Sensory properties and instrumental texture analysis of chevon patties from intact male Boer and Kiko goats harvested at four endpoints

Meat Science

Volumn 91, Issue 3, 2012, Pages 215-222

  Leick, C M ^a   Behrends, J M ^a   Solaiman, S G ^b   Broadway, P R ^a   Min, B R ^b   Mikel, W B ^a   Williams, J B ^a   Schilling, M W ^a  

^a MISSISSIPPI STATE UNIVERSITY   (United States)

^b TUSKEGEE UNIVERSITY   (United States)

Author keywords

Goat patties; Sensory descriptive analysis; Texture profile analysis

Indexed keywords

CHEVON PATTIES; CRUDE PROTEINS; DESCRIPTIVE ANALYSIS; GOAT PATTIES; INSTRUMENTAL TEXTURE; SENSORY CHARACTERISTICS; SENSORY PROPERTIES; TEXTURE PROFILE ANALYSIS;

FEEDING; MEATS; MOISTURE;

TEXTURES;

CAPRA HIRCUS;

WATER;

ANIMAL; ARTICLE; BREEDING; COOKING; FAT INTAKE; GENETICS; GOAT; HUMAN; MALE; MASTICATION; MEAT; METABOLISM; ODOR; TASTE;

ANIMALS; BREEDING; COOKING; DIETARY FATS; GOATS; HUMANS; MALE; MASTICATION; MEAT; MEAT PRODUCTS; ODORS; TASTE; WATER;

EID: 84862787386     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.01.002     Document Type: Article

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