COMPOSITION AND STABILITY OF GOAT MEAT PATTIES AS AFFECTED BY BREED TYPE AND FEEDING REGIMEN

Ground meat patties were made using knife-separable lean (frozen-thawe d) composites from meat-type (Spanish, Spanish X Boer) goats assigned to two feeding regimens (feedlot or range) and fiber-type (Angora, Spa nish X Angora) goats assigned to the feedlot regimen. Weight losses fr om pan-frying (mainly moisture loss) were 17.7 to 21.6%. Range meat-ty pe goat samples had a higher proportion of total saturated fatty acids than the feedlot counterparts. After refrigerated storage, raw or coo ked patties (aerobically packaged) from the range goats had lower TBA values than those from the feedlot goats. At -20 degrees C, all sample s, raw or cooked, exhibited low TBA values throughout 120 days of stor age.