Abstract
The effect of high dietary lipid on the meat quality parameters of shoulder meat adult goats in raw meat and during curing and smoking was evaluated by classical and multivariate approaches. The animals were divided into two groups of different finishing strategies: without whole full-fat linseed (WFFLG, n = 9) and whole full-fat linseed (FFLG, n = 9), with diets containing an ether extract content of 2.7% and 6.9%, respectively. The physicochemical attributes did not vary according to the experimental diets in raw meat. The colorimetric parameters and pH varied during curing and smoking. Through multivariate analysis the first two principal components (PC), it was possible to identified variables were highly importance the total variation (L*, a*, b*, C*, h*, and fat content) in raw meat and smoking. The fat content and color b* presented the highest scores for importance of the variable in the projection. Lipid supplementation of adult goats did not influence the quality parameters physicochemical of the raw shoulder meat. However, after curing and smoking there was a significant effect of diet on Hue angle (h*).
Highlights
IntroductionGoat meat is known worldwide as an important component of the human diet because of its nutritional (low fat and cholesterol) and sensory (flavor, juiciness, and tenderness) characteristics, which distinguish it from other species (Madruga & Bressan, 2011)
Goat meat is known worldwide as an important component of the human diet because of its nutritional and sensory characteristics, which distinguish it from other species (Madruga & Bressan, 2011)
After smoking, there was a significant effect of diet on (h*) in smoked shoulder meat, with lower values in the linseed treatment
Summary
Goat meat is known worldwide as an important component of the human diet because of its nutritional (low fat and cholesterol) and sensory (flavor, juiciness, and tenderness) characteristics, which distinguish it from other species (Madruga & Bressan, 2011). The meat of heavier animals (between 2 and 6 years of age and weighing between 20 and 30 kg), especially the older ones culled at the end of their productive life (> 6 years old), is much less appreciated (Madruga & Bressan, 2011). This type of mature goat meat is considered more suitable for processing as a dry, cured, or smoked product (Teixeira et al, 2019)
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