NDLI: Flavour- and tenderness-related quality characteristics of goat and sheep meat.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Schönfeldt, H. C. Naudé, R. T. Bok, W. Van Heerden, S. M. Smit, R. Boshoff, E.
Description	Author Affiliation: Schönfeldt HC ( Irene Animal Production Institute, Private Bag X2, Irene 1675, Republic of South Africa.)
Abstract	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.
File Format	HTM / HTML
ISSN	03091740
Issue Number	3
Journal	Meat Science
Volume Number	34
e-ISSN	18734138
Language	English
Publisher	Elsevier
Publisher Date	1993-01-01
Publisher Place	Great Britain (UK)
Access Restriction	One Nation One Subscription (ONOS)
Content Type	Text
Resource Type	Article
Subject	Food Science

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