Progress 01/01/03 to 12/31/08
Outputs
OUTPUTS: Experimental data from 7 groups of kid meat goats and 2 groups of cull breeding goats were collected and analyzed for the project. A 12-page Meat Goat Selection, Carcass Evaluation & Fabrication Guide was produced and published. The initial 5,000 copy distribution to meat goat industry and scientific personnel was depleted within 18 months and resulted in an 8-page revision. 1,000 of the 3,000 copies in the Guide revision were distributed within the first year after printing. Sixteen regional and national presentations on the meat goat industry, marketing practices and strategies, live goat and carcass evaluation, and carcass fabrication were made to goat producers at seminars and workshops and four invited presentations were given to peer scientists at national scientific meetings. Normal variations in linear measurements of live kid meat goats and their carcass traits, the expected yields of lean meat from goat meat carcasses, and the processing and properties of value-added goat meat products were reported in scientific and popular press venues. PARTICIPANTS: The principal investigator served as project director and a research associate was employed to work on the project for more than one person month during 2 years of the project. The principal investigator planned all activities, carried out or oversaw completion of activities, completed data analysis, and completed reports and manuscripts. The research associate was primarily responsible for data collection and analyses, Collaborators on the project were scientists from the Southern University Agricultural Research and Extension Center, Baton Rouge, Louisiana; Agricultural Research Station, Fort Valley State University, Fort Valley, Georgia; and the E (Kika) de la Garza Institute for Goat Research, Langston University, Langston, Oklahoma. TARGET AUDIENCES: Target audiences were goat producers, meat processors, meat wholesalers, retailers, and consumers who need information about goat meat and goat meat products, improvements in production and processing practices, and marketing and production strategies for meat. The meat goat industry is primarily comprised of small and medium-sized farmers, ranchers, and business personnel who often do not have access and assistance with their business and production practices as their counterparts in the more visible livestock and poultry meat segments. Publications in trade magazines and scientific journals and presentations at seminars and workshops provided meaningful information to these target audiences. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
A minimum of 6,000 individuals were educated on evaluation of meat goats and carcasses and introduced to standardized goat carcass fabrication and cuts. The information allowed producers and scientists to have accurate information on the meat goat industry, its growth potential, marketing strategies, and production practices. Many producers learned about on-farm marketing of meat goats and direct marketing of goat meat through the seminar and workshop presentations. The information on kid meat goat growth and linear information, carcass traits, meat cut fabrication, and lean yields on the multiple groups of kid goats and the carcass traits, cut information, and yields from the two groups of cull adult goats provided producers with baseline information upon which to base their breeding, marketing, and production management decisions to improve operational profitability. Clientele requests for recommendations have led to collection of additional data for analysis of specific muscle attributes that will provide background information for manufacture of improved and higher value goat meat products. The linear live measurements, carcass data, and lean meat yield information collected during the project will be combined to determine predictability of lean goat meat yields and its relationship to individual or collective live meat goat and meat goat carcass traits. The project has added to the scientific and technical information available on meat goats of different breeds, different ages, and different management practices and the carcasses, raw chilled meat, and processed goat meat products that may result from these different goats. This information that was disseminated to producers in 12 different states and provinces has contributed to the increase in meat goat numbers and the increased amounts of domestic goat meat from the production of kid goats with increased conformation and heavier muscling.
Publications
- Gadiyaram, K. M., Kannan, G., Pringle, T. D., Kouakou, B., McMillin, K.W., and Park, Y. W. 2008. Effects of postmortem carcass electrical stimulation on goat meat quality characteristics. Small Rumin. Res. 78:106-114.
- McMillin, K.W. 2008. Goat meat production, processing, and marketing in the U.S. J. Anim. Sci. 86 E-Suppl. 2:187 (Abstr. 227).
- McMillin, K.W. and F. Pinkerton, editors. 2008. Meat goat selection, carcass evaluation & fabrication guide. Publ. 2951, Louisiana State University Agricultural Center, Baton Rouge, Louisiana, January, 8 p.
