Progress 05/01/23 to 04/30/24
Outputs
Target Audience:The primary target audience includes meat scientists in academia and industry employees involved in meat processing, quality improvement, product development, and sale/marketing. Additional audiences for this project include those working in goat farms, value-added products, and government personnel. The ultimate target audience would be restaurant owners, grocery store workers, and goat consumers. Changes/Problems:We did not make any changes or encounter any problems. What opportunities for training and professional development has the project provided?This project offered educational, training, and professional development opportunities for students (graduate and undergraduate), post doc, and staff at Cal Poly, Kansas State University, and California State University, Fresno. Additionally, it facilitated active interactions between college students and goat industry personnel as they learned about the new goat processing techniques. Students were trained in catching live goats on the farms and transporting animals in accordance with the guidelines of institutional animal care and use committee (IACUC). Upon arrival, they practiced slaughter and primary processing techniques with a focus on animal welfare. During and after processing, they were instructed to evaluate microbial populations and sensory attributes according to the guidelines of international review board (IRB), prepare samples, generate data, and conduct SAS analysis. Through this project, a post doc developed a leadership role while collaboratively working with graduate and undergraduate students. Both students and post doc practiced abstract writing, manuscript preparation, and presentation skills in scientific conferences. Faculty members collaboratively supported and supervised students and post doc to ensure the project's progress. During a three-day workshop, a workshop manual was provided, detailing the schedule and lecture topics. Industry personnels from goat farms, processing plants, and restaurants learned about the new goat processing techniques and actively interacted with college students, staff, and faculty. How have the results been disseminated to communities of interest?The scholarly results have been disseminated to university students and professors at Cal Poly, Kansas State University, and California State University, Freson as well as to the meat goat industry. Additionally, the results were shared with communities of interest such as meat goat farmers, grocery store owners, and goat restaurant owners. The research findings were presented in the 2023 PD meeting (Lubbock, TX) and an abstract was accepted for an oral presentation in the 2024 Food Technology Conference (Zurich, Switzerland). A manuscript has been accepted for publication in a peer-reviewed journal. What do you plan to do during the next reporting period to accomplish the goals?During the next reporting period, research results will be presented at national or international conferences. An additionalmanuscript will be prepared for publication in a peer-reviewed journal. Finally, a third party will submit a final evaluation report, covering educational and research activity through the period of projectas well as student comments on survey.
Impacts
What was accomplished under these goals?
Impact of our project:The primary activity during this period of report was conducting the "Skin-on Goat Workshop" for industry personnel, goat farmers, restaurant owners, and university students. Currently, there is no official processing method for skin-on goat products in the US, despite the increasing demand for skin-on goat meat among Asian, Hispanics, and African communities. Over the past two years, our research team has developed two new processing methods: skin-on processing for ethnic consumers and skin-off-late processing for both traditional and ethnic consumers, offering the option of skin-on and skin-off meats during fabrication. Compared to traditional skin-off carcasses, skin-on and skin-off-late carcasses have demonstrated more tender meats, higher collagen content, and better visual appearance. The highlight of this research is the potential benefits of the skin-on and skin-off-late carcasses for goat farmers, processors, and consumers, by improving dressing yield, meat tenderness, collagen content (with skin), and visual appearance. During the 3-Day Workshop, our team demonstrated the three processing methods (skin-off carcasses for traditional consumers, skin-on carcasses for ethnic consumers, and skin-off-late carcasses for both) to the participants from thegoat industry (farmers, processors, and restaurant owners), academia (students, staff, and professors), and USDA (inspectors). Major goals of the project This project was aimed to develop a new (skin-on) processing technology for ethnic goat consumers and modify the traditional (skin-off) processing technology for non-traditional and traditional consumers. In addition, this project was sought to educate university students in goat processing, train industry workers in goat processing plants, inform USDA inspectors about the new processing methods, and transfer the technology to the meat goat industry. To achieve those goals, we planned three specific approaches: 1. Develop a new processing technique (skin-on carcass) with flame-singeing and carcass chilling with skin for ethnic goat consumers. 2. Conduct the traditional processing technique (skin-off carcass) with skin-elimination before carcass chilling for traditional goat consumers. 3. Modify the traditional processing technique (call it skin-off-late) with flame-singeing and skin-on chilling, allowing the option of skin-offand skin-onmeat during fabrication for traditional and non-traditional consumers, respectively. 