Progress 01/01/04 to 12/31/04
Outputs
Chevon (goat meat) is an ideal resource in the preparation of low-fat meat products, since the fat content is less than 3.5%. Polyunsaturated fatty acid (PUFA) to saturated fatty acid (SFA) ratio is higher in chevon compared with beef, which may be important from the public health point of view. Several trials have been conducted under this project on the acceptability of chevon products such as sausages and jerky. In an effort to further understand the nutritional properties of chevon products, an experiment was conducted to study the fatty acid composition of chevon in comparison with lamb. Meat from ruminants contains high proportions of saturated fatty acids and small amounts of trans-fatty acids, both of which can increase blood cholesterol in humans. However, conjugated linoleic acids (CLA), which are naturally present in ruminant fats, are considered to have a therapeutic effect. The objective of this study was to determine variations in the distribution of
conjugated linoleic acids (CLA) and trans-fatty acids in loin chops from sheep and goat carcasses. Sheep (n = 16) and goats (n =16) raised on pasture with a grain supplement were slaughtered and the carcasses fabricated according to standard procedures. Fatty tissue from the loin chops were used for fatty acid analysis. Proximate analysis was done using the muscle tissue from loin chops. Analysis of data as a Completely Randomized Design showed no significant differences (P > 0.05) in moisture, protein, fat, and carbohydrate percentages between longissimus muscles of sheep and goats. Longissimus muscles from sheep and goats contained 69.0 and 68.3% moisture, 23.4 and 23.4% protein, 4.56 and 4.97% fat, 1.93 and 1.57% carbohydrate, and 1.17 and 1.73% ash, respectively. The ash content in goat longissimus muscles was higher (P < 0.05) than that in sheep longissimus muscles. Four major fatty acids, palmitic (16:0), stearic (18:0), oleic (18:1n9), and linoleic (18:2n6), made up 91% of the
total lipids in the loin chops of either species. Compared to sheep, goats had a higher level of 18:1n9 and lower levels of 16:0 and 18:0 fatty acids in the loin chops. Loin chops from sheep and goats contained 4.6% and 5.5% polyunsaturated fatty acids, respectively. Compared to sheep, goats had a higher (P < 0.05) level of cis-9, trans-11 CLA in the loin chops. No significant differences (P > 0.05) were found in the levels of other CLA isomers and trans-fatty acids (18:1t) in the loin chops. Currently, two experiments are under way to study the effects of hydrodyne processing and calcium chloride injection on the palatability of fresh and processed chevon. The results of these studies will be included in the final report of this project.
Impacts
Chevon is a good source of red meat for the production of further-processed meat foods, because of its superior water-holding capacity and nutritional properties. The nutritional properties of chevon, particularly the fatty acid profiles, have not been fully understood. The results of our experiment indicate that chevon may have healthier fatty acid profiles compared with lamb. Products developed using chevon may not only have lower fat content, but also healthier fatty acid profile. Our earlier experiments under this project have shown that chevon products are comparable to beef products in quality characteristics, based on consumer preference trials. The superior palatability and nutritional properties of products developed using chevon are expected to increase chevon consumption in the US.
Publications
- K. M. Gadiyaram and G. Kannan, 2004. Comparison of textural properties of low-fat chevon, beef, pork, and mixed-meat sausages. Abstracts of the Eighth International Conference on Goats, Pretoria, South Africa, Page 43.
- K. M. Gadiyaram and G. Kannan, 2004. Comparison of textural properties of low-fat chevon, beef, pork, and mixed-meat sausages. South African Journal of Animal Science 34(1):168-170.