- Pinkerton, F. and K. McMillin. 2008. Variations in prices received for slaughter meat goats. Goat Rancher, August, pp. 11-14.
- Pinkerton, F. and K. McMillin. 2008. Goat meat: Who eats it and how to cook it right. Goat Rancher, June , pp. 52, 54-56, 59.
- Pinkerton, F. and K. McMillin. 2008. Goat industry update 2008: Statistics & Trends. Goat Rancher, April, pp. 6-10.
- Pinkerton, F. and K. McMillin. 2008. Order buyers are the real meat goat judges. Goat Rancher, March , pp. 8, 10-12.
|
Progress 01/01/07 to 12/31/07
Outputs
OUTPUTS: The data summary from the 2006 kid goat crop was completed and compiled with data from previous years. The Live Goat Selection, Carcass Evaluation & Fabrication Guide was revised from a 12 page manual to an 8 page manual by eliminating redundancy and rearranging the text and visual materials. Sabbatical research activities during the first half of the year were altered from scheduled project objectives due to availability of facility, animal, and meat resources at the host institution. Two seminars on modified atmosphere packaging of meat and poultry were presented to producer and supplier groups and a seminar on properties and cold storage of meat, poultry and seafood was presented to refrigerated warehouse and distribution company personnel. Book chapters and scientific meeting abstracts were published for use by technical and scientific personnel and trade magazine articles were published for use by meat goat producers and goat association personnel.
PARTICIPANTS: The principal investigator served as project director and was the only employee working one person month or more on the project. The principal investigator planned all activities, carried out or oversaw completion of activities, conducted data analysis, and completed reports and manuscripts on projects and activities.
TARGET AUDIENCES: Target audiences are goat producers, meat processors and consumers who need information about meat and meat products, improvements in production and processing practices, and marketing and production strategies for meat. The goat meat industry is comprised of small and medium-sized farmers and processors who often do not have ready access to information and assistance as do producers, processors, and consumers of the larger and more visible livestock and poultry segments. Efforts included publications in trade magazines, presentations at seminars and workshops, and training of undergraduate student workers in research and data analysis protocols.
Impacts
Analysis of live, carcass, and primal cut values from goats born and harvested in 2006 confirmed information from previous years that offspring characteristics are similar in different years if the genetic base and production conditions are minimally altered. The properties and profiles of the major muscles from the report year crop of kid goats were similar to those of the same major muscles harvested from kid goats in previous years. This information substantiates that meat goat producers can produce uniform goats each year as long as genetic and environmental inputs are similar, allowing more predictability in determining marketing options for kid goats. The knowledge of influences of genetic and environmental changes allows producers to better plan their business strategies and economic returns. The identification of suitable meat properties and improvements in products to satisfy consumer desires provides additional potential for marketing and merchandising of
products and opportunities to enhance economic returns to all segments of the live animal and meat industry. Seminars that provide information from previous research and that assemble information on a specialized topic from varying sources are an effective means to explain and discuss that material to a number of clientele within an interpersonal communication setting that promotes exchange of ideas and answering of specific questions on the topics. Conversations with participants after the seminars indicated that some individuals gained improved knowledge to determine appropriate packaging for their meat and poultry products and to adjust their handling and storage practices to improve storage and shelf-life of meat, poultry and seafood.
Publications
- Eega, K.R., Lee, J.H., Solomon, M.B., Pringle, T.D., McMillin, K.W., and Kannan, G. 2007. Effect of hydrodynamic pressure processing on chevon quality characteristics. Am. Soc. Anim. Sci. Annual Meeting abstract W129, San Antonio, Texas. J. Anim. Sci. 85 (Suppl. 1):504.
- Eega, K.R., Lee, J.H., Solomon, M.B., Pringle, T.D., McMillin, K.W., and Kannan, G. 2007. Quality characteristics of jerky made from Hydrodynamic Pressure processed (HDP) chevon and beef. Am. Soc. Anim. Sci. Annual Meeting abstract W130, San Antonio, Texas. J. Anim. Sci. 85 (Suppl. 1):504.
