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Chemical composition and quality attributes of goat meat and lamb |
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| Authors: | Babiker S A El Khider I A Shafie S A |
| Affiliation: | Institute of Animal Production, University of Khartoum, PO Box 32, Khartoum North, Sudan |
| 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. |
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