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Progress 09/01/00 to 08/31/04
Outputs
Two trials were conducted to determine the effects of hydrodyne processing on the quality of chevon products. In Experiment 1, vacuum packed frozen boneless chevon leg cuts (n = 32) and cuts from beef top round (n = 32) were transported to the USDA ARS Meat Science Research Lab, Beltsville, MD. Chevon and beef cuts were either subjected to hydrodyne treatment or kept as untreated control (n = 16/treatment/species). The cuts were brought back to FVSU and used for the preparation of strip jerky (Semimembranosus). Hydrodyne processing resulted in higher L* and a* values in chevon jerky, while it did not have any effect on beef jerky (treatment x species, P < 0.05). Dry matter and ash contents were higher in chevon jerky compared with beef jerky. The TBARS values of hydrodyne-processed chevon jerky increased with storage time (30, 60, or 90 d at 2 C), while the values did not change in beef jerky (species x storage time, P < 0.05). Yeasts and molds were absent in the
samples and bacterial colonies (total plate counts) were absent or too few to be counted. In Experiment 2, eighteen goat carcasses were used to study the effects of hydrodyne processing on quality characteristics of fresh chevon. One leg from each carcass was used for hydrodyne treatment and the other leg was kept as the untreated control (n = 18/treatment). Cooking loss, Warner-Bratzler shear value, TBARS, color, and collagen solubility were determined on the Semimembranosus muscles of both treated and control legs. Cooking losses and TBARS values were higher in treated samples. The results indicate that hydrodyne processing results in better color and nutritional properties in chevon. Hydrodyne processing also increased lipid oxidation and cooking losses in chevon steaks. Another experiment was conducted to study the effects of calcium chloride injection on the palatability of chevon from two breeds of goats. Eight-month-old Kiko x Spanish (n = 16) and Boer x Spanish (n = 16) bucks
were processed according to standard procedures. After 24 h of cooler storage, the carcasses were fabricated and the leg cuts were allotted to one of four treatments: control (no injection), water injection, calcium chloride injection, or calcium chloride plus spice injection. The injection was made using a ten-needle automatic brine injector (Nowicki, Smart Tech) such that there was 5 % increase in weight. Food grade calcium chloride (2.2 % w/w) and a commercial beef roast seasoning (McCormick & Co., Hunt Valley, MD) were used in this study as recommended. After the injection treatments, 2.5- cm thick steaks were made using a band saw, vacuum packed and frozen until analysis. Injection, regardless of the solution injected, caused an increase in cooking losses; however, shear values were not influenced by any of the factors studied. Panelist scores for tenderness, juiciness, and flavor were not significantly different for the four treatments in either breed group. Further studies are
required to draw conclusions on the effects of calcium chloride injection on chevon tenderness.
Impacts
Chevon is a good source of red meat for the production of further-processed meat foods, because of its superior water-holding capacity and nutritional properties. Based on previous experiments conducted under this project, products developed using chevon not only had lower fat content, but also had healthier fatty acid profile. The results of these experiments, as well as those of our earlier studies under this project, show that chevon products are comparable to beef products in palatability characteristics. However, the shelf life of chevon products may be shorter than beef products due to higher lipid oxidation rate. The superior palatability and nutritional properties of products developed using chevon are expected to increase chevon consumption in the US.
Publications
- G. Kannan, M. C. Nelson, T. E. Hollis, T. D. Pringle, K. W. McMillin, 2005. Demographic factors influencing consumer preference of chevon products. Abstracts of the ASAS Southern Section Meetings, Little Rock, AR, Page 16.
- K. R. Eega, K. M. Gadiyaram, G. Kannan, V. R. Gutta, K. R. Eega, T. D. Pringle, K. W. McMillin, 2005. Objective and subjective evaluations of value-added chevon and beef products. Abstracts of the ASAS Southern Section Meetings, Little Rock, AR, Page 17.
- J. H. Lee, G. Kannan, K. R. Eega, B. Kouakou, W. R. Getz, and Y. W. Park, 2005. Distribution of conjugated linoleic acids and trans-fatty acids in sheep and goat longissimus muscles. J. Anim. Sci. 83(1):151.
