Hostname: page-component-848d4c4894-mwx4w Total loading time: 0 Render date: 2024-06-21T12:51:57.666Z Has data issue: false hasContentIssue false
  • English
  • Français

Meat quality of entire and castrated male Boer goats raised under Australian conditions and slaughtered at different weights: physical characteristics, shear force values and eating quality profiles

Published online by Cambridge University Press:  18 August 2016

N. M. Werdi Pratiwi ,
P. J. Murray  and
D. G. Taylor
N. M. Werdi Pratiwi*
Affiliation:
School of Animal Studies, University of Queensland, Gatton Campus, Queensland 4343, Australia
P. J. Murray
Affiliation:
School of Animal Studies, University of Queensland, Gatton Campus, Queensland 4343, Australia
D. G. Taylor
Affiliation:
School of Animal Studies, University of Queensland, Gatton Campus, Queensland 4343, Australia
*
†E-mail: nmw@sas.uq.edu.au
Get access

Abstract

Castrated and entire Boer bucks (no. = 60) in groups of between three and five animals were slaughtered at 5,15, 30, 45, 60, 75, 90 and 105 kg live weight (5- and 15-kg animals were not castrated). Ultimate pH, muscle colour (subjective and objective measurement), subcutaneous fat colour, total pigment concentration, shear force values and eating quality were investigated. The ultimate pH o/longissimus muscle increased from 5-7 to 6-2 (P < 0-05) as animals were slaughtered at heavier weights. Slaughter weight had an influence on chromameter muscle colour (L*, a*, b* values) and subjective muscle colour scores recorded using a nine-point colour scale (P < 0-05) for both entire and castrated bucks. Muscle redness (a* values) and subjective muscle colour scores increased gradually in older animals while muscle lightness and yellowness (L* and b* values) decreased. Subcutaneous fat colour became more yellow at heavier slaughter weights (P < 0-05). Shear force values were affected (P < 0-05) by slaughter weight but not by castration of bucks. All eating quality scores were influenced by slaughter weight but not by castration, and flavour, as predicted by eating quality scores, was the most important attribute that contributed to overall acceptability of the goat meat.

Keywords

castrationgoatsmeat qualityslaughter weight
Type
Growth, development and meat science
Information
Animal Science , Volume 79 , Issue 2 , October 2004 , pp. 213 - 219
Copyright
Copyright © British Society of Animal Science 2004

