Saowakon Wattanachant, Thanyaporn Sornprasitt, and Yoottana Polpara

pp. 41 - 50

Abstract

The quality characteristics of three groups of goat meat obtained from one year and three years old Anglonubian crossed native, and culled Saanen crossed native were investigated. Significant differences in fat, ash and total collagen content, were observed among groups of goat meat (P<0.05). The meat from younger goat was lighter in color and more
tender (P<0.05). Chemical composition and physical properties of raw goat meat from 3 years Anglonubian crossed native and 7 years Saanen crossed native were similar. The quality characteristics of canned goat meat in water, brine, oil, and Thai curry (massaman) made from those three groups of goat meat were determined during storage. The heat penetration at 118°C to Fo values 7.5 of all goat meat products was also studied. During storage at room temperature, canned goat meat in water and oil had a non-significant increase in drained weight while significant results were obtained from goat meat in brine and curry (P<0.05). Three years Anglonubian crossed native and 7 years Saanen crossed native goat meat had more hardness and chewiness than one year Anglonubian crossed native when processed in water and brine media. Media types had more
influence on texture of canned goat meat rather than the groups of meat. Canned goat meat was markedly reduced in hardness and chewiness when processed in massaman curry and oil media. Storage time had a significant effect on texture of canned goat meat. Twenty days after storage, a dramatic reduction of hardness and chewiness was observed (P<0.05). L*, a* and b* value of all canned goat meat did not change (P>0.05) during storage. The influence of groups of goat meat on TBARS value was significantly observed (P<0.05) when processed in water and brine. Massaman curry could reduce the change in TBARS value of canned goat meat during storage. The results based on texture, color and lipid oxidation suggested that there were no significant differences between the groups of goat meat from 3 years Anglonubian crossed native and 7 years Saanen crossed native for being processed in canned goat meat curry products.