Effect of temperature and storage time on chevon and beef protein gels

Chevon (goat meat) proteins solubility and gel strength were studied along with effect of storage time as well as temperature and compared with beef. The percent of protein solubility of goat meat proteins had higher values t han beef proteins, but no significant difference was observed in gel streng th values. Protein solubility increased with storage time, while gel streng th decreased in both species. This could be due to proteolysis during stora ge, causing differences in the size of protein aggregates. The storage temp erature employed had no significant effect on the variables studied. Chevon proteins were as good as beef proteins in their gel strengths.