COOKING-RELATED AND JUICINESS-RELATED QUALITY CHARACTERISTICS OF GOATAND SHEEP MEAT

Significant differences exist between the quality characteristics of m eat obtained from 27 sheep, Angora and Boer goat carcases, when compar ed Sheep meat showed greater drip loss than goat meat and was more jui cy than that of Angora and Boer goat meat. In general, Angora goat mea t was found to be more juicy than Boer goat meat. Drip loss increased significantly with increased animal age. Meat of younger animals (no p ermanent incisors) was more juicy (initial and sustained) than that of older animals (7-8 permanent incisors). This was irrespective of whet her it was obtained from sheep, Angora or Boer goats and was confirmed by the expressible moisture measurements. Higher drip, evaporation an d total cooking loss were reported when carcases had increased fat con tent. With increasing fatness of carcases, the juiciness of the cooked cuts decreased and the expressible moisture content of the meat incre ased.