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

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.     

Sensory properties and lipid oxidation in aerobically refrigerated cooked ground goat meat

Plain meat loaf and chili (a seasoned product) prepared with vacuum-packaged/frozen-and-thawed ground goat meat were aerobically refrigerated for 0, 3, or 6 days. The 2-thiobarbituric acid-reactive substances (TBARS) content of the plain loaf increased ～3200 and ～4200% after 3 and 6 days, respectively, while peroxide value (PV) increased 250 and 430%. The corresponding increases for chili were much smaller (29 and 79% for TBARS and 90 and 47% for PV), most likely due to antioxidative effects of culinary non-meat ingredients used in chili preparation. Trained sensory panel evaluations of plain loaf samples showed that "cooked goat meat/brothy" aromatic (associated with freshly cooked goat meat) intensity decreased (P<0.05) 3% in plain loaf samples stored for 6 days, while "cardboard" aromatic (associated with oxidized cooked meat) intensity increased (P<0.05) 31%. "Cardboard" scores correlated (P<0.05) with both TBARS and PV, but the correlation was higher with TBARS.     

Cooking- and juiciness-related quality characteristics of goat and sheep meat

Significant differences exist between the quality characteristics of meat obtained from 27 sheep, Angora and Boer goat carcases, when compared. Sheep meat showed greater drip loss than goat meat and was more juicy than that of Angora and Boer goat meat. In general, Angora goat meat was found to be more juicy than Boer goat meat. Drip loss increased significantly with increased animal age. Meat of younger animals (no permanent incisors) was more juicy (initial and sustained) than that of older animals (7–8 permanent incisors). This was irrespective of whether it was obtained from sheep, Angora or Boer goats and was confirmed by the expressible moisture measurements. Higher drip, evaporation and total cooking loss were reported when carcases had increased fat content. With increasing fatness of carcases, the juiciness of the cooked cuts decreased and the expressible moisture content of the meat increased.     

Volatile flavour profile of goat meat extracted by three widely used techniques

Three procedures for the isolation of volatiles from grilled goat meat were compared: dynamic headspace entrainment on Tenax TA, simultaneous steam distillation-extraction, and solid-phase microextraction. Headspace entrainment on Tenax TA extracted the highest number of Maillard-derived volatile compounds. Two hundred and three volatile components were identified; 159 are reported for the first time in goat meat. Most of the volatiles detected (155) were lipid oxidation products, such as hydrocarbons, aldehydes, alcohols, ketones, carboxylic acids and esters. Forty-eight Maillard-derived compounds were identified, comprising pyrazines, pyrroles, thiophenes, furanthiol derivatives, alkyl and alicyclic sulphides, pyridines, and thiazoles. Some reported character impact compounds of cooked meat, e.g., 12-methyltridecanal, (E,E)-2,4-decadienal, methional, and dimethyl trisulphide were identified in the volatile profile of goat meat, together with a series of C₂ to C₅ alkylformylcyclopentenes, which have been reported in cooked chicken, pork, beef and lamb, as being important for the characteristic flavour impression of different animal species.     

Flavour formation in meat and meat products: a review

The characteristic flavour of cooked meat derives from thermally induced reactions occurring during heating, principally the Maillard reaction and the degradation of lipid. Both types of reaction involve complex reaction pathways leading to a wide range of products, which account for the large number of volatile compounds found in cooked meat. Heterocyclic compounds, especially those containing sulfur, are important flavour compounds produced in the Maillard reaction providing savoury, meaty, roast and boiled flavours. Lipid degradation provides compounds which give fatty aromas to cooked meat and compounds which determine some of the aroma differences between meats from different species. Compounds formed during the Maillard reaction may also react with other components of meat, adding to the complexity of the profile of aroma compounds. For example, aldehydes and other carbonyls formed during lipid oxidation have been shown to react readily with Maillard intermediates. Such interactions give rise to additional aroma compounds, but they also modify the overall profile of compounds contributing to meat flavour. In particular, such interactions may control the formation of sulfur compounds, and other Maillard-derived volatiles, at levels which give the optimum cooked meat flavour characteristics.     

