Effect of goat breed on the meat quality
Authors
Ivanović, SnežanaStojanović, Zoran
Nešić, Ksenija
Pisinov, Boris
Baltić, Milan
Popov-Raljić, Jovanka
Đurić, Jelena
Article (Published version)
Metadata
Show full item recordAbstract
The quality of goat meat has recently become an important aspect in the marketing of goats in Serbia. The aim of this study was to compare some goat meat quality parameters of various races and to determine the differences between them. Goat breeds were Balkan goat and Serbian white goat, both female in the age of four years. Analysis of quality parameters: chemical composition (moisture, protein, total fat, ash,), pH value, fatty acids, amino acids, microelements content, tenderness, cooking loss and colour measurements were done. Statistically significant difference was found between the samples of two groups of goat meat (P LT 0.05) in relation to: live weight (kg), water (%), fat (%), protein (%) and ash (%), among 11 of 15 tested fatty acids, amino acid leucin, sensory examination of fresh meat for the palpatory evaluated firmness and in the content of copper and zinc. Statistically significant differences between the groups did not existed regarding the pH value, fatty acids eico...senoic, cis-heptadecenoic, t-elaidic, t-linolelaidic and amino acids alanine, arginine, aspartic acid, cysteine, glutamic acid, glycine, histidine, isoleucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine and valine. Also there was no statistically significant difference in instrumental testing of the meat color, sensory evaluation of surface color, visual evaluated structure, olfactory evaluated odor and iron and manganese. These results suggest that the race of animal has an impact on meat quality.
Keywords:
quality / meat / goat / chemical compositionSource:
Hemijska Industrija, 2014, 68, 6, 801-807Publisher:
- Savez hemijskih inženjera
Funding / projects:
DOI: 10.2298/HEMIND131201006I
ISSN: 0367-598X
WoS: 000348405900014
Scopus: 2-s2.0-84920437818
Collections
Institution/Community
IZBISTY - JOUR AU - Ivanović, Snežana AU - Stojanović, Zoran AU - Nešić, Ksenija AU - Pisinov, Boris AU - Baltić, Milan AU - Popov-Raljić, Jovanka AU - Đurić, Jelena PY - 2014 UR - https://plantarum.izbis.bg.ac.rs/handle/123456789/892 AB - The quality of goat meat has recently become an important aspect in the marketing of goats in Serbia. The aim of this study was to compare some goat meat quality parameters of various races and to determine the differences between them. Goat breeds were Balkan goat and Serbian white goat, both female in the age of four years. Analysis of quality parameters: chemical composition (moisture, protein, total fat, ash,), pH value, fatty acids, amino acids, microelements content, tenderness, cooking loss and colour measurements were done. Statistically significant difference was found between the samples of two groups of goat meat (P LT 0.05) in relation to: live weight (kg), water (%), fat (%), protein (%) and ash (%), among 11 of 15 tested fatty acids, amino acid leucin, sensory examination of fresh meat for the palpatory evaluated firmness and in the content of copper and zinc. Statistically significant differences between the groups did not existed regarding the pH value, fatty acids eicosenoic, cis-heptadecenoic, t-elaidic, t-linolelaidic and amino acids alanine, arginine, aspartic acid, cysteine, glutamic acid, glycine, histidine, isoleucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine and valine. Also there was no statistically significant difference in instrumental testing of the meat color, sensory evaluation of surface color, visual evaluated structure, olfactory evaluated odor and iron and manganese. These results suggest that the race of animal has an impact on meat quality. PB - Savez hemijskih inženjera T2 - Hemijska Industrija T1 - Effect of goat breed on the meat quality EP - 807 IS - 6 SP - 801 VL - 68 DO - 10.2298/HEMIND131201006I ER -
@article{ author = "Ivanović, Snežana and Stojanović, Zoran and Nešić, Ksenija and Pisinov, Boris and Baltić, Milan and Popov-Raljić, Jovanka and Đurić, Jelena", year = "2014", abstract = "The quality of goat meat has recently become an important aspect in the marketing of goats in Serbia. The aim of this study was to compare some goat meat quality parameters of various races and to determine the differences between them. Goat breeds were Balkan goat and Serbian white goat, both female in the age of four years. Analysis of quality parameters: chemical composition (moisture, protein, total fat, ash,), pH value, fatty acids, amino acids, microelements content, tenderness, cooking loss and colour measurements were done. Statistically significant difference was found between the samples of two groups of goat meat (P LT 0.05) in relation to: live weight (kg), water (%), fat (%), protein (%) and ash (%), among 11 of 15 tested fatty acids, amino acid leucin, sensory examination of fresh meat for the palpatory evaluated firmness and in the content of copper and zinc. Statistically significant differences between the groups did not existed regarding the pH value, fatty acids eicosenoic, cis-heptadecenoic, t-elaidic, t-linolelaidic and amino acids alanine, arginine, aspartic acid, cysteine, glutamic acid, glycine, histidine, isoleucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine and valine. Also there was no statistically significant difference in instrumental testing of the meat color, sensory evaluation of surface color, visual evaluated structure, olfactory evaluated odor and iron and manganese. These results suggest that the race of animal has an impact on meat quality.", publisher = "Savez hemijskih inženjera", journal = "Hemijska Industrija", title = "Effect of goat breed on the meat quality", pages = "807-801", number = "6", volume = "68", doi = "10.2298/HEMIND131201006I" }
Ivanović, S., Stojanović, Z., Nešić, K., Pisinov, B., Baltić, M., Popov-Raljić, J.,& Đurić, J.. (2014). Effect of goat breed on the meat quality. in Hemijska Industrija Savez hemijskih inženjera., 68(6), 801-807. https://doi.org/10.2298/HEMIND131201006I
Ivanović S, Stojanović Z, Nešić K, Pisinov B, Baltić M, Popov-Raljić J, Đurić J. Effect of goat breed on the meat quality. in Hemijska Industrija. 2014;68(6):801-807. doi:10.2298/HEMIND131201006I .
Ivanović, Snežana, Stojanović, Zoran, Nešić, Ksenija, Pisinov, Boris, Baltić, Milan, Popov-Raljić, Jovanka, Đurić, Jelena, "Effect of goat breed on the meat quality" in Hemijska Industrija, 68, no. 6 (2014):801-807, https://doi.org/10.2298/HEMIND131201006I . .