4. Conduct a three-day workshop to educate university students, train industry employees, and inform USDA inspectors. What was accomplished under these goals? After development the new and modified processing methods, we demonstrated these methods, conducted an educational section covering eight topics on meat goat, and performed an evaluation survey during the workshop. Demonstration of three goat processing in the morning A total of six Boer goats (two per method) were processed using three methods: 1) skin-on for ethnic meat, 2) skin-off for traditional meat, and 3) skin-off-late goats (skin removed during fabrication) for traditional or non-traditional meat. Day 1: Our team demonstrated the technique of skin removal and dehairing as well as assessing carcass chilling time, muscle pH, and microbial populations. Day 2: The research team demonstrated carcass fabrication into primal cuts with and without skin removal. Day 3: Sensory evaluation was performed on the meat from the three chilling and fabrication techniques, and the results of bacterial population assessments were shared. Education on goats in the afternoon Following the goat processing demonstrations in the morning, participants received educational sessions and participated in sensory evaluation/service session in the afternoon on the following topics: Day 1: Goat 101, Goat Research at Kansas State University, and Goat Research at California Polytechnic State University (Cal Poly). Day 2: Bad Bug, Bacterial Pathogen in Raw Goat Meat, and Strategy of Sensory Evaluation. Day 3: Sensory evaluation on skin-on, skin-off, and skin-off-late meatsfollowed bythe workshop survey with suggestions.
Publications
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2023
Citation:
Skin-on goat meat for consumer needs, diverse education, and industrial collaboration. NARRU Annual Conference (Lubbock, TX).
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2024
Citation:
Skin-on and Skin-off Processing Methods Affect Processing Efficiency, Product Yield, and Meat Quality of Goat Carcass. Food Technology 2024 (Zurich, Switzerland).
- Type:
Journal Articles
Status:
Accepted
Year Published:
2024
Citation:
Skin-on and Skin-off Processing Methods Affect Processing Efficiency, Product Yield, and Meat Quality of Goat Carcass. International Journal of Food Science & Technology.
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Progress 05/01/22 to 04/30/23
Outputs
Target Audience:The primary target audiences arethe meat scientists in academia and industry employees who work in the meat processing, quality improvement,product development, and sale/marketing sectors. Peopleworkingin goat farms, value-added products, and government are additional audiences of this project. The ultimate target audiences would be restaurant owners, grocery store owners, and goat consumers. Changes/Problems:We did not make any big changes or had any major problems, except the delay of research performance,presentation and publication due to the impact of COVID. What opportunities for training and professional development has the project provided?This project provided training and professional development opportunities to students (undergraduate and graduate), post doc, and faculty at Cal Poly, Kansas State University, and California State University, Fresno. Students were trained ingoat processing aftertransporting live animals based on the guidelines of institutional animal care and use committee (IACUC). After processing, studentswere instructed to assess microbial populations and conduct sensory attributes according to the guidelines of international review board (IRB) as well asprepare samples, generate data, and conduct SAS analysis. The post doc developed a leadership role while leading the project with students. Both students and post doc were trained in abstract preparation, manuscript preparation, and presentation skills in scientific conferences. Faculty members were collaboratively involved in the project and connected withthe goat meat industry. Using the scholarly data, faculty already started to prepare a workshop manual for the 3-day workshop that will be used ineducating university students and training industrial employees in the following period of report. How have the results been disseminated to communities of interest?The scholarly results have been disseminated to university students and professors at Cal Poly, Kansas State University, and California State University, Freson as well as the meat goat industry. These results were delivered to the communities of interest such as meat goat farmers, grocery store owners, and goat restaurant owners. What do you plan to do during the next reporting period to accomplish the goals?During the next period of report, the goat processing techniques (new, traditional, and modified) will be demonstrated to college students, industry employees, and goat farmers in a 3-day workshop at Cal Poly. In the demonstration of goat processing, six goats (two goats/processing method) will be processed using the three processing methods, which will be fabricatedand used for sensory attributes. During the 3-day workshop, six lectures will be delivered with the topics of1) Meat goat 101, 2) Goat research at Kansas State University, 3) Goat research at Cal Poly, 4) Bad bug, 5) Bacterial pathogen in raw goat meat, 6) Strategy of sensory evaluation. For an efficient workshop, a workshop manual will be prepared by five professors and one lecturer at Cal Poly, Kansas State University, and Fresno State University, Fresno. In addition, results of the project will be presented to national/international conferences and published in peer-reviewed journals.
