Physical characteristics and proximate and mineral composition of Saanen goat male kids meat from Vojvodina (Northern Serbia) as influenced by muscle

Tomović, Vladimir; Jokanović, Marija; Švarc‐Gajić, Jaroslava; Vasiljević, Ivana; Šojić, Branislav; Škaljac, Snežana; Pihler, Ivan; Simin, Verica; Krajinovic, M.; Žujović, M.

doi:10.1016/j.smallrumres.2016.10.019

Cited by 11 publications

(8 citation statements)

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“…Given the vital biological role of minerals in human metabolism, mineral contents of calcium, magnesium, and iron in the control and processed meat samples were quantified in this investigation (Figure 1B). Contents of calcium, magnesium, and iron were 33.08, 389.10, and 16.00 mg/kg in the blank control, higher than values previously reported in Saanen goat meat (Tomović et al., 2016). The various minerals in goat tended to be correlated with each other as confirmed in other findings, where iron was positively associated with sodium, copper, and manganese, implying the possible high levels of these minerals in view of the relatively high iron content in Hengshan goat leg meat (Tomović et al., 2016).…”

Section: Resultscontrasting

confidence: 62%

“…Contents of calcium, magnesium, and iron were 33.08, 389.10, and 16.00 mg/kg in the blank control, higher than values previously reported in Saanen goat meat (Tomović et al., 2016). The various minerals in goat tended to be correlated with each other as confirmed in other findings, where iron was positively associated with sodium, copper, and manganese, implying the possible high levels of these minerals in view of the relatively high iron content in Hengshan goat leg meat (Tomović et al., 2016). On the other hand, mineral levels did not appear striking variation after marinade, but multiplied in all the thermal processed meats, giving values of 103.28 to 212.70 mg/kg for calcium contents, 640.69 to 865.48 mg/kg for magnesium contents, and 21.00 to 38.46 mg/kg for iron contents.…”

Section: Resultscontrasting

confidence: 62%

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Systematic evaluation of nutritional and safety characteristics of Hengshan goat leg meat affected by multiple thermal processing methods

Jiao

Liu

Quek

2020

Journal of Food Science

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Hengshan goat meat produced exclusively in Shaanxi province of China is the product of national geographical indication. In current study, nutritional and safety indexes of Hengshan goat leg meat were investigated and the quality changes induced by seven commonly used processing methods were systematically evaluated. Comparing with control, meats treated with thermal processing demonstrated decreased redness, enhanced texture properties, increased protein, fat and mineral contents, as well as sharply raised fatty acids. Amino acid contents in pan-fried, deep-fried, and roasted samples were reduced with the most obvious valine scores declined 15%, 13%, and 21%, respectively. Also, thermal treatments conducted in smoke exposure circumstances caused mass formation of nitrite and polycyclic aromatic hydrocarbons (PAHs), evidenced by the 5.8-fold, 3.3-fold, and 3.8-fold increments of nitrite contents in pan-fried, deep-fried, and roasted meats, respectively, and the appearance of six extra PAHs. Steaming, boiling, and braising were proved to be suitable processing methods for preserving better nutritional values while delivering less carcinogenic hazard. Our results established nutritional database for Hengshan goat leg meat and provide reference for choosing its reasonable thermal processing pattern.Practical Application: Processed meats showed decreased redness, enhanced texture properties, increased protein, fat and mineral contents, as well as sharply raised fatty acids compared with those of raw meat. Steaming, boiling, and braising delivered more balanced nutrition and less carcinogens in contrast to meats processed with other methods. Frying and roasting caused low amino acid levels and formed mass nitrite and polycyclic aromatic hydrocarbons in meats. Our results established nutritional database for Hengshan goat leg meat and provide reference for its reasonable thermal processing.

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Section: Resultscontrasting

confidence: 62%

Section: Resultscontrasting

confidence: 62%

Systematic evaluation of nutritional and safety characteristics of Hengshan goat leg meat affected by multiple thermal processing methods

Jiao

Liu

Quek

2020

Journal of Food Science

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“…As for fat content, it was found to be within the range of fat found by some researchers [8], [15], [16], this low fat content might be due to age (less than 4 months) as indicated [17]. The moisture content of fresh goat meat is high value that is comparable to that shown by [15], in goat meat under 7 months which obtained a moisture range in different samples of 76.60% -80.02%, characteristic that makes it quickly susceptible to microorganisms and can be catalogued as a perishable product,due to the water content of its structure, which is why it is necessary to look for a method of conservation that allows the useful life of this raw material to be extended.The percentage of ashes was higher than those found by several authors [3], [18], [19]. The percentage of ashes is different between goats raised in stables and goats kept in open fields, where the mineral content tends to vary [1].…”

