The quality of goat meat and it’s impact on human health

Ivanović, S.; Pavlović, Ivan; Pisinov, Boris

doi:10.2298/bah1602111i

Cited by 55 publications

(42 citation statements)

References 17 publications

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“…This increased consumer awareness has resulted in the emergence of a consumer category that demands healthful foods. Compared to other red meats such as beef and lamb, chevon has lower fat, saturated fat and cholesterol content [10,11] but a higher polyunsaturated fatty acid (PUFA) [12,13]. This chemical composition, in terms of the fat content and fatty acid profile, makes chevon a more healthful meat in comparison to other red meats.…”

Section: Introductionmentioning

confidence: 99%

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The Potential of Goat Meat in the Red Meat Industry

et al. 2019

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Worldwide the consumption of chevon (goat meat) has increased largely due to its distinct nutritional attributes when compared to other red meats. In addition to being a good source of dietary protein for human beings, chevon comparatively has a lower total fat, saturated fatty acid and cholesterol content, which makes it a healthful product. Chevon’s health promoting chemical composition fulfils the expectations of consumers’ demand for healthful foods and thus explaining its growing popularity and increased demand. The increase in the popularity and demand of chevon is essential to contributing towards the increase in demand for animal-derived protein sources for human consumption, which is driven by an expansion in urban settlements, improving incomes, and the need for a better lifestyle. Despite chevon being established as lean red meat with low content of fat, cholesterol and saturated fatty acids, there are misconceptions regarding the perceived inferior quality of chevon compared to beef, pork or lamb among some consumers. This review seeks to provide evidence supporting the favorable nutritive characteristics of chevon and it being a healthful product that is poised to make a significant contribution to animal-derived foods for human consumption.

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Section: Introductionmentioning

confidence: 99%

“…Thus, chevon has the potential to fill in a special market niche. As a direct consequence of its leanness and a health-beneficial fatty acid profile, the popularity of chevon on the global meat market is increasing as health-conscious consumers prefer leaner and healthier chevon [11,12].…”

Section: Introductionmentioning

confidence: 99%

The Potential of Goat Meat in the Red Meat Industry

et al. 2019

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“…As reported by Rødbotten et al (2004), a great intensity of gamey odor in a raw goat meat was also slightly higher than that of hare meat, while similar trend was also found in the flavor of cooked meat. Even, less public preference on its smell and taste also increased with the older age of the goat (Ivanović et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Sensory-related Attributes of Raw and Cooked Meat of Culled Saanen Goat Marinated in Ginger and Pineapple Juices

Putra

Wattanachant

2019

Trop. Anim. Sci. J.

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The effects of ginger and pineapple juices on pH, color (L*, a*, b*), thiobarbituric acid reactive substances (TBARS), sensory intensity, and sensory preference of culled goat meat were determined. Completely randomized design (CRD) and randomized completely block design (RCBD) were applied for physicochemical attributes and sensory profiles, respectively. In raw condition, the pH of ginger-marinated sample was higher than that of pineapple-marinated sample. The increased trend in pH was found in the ginger-marinated and control-marinated samples, while the decreased trend was found in pineapple-marinated sample. A better redness stability of ginger-marinated sample was observed during the storage. Both plant juices had significant effects on controlling the malonaldehyde (MDA) formation. Ginger-marinated sample exhibited a brighter red color, less gamey odor, stronger marinated odor, and higher preference. In cooked samples, increasing pH but still with similar trend as in all raw samples was recorded. L* and b* of all samples were decreased on the fifth day of storage, while a* of ginger-treated sample was immensely elevated. Marinated juices were significant on retarding MDA formation along with less browning color and gamey aroma intensities. Reddish-brown color and stronger marinated odor resulted in high preferences on ginger-marinated sample. Less brown color in pineapple-marinated sample contributes to lower color and overall acceptances. In conclusion, ginger juice had a significant effect on covering the gamey flavor and showed positive effect on other sensory-supported attributes.

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“…The SCD gene product is a major enzyme for controlling intracellular FA composition by stimulating the desaturation of SFA, thereby resulting in the conversion of SFA to MUFA in the adipose tissues of ruminants (Tian et al, 2017). Genetic groups of ruminants have shown significant differences in the activity of the SCD gene product (Ivanović et al, 2016). In different organisms, there are five variants of SCD genes that are known as, SCD1-SCD5, placed at several chromosomal positions (Furqon et al, 2017).…”

Section: Stearoyl-coa Desaturases Effects On Human Healthmentioning

confidence: 99%

The Effects of Grass-Based versus Grain-Based Feeding of Ruminants on the Human Hygienic Status, a Review.

Al‐Shuhaib¹,

Al-Shuhaib²

2019

jwpr

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Ruminant meat quality is one of the important factors contributing to the recent spreading of several diseases, such as obesity, cancer, and cardiovascular problems, which have increased predominately. Feeding regiment plays an important role in the determination of the composition of fatty acids and meat quality in ruminants. This review aims to highlight the main factors that lie behind the variability of ruminant meat quality and its effect on human being's health. The reduction in grass-feeding decreases saliva levels in the ruminants, which has several consequences on the rumen, including a reduction in pH level, along with a reduction in the microorganism activities and conjugated linoleic acid levels. In adipose tissues, the expression of the stearoyl-CoA desaturases gene is negatively affected by the decreased conjugated linoleic acid levels in the rumen, which leads to a decreased transformation of saturated fatty acids to monounsaturated fatty acids. Therefore, the lower monounsaturated fatty acids and the parallel increase in the proportion of saturated fatty acids in the consumed meat can be associated with some human diseases. Thus, the present study provided a molecular explanation for the superiority of grass-based feeding in ruminants raised at pasture in term of production of meat with a healthier quality for consumers than those raised on grains.

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The quality of goat meat and it’s impact on human health

Cited by 55 publications

References 17 publications

The Potential of Goat Meat in the Red Meat Industry

The Potential of Goat Meat in the Red Meat Industry

Sensory-related Attributes of Raw and Cooked Meat of Culled Saanen Goat Marinated in Ginger and Pineapple Juices

The Effects of Grass-Based versus Grain-Based Feeding of Ruminants on the Human Hygienic Status, a Review.

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