Food Science and Technology (Campinas)
versão On-line ISSN 1678-457X
BORGES, Ângela da Silva et al. Instrumental and sensorial assessment of tenderness and juiciness in goat meat. Ciênc. Tecnol. Aliment. [online]. 2006, vol.26, n.4, pp. 891-896. ISSN 1678-457X. http://dx.doi.org/10.1590/S0101-20612006000400028.
The effect of muscle type and aging for seven days on certain functional and sensory properties of goat meat was evaluated. The experiment used meat from longissimus dorsi, semimembranosus and biceps femoris muscles from female goats that were approximately 20 months. After 24 h of being slaughtered and seven days, the aging meat was instrumentally analyzed for cooking losses (CL) and shear force (SF), as well as for sensory firmness (F) and juiciness (J) by a trained panel. CL was not affected (p > 0.05) by the type of muscle and aging of the meat. Before aging, meat from semimembranosus muscles showed higher SF than those from longissimus dorsi or bicep femoris muscles. After aging, meat from semimembranosus and biceps femoris muscles were tenderer than those from longissimus dorsi muscle. Meat from the semimembranosus muscle decreased in firmness during aging. Shear force values in meat showed positive correlation with firmness and negative correlation with juiciness as evaluated by the panelists. A negative correlation between firmness and juiciness was observed. Aging of the meat over seven days decreased firmness in goat meat from muscles, but did not affect cooking losses.
Palavras-chave : aging; cooking losses; shear force; sensory evaluation.