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

Abstract

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.

Effects of Dietary Protein Levels on Growth Performance, Carcass Traits, Serum Metabolites, and Meat Composition of Tibetan Sheep during the Cold Season on the Qinghai-Tibetan Plateau

“…Yin et al [45] reported that the composition and content of amino acids are critical evaluation indices, which are associated with the flavor and nutritional value of meat. Our results showed that the meat of Tibetan sheep was rich in a variety of essential and nonessential amino acids like other livestock (e.g., Hu sheep, the Hengshan goat, and Yanbian cattle) distributed in the low-altitude areas of China [46][47][48]. It indicated that Tibetan sheep meat appears to be an excellent quality protein food source for native residents living at altitudes greater than 3000 m on the QTP.…”

Polycyclic Aromatic Hydrocarbons and Their Halogenated Derivatives in a Traditional Smoke-Dried Fish Product in Japan: Occurrence and Countermeasures

“…Thus, the smoke-dried bonito samples purchased in 2020 were highly contaminated with PAHs in comparison with other smoked foods. Jiao et al found that PAH concentrations were higher in dried goat leg meat than in steamed, boiled, braised, roasted, or fried goat leg meat ( p < 0.01). Dried meat could more easily adsorb PAHs, which are relatively hydrophobic, than meat processed in another way.…”

Effects of Age and Muscle Type on the Chemical Composition and Quality Characteristics of Bactrian Camel (Camelus bactrianus) Meat

“…Moisture was measured using the direct drying method (at 105 °C), protein was tested using the Kjeldahl method, fat was determined using the Soxhlet extraction method, and the ash content was determined via ashing samples in a muffle furnace at 500 °C for 24 h, respectively. The mineral levels (phosphorus, calcium, magnesium, sodium, potassium, zinc, iron, lead, selenium, and copper) were evaluated following the Chinese recommended standard (GB5009.268-2016) using previously described methods (ICP, Inductively Coupled Plasma) [ 16 ] with some modifications.…”