Effect of goat breed on the meat quality/Uticaj rase koza na kvalitet mesa

• Published in: Hemijska industrija 2014-11, Vol.68 (6), p.801
• Main Authors: Ivanovic, Snezana D, Stojanovic, Zoran M, Nesic, Ksenija D, Pisinov, Boris P, Baltic, Milan Z, Popov-Raljic, Jovanka V, Duric, Jelena M
• Format: Article
• Language: English
• Subjects: Evaluation; Goat meat; Meat quality; Quality management
• ISSN: 0367-598X
• DOI: 10.2298/HEMIND131201006I

The quality of goat meat has recently become an important aspect in the marketing of goats in Serbia. The aim of this study was to compare some goat meat quality parameters of various races and to determine the differences between them. Goat breeds were Balkan goat and Serbian white goat, both female in the age of four years. Analysis of quality parameters: chemical composition (moisture, protein, total fat, ash,), pH value, fatty acids, amino acids, microelements content, tenderness, cooking loss and colour measurements were done. Statistically significant difference was found between the samples of two groups of goat meat (P < 0.05) in relation to: live weight (kg), water (%), fat (%), protein (%) and ash (%), among 11 of 15 tested fatty acids, amino acid leucin, sensory examination of fresh meat for the palpatory evaluated firmness and in the content of copper and zinc. Statistically significant differences between the groups did not existed regarding the pH value, fatty acids eicosenoic, cis-heptadecenoic, t-elaidic, t-linolelaidic and amino acids alanine, arginine, aspartic acid, cysteine, glutamic acid, glycine, histidine, isoleucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine and valine. Also there was no statistically significant difference in instrumental testing of the meat color, sensory evaluation of surface color, visual evaluated structure, olfactory evaluated odor and iron and manganese. These results suggest that the race of animal has an impact on meat quality. Keywords: chemical composition, goat, meat, quality, race. Kozije meso ima otprilike istu hranljivu vrednost kao i ovcije (blize receno vise belancevina, a manje masti). Zbog niske zastupljenosti zasicenih masnih kiselina i holesterola, kozije meso u ishrani ljudi je zdravija alternativa u poredenju sa drugim vrstama crvenog mesa. Bez obzira na nutritivnu vrednost, ono je ipak manje cenjeno zbog specificnog mirisa i ukusa koji su intenzivniji kod starijih zivotinja. U Srbiji se malo zna o kvalitetu kozijeg mesa u poredenju sa ostalim vrstama, a posebno je nedovoljno poznavanje kvaliteta mesa autohtonih rasa koza. Cilj ovog istrazivanja bio je da se prikupe i uporede podaci hemijskog sastava, pH vrednosti, sastava masnih i amino kiselina, pojedinih mikroelemenata, boje i mekoce (instrumentalno), senzorne analize svezeg mesa i odredivanje kala toplotne obrade srpske bele i balkanske koze iste starosti. Iz uzoraka m. longissimus dorsi, uzetih na