Kansas State University, Department of Animal Sciences and Industry, Manhattan, Kansas 66506, USA.
California State University - Chico, College of Agriculture, Chico, California 95929, USA.
Meat Sci. 2022 Feb;184:108675. doi: 10.1016/j.meatsci.2021.108675. Epub 2021 Sep 17.
The objective of this study was to evaluate the properties of skin-on and skin-off goat processing and carcasses for processing efficiency, fabrication time, biochemical factors, and sensory attributes for stewed goat meat. Thirty-one goats were harvested in 2 separate experiments, either skin-on (n = 16) or off (n = 15). The carcasses were fabricated into four primals and each primal was cut into cubes. Processing efficiency, carcasses yield, collagen content, moisture, lipid, ultimate pH, and sensory attributes were measured, and multivariate regression analysis were conducted. The skin-on group had greater overall yield compared to the skin-off group (P < 0.01). Consumers rated goat shoulder meat with the highest overall liking compared to the other primals (P < 0.01), regardless of skin present (P > 0.10). Finally, lipid % was found to be the most essential palatability trait to American Asian consumers.
本研究旨在评估带皮和去皮山羊加工及其胴体的特性，以评估加工效率、制作时间、生化因素和炖煮羊肉的感官属性。31 只山羊在 2 个独立的实验中进行了屠宰，分别为带皮（n = 16）和去皮（n = 15）。胴体被加工成四个主要部分，每个主要部分都被切成方块。测量了加工效率、胴体产率、胶原蛋白含量、水分、脂肪、最终 pH 值和感官属性，并进行了多元回归分析。与去皮组相比，带皮组的总体产率更高（P < 0.01）。无论是否带皮（P > 0.10），消费者对羊肩肉的整体评价最高（P < 0.01）。最后，发现脂肪百分比是美国亚洲消费者最看重的口感特征。
