Goat Meat: Production and Quality Attributes [PDF]
Foods, 2023 Goat meat could be a sustainable source of red meat. Its farming requires minimal input, is suitable for free-range farming, and produces a healthier red meat option as it is lean.
Mike J. Boland +2 more
exaly +6 more sources
Differentiation of Goat Meat Freshness Using Gas Chromatography with Ion Mobility Spectrometry [PDF]
Molecules, 2023 To investigate the flavor changes in goat meat upon storage, the volatile components observed in goat meat after different storage periods were determined using gas chromatography–ion mobility spectrometry (GC–IMS).
Bo Tang
exaly +4 more sources
Sheep and Goat Meat Processing and Quality. [PDF]
Foods, 2023 Sheep and goat meat production includes the increased demand for grass-fed and organic meat and value-added products such as sausages, meatballs, and burgers [...]
Silva SR, Teixeira A, Guedes C.
europepmc +5 more sources
Ageing of Goat Meat: Physicochemical Aspects, Sensory Changes and Quality Improvement Strategies [PDF]
FoodsGoat meat ageing is a promising strategy for improving meat quality and adding value to meat from adult animals. This review aimed to provide an integrated overview of goat meat ageing, focusing on biochemical, technological, physicochemical, sensory and
Menalda V. André +3 more
doaj +2 more sources
Effects of Electrical Stimulation on Meat Quality of Lamb and Goat Meat [PDF]
The Scientific World Journal, 2012 Effect of various voltage of electrical stimulation (ES) on meat quality of lamb and goat was investigated by using a total of 36 animals at 3–5 years old.
Omer Cetin +3 more
doaj +4 more sources
Influence of Crossbreeding on the Quality and Nutritional Values of Goat Meat [PDF]
Food Science of Animal ResourcesThe goat meat industry has the potential to grow because of the increasing global population and health benefits of this meat type. However, to expand the goat meat market, it is necessary to improve meat yield and quality. In this study, we investigated
Ba Van Hoa +9 more
doaj +2 more sources
Prevalence of Campylobacter among goats and retail goat meat in Congo
Journal of Infection in Developing Countries, 2014 Background: The prevalence of Campylobacter jejuni and Campylobacter coli was determined in goat and goat meat sold at retail outlets in Lubumbashi, Democratic Republic of Congo (DR Congo).
Rosette Kabwang a Mpalang +5 more
doaj +5 more sources
Effects of intramuscular fat on the flavor of fresh sheep and goat meat: Recent insights into pre-mortem and post-mortem factors [PDF]
Food Chemistry: XSheep and goat meat products are becoming increasingly popular among consumers due to their unique flavor derived from intramuscular fat (IMF), which contributes to formation of the distinctive odor. However, there is currently a dearth of reviews on the
Tianyu Su +8 more
doaj +2 more sources
Sheep and Goat Meat Processed Products Quality: A Review [PDF]
Foods, 2020 Even though sheep and goat processed meat products are not as popular as pork, beef or poultry and are generally considered not as important, they have a very important role in meat consumption around the world. A concise review of the origin and type of
Alfredo Teixeira +3 more
doaj +2 more sources
Establishing a Detection Method Based on Multiplex PCR for Identification of Sheep Meat, Goat Meat and Common Adulterant Meats [PDF]
FoodsThis study aimed to establish a multiplex PCR identification system capable of rapidly detecting adulteration in sheep and goat meat, while qualitatively identifying common adulterant meats (pork, chicken, and duck).
Yanbing Yang +7 more
doaj +2 more sources