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Progress 01/01/03 to 12/31/03
Outputs
Cooked sausages were prepared with six different lean/fat combinations: i) 90% chevon lean + 10% chevon fat, ii) 80% chevon lean + 20% chevon fat, iii) 90% chevon lean + 10% beef fat, iv) 80% chevon lean + 20% beef fat, v) 90% beef lean + 10% beef fat, and vi) 80% beef lean + 20% beef fat. Texture profile analysis (TPA) revealed that hardness, fracturability, adhesiveness, springiness, and chewiness were different (P < 0.01) for the different lean/fat combinations studied. Hardness and fracturability values were higher for sausages containing chevon compared to beef sausages. Chewiness was higher in sausages containing chevon. Tenderness and juiciness scores given by an eight-member sensory panel were not different for the different lean/fat combinations; however, flavor scores were the highest for sausages with 80% beef + 20% beef fat. TBARS values were not influenced by sausage type. L* values (lightness) were higher (P < 0.01) for sausages containing 20% fat
compared to those containing 10% fat. Redness (a*) values were higher (P < 0.01) for sausages containing beef lean compared to those containing chevon lean. Protein and moisture contents were higher and fat content lower in sausages containing 90% lean than those containing 80% lean. Chevon and beef jerky were prepared under identical conditions using a commercial jerky seasoning. Moisture and ash contents were higher and fat content lower in chevon jerky than beef jerky. The a* values were higher for chevon jerky compared to beef jerky. Sensory scores (tenderness, juiciness, flavor) and TBARS values were not different for the jerky types. Three consumer preference trials were conducted during Sunbelt Expo 2001, 2002, and 2003. In the first trial, cooked shredded chevon samples with and without barbecue sauce were evaluated on a nine-point scale by consumers. Chevon with barbecue sauce received higher acceptability scores than chevon with no sauce. Consumers who have eaten chevon
previously gave higher scores to the products than those who tasted chevon for the first time. Consumers' race or ethnicity did not influence the scores. In the second trial, low-fat chevon and beef sausages were compared for tenderness, juiciness, taste, and aroma. The scores were not significantly different for the two sausage types. Consumer race or prior experience eating chevon did not influence their perceptions. However, consumers' willingness to purchase chevon from a supermarket influenced their taste perceptions. Consumers who are willing to purchase chevon gave higher scores for chevon sausages than those who are not willing to purchase chevon. In the third trial, smoked and fresh low-fat chevon sausages were compared. Consumers with prior experience eating chevon gave higher aroma scores to both types of chevon sausages compared to those who tasted chevon for the first time. Consumers' willingness to purchase chevon influenced tenderness, juiciness, taste, and aroma
scores. The scores given by those who are willing to purchase chevon were higher than those not willing to purchase chevon from supermarkets.
Impacts
Chevon is a good source of red meat for the production of further-processed meat foods, because of its superior water-holding capacity and nutritional properties. The results showed the palatability, nutritional, and shelf life properties of chevon products compared to those of beef products. Also, these studies indicate that chevon products may be more preferable if the natural chevon flavor is masked by addition of condiments such as barbecue sauce. Consumer preference trials showed that chevon products are comparable to beef products in quality characteristics. The results also indicate that consumers' prior experience and willingness to purchase chevon may influence their perception of chevon products.
Publications
- G. Kannan, and K. M. Gadiyaram, 2003. Texture profile analysis of low-fat chevon, beef, and pork sausages. Abstracts of the ARD Thirteenth Biennial Research Symposium, page 177.