Effects of goat milk or milk replacer diet on meat quality and fat composition of suckling goat kids

The effects of a diet with goat milk "GM" or milk replacer "MR" on the meat quality and fat composition of suckling Murciano-Granadina kids were studied. MR consisted of powdered skimmed milk, coconut oil and fat, and cereal products and by-products. Raw meat quality (moisture, protein, lipids, ash, collagen, cholesterol, haem pigments, CIELab colour, pH and water retention capacity), fatty acid "FA" composition and eating quality of cooked meat (odour, flavour and texture) were determined. Diet had only a slight effect on raw meat quality but had a pronounced effect on fatty acid composition and eating quality of cooked meat. MR diet increased the water/protein proportion in the muscle. The saturated/unsaturated FA ratio in GM and MR fat was 0.94 and 2.27, respectively. The major FA in GM and MR fat were C16:0 and C18:1, respectively. Short-chain C4-C12 hardly accumulated in the adipose tissue of suckling kid, increasing the relative percentages of C14-C20. This effect was more pronounced in MR fat, due to the fact that MR contained more short-chain fatty acids than GM. MR diet gave cooked meat a more intense characteristic goat meat odour and flavour, more tenderness and more juiciness than the natural suckling diet. This fact could be related to differences in meat and fat composition.     

A comparative study of boar taint in cooked and dry-cured meat

A comparative study of boar taint in cooked and dry-cured pig meat products was performed. Forty-eight cooked loins and 48 dry-cured hams from entire males and castrates were studied. The samples were classified according to the androstenone (AN) and skatole (SK) fat content determined using HPLC. A trained sensory panel evaluated taste, aroma, boar odour, boar flavour, juiciness, tenderness and fatness in cooked and dry-cured samples. Threshold levels of AN and SK to separate (P<0.05) entire and castrate samples according to their boar odour and flavour were determined. The effects of castration and processing on the eating quality were studied. Finally, the relationships among boar taint and other sensory attributes in cooked and dry-cured meat were compared. Results from these studies show that the eating quality of processed meat was affected negatively by boar taint. Threshold values were higher in dry-cured ham (2 μg g(-1) AN and 0.12 SK) than cooked loin (0.5 AN and 0.1 SK). AN and SK had a synergistic effect on boar odour and flavour in both products. AN had a greater influence than SK on the aroma and taste, especially in cooked meat. Boar odour was perceived more intensely than boar flavour in both of the products studied. Castration favoured fatness and improved the aroma and taste of cooked and dry-cured meat. The loss of aroma and taste due to boar taint was more noticeable in cooking than drying and curing. In dry-cured meat boar taint was associated with less aroma, taste, juiciness and tenderness. However, in cooked meat, boar taint affected the aroma and taste more strongly, but was not related with juiciness and tenderness, probably because these attributes are influenced by cooking.     

Consumer sensory evaluation of plain and seasoned goat meat and beef products

Plain meat loaves and chili were prepared with ground goat meat or beef containing 15% fat. A consumer sensory panel first rated meat loaf samples for acceptability on a 9-point hedonic scale. Then, meat loaf samples, followed by chili samples, were each evaluated in triangle test for differentiation between goat meat and beef. Acceptability scores were similar for plain goat meat and beef loaves when the goat meat product was served before the beef product, but were lower for the goat meat with reverse serving order. In triangle tests, goat meat was differentiated from beef, whether plain or seasoned products.     

Real-time PCR based on single-copy housekeeping genes for quantitative detection of goat meat adulteration with pork

Adulteration of goat meat with cheaper meat such as pork has been frequently found. Conventional PCR methods to distinguish goat meat from adulteration are qualitative, which easily produce false-positive results due to contamination but not adulteration. To address this problem, real-time PCR based on single-copy housekeeping genes encoding replication protein A1 was developed for goat meat and pork. By calculating the Ct ratio of goat meat/pork, the goat meat content in a suspected adulteration could be deduced by a good linear correlation (R² = 0.9868) in a range from 5% to 80%. Analysis of the simulated samples of goat meat showed high accuracy with recoveries of 104.91% and 105.00% for the goat meat contents of 40% and 60%, respectively, and coefficient of variations were as low as 9.24% and 9.09%. Thus, the developed assay supplied a useful tool for food regulation authorities to achieve quantitative authentication of goat meat.     

