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Meat quality of entire and castrated male Boer goats raised under Australian conditions and slaughtered at different weights: physical characteristics, shear force values and eating quality profiles

Published online by Cambridge University Press:  18 August 2016

N. M. Werdi Pratiwi ,
P. J. Murray  and
D. G. Taylor
N. M. Werdi Pratiwi*
Affiliation:
School of Animal Studies, University of Queensland, Gatton Campus, Queensland 4343, Australia
P. J. Murray
Affiliation:
School of Animal Studies, University of Queensland, Gatton Campus, Queensland 4343, Australia
D. G. Taylor
Affiliation:
School of Animal Studies, University of Queensland, Gatton Campus, Queensland 4343, Australia
*
†E-mail: [email protected]
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Abstract

Castrated and entire Boer bucks (no. = 60) in groups of between three and five animals were slaughtered at 5,15, 30, 45, 60, 75, 90 and 105 kg live weight (5- and 15-kg animals were not castrated). Ultimate pH, muscle colour (subjective and objective measurement), subcutaneous fat colour, total pigment concentration, shear force values and eating quality were investigated. The ultimate pH o/longissimus muscle increased from 5-7 to 6-2 (P < 0-05) as animals were slaughtered at heavier weights. Slaughter weight had an influence on chromameter muscle colour (L*, a*, b* values) and subjective muscle colour scores recorded using a nine-point colour scale (P < 0-05) for both entire and castrated bucks. Muscle redness (a* values) and subjective muscle colour scores increased gradually in older animals while muscle lightness and yellowness (L* and b* values) decreased. Subcutaneous fat colour became more yellow at heavier slaughter weights (P < 0-05). Shear force values were affected (P < 0-05) by slaughter weight but not by castration of bucks. All eating quality scores were influenced by slaughter weight but not by castration, and flavour, as predicted by eating quality scores, was the most important attribute that contributed to overall acceptability of the goat meat.

Keywords

castrationgoatsmeat qualityslaughter weight
Type
Growth, development and meat science
Information
Animal Science , Volume 79 , Issue 2 , October 2004 , pp. 213 - 219
Copyright
Copyright © British Society of Animal Science 2004

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