- McMillin, K. and Pinkerton, F. 2007. Industry Update 2006. Chapter Forty In Sylvia Tomlinson (ed.), The Meat Goats of Caston Creek, Redbud Publishing Company, Victoria, Texas, p. 219-230.
- McMillin, K.W. and Pinkerton, F. 2007. Selection, Carcass Evaluation and Fabrication. In Meat Goat Production Handbook, T.A. Gipson, R.C. Merkel, K. Williams, and T. Sahlu (ed.), Langston University, Langston, OK, p. 155-162.
- Lee, J.H., Kannan, G., Pringle, T.D., Kouakou, B., and K. W. McMillin. 2007. Tenderness and flavor of goat meat cuts injected with calcium chloride solution. Institute of Food Technologists Abstract Book Paper 094-15, Chicago, Illinois.
- Pinkerton, F. and McMillin, K. 2007. Law limits time livestock can be trucked. Goat Rancher, January, p. 29-31.
- Pinkerton, F., McMillin, K., Herr, B., and Stanton, T. 2007. Target marketing of slaughter goats. Goat Rancher, March, p. 26-31.
- Pinkerton, F. and McMillin, K. 2007. Goat industry update 2007. Goat Rancher, April, p. 6-10.
- Pinkerton, F. and McMillin, K. 2007. On-farm evaluation of meat goats- rationale, opportunities, constraints and programs. Goat Rancher, May, p. 42-45.
- Pinkerton, F. and McMillin, K. 2007. Ethanol, politics and forage-based meat goat production. Goat Rancher, June, p. 12-13, 15-16.
|
Progress 01/01/06 to 12/31/06
Outputs
A live goat selection and carcass evaluation guide and meat goat resource directory were published, standardized goat meat cuts were photographed, and data was collected on 11 kid goats. The 12-page selection and evaluation guide introduced meat goat selection, live goat traits that influence goat meat yield, evaluation of goat carcass characteristics, and USDA Institutional Meat Purchase Specifications (IMPS) for Fresh Goat Series 11. Live meat goat conformation selection criteria were illustrated with front, side, and rear views of Selection 1, Selection 2, and Selection 3 goats chosen by an expert panel to represent goats in the middle of each selection classification. Pictures showed representative carcass selection classifications and flank lean color; kidney, heart, and pelvic fat; and subcutaneous fat cover criteria for goat carcasses. Diagrams were shown for the five goat carcass IMPS cutting styles for the five carcass weight ranges and the IMPS purchaser
specified options. A meat goat industry resource directory listed resource personnel alphabetically and by state; gave marketing and slaughter listings for market news report offices, slaughter and processing facilities, state and federal meat inspection program offices; and gave information on university internet pages, training programs, and non-governmental meat goat organizations. Three presentations were developed on market communication in the meat goat industry for producer, processor, and retailer audiences. Each presentation had information on the meat goat industry, live and carcass selection classification, goat meat IMPS, goat meat imports, and marketing options. The 82-slide producer presentation targeted meat goat production topics. The 110-slide presentation for processors also had information on slaughter, carcass selection classification and evaluation, carcass fabrication and IMPS, goat meat pricing and properties, and processing and products. The 89-slide retailer
presentation had more detailed information on carcass selection classification and evaluation, fabrication and cutting, individual goat muscle profiles, and frozen goat meat. Kid goats (n=11) 233 to 255 d old were sacrificed in two different groups. The goats were weaned at 87 to 94 d of age and fed 0.11 kg corn on pasture until slaughter. ADG from weaning to slaughter was 0.022 to 0.186 kg per d with ranges in slaughter weight from 26.8 to 40.8 kg. Dressing percentage averaged 52% and overnight carcass cooler shrinkage averaged 9%. Carcasses ranged from high selection 2 to low selection 1 with average fat score of 1.6, kidney fat of 2.8%, and flank color of 1.4. Five goat carcasses from the first group were fabricated into the five IMPS cutting style standardized cuts corresponding to the five carcass weight ranges before digital imaging of the cuts by an experienced photographer. Goats in the second group were fabricated into standardized cuts with average bone-in cut yields of
33.1, 20.2, 18.1, 15, 11, and 7.8% for hind legs, fore legs, shoulders, backs, ribs, and shanks, respectively. Boneless meat yield averaged 20.9%.
