Goat meat products
Apstrakt
In general, goat meat is not inferior to other meat types regarding nutritional and biological value-it has a high protein content (up to 29%), and it is a good source of minerals, vitamin B-complex, and essential amino acids. However, the meat of older and culled goats is less juicy, less tender, has a characteristically different odour and taste compared to kids' goat meat (and meat of other animals), and thus tends to be less desirable. Different meat products could be produced using goat meat (including culled goat meat): dry-fermented sausages (e.g. sucuk), dry-cured meats (Violino di capra-goat prosciutto), frankfurters, mortadella, etc. without adverse effects on products' technological properties. The negative impact of goat meat on the properties of meat products is mainly associated with the use of goat fatty tissue. However, this could be overcome by using fatty tissue of other animals (e.g. pork back fat or beef fatty tissue). © Published under licence by IOP Publishing Ltd....
Ključne reči:
Goat meat / productsIzvor:
IOP Conference Series: Earth and Environmental Science, 2021, 854Izdavač:
- IOP Publishing Ltd
Finansiranje / projekti:
- Ministarstvo nauke, tehnološkog razvoja i inovacija Republike Srbije, institucionalno finansiranje - 200116 (Univerzitet u Beogradu, Poljoprivredni fakultet) (RS-MESTD-inst-2020-200116)
Kolekcije
Institucija/grupa
Fakultet veterinarske medicineTY - CONF AU - Stajić, Silvana AU - Pisinov, B. PY - 2021 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2293 AB - In general, goat meat is not inferior to other meat types regarding nutritional and biological value-it has a high protein content (up to 29%), and it is a good source of minerals, vitamin B-complex, and essential amino acids. However, the meat of older and culled goats is less juicy, less tender, has a characteristically different odour and taste compared to kids' goat meat (and meat of other animals), and thus tends to be less desirable. Different meat products could be produced using goat meat (including culled goat meat): dry-fermented sausages (e.g. sucuk), dry-cured meats (Violino di capra-goat prosciutto), frankfurters, mortadella, etc. without adverse effects on products' technological properties. The negative impact of goat meat on the properties of meat products is mainly associated with the use of goat fatty tissue. However, this could be overcome by using fatty tissue of other animals (e.g. pork back fat or beef fatty tissue). © Published under licence by IOP Publishing Ltd. PB - IOP Publishing Ltd C3 - IOP Conference Series: Earth and Environmental Science T1 - Goat meat products VL - 854 DO - 10.1088/1755-1315/854/1/012092 ER -
@conference{ author = "Stajić, Silvana and Pisinov, B.", year = "2021", abstract = "In general, goat meat is not inferior to other meat types regarding nutritional and biological value-it has a high protein content (up to 29%), and it is a good source of minerals, vitamin B-complex, and essential amino acids. However, the meat of older and culled goats is less juicy, less tender, has a characteristically different odour and taste compared to kids' goat meat (and meat of other animals), and thus tends to be less desirable. Different meat products could be produced using goat meat (including culled goat meat): dry-fermented sausages (e.g. sucuk), dry-cured meats (Violino di capra-goat prosciutto), frankfurters, mortadella, etc. without adverse effects on products' technological properties. The negative impact of goat meat on the properties of meat products is mainly associated with the use of goat fatty tissue. However, this could be overcome by using fatty tissue of other animals (e.g. pork back fat or beef fatty tissue). © Published under licence by IOP Publishing Ltd.", publisher = "IOP Publishing Ltd", journal = "IOP Conference Series: Earth and Environmental Science", title = "Goat meat products", volume = "854", doi = "10.1088/1755-1315/854/1/012092" }
Stajić, S.,& Pisinov, B.. (2021). Goat meat products. in IOP Conference Series: Earth and Environmental Science IOP Publishing Ltd., 854. https://doi.org/10.1088/1755-1315/854/1/012092
Stajić S, Pisinov B. Goat meat products. in IOP Conference Series: Earth and Environmental Science. 2021;854. doi:10.1088/1755-1315/854/1/012092 .
Stajić, Silvana, Pisinov, B., "Goat meat products" in IOP Conference Series: Earth and Environmental Science, 854 (2021), https://doi.org/10.1088/1755-1315/854/1/012092 . .