| Autor: |
Apata, ES, Omojola, AB, Eniolorunda, OO |
| Jazyk: |
angličtina |
| Rok vydání: |
2013 |
| Předmět: |
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| Zdroj: |
Animal Production Research Advances; Vol 7, No 3 (2011); 226-230 |
| ISSN: |
0794-4721 |
| Popis: |
Nine Red-Sokoto (Maradi) buck goats of age between 10 and 12 months of 18 - 20 kg in weight were used for this study. They were purchased, quarantined stabilized on a standard diet for two weeks and fasted for 16 hours before they were slaughtered and bled. The goat carcasses wererandomly allotted to 3 post-mortem processing methods of scalding, skinning and singeing. The carcasses were eviscerated, weighed and washed. They were chilled at 40C for 24 hours and were fabricated into wholesale cuts after carcass length and chilled carcass weight were measured; carcasses and wholesale cuts yield, rib eye area as well as chilling loss were also measured. Meat samples were excised from leg cuts and used for measurement of visual color, cold shortening, marbling and sensory attributes. The results showed that there were significant (p |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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