Impacts
Publication and distribution of the selection, carcass evaluation and fabrication guide, resource directory, and presentations will provide standardized information for the industry and expand outreach efforts to more producers and processors in the goat meat industry. Photographs of the five goat carcass cutting styles will allow development of pictorial materials for the processing and retail sectors, thus promoting mainstream meat outlet goat meat use and improving profitability through matching of each cut to a specific desired use. Additional standardized goat data will increase the dataset size for development of cut and boneless yield prediction equations.
Publications
- Negatu, Z., McNitt, J.I. and K.W. McMillin, K.W. 2006. Determination of small bone fragments in mechanically separated rabbit meat. J. Muscle Foods 17:185-197.
- Kannan, G., Gadiyaram, K.M., Galipalli, S. Carmichael, A., Kouakou, B., Pringle, T.D., McMillin, K.W. and Gelaye, S. 2006. Meat quality in goats as influenced by dietary protein and energy levels, and postmortem aging. Small Rumin. Res. 61:45-52.
- McMillin, K.W. 2006. Personal Hygiene. Chap. 195 in Handbook of Food Science, Technology and Engineering, Vol. 4, Y.H. Hui, E. Castell-Perez, L.M. Cunha, I. Guerrero Legarreta, H.H. Liang, Y.M. Lo, D.L. Marshall, W.K. Nip, F. Shadidi, F. Sherkat, R.J. Winger, and K.L. Yam (Ed.), pp. 195.1-195.13. CRC Press, Boca Raton, FL.
- McMillin, K.W. and Pinkerton, F. 2006. Development of a meat goat selection, carcass evaluation and fabrication guide. Intl. Congress of Meat Sci. and Technol. Proc. 52:679-680.
|
Progress 01/01/05 to 12/31/05
Outputs
Eleven female and six male Boer-Spanish cross kid goats that were evaluated for growth parameters. The kidding rate per doe was 170%, with 35% male kid goats and 65% female kid goats. Average birth weight was 3.9 kg, with female kid goats weighing 3.5 kg and male kid goats weighing 4.6 kg at birth. Weaning weights at an average 75 days of age were also larger for male kid goats at 24.3 kg compared with female kid goats at 19.8 kg. Average daily gain from weaning through 104 days on pasture with 0.54 kg supplemental corn per head per day for the 18 kid goats was 0.075 kg per day. The rate of gain was not different between male and female kid goats. Eight of the kid goats were continued on pasture grazing with the supplemental corn for an additional 77 days before slaughter to determine carcass traits and meat yields. Average age at slaughter was 255 days and average slaughter weight was 37 kg. Average daily gain through the additional 77 days of finishing was 0.09 kg
per day. Pictures of front, rear, and side views of the goats were taken immediately before humane slaughter. Carcasses were chilled for 24 hr at 4C before the measurement of carcass traits. Average hot carcass weight was 17 kg, dressing percentage was 48%, and carcass shrinkage was 7.4% in the first 24 hours of chilling. The 3 female and 5 male carcasses ranged in loin eye area measured at the 13th rib from 9.16 cm2 to 14.52 cm2 with an average of 12.23 cm2. The average carcass selection classification was 2.8 with range of 2.4 to 1.3, actual kidney and pelvic fat average was 4.2% with range from 3.1 to 5.8%, external fat score average was 2 with range of 1- to 2+, and average flank color was A92 with a range from A60 to B90. Carcasses were separated into fore leg, shoulder, back, shanks, ribs, and hind leg primal cuts. The average percentages of the cold carcass for these cuts were 19% fore leg, 20% shoulder, 10% back, 9% shanks, 11% ribs, and 31% hind leg. The fore leg, hind leg,
back, and shoulder cuts were deboned manually and gave an average lean yield of 31%. Bones and fat were 22% and 7% of the carcass, respectively. The digital pictures of the goats were sent electronically to three individuals with extensive experience in evaluating meat goats. The conformation selection scores from the independent scoring were compared. The greatest variation was 0.7 selection conformation score among the panel of experts. Two sets of the goat pictures were selected to represent live selection conformation scores 140 and 250 in the meat goat selection, carcass evaluation, and fabrication guide being finalized.