Moringa oleiferia leaves extract: a natural antioxidant for retarding lipid peroxidation in cooked goat meat patties

The effective utilisation of Moringa oleiferia mature leaves (MOL) extract as an antioxidant in cooked goat meat patties during refrigerated storage was investigated, and its efficiency was evaluated against butylated hydroxytoluene (BHT). The extract exhibited high phenolic content (48.36 mg of gallic acid equivalent per g), flavonoid (31.42 mg g^?1 of sample) being the major component. Moringa oleiferia mature leaves extract showed excellent antioxidant activity as determined by radical‐scavenging activity of 1, 1‐diphenyl 2 picrylhydrazyl (DPPH). The IC₅₀ value of MOL extract for 2, 2‐diphenyl‐1‐picrylhydrazyl radical scavenging was 18.54 μg mL^?1. Total phenolic content (as gallic acid equivalent) significantly (P < 0.05) increased from 285.56 in control to 379.45 in patties with MOL extract. MOL extract (0.1%) when added to meat was found to retard lipid peroxidation of cooked goat meat patties as measured by TBARS number during refrigerated storage. The increase in TBARS number in MOL extract–treated samples was very slow and remained lowest (0.53 mg malonaldehyde per kg sample) up to 15 days. The antioxidant activity of MOL extract was found to be comparable to BHT. Addition of MOL extract did not affect any of the sensory attributes of patties. The MOL extract at a level of 100 mg/100 g meat was sufficient to protect goat meat patties against oxidative rancidity for periods longer than the most commonly used synthetic antioxidant like BHT.     

Dietary manipulation of muscle long-chain omega-3 and omega-6 fatty acids and sensory properties of lamb meat

The effects of dietary manipulation of muscle long-chain omega-3 fatty acids (FA) on sensory properties of cooked meat in second cross ([Merino×Border Leicester]×Poll Dorset) wether lambs were evaluated. Lambs fed dietary supplements of fish meal (FM, Exp. 1) and fish oil (FO, Exp. 2) showed moderately (P<0.01) and markedly (P<0.001) increased muscle long-chain omega-3 FA content compared with those fed the basal diet of lucerne chaff and oat chaff. Protected canola seed (PCS, Exp. 1) significantly (P<0.001) increased omega-6 FA content of the longissimus muscle. In each of the 2 experiments (1 and 2), after being fed experimental diets for 6 weeks lambs were slaughtered at a commercial abattoir. At 24 h post-mortem (PM) the semitendinosus and biceps femoris muscles were removed from animals and stored at -20°C until evaluation of sensory properties using experienced panel members. The muscle samples were stored for 3 (Exp. 1) and 12 (Exp. 2) months then removed, thawed and cooked for sensory evaluation. The meat samples were cooked under standardized conditions in a convection microwave at 180°C (20-25 min) to an internal temperature of 75°C. Cooked samples were tested for flavour, aroma, juiciness and overall palatability. The significant increase in muscle long-chain omega-3 with FM (Exp. 1 and 2) and FO (Exp. 2) or omega-6 FA with PCS (Exp. 1) were not detrimental to sensory panel evaluations of flavour or aroma of cooked meat when compared with the basal diet. However, meat from FM (Exp. 1) had lower juiciness and FO (Exp. 2) had lower overall palatability. Protected sunflower meal protein with FO (Exp. 2) significantly lowered ratings for flavour, juiciness and overall palatability. Lamb meat with increased levels of long-chain omega-3 FA can be produced without altering the sensory quality (flavour or aroma) of the cooked meat.     

Chemical composition and quality attributes of goat meat and lamb

Chemically, goat meat had significantly (P < 0·05) less intramuscular fat and significantly (P < 0·001) more moisture than lamb. The sarcoplasmic protein concentration of the goat meat was significantly (P < 0·001) greater than that of lamb while the myofibrillar protein concentration was similar in the two species.

Goat meat was darker red in colour than lamb. It had significantly (P < 0·001) superior water-holding capacity and less cooking losses than lamb. Meat flavour was significantly (P < 0·05) less strong in goat meat than in lamb.     

肉类风味的研究

本文介绍了有关肉风味形成的前驱性物质,概述肉味形成和Maillard反应,类脂类物质的热降解,氨基酸和肽的热降解以及糖类物质的降解反应的关系,并且着重介绍了多种肉香挥发性化合物。     

Antioxidant properties of selected Oriental non-culinary/nutraceutical herb extracts as evaluated in raw and cooked meat

Ethanol extracts of white peony (WP), red peony (RP), sappanwood (SW), Moutan peony (MP), rehmania (RE) or angelica (AN) were individually added to ground goat meat at 0.5-2.0% (g dry extract/100 g final meat sample), and raw and cooked samples were aerobically refrigerated for 0, 3 or 6 days. These extracts and rosemary extract (RO) were also individually added to salted or unsalted ground beef at 0.01-0.25% and refrigerated as raw or cooked patties. WP, RP, RE, SW and MP markedly reduced (P<0.05) lipid oxidation in cooked-stored goat meat. With 0.25% of WP, RP, SW, MP or RO in beef, lipid oxidation during storage was minimal in raw and cooked patties (plain or salted); raw patty redness values at day 6 were higher (P<0.05) for SW, WP, RP or MP than RO treatment or the control. At 0.01%, SW was more antioxidative (P<0.05) than the other extracts.     

