Quality characteristics of raw and canned goat meat in water, brine, oil and Thai curry during storage

Abstract

The quality characteristics of three groups of goat meat obtained from one year and three years old Anglonubian crossed native, and culled Saanen crossed native were investigated. Significant differences in fat, ash and total collagen content, were observed among groups of goat meat (P0.05) during storage. The influence of groups of goat meat on TBARS value was significantly observed (P<0.05) when processed in water and brine. Massaman curry could reduce the change in TBARS value of canned goat meat during storage. The results based on texture, color and lipid oxidation suggested that there were no significant differences between the groups of goat meat from 3 years Anglonubian crossed native and 7 years Saanen crossed native for being processed in canned goat meat curry products.

Keywords

• goat meat
• quality characteristics
• chemical composition
• colour
• texture
• TBARS
• canning
• and curry