplying Raw Meat for Traditional Thai Butchery

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

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