Literature DB >> 22055658

Chemical composition and quality attributes of goat meat and lamb.

S A Babiker1, I A El Khider, S A Shafie.   

Abstract

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.
Copyright © 1990. Published by Elsevier Ltd.

Entities:  

Year:  1990        PMID： 22055658     DOI： 10.1016/0309-1740(90)90041-4

Source DB:  PubMed          Journal:  Meat Sci        ISSN： 0309-1740            Impact factor:   5.209


  18 in total

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