Section: A Physicochemical Analysis For Goat Meat and Friche Meatmentioning

confidence: 86%

Physicochemical, Micriobiological and Sensory Characterization of Canned Friche

Daza-Orsini¹,

Martelo-Gomez²,

Montero-Castillo³

2018

IJET

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The purpose of this research was to develop of canned friche. This in order to take advantage of the caprine meat which is abundant in the department of La Guajira (Colombia) and that is not very exploited industrially. This was cut and cooked in water, followed fried until golden and canned with different liquid cover. Physicochemical analysis were made in goat meat and the friche in addition to this test were made microbiological and sensory. Goat meat had 79.99% moisture, 15.9% protein, 2.23% fat and 1.88% ash. Regarding the microbiological results, commercial sterilization was considered satisfactory. Sensory evaluation of the four samples showed no significant difference (p> 0.05) for color, odor and texture parameters, whereas for taste and appearance a significant difference (p <0.05) was found. Keywords-Goat, La Guajira, liquid cover, goat meat. I. INTRODUCTION Goats (chivos in spanish) are widely dispersed animals, which have been bred for centuries to supply meat, milk and leather.Because of their small size, adaptability to dry environments and availability, they have been more popular in tropical and subtropical countries and considered a source of meat in these areas[1],[2].It is important to clarify that this meat is an important source of animal protein and low fat[3],[4]. Ovine and caprine meat production in Colombia averages 20.000 tons per year, of which 43% corresponds to sheep and 57% of goats[5].La Guajira is the department of Colombia that produces this meat most, with 80.31% of the goat population of 1124508 animals[6].This department has a large demand from consumers of goat meat and one of the benefits of this meat is through the traditional friche. Friche is a typical dish of the Department of La Guajira, which is part of the culture of the Wayuu people, which is made from goat meat (not older than 4 months old) cut into cubes.Afterwards it is cooked with salt and water for 20 minutes and then fried until golden brown (approximately 5 minutes). There are variations where goat meat is cooked in its own blood and other ingredients such as paprika, onions, among other things. In Colombia, the study of goat meat by-products such as friche is of great interest, since it would favour the industrialization of this and other by-products and could also contribute to the scientific and technological strengthening of the region and the country.This can significantly contribute to food security and rural sector development in Colombia[7]. Goat meat research has been extensively studied [4], [8]-[10], and some byproducts have also been studied to a lesser extent by some authors such as[11],[12]. In Colombia and especially in La Guajira there is no adequate use of goat meat, which is consumed fresh without any processing,due to the limited presence of agro-industrial companies engaged in the production and marketing of by-products of this meat that meet hygienic and sanitary conditions to offer a high quality product that provides and guarantees the benefits in terms of food safety.Therefore, the obje...

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“…The fatty acid compositions of KNBG meat are not well known, although the physical characteristics and proximate composition of goat meat are influenced by muscle types [16].…”

Section: Introductionmentioning

confidence: 99%

“…Moreover, the influence of anatomical location of muscles on the quality of goat meat was investigated by several authors [18,19]. Having in mind that the anatomical location of muscle can affect the meat quality [16].…”

Section: Introductionmentioning

confidence: 99%

Physicochemical attributes, free amino acids, and fatty acids of the five major cuts from Korean native black goat

Ali¹,

Choi²,

Nam³

2021

Anim Ind Technol

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This study aimed to investigate the physicochemical traits, free amino acids, and fatty acid compositions of five different muscle cuts (loin, hind leg, neck, and foreleg) from Korean native black goat (KNBG). In a total, 21 castrated male KNGBs of 16 mon of age were reared with similar diets, conditions, and slaughtered. Results reveal that moisture content was lowest in rib compared to all tested groups (p < 0.05). Moreover, rib implied the highest lipid content compared to all cuts (p < 0.05). Protein and ash contents were lowest in the rib than all treatments except for the foreleg (p < 0.05). Shear force (kg.f) values related to meat tenderness did not show any significant differences among the five different cuts. Regards to free amino acid contents, glutamic acid was the highest in the neck (p < 0.05). The taurine and asparagine contents were highest in the foreleg (p < 0.05). The essential fatty acids; linoleic acid (18:2), and arachidonic (20:4) acid were highest in the meat excised from the hind leg (p < 0.05). Eicosatrienoic acid (20:3), and nervonic acid (24:1) were deemed important to brain functions highest in the hind leg (p < 0.05). Also, a similar trend was noted for polyunsaturated fatty acids (PUFA) contents in the hind leg (p < 0.05). Saturated fatty acids (SFA) were highest in rib compared to all treatments (p < 0.05). Taken together, our results indicate that proximate compositions, lipid contents, free amino acids, fatty acid compositions vary considerably with the anatomical locomotion of the muscles from KNBGs which could be a stratagem for consumer's preference of the meat and given nutritional and functional profile elsewhere.

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Physical characteristics and proximate and mineral composition of Saanen goat male kids meat from Vojvodina (Northern Serbia) as influenced by muscle

Cited by 11 publications

References 33 publications

Systematic evaluation of nutritional and safety characteristics of Hengshan goat leg meat affected by multiple thermal processing methods

Systematic evaluation of nutritional and safety characteristics of Hengshan goat leg meat affected by multiple thermal processing methods

Physicochemical, Micriobiological and Sensory Characterization of Canned Friche

Physicochemical attributes, free amino acids, and fatty acids of the five major cuts from Korean native black goat

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