Instrumental and sensory characteristics of goat meat Alto Camaquã, Rio Grande do Sul, Brazil
Abstract
The main objective of this study was to evaluate the quality of naturalized goat meat, originating from the territory of the Alto Camaquã. We used 34 castrated male goats were divided into two lots, one lot consisting of 20 goats aged 11-12 months slaughtered in the winter, and lot 2 for 14 goats aged 8-9 months, slaughtered in the summer. Measurements were made of pH, water holding capacity, color, shear force and sensory analysis of the Longissimus dorsi. Animals of Lot 2, slaughtered at 8-9 months of age during the summer, showed meat with higher ultimate pH value, the greater intensity of color and lower values of shear force. Sensorial meat was characterized with attributes of low intensity, with lower values for the flesh of animals of Lot 2, slaughtered at 8-9 months of age during the summer. Through the quality characteristics evaluated in goat meat naturalized raised in extensive system in the region of Alto Camaquã, one can conclude that it is possible to produce quality meat from animals slaughtered on or after 8 months of age.
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