Author
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JAMES, NEIL - FLORIDA A&M UNIV |
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Berry, Bradford |
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Submitted to: Journal of Animal Science
Publication Type: Peer Reviewed Journal Publication Acceptance Date: 10/1/1996 Publication Date: N/A Citation: N/A Interpretive Summary: Consumers have strong interest in low-fat meat products for diet/health reasons, but still expect these products to have acceptable eating quality. In order to keep price reasonable for low-fat meat products, a sufficient supply of lean raw materials is necessary. Goat meat (chevon) is low in fat with a low cost of production and thus, may be a suitable source of lean for low-fat meat products. A series of studies were conducted to determine suitable products in which to include chevon and appropriate cooking methods for the products. Use of chevon in a spiced, shelf stable ground product was found to be acceptable to consumers although a lack of uniformity in texture was noted. Substitution of chevon for beef in ground patties revealed that at least 40 percent beef was necessary to maximize tenderness, juiciness and flavor. As with many low-fat meat products, broiling was preferable to microwave cooking for chevon chops. Panbroiling gprovided higher cooking yields for patties than baking or broiling. It appears from these results that chevon can be used to produce low-fat meat products with acceptable eating quality. Technical Abstract: Chevon (goat meat) is a low fat red meat and thus, may be an excellent source of lean in the preparation of low fat meat products. This paper examines some of the textural, nutrient, and sensory properties of chevon products prepared from whole or comminuted muscle. Chops (2.54) cm thick, from the leg were either broiled at 232 deg C or microwaved at a power level of 900 watts. Results indicated that broiled chevon chops were not significantly different (P > 0.05) from microwaved chops in dimensional change, cooking yield, and instrumental work in shearing, but, were darker in color, and had a significantly lower fat content than microwaved chops. Chevon patties were prepared from shoulder cuts by either grinding or chopping and cooked by panbroiling, broiling or baking. Shear values were significantly affected by the method of comminution with grinding yielding patties with lower shear values. Panbroiling was found to give the highest cooking yields and shear values but the lowest fat content and instrumenta values for lightness as compared with the other cooking methods. Ground meat patties with initial fat content between 4.6 and 13.8 percent were made with chevon and beef. The pan fried patties made with 60 percent or more chevon gave higher (P < 0.05) cooking yields. However, a higher chevon content also resulted in significantly darker patties with higher shear values. Both consumer and trained sensory panels found similar sensory properties in patties having less than 60 percent chevon. |