Impacts
Continued characterization of growth and carcass traits of kid goats on different dietary regimes contributes to the data available on kid goats. This information is useful to producers in their decisions on dietary inputs compared with animals and the carcasses and meat that are produced. The finalization of a pictorial manual with picture references to accompany selection classification text descriptions of live and carcass conformation types and different carcass evaluation criteria will provide a means for clear communication in the goat industry. Goat producers, processors, institutional purchasers, and scientists will be able to have a common background of information for evaluation and marketing of meat goats and goat carcasses.
Publications
- Fernandez, J.M., J.E. Miller, B.M. Olcott, T.L. Dumas, P.E. Humes, J.M. Gillespie, K.W. McMillin, and R.A. Godke. 2005. A college-level, team-taught course on small ruminant production: Reflections on the status and trend of the goat and sheep industry in Louisiana and the Gulf Coast region. J. Anim. Sci. 83 (Suppl. 1):361. (Abstr. 588).
- Gadiyaram, K.M., G. Kannan, S. Galipalli, T.D. Pringle, and K.W. McMillin. 2005. Effects of breed and carcass electrical stimulation on meat quality characteristics in goats. J. Anim. Sci. 83 (Suppl. 2):16. (Abstr. 60).
- Huang, N.-Y., C.-P. Ho, and K.W. McMillin. 2005. Retail shelf-life of pork dipped in organic acid before modified atmosphere or vacuum packaging. J. Food Sci. 70:M382-M387.
- Kannan, G., M.C. Nelson, T.E. Hollis, T.D. Pringle, and K.W. McMillin. 2005. Demographic factors influencing consumer preference of chevon products. J. Anim. Sci. 83 (Suppl. 2):16. (Abstr. 62).
- Eega, K.R., K.M. Gadiyaram, G. Kannan, V.R. Gutta, T.D. Pringle, and K.W. McMillin. 2005. Objective and subjective evaluations of value-added chevon and beef products. J. Anim. Sci. 83 (Suppl. 2):17. (Abstr. 63).
- McMillin, K.W. 2005. Goat, carcass, and goat meat marketing, classification, and quality. Proceedings of the 2005 Goat Conference, Reference Center in Agriculture and Agri-Food of Quebec, Saint-Hyacinthe, Quebec, Canada, pp. 95-102.
- McMillin, K. 2005. Goat carcass evaluation and institutional meat purchase specifications. Proceedings of the North Carolina Goat and Sheep Roundup I. North Carolina Cooperative Extension, Raleigh, North Carolina, August.
- McMillin, K.W. and A.P. Brock. 2005. Value-added processing and consumer preference of goat meat. J. Anim. Sci. 83:E57-E68.
