Quality and consumer acceptability of salt and phosphate enhanced goat loin from goats fed varying levels of pine bark.
Meat Sci
; 90(3): 665-9, 2012 Mar.
Article
en En
| MEDLINE
| ID: mdl-22112521
ABSTRACT
Goat loins (n=22) were evaluated to test effects of 0, 15, and 30% dietary pine bark (PB) and salt, water, and phosphate enhancement on shelf-life, shear force (WBSF) and consumer acceptability. No interactions existed between PB and enhancement. Dietary PB did not affect objective color, but enhancement increased a* and b* values (P<0.05). Thiobarbituric acid reactive substances (TBARS) increased from d 1 to d 5 of storage (P<0.0001), but were not affected by PB or enhancement. The WBSF for 30% PB was less than that of 0% PB (P=0.0199), and enhancement decreased WBSF (P=0.0010). Texture, flavor, and overall acceptability were greater (P<0.05) for 15 and 30% PB compared to 0% PB. Enhanced loin samples had greater appearance, aroma, texture, flavor, and overall acceptability scores (P<0.05). Results indicated that enhancement improved tenderness and consumer acceptability of goat loin, and PB had minimal impact on goat loin quality.
Texto completo:
1
Bases de datos:
MEDLINE
Asunto principal:
Fosfatos
/
Sales (Química)
/
Comportamiento del Consumidor
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Corteza de la Planta
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Manipulación de Alimentos
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Carne
Límite:
Animals
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Humans
Idioma:
En
Revista:
Meat Sci
Asunto de la revista:
CIENCIAS DA NUTRICAO
Año:
2012
Tipo del documento:
Article
País de afiliación:
Estados Unidos