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Advisor(s)
Abstract(s)
The main purpose of this work was
the characterization of Cabrito Transmontana goat kid
carcass and meat, which is a Protected Origin Designation
product. The effects of sex and carcass weight
were studied. Sensory attributes of toughness, juiciness,
flavor intensity, flavor quality, odor intensity, fiber presence
(stringy), sweet intensity, and overall acceptability
were evaluated in 60 males and females allocated to 3
carcass weight groups: 4, 6, and 8 kg. Sensory quality
of meat was evaluated by a trained taste panel of 11 experts
in 5 sessions. Generalized Procrustes analysis was
performed, and 93% of total variability was explained
by the 2 first factors (axes). Correlation between sensory
traits and factors 1 and 2 allowed the factors to
be renamed as toughness/aroma and juiciness/acceptability,
respectively. Procrustes analysis indicated that
a sex effect was detected by experts. Meat from males
presented greater juiciness, flavor quality, and general
acceptability than did meat from females. Cabrito
Transmontano Protected Origin Designation includes
animals from 4 to 9 kg of carcass weight. However, differences
among them can be important, because the
taste panel found differences between animals from distinct
carcass weight ranges. Lighter weight carcasses
were considered more tender with less flavor and odor
intensity than heavier carcasses.
Description
Keywords
Cabrito transmontano Goat/kid Meat Procrustes analysis Sensory trait Raça Serrana
Pedagogical Context
Citation
Rodrigues, S.; Teixeira, A. (2009). Effect of sex and carcass weight on sensory quality of goat meat of Cabrito Transmontano. Journal of Animal Science. ISSN 0021-8812. 87-2, p. 711-715
Publisher
American Society of Animal Science