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Flavour- and tenderness-related quality characteristics of goat and sheep meat.

Authors
  • Schönfeldt, H C
  • Naudé, R T
  • Bok, W
  • van Heerden, S M
  • Smit, R
  • Boshoff, E
Type
Published Article
Journal
Meat Science
Publisher
Elsevier
Publication Date
Jan 01, 1993
Volume
34
Issue
3
Pages
363–379
Identifiers
DOI: 10.1016/0309-1740(93)90084-U
PMID: 22060744
Source
Medline
License
Unknown

Abstract

The quality characteristics of 27 Angora goats, Boer goats and sheep carcases were compared. Significant differences exist between the quality characteristics of sheep meat and Angora or Boer goat meat. Sheep meat has a more intense aroma, it is more tender, contains less fibrous tissue residue and the species flavour is more pronounced (typical) than that of Angora and Boer goat meat. In general, goat meat was found to be significantly different to sheep meat, the Angora to a lesser extent, however, than the Boer goat. This study confirms the fact that the meat of younger animals is more tender, contains less fibrous tissue residue and the species flavour is less typical than that of older animals. This was irrespective of whether it was obtained from sheep, Angora or Boer goat. With increasing fatness of carcases, the tenderness and species flavour of the cooked cuts increased significantly.

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