The global goat meat sector is advancing and contributes to long-term food security,
especially in meeting the protein demands of the growing human population in develo** …

Intrinsic and extrinsic factors impacting fresh goat meat quality: An overview Page 1 meat
technology Founder and publisher: Institute of Meat Hygiene and Technology, Belgrade 1 …

The main goal of this chapter was to review the state of the art in the recent advances in
sheep and goat meat products research. Research and innovation have been playing an …

Flash Profile (FP) has recently been gaining popularity as a rapid descriptive profiling
method. Many studies have shown that this method reduces cost and time compared with …

This study aims to evaluate the effects of ageing time (0, 1, 2, 3, 4 and 5 weeks) and of two
different ageing techniques (dry and wet ageing) on the rheological, colorimetric, oxidative …

The main objective of this study was the sensory characterization, by a taste and a
consumers' panel, of fresh sausages from 140 culled goats and 140 culled ewes. Species …

The aim of this study was to assess the effect of social dominance on some indicators of
welfare, production and meat quality of young bulls. A total of 60 bulls of the Gasconne …

Several strategies for producing healthier meat products have been developed. Reducing
fat content, using different fat sources, modifying and improving the fatty acid profile or even …

The aim of the present study was to evaluate the effect of caponization on the
physicochemical and sensory characteristics of rooster and capon meat (2 Portuguese …

The meat fats content associated to nutritional and sensory characteristics are the most
important concerns of consumers. To study the effect of caponisation on the meat quality of …