Carcass and meat quality of boer and indigenous goats of South Africa under delayed chilling conditions

Show simple item record Pophiwa, Pamela Webb, E.C. (Edward Cottington) Frylinck, L. 2018-02-14T06:16:46Z 2018-02-14T06:16:46Z 2017-09-28
dc.description.abstract This study was conducted to evaluate the carcass and meat quality of Boer goats and unimproved indigenous goats of South Africa, under delayed chilling conditions. Ten goats per breed were used for the study. The goats were slaughtered according to standard abattoir procedures. The dressed carcasses were held at 10–15 °C for 6 hours before chilling at 4 °C until 24 hours (delayed chilling). The pH/temperature values, instrumental colour (CIE L*, a*, b*, chroma and hue angle), surface myoglobin pigments (deoxyglobin, oxyglobin and metmyoglobin), water-holding capacity (WHC), thawing loss, cooking loss, sarcomere length, and Warner Bratzler shear force (WBSF) values were evaluated on samples of the m. longissimus dorsi (LD) and the m. semimembranosus (SM). Carcasses of Boer goats were heavier and had higher chilling loss than those of indigenous goats. There were no breed differences in dressing percentages, pH/temperature values or meat quality characteristics. Overall, the mean ultimate pH values (5.75–5.80), were marginally higher than the recommended pH for desirable eating quality. However, the mean L* (36.3–40.2), a* (18.0–18.8), WHC (0.35–0.39) and metmyoglobin (16.3–18.8%) values were within the range that is acceptable for normal meat. On average, LD samples were tender (WBSF values of 4.43 - 0.40 kg), but SM samples were marginally tough (WBSF values of 8.45 - 0.54 kg). This study shows that delayed chilling could be a useful strategy in improving the colour and tenderness of goat meat. en_ZA
dc.description.department Animal and Wildlife Sciences en_ZA
dc.description.librarian am2018 en_ZA
dc.description.sponsorship The National Research Foundation (NRF, SF88758) en_ZA
dc.description.uri en_ZA
dc.identifier.citation Pophiwa, P., Webb, E.C. & Frylinck, L. 2017, 'Carcass and meat quality of boer and indigenous goats of South Africa under delayed chilling conditions', South African Journal of Animal Science, vol. 47, no. 6, pp. 794-803. en_ZA
dc.identifier.issn 0375-1589 (print)
dc.identifier.issn 2221-4062 (online)
dc.identifier.other 10.4314/sajas.v47i6.7
dc.language.iso en en_ZA
dc.publisher South African Society for Animal Science en_ZA
dc.rights Copyright resides with the authors in terms of the Creative Commons Attribution 4.0 South African License. en_ZA
dc.subject Goat meat quality en_ZA
dc.subject Meat colour en_ZA
dc.subject Sarcomere length en_ZA
dc.subject Tenderness en_ZA
dc.subject Semimembranosus (SM) en_ZA
dc.subject Longissimus dorsi (LD) en_ZA
dc.subject Warner Bratzler shear force (WBSF) en_ZA
dc.title Carcass and meat quality of boer and indigenous goats of South Africa under delayed chilling conditions en_ZA
dc.type Article en_ZA

Files in this item

This item appears in the following Collection(s)

Show simple item record