Consumer Sensory Perception of Beef, Goat and Lamb Meat

This case study focuses on meat goat marketing involving one distinct immigrant group residing in one area of Columbus, Ohio: the Somalis. There are about 20,000-25,000 Somalis living in Columbus, the second largest concentration of Somalian immigrants in the U.S. after Minneapolis-St. Paul, Minnesota. It is estimated that Columbus Somalis consume the meat from about 14,000 goats each year. The objective of this pilot study is to analyze the meat goat marketing and consumption patterns of the Somali immigrant population of Columbus, Ohio. Understanding gained in the Somali meat market will assist in determining the feasibility of establishing a more structured marketing system, including the possible need for a processing plant dedicated to goat meat. The Southern Ohio Meat Goat Task Force is a group of meat-goat producers, marketers, OSU extension professionals, and Ohio Cooperative Development Center staff members that are working with the meat-goat industry to assess and develop goat production, processing, and meat marketing in Ohio. Tours of several retail shops within the Somali community were conducted to further understand the preferences of the Somali population. Interviews were conducted with a slaughter-plant manager in nearby Detroit, Michigan, the current major supplier of fresh goat meat to the Columbus market. During January and March 2003, two focus-group sessions were organized and conducted by task force members with Somali consumers, entrepreneurs, and retail grocery owners. Significant results and discussion presented in detail within this research report include: Somalia's prefer fresh over frozen goat meat, pricing is a key determinant in meat choices for Somali consumers, goat meat and lamb meat are somewhat substitutable in Somali diets, Somalis will substitute halal chicken and beef if lamb and goat meat is not available, lean grass-fed carcass is preferred to a grain-fed goat, Somalis eat goat meat 1-2 times a day year-round, most people feeding families buy a whole carcass, and only a slight preference was indicated between the halal and kosher slaughter practices.

Campylobacter spp. are one of the most common causes of acute bacterial gastroenteritis in human beings which are transmitted mostly via food originating from animals. This study was conducted to determine the prevalence and antimicrobial resistance of Campylobacter spp. isolated from retail raw meats in Iran. From June 2008 to June 2009, a total of 722 raw meat samples from camel (n = 107), beef (n = 190), lamb (n = 225), and goat (n = 180) were purchased from randomly selected retail outlets in Isfahan and Yazd, Iran, and were evaluated for the presence of Campylobacter spp. In this study, 50 of the 722 meat samples (6.9%) were contaminated with Campylobacter spp. The highest prevalence of Campylobacter spp. was found in lamb meat (12.0%), followed by goat meat (9.4%), beef meat (2.4%), and camel meat (0.9%). The most prevalent Campylobacter spp. isolated from the meat samples was Campylobacter jejuni (84.0%); the remaining isolates were Campylobacter coli (16.0%). Susceptibilities of 50 Campylobacter isolates were determined for 10 antimicrobial drugs using the disk-diffusion assay. Resistance to tetracycline was the most common finding (68.0%), followed by resistance to ciprofloxacin (46.0%) and nalidixic acid (40.0%). All of the isolates were susceptible to erythromycin, gentamicin, and chloramphenicol. Significantly higher prevalence rates of Campylobacter spp. (p < 0.05) were found in the lamb meat samples taken in spring (20.0%) and summer (18.9%). To our knowledge, this study is the first report of the isolation of Campylobacter spp. from raw camel, lamb, and goat meat in Iran.