- Rahardiyan, D., A. Brock and K. McMillin. 2005. Indonesian bakso meatball composition, texture, and structure with frozen meat and product storage. Intl. Congress Meat Sci. and Technol. Proc. 51:.
|
Progress 01/01/04 to 12/31/04
Outputs
Information about the constituent raw materials is important in producing value-added products. In successive years, Boer-Spanish cross kid goats (n=18 and n=10) were raised on pasture with 0.11 kg corn grain per head per day after weaning. The kid goats were sacrificed at average 9 mo age and 25 kg. Carcasses were chilled for 24 hr at 4C before the average carcass traits of 10 kg weight, 41% dressing percentage, selection 2.6 conformation, flank color A70, external fat score 1, and 1.8% kidney, heart, and pelvic fat were measured. Major muscles were manually separated with a knife from fat and bone within a 3 day period. Weight, length and width with a ruler, diameter with a manual caliper, and color with reflectance spectroscopy were recorded for L. dorsi (LD), Semimembranosus (SM), Q. femoris (QF), B. femoris (BF), Triceps (T), G. medius (GM), Infraspinatus (I), Supraspinatus (S), Psoas major (PM), Semitendinosus (ST), and B. brachii (BB) at time of separation.
Muscles from each carcass side were randomly assigned to moist heating in a water bath at 100C or dry heating in a 167C conventional oven to 77C internal temperature. There were no differences in muscle characteristics with year of production. Muscle weights were similar for LD and SM (282 and 272 g), which were heavier (P<0.05) than QF (196 g). QF was heavier (P<0.05) than BF, T, and GM (147, 138, and 117 g), which were heavier (P<0.05) than I, S, PM, and ST (77 to 54 g). Length and diameter of muscles varied (P<0.05), with LD and BF longer (P<0.05) and SM, QF, T, GM, and BF wider (P<0.05) than other muscles. PM, BF, and GM were darker (lower L*, 44)(P<0.05) than T, ST, BB, S, and I (48), with QF, SM, LD intermediate in lightness. The redness (a*) was less (P<0.05) in I and BB (10) than for PM (15) and SM (13.8) and GM and BF (12.8 and 12.4). The b* value (yellow) was less (P<0.05) in BB (4.4), I (6.8), and T (8.1) than other muscles (9.3 to 11.7). Larger or heavier muscles had
higher (P<0.05) cooking losses than smaller muscles, with cooking losses higher (P<0.05) with moist (31.2%) than dry (29.2%) heating. Shear force for S was more (P<0.05; 4.7 kg) than for ST, BB, PM, GM, QF, T, LD, or I (3 to 3.8 kg), but did not differ with type of heating. Cooking losses (24 to 36%) and shear force (3.0 to 4.7 kg) for each muscle type did not differ with type of heating. Seven nanny goats were sacrificed at average weight 58 kg. Average carcass traits were 20.4 kg hot carcass weight, 35.2% dressing percentage, 2.4 carcass conformation selection score, B07 flank color, and 0.5% kidney, heart, and pelvic fat. Muscles were dissected as for the kid goat carcasses. Muscle weights were heavier from nanny carcasses than kid goat carcasses, but individual muscle weights and linear dimensions were proportional to same muscles in the kid goat carcasses. The S, PM, LD, and I were darker, redder, more yellow than the other muscles in the nanny carcasses. Pictures and text were
selected by expert panel members as representative of selection classifications of live goats and goat carcasses and carcass characteristics for use in a pictorial evaluation manual.
Impacts
Characterization of the sizes and color of different goat muscles will allow processing into uniform products, which are important in consumer purchase decisions. This information and cooking yield data will assist processors in mixing muscles in restructured or processed items and in estimating the relative yields of precooked value-added products. A pictorial manual will provide picture references to accompany selection classification text descriptions of live and carcass conformation types and different carcass evaluation criteria to assist goat industry producers, processors, and scientists in communication and evaluation of goats and goat carcasses.
Publications
- McMillin, K.W. 2004. Value-added processing and consumer preference of goat meat. J. Anim. Sci. 82(Suppl. 1):446.
- McMillin, K.W. and Brock, A.P. 2004. Size, color, and texture of major muscles from kid goat carcasses. J. Anim. Sci. 82(Suppl. 1):393.
- Rahardiyan, D. and McMillin, K.W. 2004. Indonesian bakso meatball properties with postmortem meat time and tapioca starch concentration. Intl. Congress Meat Sci. and Technol. Proc. 50:949-951.
|
|