Meat Characteristics and Quality Changes during Storage of Boer Crossbred Goat Dressed via Conventional-Skinning and Singeing Methods

Aronal Arief PUTRA; Saowakon WATTANACHANT; Chaiyawan WATTANACHANT

Authors

Aronal Arief PUTRA Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112
Saowakon WATTANACHANT Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112
Chaiyawan WATTANACHANT Department of Animal Science, Faculty of Natural Resources, Prince of Songkla University, Hat Yai, Songkhla 90112

Keywords:

Carcass dressing, goat meat, physicochemical characteristics, skinning, singeing

Abstract

The effect of carcass dressing via conventional-skinning and singeing on samples from legs and shoulders of the Boer crossbred goat was examined. After deboning and resizing from its primary cuts, proximate composition, total collagen, and some physicochemical characteristics of the samples were determined. Storage study was then conducted to evaluate the physicochemical stability of samples over 5 days of refrigerated storage. Meat samples prepared by the singeing method generated significant lower moisture, ash, myoglobin, and redness (a*) as compared to those prepared by the skinning method (P < 0.05), while significant higher pH, cook loss, lightness (L*), and yellowness (b*) were noted (P < 0.05). Samples from the leg cut revealed lower protein and ash content, tender texture, and higher cook loss compared to samples from the shoulder cut (P < 0.05). During storage, samples that were subjected to singeing exhibited higher cook loss, discoloration, lipid oxidation (PV and TBARS), and metmyoglobin percentage compared to samples that were exposed to skinning (P < 0.05). Nevertheless, the lower oxymyoglobin percentage was obtained (P < 0.05) in those prepared from by than by skinning. Samples from the leg cut had higher cook loss, tender texture, and oxymoglobin percentage, while lower TBARS formation and metmyoglobin percentage were noted (P < 0.05). Drip loss, cook loss, lightness, and metmyoglobin percentage of samples increased with longer number of storage days, while redness, shear force, and oxymyoglobin decreased (P < 0.05). Discoloration and oxidation products from singeing are 2 substantial characteristics should be concerned when supplying meat for the retail market.

doi:10.14456/WJST.2016.11

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