The United States imported $1.01 billion in lamb and goat meat in 2018, which was 5.94% higher than in 2017. However, local sheep and goat farmers are facing challenges for getting fair prices for their animals. The objective of this study was to evaluate the market price of lamb and goat meat in the Southeast United States. The surveys were introduced to 15 cities of Georgia, Alabama, Florida, Mississippi, and Tennessee. The price for lamb and goat meat was collected for three years (2017–2019). Of the 360 price observations (n = 360) collected from these cities, 290 were for lamb and 70 for goat meat. The price consisted of 27 and 12 different types of lamb and goat meat, respectively, from the selected retail and ethnic stores. Data were analyzed for descriptive statistics. The mean price for lamb ranged from $50.58/kg for rack lamb to $10.98/kg for stew bone. Similarly, the most expensive goat meat type was leg stew ($26.38/kg), followed by the whole goat leg ($24.18/kg), and the regular meat was the least expensive ($10.32/kg). The mean price of lamb and goat meat varied as per the type of meat in each state and city. The majority of stores predominantly sold imported lamb and goat meat from Australia, New Zealand, Chile, Mexico, China, and Uruguay. The study revealed that the different types of lamb and goat meatare selling for good prices, thereby indicating a promising market for the domestic lamb and goat meat in the Southeast.

Background: Obesity and cardiovascular heart diseases are growing problems in the United States. This is partially due to the consumption of the primary red meats such as pork and beef. Goat meat has the potential to replace these traditionally consumed meats. Rice bran is a rich source of antioxidants such as vitamin E and can be utilized as a binder in meat and meat products.Methods: Goat meat/beef sausages were formulated to contain either 50/50, 75/25 or 100/0 percent goat meat/beef, with either no added rice bran (NRB) or 3 percent stabilized rice bran (RB). Proximate analysis, fatty acids, 𝛼-tocopherol and cholesterol concentrations of the six cooked formulations were determined. The six sausage formulations were compared in a consumer acceptability taste test.Results: The fat concentration of the NRB and RB formulations decreased linearly with increasing percentages of goat meat (p &lt; 0.001). The sum of the saturated fatty acids decreased linearly with increasing percentages of goat meat (p &lt; 0.01). Polyunsaturated fatty acids, omega-3 and omega-6 fatty acid and conjugated linoleic acid concentrations increased linearly (p &lt; 0.05) with increasing percentages of goat meat in both the NRB and RB sausage formulations. The α-tocopherol concentration of the NRB formulations did not change across the goat meat percentages, but in the RB formulations it increased linearly with increasing percentages of goat meat (p &lt; 0.001). The cholesterol concentration decreased linearly with increasing percentages of goat meat in both the NRB and RB formulations (p &lt;0.01, &lt; 0.05 respectively). The tasters preferred the NRB with higher goat meat percentage to the RB formulations.Conclusions: The NRB and RB sausage formulations with higher percentages of goat meat had higher concentrations of 𝛼-tocopherol, CLA (18:2 cis 9 Trans 11), total n-3, total PUFA, total n-3/total n-6 ratio, and a lower cholesterol concentration. The RB sausage formulations with higher percentages of goat meat had lower total saturated and an acceptable ratio of (C18:0 + C18:1) to C16:0. The NRB formulations with greater percentage of goat meat were more acceptable by the taters than the RB formulations.Key words: Goat meat; rice bran; fatty acids; 𝛼-tocopherol; cholesterol

BackgroundClostridium difficile has been shown to be a nosocomial pathogen associated with diarrhoea and pseudomembranous colitis in hospitalised patients and the infection is believed to be acquired nosocomially. Recent studies have shown the occurrence of C. difficile in food animals which may act as a source of infection to humans.The aim of this study was to determine the occurrence of C. difficile in retail raw beef, cow, sheep, goat, camel and buffalo meat in Iran.MethodFrom April to October 2012, a total of 660 raw meat samples from beef, cow, sheep, goat, camel and buffalo were purchased from 49 butcheries in Isfahan and Khuzestan provinces, Iran, and were evaluated for the presence of C. difficile using a method including selective enrichment in C. difficile broth, subsequent alcohol shock-treatment and plating onto C. difficile selective medium. C. difficile isolates were tested for the presence of toxin genes and were typed using PCR ribotyping.ResultsIn this study, 13 of 660 meat samples (2%) were contaminated with C. difficile. The highest prevalence of C. difficile was found in buffalo meat (9%), followed by goat meat (3.3%), beef meat (1.7%), cow (0.94%) and sheep meat (0.9%). Seven of the 13C. difficile strains (53.9%) were positive for tcdA, tcdB and cdtB toxin genes and were classified as ribotype 078. Four strains (30.8%) were positive tcdA, and tcdB, and one strain (7.7%) was possessed only tcdB. The remaining isolate was non-toxigenic. Susceptibilities of 13C. difficile isolates were determined for 11 antimicrobial drugs using the disk diffusion assay. Resistance to clindamycin, gentamycin, and nalidixic acid was the most common finding.ConclusionsTo our knowledge, the present study is the first report of the isolation of C. difficile from raw buffalo meat. This study indicates the potential importance of food, including buffalo meat, as a source of transmission of C. difficile to humans.

