Texture and acceptability of goat meat frankfurters processed with 3 different sources of fat (2023)

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Volume 89 Issue 5

May 2011

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C. L. Bratcher,

C. L. Bratcher

*Department of Animal Sciences, Auburn University, Auburn, AL 36849

1Corresponding author: cbratcher@auburn.edu

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N. L. Dawkins,

N. L. Dawkins

Department of Food and Nutritional Sciences, Tuskegee University, Tuskegee, AL 36088

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S. Solaiman,

S. Solaiman

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Department of Agricultural and Environmental Sciences, Tuskegee University, Tuskegee, AL 36088

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C. R. Kerth,

C. R. Kerth

*Department of Animal Sciences, Auburn University, Auburn, AL 36849

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J. R. Bartlett

J. R. Bartlett

Department of Agricultural and Environmental Sciences, Tuskegee University, Tuskegee, AL 36088

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Journal of Animal Science, Volume 89, Issue 5, May 2011, Pages 1429–1433, https://doi.org/10.2527/jas.2010-3398

Published:

01 May 2011

Article history

Received:

05 August 2010

Accepted:

21 December 2010

Published:

01 May 2011

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    C. L. Bratcher, N. L. Dawkins, S. Solaiman, C. R. Kerth, J. R. Bartlett, Texture and acceptability of goat meat frankfurters processed with 3 different sources of fat, Journal of Animal Science, Volume 89, Issue 5, May 2011, Pages 1429–1433, https://doi.org/10.2527/jas.2010-3398

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ABSTRACT

The objective of this research was to evaluate the texture and consumer acceptability of goat meat frankfurter formulations with no added fat (NAF), beef fat (BF), or canola oil (CO). Consumer sensory evaluation, fat, and moisture and texture profile analyses were performed on goat meat frankfurters produced with the fat sources BF, CO, and NAF. For sensory evaluations, NAF was less tender (P = 0.007; 4.90 vs. 4.11 and 4.35 for BF and CO, respectively) and the flavor was liked less (P = 0.004; 4.59 vs. 3.83 and 4.30 for BF and CO, respectively); BF was scored as the juiciest (P = 0.003; 3.86 vs. 4.49 and 4.58 for CO and NAF, respectively); and CO had the least amount of flavor (P = 0.029; 3.65 vs. 3.12 and 3.10 for BF and NAF, respectively). Moisture was least (P < 0.001) in CO (46.59%), followed by BF (48.57%) and NAF (55.80%). The amount of fat was not different (P = 0.761) in BF (24.36%) or CO (24.43%) but was less (P < 0.001) in NAF (9.06%), as expected. The NAF had the most protein (P < 0.001; 34.14%), followed by CO (27.98%) and BF (26.07%). For texture profile analyses, NAF had the least hardness value (P = 0.008; 3.92 vs. 4.48 and 4.40 for BF and CO, respectively) and least chewiness value (P = 0.026; 2.89 vs. 3.39 and 3.29 for BF and CO, respectively). Beef fat and CO were not different for hardness (P = 0.596) or chewiness (P = 0.530). No differences were observed in springiness (P = 0.954) or resilience (P = 0.561). The sensory panelists tended to prefer BF for overall acceptability. Results from these data revealed that value-added goat meat products received acceptable sensory scores; therefore, continued research and development will greatly expand the knowledge of goat meat and increase the acceptance of value-added products.

© American Society of Animal Science 2011

Issue Section:

Meat Science and Muscle Biology

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