Potency of Culled Saanen Crossbred Goat in Supplying Raw Meat for Traditional Thai Butchery
Abstract: Potency of culled
Saanen crossbred goat meat to replace the supply of yearling Boer crossbred
goat meat was evaluated. Selected muscles from leg and shoulder cuts were
analysed for their nutritional (proximate composition, collagen, amino acids,
fatty acids), physicochemical (pH, myoglobin, drip loss, cook loss, shear
force, lightness (L*) redness (a*) yellowness (b*), microstructure), and
sensory (triangle test, hedonic test) evaluations. Meat samples from culled
Saanen crossbred goat exhibited higher values in protein, collagen, and MUFA
(P<0.05) than those from Boer crossbred goat, while lower values in ash,
soluble collagen, and SFA were obtained (P<0.05). Meat from culled Saanen
crossbred goat revealed higher cook loss, shear force, and redness compared to
those from a yearling Boer crossbred goat (P<0.05). In addition, thicker
perimysium in meat of Saanen crossbred goat was obtained particularly that
could be seen on leg part. In sensory evaluation result, the panels could
detect the differences between raw meat characteristics of these goat breeds
(P<0.05) within the same muscle. However, the panels could not distinguish
the difference between breeds in leg meat after being cooked. Shoulder meat of
Saanen crossbred goat had less acceptance level compared to the other samples
(P<0.05) particularly on its texture and taste quality. In summary, shoulder
cut of culled Saanen crossbred goat exhibited a well-intentioned potency to
substitute the supply of meat from yearling Boer crossbred goat. Nevertheless,
pre-treatment might be applied to leg cut of Saanen crossbred goat to solve the
less acceptance level of its textural and taste characteristics.
Keywords: Saanen goat; Boer
goat; goat meat quality; goat meat composition; microstructure of goat meat
Author: A. A. Putra, S.
Wattanachant, C. Wattanachant
Journal Code: jppeternakangg170053