Abstract
Ground goat meat and beef with 15% target fat content were produced using primal cuts of goat meat and beef chuck roasts obtained at 24 hours and ~7 days postmortem, respectively, and analyzed for total fat, moistures total and nowhere irons 2-thiobarbituric acid-reactive substances (TBARS), and peroxide value (PV). Beef was found to be higher than goat meat only in total and heme iron contents. Ground goat meat and beef were then prepared as plain meat loaves cooked to an internal temperature of ~74°C or as chili using stir-fried and drained meat. Day-0 goat meat and beef loaves were not different in fat or moisture contents. Day-0 chili was not different in fat, but was different in moisture, most likely due to variable rates of moisture loss during cooking. Total, heme, and nowhere iron contents were higher for beef than goat meat loaves. Consumer panelists rated flavor intensity of goat meat and beef loaves similarly. Goat meat served after beef was scored lower in overall acceptability than beef served after goat meat. Consumers were able to differentiate goat meat and beer whether prepared as plain meat loaves or chili. When cooked plain goat meat loaves were aerobically stored at 4°C for 3 or 6 days and evaluated by a trained sensory panel, only the ("cardboard" and "painty" aromatic intensity scores were found to increase over storage days, with "cooked goat meat/brothy'' intensity scores decreasing. TBARS values for chili, whether goat meat or beer were much lower than the values for the plain meat loaves and remained low throughout 6 day storage at 4°C. PV increased with storage time for both goat meat and beef loaves. Storage had little effect on PV of goat meat chili. Nonheme iron content of goat meat loaves significantly increased over storage days.
Myers, Cheri Elizabeth (1999). Sensory and chemical characteristics of ground goat meat products. Master's thesis, Texas A&M University. Available electronically from
https : / /hdl .handle .net /1969 .1 /ETD -TAMU -1999 -THESIS -M9.