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Apple, J. K., Dikeman, M. E., Minton, J. E., McMurphy, M., Fedde, M. R., Leith, D. E. and Unruh, J. A. 1995. Effects of restraint and isolation stress and epidural blockade on endocrine and blood metabolite status, muscle glycogen metabolism and incidence of dark-cutting longissimu. muscle of sheep. Journal of Animal Scienc. 73: 2295–2307.CrossRefGoogle ScholarPubMed
Carpenter, C. E., Cornforth, D. P. and Whittier, D. 2001. Consumer preferences for beef color and packaging did not affect eating satisfaction. Meat Scienc. 57: 359–363.CrossRefGoogle Scholar
Cross, H. R., Carpenter, Z. L. and Smith, G. C. 1973. Effect of intramuscular collagen and elastin on bovine muscle tenderness. Journal of Food Scienc. 38:998–1003.Google Scholar
CSIRO. 2001. Monthly weather. CSIRO Cooper Laboratory and Research Station, Gatton, Queensland.Google Scholar
Dhanda, J. S., Taylor, D. G., McCosker, J. E. and Murray, P. J. 1999a. The influence of goat genotype on the production of capretto and chevon carcasses. 1. Growth and carcass characteristics. Meat Scienc. 52: 355–361.Google Scholar
Dhanda, J. S., Taylor, D. G., Murray, P. J. and McCosker, J. E. 1999b. The influence of goat genotype on the production of capretto and chevon carcasses. 2. Meat quality. Meat Scienc. 52:363–367.Google Scholar
Husain, M. H., Murray, P. J. and Taylor, D. G. 2000a. Growth and capretto carcass characteristics of first and second cross goats in Australia. Proceedings of the international conference on goats;, vol. 7. pp. 216–218.Google Scholar
Husain, M. H., Murray, P. J. and Taylor, D. G. 2000b. Meat quality of first and second cross capretto goat carcasses. Asian Australasian Journal of Animal Scienc. 13:174–176.Google Scholar
Kannan, G., Kouakou, S. and Gelaye, S. 2001. Colour changes reflecting myoglobin and lipid oxidation in chevon cuts during refrigerate display. Small Ruminant Researc. 42: 67–75.Google Scholar
Kirton, A. H. 1970. Body composition and meat quality of the New Zealand feral goat (Capra hircus). New Zealand Journal of Agricultural Researc. 13:167–181.Google Scholar
Lawrie, R. A. 1991. Meat science, fifth edition. Pergamon Press.Google Scholar
Ledward, D. A. 1992. Colour of raw and cooked meat. In The chemistry of muscle-based food. (ed. Johnston, D. E., Knight, M. K. and Ledward, D. A.), pp. 128–144. Royal Society of Chemistry.Google Scholar
McGregor, B. A. 1985. Growth, development and carcass composition of goats: a review. In Goat production and research in the tropic. (ed. Copland, J. W.), pp. 82–90. ACIAR, University of Queensland, Brisbane.Google Scholar
Mahgoub, O., Khan, A. J., Al-Maqbaly, R. S., Al-Sabahi, J. N., Annamalai, K. and Al-Sakry, N. M. 2002. Fatty acid composition of muscle and fat tissues of Omani Jebel Akhdar goats of different sexes and weights. Meat Scienc. 61: 381–387.Google Scholar
Malan, S. W. 2000. The improved Boer goat. Small Ruminant Researc. 36:165–170.Google Scholar
Murray, P. J. 1997. Goat meat production and its consequences for human nutrition. Proceedings of the Nutrition Society of Australi. 21:28–36.Google Scholar
Murray, P. J. 1998. Background to goats and goat meat production in Australia. In Goat meat production field day, Hamon Centre, University of Queensland. pp. 5–8. Meat Livestock Australia, Rural Industries Research and Development Corporation and University of Queensland.Google Scholar
Naude, R. T. and Hofmeyr, H. S. 1981. Meat production. In Goat productio. (ed. Gall, C.), pp. 285–305. Academic Press, London.Google Scholar
Pinkerton, B. 2002. Factors affecting goat carcass yield and quality. The Cooperative Extension Service. Clemson University.Google Scholar
Priolo, A., Micol, D., Agabriel, J., Prache, S. and Dransfield, E. 2002. Effect of grass or concentrate feeding systems on lamb carcass and meat quality. Meat Scienc. 62: 179–185.Google Scholar
Ranken, M. D. 2000. Handbook of meat product technology. Blackwells, Oxford.Google Scholar
Rao, V. K., Anjaneyulu, A., Lakshamanan, V., Kowale, B. N. and Sharma, G. C. 1988. Effect of breed, age, sex and conformation on carcass characteristics of market slaughter goats. Indian Journal of Animal Scienc. 58: 819–822.Google Scholar
Seideman, S. C. 1986. Methods of expressing collagen characteristics and their relationship to meat tenderness and muscle fibre types. Journal of Food Scienc. 51:273–276.Google Scholar
Shackelford, S.D., Morgan, J. B., Cross, H. R. and Savell, J. W. 1991. Identification of threshold levels for Warner- Bratzler shear force in beef top loin steaks. Journal of Muscle Foo. 2:289–296.Google Scholar
Shelton, J. M. 1992. Meat goat production. Texas A and M University Research Center, San Angelo.Google Scholar
Sheridan, R., Hoffman, L. C. and Ferreira, A. V. 2003. Meat quality of Boer goat kids and Mutton Merino lambs. 2. Sensory meat evaluation. Animal Scienc. 76: 73–79.Google Scholar
Shorthose, W. R. and Harris, P. V. 1991. Effects of growth and composition on meat quality. In Growth regulation in farm animal. (ed. Pearson, A. M. and Dutson, T. R.), pp. 515–549. Elsevier Applied Science, London.Google Scholar
Statistical Analysis Systems Institute. 1996. SAS user's guide: statistics, version 6–12. SAS Institute Inc., Cary, NC.Google Scholar
Swan, J. E., Esguerra, C. M. and Farouk, M. M. 1998. Some physical, chemical and sensory properties of chevon products from three New Zealand goat breeds. Small Ruminant Researc. 28:273–280.Google Scholar
Warriss, P. D. 1979. The extraction of haem pigments from fresh meat. Journal of Food Technolog. 14: 75–80.CrossRefGoogle Scholar