Some physical, chemical and sensory properties of chevon products from three New Zealand goat breeds.

摘要

Quality of meat and meat products from 3 Boer, 4 Cashmere and 4 Boer X Cashmere female goats slaughtered at 12 months of age were determined and compared to that of 12-month-old lamb. Chemical and physical properties of meat and meat patties were measured and sensory attributes of meat, meat patties and curries made from the meat were assessed by a 10-member panel. Boer longissimus muscle had a higher pH than that from Cashmere and Boer X Cashmere goats(6.04 vs. 5.70 and 5.78 respectively; P<0.05).Meat cook yield and cook shrinkage were 75-80% and 36-48% respectively. The cook yield of plain and seasoned goat meat patties was about 92% compared to 77 (plain) and 86% (seasoned) for lamb patties. Instrumental tenderness and sensory scores for juiciness and overall flavour intensity of longissimus muscle from all 3 breed types were similar; semimembranosus from Cashmere goats was more tender (P<0.05) than that from the other 2 breeds. Goat meat had a less intense flavour and was less tender and juicy than lamb (P<0.01). Panellists considered goat and lamb curries very acceptable. There were no significant differences in the acceptability of sensory attributes of patties made from goat meat and lamb, although goat meat and meat products were distinguishable from lamb.