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

Meat Science

Volumn 56, Issue 2, 2000, Pages 117-125

  Madruga, M S ^a   Arruda, S G B ^a   Narain, N ^a   Souza, J G ^a  

^a FEDERAL UNIVERSITY OF PARAÍBA   (Brazil)

Author keywords

Castration; Goat meat; Sensory analysis; Slaughter age; Volatile compounds

Indexed keywords

EID: 0034377156     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(00)00025-5     Document Type: Article

References (30)

1. Eight peak index of mass spectra. 3rd ed:1983;MSDC, Aldermaston, UK.
2. Brennand, C. P. (1989) Factors affecting contributions of volatile branched-chain fatty acids to the species related flavors of lamb and mutton. PhD thesis, University of Wisconsin, Madison, WI, USA.
3. Caporaso F., Sink J.D., Dimick P.S., Mussinan C.J., Sanderson A. Volatile flavor constituents of ovine adipose tissue. Journal of Agricultural and Food Chemistry. 25:1977;1230-1233.
4. Dwivedi B.K. Meat flavor. CRC Crit. Ver. Food Technol. 5:1975;487-535.
5. Gaili E.S.E., Ghanem Y.S., Mukhtar A.M.S. A comparative study of some carcass characteristics of Sudan desert sheep and goat. Animal Production. 14:1972;351-357.
6. Ha J.K., Lindsay R.C. Volatiles alkylphenols and thiophenol in species-related characterizing flavors of red meats. Journal of Food Science. 56:1991;1197-1202.
7. Hedrick H.B., Aberle E.D., Forrest J.C., Judge M.D., Merkel R.A. Principles of meat science. 3rd ed:1994;Kendall/Hunt Publishing Company, Dubuque, Iowa, USA.
8. Herz K.O., Chang S.S. Meat flavor. Advance in Food Research. 18:1970;1-83.
9. Kamble V.J., Bonde H.S., Kulkarni K.D., Kulkarni D.N. Quality aspect of Osmanabadi goat meat. Journal of Food Science and Technology. 26:1989;99-101.
10. Kansal V.K., Manchanda S., Krishnan K.R. Effect of castration/ sterilization on eating quality and nutritive value of meat in male goats. Journal of Food Scince Technology. 19:1982;203-207.
11. Kirton A.H. Body and carcass composition and meat quality of the New Zealand feral goat. N.Z.J. Agric. Res. 13:1970;167-181.
12. Kumar R., Kumar A., Singh H. Effect of partial (Baiburtcjan's) method of castration on quality of meat in goats. Indian J. Anim. Res. 17:1983;45-49.
13. Lawrie R.A. Meat science. 5th ed. 1992;Pergamon, Oxford.
14. Likens S.T., Nickerson G.B. Proc. Am. Soc. Brew. Chem. 5:1964;13.
15. Louca A., Economides S., Hancock J. Effects of castration on growth rate, feed conversion efficiency and carcass quality in damascus goats. Animal Production. 24:1977;387-391.
16. Madruga, M. S. (1994). Studies on some factors affecting meat flavour formation. PhD thesis, University of Reading, Reading, England, UK.
17. Madruga M.S., Arruda S.G.B., Nascimento J.A. Castration and slaughter age effects on nutritive value of the "mestiço" goat meat. Meat Science. 52:1999;119-125.
18. Melton S.L. Effects of feeds on flavor of red meat: a review. Journal of Animal Science. 68:1990;4421-4435.
19. MacLeod G. The scientific and technological basis of meat flavour. Birch G.C., Lindley M.G. Developments in food flavors. 1986;191-223 Elsevier, London.
20. MacLeod G.M., Seyyedain-Ardebili M. Natural and simulated meat flavors (with particular reference to beef). CRC Crit. Ver. Food Sci. Nutr. 14:1981;309-437.
21. Miller G.J., Field R.A., Agboola H.A. Lipids in subcutaneous tissues and Longissmus muscles of feedlot and grassfed ewes. Journal of Food Quality. 9:1986;39-47.
22. Min D.B.S., Ina K., Peterson R.J., Chang S.S. The alkylbenzenes in roast beef. Journal of Food Science. 42:1977;503-505.
23. Mottram D.S. Meat. Maarse H. Volatile compounds in foods and beverages. 1991;107-177 Marcel Dekker, New York.
24. Mottram D.S. Meat flavour: a review. Piggott J.R., Patterson A. Understanding natural flavours. 1994;140-163 Blackie, Glasgow.
25. Schönfeldt H.C., Naudé R.T., Bok W., van Heerden S.M., Sowden L. Cooking- and juiciness-related quality characteristics of goat and sheep meat. Meat Science. 34:1993;381-394.
26. Shahidi F., Rubin L.J., D'Souza L.A. Meat flavor volatiles: a review of the composition, techniques of analysis, sensory evaluation. CRC Crit. Rev. Food Sci. Nutr. 24:1986;141-243.
27. Sink J.D. Factors influencing the flavour of muscle foods. Journal of Food Science. 44:1979;1-5.
28. Smith G.C., Carpenter Z.L., Shelton M. Effect of age and quality level on the palatability of goat meat. Journal of Animal Science. 46:1978;1229-1235.
29. Sutherland M.M., Ames J.M. The effect of castration on the headspace aroma components of cooked lamb. Journal of Science and Food Agriculture. 69:1995;403-413.
30. Wong E., Nixon L.N., Johnson C.B. Volatile medium chain fatty acids and mutton flavor. Journal of Agriculture and Food Chemistry. 23:1975;495-498.