Call Prefix : PR-T

Call Suffix : 2009

Call Cutter : D - AnSc 45

Location : SEARCA Library

Format : TD

Publisher : University of the Philippines Los Banos (UPLB),

Publication Date : April 2009

Publication Place : Philippines :

Summary : Three studies were conducted to determine the physical characteristics and chemical composition of goat meat; determine the fatty acid profile of goat meat and evaluate the sensory characteristics as affected by sex, castration, spaying and feeding with concentrate. A total of 32 weanling grade goats were randomly distributed into 8 treatment groups in a 2x2x2 factorial design. In study 1, the water holding capacity, firmness, tenderness and moisture content of goat meat were significantly increased by castration, spaying and concentrate supplementation. Crude protein, ether extract and ash content were significantly affected by sex, type of animal and diet but no significant effect was observed for salt and cholesterol content and pH. In study 2, caproic, caprylic, capric, 4-methyloctanoic acid and 4-methylnonanoic acid content in goat meat were decreased significantly by sex, type of animal and diet. The concentration of 4-methyloctanoic acid and 4-methylnonanoic acid were significantly higher in male than in female. These five fatty acids were noted as the contributory factor of the goaty odor and flavor in goat meat. In study 3, the color, odor, off-flavor and tenderness of frshly cooked goat meat were not significantly affected by sex, type of animal and diet. Flavor, juiciness, saltiness, goatiness and general acceptability were significantly affected by sex, castration, spaying and concentrate supplementation. the results of the study imply that physical characteristics, chemical composition and fatty acid profile of goat meat were affected by sex, castration, spaying and concentrate supplementation. The fatty acids caproic, caprylic, capric, 4-methyloctanoic acid and 4-methylnonanoic acid were proven to contribute in the development of goaty odor and flavor in goat meat. Vacuum and aerobic packed patties from castrates and spayed goats had the highest general acceptability.