The impact of diet on the quality of fresh meat and smoked ham in goat
Abstract
Goat meat contains low amount of saturated fatty acids and cholesterol and it is a healthier alternative compared to other types of red meat. The aim of this study was to investigate the influence of different diets of goats on the basic chemical composition, fatty acids composition, volatile compounds, color and sensory evaluation of fresh meat and smoked ham (m. superficial gluteal). Meat was obtained from goats of Balkan breed, from three different regions (mountain, hilly and plain), 40 animals per region, about 4 years old at slaughter. Statistically significant difference (P LT 0.05) was noted between values of live weight, protein, fat, moisture, ash, fatty acids, volatile compounds and color and sensory characteristics determined in fresh meat of goats from all regions. Two compounds from the group of aromatic hydrocarbons and compounds from the group of phenols were not determined in fresh meat, while they were present in smoked ham. Alfa-linolenic acid (n-3 FA) is found in hi...gher percentage in goat meat from Mountain region, as well as Linolelaidic acid and Linoleic acid. In goat meat from Mountain region presence of volatile substances is lesser than from Hilly and Plain regions. The results suggest that diet has an impact on the quality of goat meat and goat meat products.
Keywords:
Meat quality / ham / goats / fatty acids / dietSource:
Small Ruminant Research, 2016, 138, 53-59Publisher:
- Elsevier
Funding / projects:
- Implementation of new biotechnological solution in breeding of cattle, sheep and goats for the purpose of obtaining biologically valuable and safe food (RS-31053)
- Improvement and development of hygienic and technological procedures in production of animal originating foodstuffs with the aim of producing high-quality and safe products competetive on the global market (RS-46009)
DOI: 10.1016/j.smallrumres.2016.04.005
ISSN: 0921-4488
WoS: 000376543100008
Scopus: 2-s2.0-84962859164
Collections
Institution/Community
IZBISTY - JOUR AU - Ivanović, Snežana AU - Nešić, Ksenija AU - Pisinov, Boris AU - Pavlovic, Ivan PY - 2016 UR - https://plantarum.izbis.bg.ac.rs/handle/123456789/860 AB - Goat meat contains low amount of saturated fatty acids and cholesterol and it is a healthier alternative compared to other types of red meat. The aim of this study was to investigate the influence of different diets of goats on the basic chemical composition, fatty acids composition, volatile compounds, color and sensory evaluation of fresh meat and smoked ham (m. superficial gluteal). Meat was obtained from goats of Balkan breed, from three different regions (mountain, hilly and plain), 40 animals per region, about 4 years old at slaughter. Statistically significant difference (P LT 0.05) was noted between values of live weight, protein, fat, moisture, ash, fatty acids, volatile compounds and color and sensory characteristics determined in fresh meat of goats from all regions. Two compounds from the group of aromatic hydrocarbons and compounds from the group of phenols were not determined in fresh meat, while they were present in smoked ham. Alfa-linolenic acid (n-3 FA) is found in higher percentage in goat meat from Mountain region, as well as Linolelaidic acid and Linoleic acid. In goat meat from Mountain region presence of volatile substances is lesser than from Hilly and Plain regions. The results suggest that diet has an impact on the quality of goat meat and goat meat products. PB - Elsevier T2 - Small Ruminant Research T1 - The impact of diet on the quality of fresh meat and smoked ham in goat EP - 59 SP - 53 VL - 138 DO - 10.1016/j.smallrumres.2016.04.005 ER -
@article{ author = "Ivanović, Snežana and Nešić, Ksenija and Pisinov, Boris and Pavlovic, Ivan", year = "2016", abstract = "Goat meat contains low amount of saturated fatty acids and cholesterol and it is a healthier alternative compared to other types of red meat. The aim of this study was to investigate the influence of different diets of goats on the basic chemical composition, fatty acids composition, volatile compounds, color and sensory evaluation of fresh meat and smoked ham (m. superficial gluteal). Meat was obtained from goats of Balkan breed, from three different regions (mountain, hilly and plain), 40 animals per region, about 4 years old at slaughter. Statistically significant difference (P LT 0.05) was noted between values of live weight, protein, fat, moisture, ash, fatty acids, volatile compounds and color and sensory characteristics determined in fresh meat of goats from all regions. Two compounds from the group of aromatic hydrocarbons and compounds from the group of phenols were not determined in fresh meat, while they were present in smoked ham. Alfa-linolenic acid (n-3 FA) is found in higher percentage in goat meat from Mountain region, as well as Linolelaidic acid and Linoleic acid. In goat meat from Mountain region presence of volatile substances is lesser than from Hilly and Plain regions. The results suggest that diet has an impact on the quality of goat meat and goat meat products.", publisher = "Elsevier", journal = "Small Ruminant Research", title = "The impact of diet on the quality of fresh meat and smoked ham in goat", pages = "59-53", volume = "138", doi = "10.1016/j.smallrumres.2016.04.005" }
Ivanović, S., Nešić, K., Pisinov, B.,& Pavlovic, I.. (2016). The impact of diet on the quality of fresh meat and smoked ham in goat. in Small Ruminant Research Elsevier., 138, 53-59. https://doi.org/10.1016/j.smallrumres.2016.04.005
Ivanović S, Nešić K, Pisinov B, Pavlovic I. The impact of diet on the quality of fresh meat and smoked ham in goat. in Small Ruminant Research. 2016;138:53-59. doi:10.1016/j.smallrumres.2016.04.005 .
Ivanović, Snežana, Nešić, Ksenija, Pisinov, Boris, Pavlovic, Ivan, "The impact of diet on the quality of fresh meat and smoked ham in goat" in Small Ruminant Research, 138 (2016):53-59, https://doi.org/10.1016/j.smallrumres.2016.04.005 . .