Impacts
What was accomplished under these goals?
Impact of our project In this period of report, microbial safety and sensory attributes were evaluated from the goat carcasses that were processed usingone of the three processing methods:. 1) New processing method for ethnic skin-on goat consumers 2) Traditional processing method for non-ethnic skin-off goat consumers 3) Modified processing method for non-ethnic skin-off goat consumers The results of our research are expected to provide a positive impact on the meat goat industry, goat farmers, processors, and consumers. The new method couldgenerate higher dressing yield and profitability than the traditional method that are the two major challenges in the meat goat producers and processing industry. Both new and alternative methods couldembrace ethnic and non-ethnic consumers with higher quality (not frozen meat) and safer meat products that will stimulate the increasing of meat goat number that is an additonal challenge for the growth of the meat goat industry. Major goals of the project This project is designed to develop a new (skin-on) processing technology for ethnic goat consumers and modify the traditional (skin-off) processing technology for non-ethnic goat consumers. In addition, this project is proposed to educate university students in goat processing, train industry workers in goat/lamb processing plants, and transfer the technology to the meat goat industry. To achieve these goals, we planned fourspecific approaches: 1. Develop a new processing technique with flame-singeing and carcass chilling with skin for ethnic goat consumers. 2.Conduct the traditional processing technique with skin-elimination before carcass chilling for traditional goat consumers. 3.Modifythe traditional processing technique with flame-singeing and skin elimination after carcass chilling for traditionalgoat consumers. 4. Conduct a three-day workshop for educating university students and training industry employees. What was accomplished under these goals? After the development ofnewand modified processing methods, we assessed microbial/parasite contamination and consumer sensory attributes of the goat carcasses that were processed usingthe three processing methods explained above. Microbial contamination Total plate count (TPC), Escherichia coli (E. coli), and coliforms were assessed on goat carcasses in the four key processing steps such as "after singeing, after evisceration, after chilling, and after fabrication". There was no TPC difference on goat carcasses after singeing, regardless of processing method. After evisceration, however, lower TPC was observed on the carcasses processed with modified method over the traditional and new methods. After the chilling and fabrication, both new and modified methods showed lower TPC than the traditional method except the fabricated carcasses from the new processing method. In the case of E. coli, carcasses from the modified method showed lower contamination than other methods, except thecarcasses after chilling. Coliform bacteria were stepwise reduced as the processing methods moved forward especially for those from the modified and new methods. In general, the carcasses processed with modified method showed lower bacterial contamination than other methods, potentially due to the skin removal after chilling (modified) rather than before chilling (traditional method) or no removal (new method). Detection of Toxoplasma gondii For the detection of Toxoplasma gondii (T. gondii), goat skin and skinless meats were aseptically taken at the center of legs after carcass chilling. DNA was extracted from each sample and a nested PCR assay was performed. None of the band sequences resembled T. gondii, regardless of skin-off and skin-on. The band sequence from skin-on goats shared nucleotide of Vorticella, a non-parasitic protozoan that could have come from the goat skin. Subsequently, no T. gondii DNA was identified on the goats, regardless of skin-on and skin-off. Sensory Attributes A total of 80 goat consumers were recruited and asked to evaluate the skin-on and skin-off goat meats for appearance, flavor, texture, tenderness, juiciness, aftertaste, and overall liking. Results indicated that the skin-off goats from the traditional and modified methods received higher scores for the most sensory attributes than the skin-on goats from the new method, except the flavor and juiciness. These results are expected to be due to the sensory panel members who are mostly not ethnic. Additionally, the lower sensory scores with skin arepotentially due tothe skinchewinessafter short and less-moisturecooking (non-ethnic)rather than longand moisture cooking (ethnic). These results of no significant difference in flavor and juiciness are presumed to be due to a positive contribution of the skin.
