Some physical, chemical and sensory properties of chevon products from three New Zealand goat breeds

Abstract

The properties of boneless meat from 12-month-old Boer ( n=3), Cashmere ( n=4), and Boer×Cashmere ( n=4) female goats, and of meat products made from that meat, were determined. For whole-tissue meat (longissimus muscle, semimembranosus, meat cubes) cook yield, dimensional changes on cooking, instrumental tenderness and sensory attributes were determined. For patties made from the meat, cook yield, dimensional changes on cooking, and sensory attributes were determined. Sensory attributes of curries made from the meat were also assessed. Boneless meat from 12-month-old lamb was used in the comparisons. Boer longissimus muscle had a higher pH (6.04) than the longissimus muscle from Cashmere and Boer×Cashmere (5.70, 5.78). Meat cook yield and cook shrinkage were 75–80% and 36–48% respectively. The cook yield of plain or seasoned patties was about 92% compared to 77% (plain) and 86% (seasoned) for lamb patties. Instrumental tenderness and sensory scores for juiciness and overall flavour intensity of longissimus muscle from all three breeds were similar ( P>0.05); semimembranosus of Cashmere was more tender ( P<0.05) than that of the other two breeds. Goat meat had a less intense flavour and was less tender and juicy than lamb ( P<0.01). Panellists considered goat and lamb curries very acceptable. There were no significant differences in the acceptability of sensory attributes of patties made from goat or lamb ( P>0.05), although goat meat and meat products were distinguishable from lamb. The attributes of goat-meat-based products should be considered during their manufacture and promotion.