Castration and slaughter age effects on panel assessment and aroma compounds of the “mestiço” goat meat

Cooked meat from castrated male and intact “mestiço” goats slaughtered at 175, 220, 265 and 310 days of age, were analysed by panellists and GC–MS. Slaughter age had a ( P

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Bibliographic Details
Published in:Meat science 2000-10, Vol.56 (2), p.117-125
Main Authors: Madruga, M.S, Arruda, S.G.B, Narain, N, Souza, J.G
Format: Article
Language:English
Subjects:
Animal productions
Biological and medical sciences
Castration
Food industries
Fundamental and applied biological sciences. Psychology
Goat meat
Meat and meat product industries
Sensory analysis
Slaughter age
Terrestrial animal productions
Vertebrates
Volatile compounds
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Description
Summary:Cooked meat from castrated male and intact “mestiço” goats slaughtered at 175, 220, 265 and 310 days of age, were analysed by panellists and GC–MS. Slaughter age had a ( P
ISSN:0309-1740
1873-4138
DOI:10.1016/S0309-1740(00)00025-5