Chemical composition and quality attributes of goat meat and lamb.

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ID: 41924
1990
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Abstract
Chemically, goat meat had significantly (P < 0·05) less intramuscular fat and significantly (P < 0·001) more moisture than lamb. The sarcoplasmic protein concentration of the goat meat was significantly (P < 0·001) greater than that of lamb while the myofibrillar protein concentration was similar in the two species. Goat meat was darker red in colour than lamb. It had significantly (P < 0·001) superior water-holding capacity and less cooking losses than lamb. Meat flavour was significantly (P < 0·05) less strong in goat meat than in lamb.
Reference Key
babiker1990chemicalmeat Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Babiker, S A;El Khider, I A;Shafie, S A;
Journal Meat science
Year 1990
DOI
10.1016/0309-1740(90)90041-4
URL
Keywords Keywords not found

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