التفاصيل البيبلوغرافية
| العنوان: |
Differences in Meat Quality of Six Muscles Obtained from Southern African Large-Frame Indigenous Veld Goat and Boer Goat Wethers and Bucks |
| المؤلفون: |
Gertruida L. van Wyk, Louwrens C. Hoffman, Phillip E. Strydom, Lorinda Frylinck |
| المصدر: |
Animals; Volume 12; Issue 3; Pages: 382 |
| بيانات النشر: |
Multidisciplinary Digital Publishing Institute |
| سنة النشر: |
2022 |
| المجموعة: |
MDPI Open Access Publishing |
| مصطلحات موضوعية: |
Cape Lob Ear, Cape Speckled, Boer Goat, meat goat breeds, meat tenderness, meat colour, collagen, chevon |
| جغرافية الموضوع: |
agris |
| الوصف: |
Various meat quality characteristics of six muscles (Longissimus thoracis et lumborum (LTL), Semimembranosus (SM), Biceps femoris (BF), Supraspinatus (SS), Infraspinatus (IS), Semitendinosus (ST)) from large-frame Boer Goats (BG) and Indigenous Veld Goats (IVG: Cape Speckled and the Cape Lob Ear) were studied. Weaner male BG (n = 18; 10 bucks and 8 wethers) and IVG (n = 19; 9 bucks and 10 wethers) were raised on hay and natural grass, and on a commercial pelleted diet to a live weight of 30–35 kg. All goats were slaughtered at a commercial abattoir and the dressed carcasses were chilled at 4 °C within 1 h post mortem. The muscles were dissected from both sides 24 h post mortem and aged for 1 d and 4 d. Variations in meat characteristics such as ultimate pH, water holding capacity (WHC), % purge, myofibril fragment length (MFL), intramuscular fat (IMF), connective tissue characteristics, and Warner-Bratzler shear force (WBSF) were recorded across muscles. Bucks had higher lightness (L*) and hue-angle values, whereas wethers had increased redness (a*) and chroma values. The muscle baseline data will allow informed decisions to support muscle-specific marketing strategies, which may be used to improve consumer acceptability of chevon. |
| نوع الوثيقة: |
text |
| وصف الملف: |
application/pdf |
| اللغة: |
English |
| Relation: |
Animal System and Management; https://dx.doi.org/10.3390/ani12030382 |
| DOI: |
10.3390/ani12030382 |
| الاتاحة: |
https://doi.org/10.3390/ani12030382 |
| Rights: |
https://creativecommons.org/licenses/by/4.0/ |
| رقم الانضمام: |
edsbas.C67A79B2 |
| قاعدة البيانات: |
BASE |