冷藏山羊肉品质变化的核磁共振研究

利用低场核磁共振技术,研究了冷藏山羊肉中结合水、不易流动水和自由水的分布和变化情况。结果表明,羊肉中的结合水弛豫时间(T21)和不易流动水弛豫时间(T22)以及二者与总水分相对含量随冷藏时间的变化呈现明显的下降趋势,并且T21、T22与羊肉的滴水损失、pH、肉色有显著的相关性;低场核磁共振技术(LF-NMR)能够很好地表征山羊肉冷藏期间有关水分及品质变化情况,可用于山羊肉冷藏的货架期快速检测。     

肉及肉制品中磷酸盐含量分析

目的探究生鲜肉中磷酸盐本底含量。方法以不同品种肉及肉制品为研究对象,采用国家标准食品中磷酸盐的测定斱法对其迚行磷酸盐含量测定,比较分析肉及肉制品不同品种间磷酸盐含量差别。结果肉制品中磷酸盐含量在0.46～10.32g/kg,超限量比率为26.67%,生鲜肉中磷酸盐含量在1.37～6.65g/kg,参考GB 2760-2014肉制品中磷酸盐限量5.0 g/kg计算,超限量比率为34.00%。结论生鲜肉中磷酸盐本身含量较高,对熟肉制品的磷酸盐含量会存在一定影响,继而导致熟肉制品的超限量比率较高。     

Origin and Nature of Aroma in Fat of Cooked Poultry

SUMMARY: Fat of raw poultry, separated from solid tissue and washed with water at temperatures not exceeding 40°C does not contain cooked poultry aroma and does not develop it when heated. Hence, cooked poultry aroma cannot be derived from the fat alone. Washed and filtered fat from cooked poultry contains characteristic cooked poultry aroma dissolved in it. The aroma of this fat is caused by compounds which dissolve in it during cooking and which apparently stem from nonfat or lean portions of the meat. The ability of fat to dissolve or acquire substances during cooking was demonstrated by showing that fat of cooked poultry contains more sulfur than does fat of raw poultry. Less than 2% of this sulfur build-up occurs as hydrogen sulfide. The magnitude of the sulfur build-up was 8 to 14 times greater in the fat of roasted poultry than it was in the fat of simmered chicken. Authentic amino acids in contact with poultry fat at a typical roasting temperature readily underwent Strecker type degradation. Furthermore, aroma components representing typical amino acid degradation products were found in fat from roasted turkey. These analytical results indicate protein, amino acids and probably also sugars and other water soluble components are invoved in aroma formation. Hence fat contributes to cooked poultry aroma indirectly and passively through its ability to dissolve and retain aroma components formed during cooking. Consequently, the characteristic cooked poultry aroma in fat of cooked poultry is not derived from the fat itself but comes from and is thus dependent on the "lean".     

Inactivation of Escherichia coli K12 by pulsed UV light on goat meat and beef: microbial responses and modelling

The objective of this study was to investigate the efficacy of pulsed UV light (PUVL) in inactivating Escherichia coli K12 on goat meat and beef surfaces. Inactivation studies were conducted for 5 to 60 s at three distances from the light source (4.47, 8.28 and 12.09 cm) in the PUVL chamber. Predictive models using regression and artificial neural networks (ANN) were developed to quantify log reductions. Pulsed UV light was more effective on beef than goat meat. Maximum log reductions of 1.66 and 1.74 CFU mL⁻¹ rinse solution were achieved on goat meat and beef, respectively, at 4.47 cm distance for 60 s. Escherichia coli K12 reduction increased significantly with increasing treatment time and closer distance from the light source. In general, both ANN and regression models effectively described inactivation of E. coli K12. Predictive models describing PUVL inactivation kinetics of E. coli K12 can be used for process optimisation in meat industry.