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Advisor(s)
Abstract(s)
Goat meat is one of the most consumed meats in the World and according to Teixeira (2003)
Portugal traditionally consume specially kid meat in Easter and Christmas. Goat meat is also
an important part of food consumption and the main product of several traditional dishes in
Mediterranean diet. As referred by Teixeira et al. (1995), consumers value low-fat, highquality
products and therefore, there is an increasing potential development of the goat meat
market since the demand for cabrito transmontano is so high that Serrana breed producers
cannot keep up. Nevertheless, meat from heavier animals and particularly the older ones as
well as culled goats are not very well appreciated. Such meat is more suitable for making
processed products as drying, curing with salts or smoking meat (Webb et al., 2005).
Particularly in Spain, as well as in other European countries as Italy, the draught animals as
well as the culled goats were slaughtered, salted, smoked and air dried following a recipe for
cured ham laid down 2000 years ago (Sterling and Jones, 2000). This product was called
cecina, after the Latin siccina that means cured meat, and nowadays is being made with top
quality beef also designated popularly as “beef ham”. This product also comes as cecina de
cabra and cecina de castron, made from the legs of goat meat called as “goat ham”. Also in
Brazil, particularly in north eastern the manufacture of fermented sausages containing goat
meat is an alternative use of meat from old animals (Nassu et al., 2003) and to increase the
value of dry salting goat and sheep meats (Madruga et al., 2005). So, the use of processes as
salted, smoked and air dried to preserve meat products was a practice before the global usage
of refrigeration but nowadays becomes more and more important as a way to recover old
recipes for upgrading meat products. In this sense, the objective of the present work was to
study a strategy which gives value-added to meat from culled goats, with a very low
commercial price, and to create a new goat meat product.
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Citation
Teixeira, A.; Gonçalves, I.; Pereira, Etelvina; Rodrigues, Sandra (2010). Goat meat quality. Effects of salting, air-drying and ageing processes. In 10th International Conference on Goats. Recife