Considering the growing demand for healthy and environmentally conscious food products in the United States, lamb and goat meat have proved to be beneficial alternatives to other red meats. This study investigates consumer trends and preferences for lamb and goat meat in Florida and sheds light on regional preferences for these products, providing groundwork for further studies. An online survey was conducted using 924 primary shoppers in Florida. Respondents were asked questions regarding demographic characteristics, behavioral qualities, and attributes associated with meat‐buying consumers. A contingent valuation method was used to derive willingness‐to‐pay (WTP) estimates by having participants report the maximum price they would pay for one pound of shoulder cut from lamb or goat. This study focuses on WTP for lamb/goat meat and uses Tobit regression analyses to test relationships between WTP and the consumer attributes described. Various regression specifications were estimated in the analyses to examine the robustness of significant correlations. Results surrounding the consumer WTP were similar for lamb and goat meat, showing that: (1) adventurousness when tasting food is positively correlated with WTP, (2) younger generations (Millennials and Gen Z) tend to have a higher WTP than older generations (Baby Boomers and the Silent Generation), (3) having tasted/liked lamb/goat meat previously both seem to positively influence WTP, (4) importance of access to culturally significant food products is positively correlated with WTP for lamb meat only, and (5) identifying as Hispanic had a negative correlation with WTP for goat meat only.

Purpose: This study was aimed to evaluate sausage processed from different levels of goat meat replacement beef meat.&#x0D; Methodology: Beef top side cut and goat leg were purchased from local market and used according to A ( Beef 50 % ,goat meat 50 % ) , B( beef 25 % , goat meat 75 % ) , C ( goat meat 100 % ) and D ( Beef 100 % ) as control group, and to compare the goat meat sausages with the most common commercial sausages made with beef.&#x0D; Findings: The chemically, crude protein percentage was significantly different (p&lt;0.05) in sausage treatments where higher in beef sausage, ash, and fat were also different increased with beef meat among sausage treatments, on the other hand moisture content increased with goat meat. Ultimate pH and cooking loss % of sausage treatments were significantly different (p &lt;0.05). Total viable bacterial counts of sausage treatments were determined. Sensory attributes, including color, flavor, juiciness, tenderness, and overall acceptability among the different types of sausages prepared were no significantly differences (p &gt; 0.05)&#x0D; Unique contribution to theory, practice and policy: Goat meat mainly from animals out of quality brands with low commercial value can be valorized when processed, giving the opportunity to increase its consumption and acceptability. In this study goat meat incorporated to the sausage ingredients with beef fat to evaluated the quality and flavor of sausage replacing beef meat. Sudanese Nubian goat meat useful for use in meat processing products with good characteristics and more acceptable for the final products. More researches for use goat meat in other meat products.

Carruthers (1986) estimated the United Kingdom goat population to be between 100,000 and 150,000 head. Ryder (1986) stated that U.K. goat numbers are increasing at twice the rate of the sheep population. In the U.K. goats are kept primarily for milk and fibre production. As a result of the reputedly small market for goat meat In the U.K. producers are disadvantaged as they are unable to rear and sell their male kids as an additional source of income. The net result of this is that an estimated 55,000 male kids are culled at birth.Naude and Hofmeyer (1981) reported that carcasses of most goat breeds tend to be leaner than of sheep breeds. With the increasing consumer demand for lean meat it may well be that the goat meat is able to compete for the sheep meat market.This study aims to reveal some of the factors which might affect the demand for goat meat by comparison of the eating qualities of lamb and goat.

