van Wyk Gertruida L, Hoffman Louwrens C, Strydom Phillip E, Frylinck Lorinda
Department of Animal Sciences, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South Africa.
Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Coopers Plains, QLD 4108, Australia.
Animals (Basel). 2022 Feb 4;12(3):382. doi: 10.3390/ani12030382.
Various meat quality characteristics of six muscles ( (LTL), (SM), (BF), (SS), (IS), (ST)) from large-frame Boer Goats (BG) and Indigenous Veld Goats (IVG: Cape Speckled and the Cape Lob Ear) were studied. Weaner male BG ( = 18; 10 bucks and 8 wethers) and IVG ( = 19; 9 bucks and 10 wethers) were raised on hay and natural grass, and on a commercial pelleted diet to a live weight of 30-35 kg. All goats were slaughtered at a commercial abattoir and the dressed carcasses were chilled at 4 °C within 1 h post mortem. The muscles were dissected from both sides 24 h post mortem and aged for 1 d and 4 d. Variations in meat characteristics such as ultimate pH, water holding capacity (WHC), % purge, myofibril fragment length (MFL), intramuscular fat (IMF), connective tissue characteristics, and Warner-Bratzler shear force (WBSF) were recorded across muscles. Bucks had higher lightness (L*) and hue-angle values, whereas wethers had increased redness (a*) and chroma values. The muscle baseline data will allow informed decisions to support muscle-specific marketing strategies, which may be used to improve consumer acceptability of chevon.
对大体型布尔山羊（BG）和本土草原山羊（IVG：开普斑点山羊和开普叶耳山羊）的六种肌肉（腰大肌（LTL）、半膜肌（SM）、背阔肌（BF）、股二头肌（SS）、肋间肌（IS）、半腱肌（ST））的各种肉质特性进行了研究。断奶雄性布尔山羊（n = 18；10只公羊和8只阉羊）和本土草原山羊（n = 19；9只公羊和10只阉羊）以干草、天然草和商品颗粒饲料饲养至体重30 - 35千克。所有山羊均在商业屠宰场宰杀，屠宰后的胴体在宰后1小时内于4℃冷藏。宰后24小时从两侧解剖肌肉，并分别熟成1天和4天。记录了不同肌肉间肉质特性的变化，如最终pH值、持水力（WHC）、滴水损失率、肌原纤维片段长度（MFL）、肌内脂肪（IMF）、结缔组织特性以及Warner - Bratzler剪切力（WBSF）。公羊的亮度（L*）和色相角值较高，而阉羊的红色度（a*）和色度值增加。这些肌肉的基础数据将有助于做出明智决策，以支持针对特定肌肉的营销策略，从而提高消费者对山羊肉的接受度。