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Progress 01/01/02 to 12/31/02
Outputs
Sixteen intact male Boer goats were harvested to prepare sausages and jerky. Animals were subjected to overnight feed deprivation and then processed using humane procedures. Upon processing, the carcasses were chilled for 24 h at 2 C. The carcasses were deboned and the lean separated from visible connective tissue and any fat. Visceral and kidney fat and any subcutaneous fat were saved for use in formulation. Angus beef (round) processed at FVSU Slaughter and Meat Processing Facility was deboned and the visible fat and connective tissue separated. Sausages were prepared with six different lean/fat combinations: i) 90 percent chevon lean + 10 percent chevon fat, ii) 80 percent chevon lean + 20 percent chevon fat, iii) 90 percent chevon lean + 10 percent beef fat, iv) 80 percent chevon lean + 20 percent beef fat, v) 90 percent beef lean + 10 percent beef fat, and vi) 80 percent beef lean + 20 percent beef fat. A commercial sausage seasoning (A.C. Legg) was used in the
formulation. Lean and fat were ground through 1.27 cm breaker-plate, seasoning added, and mixed thoroughly. The batter was ground again through 0.4 cm-plate. All sausages were prepared under identical conditions and stuffed into natural hog casings. The sausages were then cooked in a convection oven to an internal temperature of 75 degrees C, drained, and then kept at 2 degrees C for 24 h. Sausages were evaluated for texture profile analysis (TPA), proximate composition, Warner-Bratzler (WB) shear value, cooking loss, color (CIE L*a*b* values), and thiobarbituric acid reactive substances (TBARS). Sensory analysis was conducted using trained panelists to compare the tenderness, juiciness, and flavor of the different types of sausages. Chevon and beef jerky were prepared under identical conditions using a commercial jerky seasoning. Sensory analysis was conducted to compare the palatability of the two products. Shear value, TBARS, and proximate composition were also analyzed. The data
from both trials are being analyzed using SAS.
Impacts
The results will show the palatability properties of chevon products compared to those of beef products. Chevon is a good source of red meat for the production of further-processed meat foods, because of its superior water-holding capacity and nutritional properties. Further studies are required to determine microbial safety of chevon products.
Publications
- No publications reported this period
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Progress 01/01/01 to 12/31/01
Outputs
Chevon (goat meat) is an ideal source of red meat for the preparation of low-fat products. Use of chevon in comminuted meat products may improve its textural properties and may thus increase its consumption. This experiment was conducted to study the texture attributes of low-fat sausages prepared using different proportions of chevon, beef, pork:i) 50% chevon and 50% pork;ii) 50% beef and 50% pork; and iii) 50% chevon, 25% beef, and 25% pork. The sausages were manufactured using a commercial sausage seasoning. All sausages were prepared under identical conditions and stuffed into natural hog casings. The sausages were then cooked either in a convection oven or in boiling water to an internal temperature of 75 degrees Celisus, drained and then kept at 2 degrees Celisus for 24 h. Sausage subsamples were then sliced out for texture profile analysis (TPA), proximate analysis, and assessment of Wraner-Bratzler (WB) shear values. The overall cooking losses were comparable
in the three types of sausages studied. However, losses were greater in sausages cooked by boiling than those cooked in a convection oven with samples covered with aluminum foil. Among the texture attributes, hardness, fractrability, gumminess, and chewiness were higher for chevon/pork sausages than the other two types of sausages. The distance sample recovers between first and second bites or springiness was higher in sausages cooked in convection oven than those that were cooked by boiling. The WB shear values were slightly higher in sausages containing chevon than those prepared only with beef and pork, although the difference was not statistically significant. The results suggest that textural attributes of chevon sausages are comparable to those of other types of sausages studied. Incorporation of checon in mixed-type sausages may result in a low-fat product with superior water-holding and textural properties.
Impacts
The results indicate that the textural properties of chevon sausages are comparable to the other types of sausages studied. Chevon is a good source of red meat for the production of further-processed meat foods, because of its superior water-holding capacity and nutritional properties. Although sensory evaluation has not been done in this study, sausages prepared with a mix of chevon, beef, and pork seemed to possess better flavor than those prepared using only one type of meat. Further studies are required to determine oxidtive stability and microbial safety of chevon products, in addition to subjective evaluations. Based on this preliminary study, incorporation of chevon in mixed-type sausages may result in a low-fat product with superior water-holding and textural properties.
Publications
- No publications reported this period
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