Abstract
In general, goat meat is not inferior to other meat types regarding nutritional and biological value–it has a high protein content (up to 29%), and it is a good source of minerals, vitamin B-complex, and essential amino acids. However, the meat of older and culled goats is less juicy, less tender, has a characteristically different odour and taste compared to kids’ goat meat (and meat of other animals), and thus tends to be less desirable. Different meat products could be produced using goat meat (including culled goat meat): dry-fermented sausages (e.g. sucuk), dry-cured meats (Violino di capra–goat prosciutto), frankfurters, mortadella, etc. without adverse effects on products' technological properties. The negative impact of goat meat on the properties of meat products is mainly associated with the use of goat fatty tissue. However, this could be overcome by using fatty tissue of other animals (e.g. pork back fat or beef fatty tissue).
Highlights
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Goats are small ruminants that live in small or large herds in different areas and environments across the world, with the exception of extremely cold areas
Numerous research studies indicated that goat meat, including meat from culled animals, could be used in the formulation of different types of meat products
Summary
- Influence of different sources of fat on lipid index of muscle and fat tissue of pigs D Peric, J Janjic, R Markovic et al. - Qualitative and Quantitative Improvement of Meat Production within the Goat Farming Camelia Zoia Zamfir, Daniela Jitariu, Ana Enciu et al
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