Effect of various voltage of electrical stimulation (ES) on meat quality of lamb and goat was investigated by using a total of 36 animals at 3–5 years old. Constant 50 Hz frequency and 50, 100, and 250 V, 90 sec of ES were administered to 1/2 carcasses and were examined according their textural, physicochemical, and sensorial characteristics. ES decreased the pH values of lamb and goat meat, and accelerated the rigor mortis (P < 0.05). Additionally, ES enhanced the water activity, water-holding capacity, and drip loss of both animals. Shear force varied between lamb and goat meat, and tenderness was improved depending on voltage range used (P < 0.001). ES caused difference in instrumental colour (CIE L∗, a∗, b∗) values of lamb and goat meat compared with the control groups (P < 0.05) during aging period at 4°C. Sensorial characteristics were also improved with various levels of ES treatments. In conclusion, ES had positive effects on meat quality of lamb and goat, in contrast to undesirable consumer preferences.

The aim of the study was to compare the quality and safety of meat keema during storage at spot and refrigeration (4±1°C) temperature for a specific storage period. Six samples of Buffalo, Beef and Goat meat were collected from Kamal Ronjit-market ("K.R. Market") of Bangladesh Agricultural University, Mymensingh and processed into meat keema. The keema was prepared by standardized formulations, processed and were stored at ambient (37±1°C) and refrigeration (4±1°C) temperature and the quality was compared. In case of the hot-boned keema, the MDA (Melondialdehyde) of meat keema was significantly (p&lt; 0.05) higher in goat meat than others. Water activity was higher in buffalo meat than others although the values did not differ significantly (p&gt; 0.05). Ash content was significantly (p&lt; 0.05) higher in buffalo meat than others. WHC (Water holding capacity) was significantly (p&lt; 0.05) higher in goat meat than buffalo meat. Cooking loss was significantly (p&lt; 0.05) higher in beef and goat meat than buffalo meat. Color (yellowness) was significantly (p&lt; 0.05) higher in beef than buffalo meat. Meat pH, Keema pH, Color (lightness), Color (redness) values did not differ significantly (p&gt; 0.05) within the three species. In case of chilled-boned keema of Buffalo, Beef and Goat meat, the MDA and water activity were higher in goat meat than others although the values did not differ significantly (p&gt; 0.05). It is revealed from the study that the Buffalo meat keema (hot-boned and chilled-boned) showed better in meat quality attributes compared to the others. Beef, buffalo and goat meat keema stored in ambient temperature stored resulted in significant deterioration of quality parameters compared to the refrigeration storage.

Sheep and goats can efficiently convert low quality forage into high-quality meat which contains specific nutrients and quality traits. Carcass traits and quality attributes of sheep and goat meat depend upon several factors and one of most effective strategies amongst these is feeding regimens. In this review, the major aspects of feeding regimens affecting growth rate, carcass traits and quality attributes of sheep and goat meat are thoroughly discussed, with a particular focus on physical-chemical composition, flavor profile, and fatty acid (FA) profile. Grazing lambs and kids receiving concentrate or under stall-feeding systems had greater average daily gain and carcass yield compared with animals reared on pasture only. However, growth rate was higher in lambs/kids grazing on pastures of improved quality. Moreover, the meat of grazing lambs receiving concentrate had more intense flavor, intramuscular fat (IMF) content, and unhealthy FA composition, but comparable color, tenderness, juiciness, and protein content compared to that of lambs grazed on grass only. In contrast, meat of concentrate-fed lambs had more intense color, greater tenderness and juiciness, IMF and protein contents, and lower flavor linked to meat. Additionally, the meat of kids grazed on concentrate supplementation had higher color coordinates, tenderness, IMF content and unhealthy FA composition, whereas juiciness and flavor protein content were similar. In contrast, kids with concentrate supplementation had superior color coordinates, juiciness, IMF content and unhealthy FA composition, but lower tenderness and flavor intensity compared to pasture-grazed kids. Thus, indoor-finished or supplemented grazing sheep/goats had higher growth rate and carcass quality, higher IMF content and unhealthy FA composition compared to animals grazed on grass only. Finally, supplementation with concentrate increased flavor intensity in lamb meat, and improved color and tenderness in kid meat, whereas indoor-fed sheep/goats had improved color and juiciness as well as reduced flavor compared to pasture-grazed animals.

