Age, sex, and chilling effects on goat meat
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Published:2023-10-03
Issue:4
Volume:35
Page:12-20
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ISSN:1120-1770
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Container-title:Italian Journal of Food Science
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language:
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Short-container-title:Ital. J. Food Sci.
Author:
Farid Muhammad Umar,Jaspal Muhammad Hayat,Luqman Nida,Asghar Bilal,Ijaz Muawuz,Yar Muhammad Kashif,Ali Taseer Muhammad Sulman,Iqbal Zeeshan,Naeem Muhammad Ahsan,Nasir Jamal
Abstract
Production and processing factors that affect native goat meat quality are non-existent in the literature. The current study explored age, sex, and chilling effects on 48 goat carcasses cut in half by halal standards and shifting one half immediately to a walk-in chiller at 0–4°C [rapid chilling (RC)] and the other half at 26 ± 2°C [delayed chilling (DC)]. Results showed that Warner Bratzler Shear Force (WBSF) was significantly affected by RC. Cooking loss and color (L*) parameters were significantly higher in young male animals. Chroma values were significantly higher in DC. In conclusion, DC enhances meat quality and tenderness.
Publisher
Codon Publications