Publications
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Progress 05/01/21 to 04/30/22
Outputs
Target Audience:The primarily target audience could be the meat scientists in academia and key personnel who work for meat processing efficiency, quality improvement, and product development in the meat industry. People working in goat farm, slaughter plant, and value-added products are the main audience of this project. The ultimate target audience would be restaurant owners, grocery store workers, and goat consumers. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Several undergraduate and graduate students at Cal Poly and Kansas State University were involved in transporting live goats from a local farm to the meat processing laboratory at Cal Poly, following the guideline of institutional animal care and use committee (IACUC). They had hands-on experience during processing. After processing, undergraduate students collaboratively worked with master students and post doc in taking sample and analysis. Two master students were extensively trained under the supervision of Drs. Kang and Chao. They have been practiced for the goat processing such as stunning, bleeding, scalding (or deskinning), hair removal, evisceration, chilling, and fabrication. In addition, they have been trained with physicochemical analysis for pH, R-value, chilling/dressing yield, sarcomere length, tenderness, and visual color evaluation. One post doc was trained on how to supervise undergraduate and MS students while conducting research projects. How have the results been disseminated to communities of interest?The scholarly results have been disseminated by making a poster presentation by a MS student in the 2022 Reciprocal Meat Science from July 19 - 22, 2021 (Des Moines, IA). What do you plan to do during the next reporting period to accomplish the goals?During the next reporting period, meat goats will be processed using the new method (skin-on carcass) developed in this reporting period as well as the traditional method (skin-off carcass) andmodified method (skin-on chilling and skin elimination). To evaluate the product safety, microbial populations on goat carcasses will be assessed for mesophilic aerobic bacteria, Escherichia coli, and coliforms. In addition, toxoplasma dondii will be detected.
Impacts
What was accomplished under these goals?
The proposed project will stimulate collaborative works between university and the goat industry to increase the number s of domestic goat production while reducing the goat meat import from Australia and other countries. This project will make these goals possible by developing a skin-on goat processing method, generating ethnic foods, and providing better quality and safer meat to consumers. To achieve the objectives in this reporting period, boer goats were processed using the three processing methods: 1) Traditional processing for skin-off meat after chilling skin-off carcasses (Control). 2) New processing for skin-on meat after chilling skin-on carcasses. 3) Modified processing for skin-off meat after chilling skin-on carcasses and eliminating skin. In this reporting period, following results have been accomplished: Carcass chilling and fabrication of skin-on and skin-off goats Both leg (Semimembranosus, SM) and loin (Longissimus Lumborum, LL) muscles in goat carcasses were used to monitor carcass temperature changes from 40 to 4 oC during chilling that took 6 - 7 h. There was no chilling time difference between the skin-on and skin-off carcasses. In comparison of the two muscles, LL muscle took longer chilling time than SM muscle. There was no difference in fabrication time between the traditional (skin-off) and new (skin-on) processing methods, except the modified method that took longer than other two methods. In fabrication, the carcasses in modified chilling required an extra time to eliminate skin from the skin-on carcasses. These results indicate that there will be no negative influence on carcass chilling and fabrication time for skin-on carcasses over traditional carcasses, except the carcasses in modified chilling. Carcass dressing and muscle color Following the chilling, carcasses were dressed in a traditional way. The dressing percentage was higher for skin-on carcasses than skin-off carcasses potentially due to the skin inclusion. The higher dressing percentage in skin-on carcasses can provide goat processor and farmers with additional profits and ethnic goat customers with ideal flavor and taste. No significant difference was found on muscle color regardless of processing method, except higher yellowness (b*) observed in SM muscle. In muscle comparison, SM muscle generally showed higher lightness (L*) and redness (a*) values than LL muscle. Both muscle color and visual appearance are important because they have a substantial effect on sales appeal. Sarcomere length and collagen content During postmortem time, muscle develops rigor mortis for stiffness while muscle pH declines from 7.0 to 5.3 - 5.8 during 24 h chilling. The degree of rigor mortis and the rate of pH reduction influence on visual appearance, meat tenderness, and protein functionality. There was no difference in sarcomere length (muscle shrinkage) between the skin-on and skin-off carcasses although SM muscle showed longer sarcomere length than LL muscle. The total collagen content of skin-on cuts was higher than that of skin-off cuts (P<0.05), which was expected from the skin. The inclusion of skin and collagen is the major difference between the ethnic and traditional goat meat products. Results of this reach indicate that the skin-on goat carcass was successfully produced, processing time was similar, fabrication yield was higher, and meat quality was similar or better than the traditional skin-off meat.
Publications
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2022
Citation:
Poster abstraction (AMSA2022-1120) at Reciprocal Meat Science, June 2022 (Des Menes, IA).
Title: Comparison of three goat processing methods on processing efficiency, fabrication yield, and meat quality of boer goat.
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