Background: Concerns about the contamination of meat products with undeclared meats and new regulations for the declaration of meat adulterants have established the need for a rapid test to detect chicken and turkey adulteration. Objective: To address this need, Microbiologique, Inc. has developed an ELISA that can quantify the presence of chicken and turkey down to 0.1% (w/w) in cooked pork, horse, beef, goat, and lamb meats. Results: This chicken/turkey authentication ELISA has an analytical sensitivity of 0.000037% and 0.000048% (w/v) for cooked and autoclaved chicken, respectively, and an analytical range of quantitation of 0.025-2% (w/v), in the absence of other meats. The assay cross-reacts with cooked duck and pheasant but does not demonstrate any cross-reactivity with cooked pork, horse, beef, goat, and lamb meats, egg, or common food matrixes. Conclusions: The assay is rapid, can be completed in 70 min, and can detect a 0.1% level of meat adulteration. Highlights: The Microbiologique Cooked Chicken/Turkey ELISA can quantitate cooked chicken/turkey in the presence of pork, horse, chicken, goat, or sheep meat to 0.1% (w/w) and is not affected by common food matrixes.

Cultivation-free sample preparation and DNA purification for direct real-time qPCR of intracellular or spore-like Coxiella burnetii in beef, goat, and lamb meat

Recent news of many cases of adulteration of meats with pork has bolstered the need for a way to detect and quantify the unwanted contamination of pork in other meats. To address this need, Microbiologique, Inc. has produced a sandwich ELISA assay that can rapidly quantify the presence of pork in cooked horse, beef, chicken, goat, and lamb meats. We carried out a validation study and showed that this assay has an analytical sensitivity of 0.00014 and 0.00040% (w/v) for cooked and autoclaved pork, respectively, and an analytical range of quantitation of 0.05-3.2% (w/v) in the absence of other meats. The assay can measure pork contamination down to 0.1% (w/w) in the presence of cooked horse, beef, chicken, goat, and lamb meats. The assay is quick and can be completed in 1 h and 10 min.

Three hundred (300) samples of fresh raw chicken, beef, goat and pork meat were screened for Arcobacter species by selective cultural procedures and for Escherichia coli, Salmonella species and Staphylococcus aureus enriched in peptone water and then streaked onto appropriate bacteriological agar. From the 300 samples analysed, S. aureus {138 (46%)} was the most frequently isolated organism, followed by E. coli {78 (26%)}, Arcobacter spp. {57(19%)} and Salmonella spp {6(2%)}. In this study, varying level of resistance of Escherichia coli 66(84.6%), Salmonella 6(100%) and Arcobacter 57(100%) to amoxicillin was observed. The susceptibility pattern indicates that the bacterial isolates exhibited a varying level of resistance to two or more antimicrobial agents with maximum resistance to amoxicillin. The detection of these organisms in meat may constitute a serious public health concern. Hence, there is a need for the implementation of Hazard Analysis Critical Control Point System monitoring of critical contamination points used in meat production to ensure food safety in Nigeria. Keywords: Abattoir-hygiene, Antibiotic resistance, Foodborne-pathogens, Nigeria