Intrinsic and extrinsic factors impacting fresh goat meat quality: an overview - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles (Review Article) Meat Technology Year : 2023

Intrinsic and extrinsic factors impacting fresh goat meat quality: an overview

Unutrašnji i spoljašnji faktori koji utiču na kvalitet svežeg kozjeg mesa: Pregled

Abstract

Goat meat, known also as chevon or caprine meat, is an important source of protein and essential nutrients in many regions worldwide. To ensure high-quality goat meat production, it is crucial to understand the intrinsic and extrinsic factors that influence its sensory, technological and nutritional properties. This review aims to provide an overview of the factors affecting goat meat quality throughout the production and processing chain. The importance of different factors influencing goat meat quality were described. First, the focus was made on the intrinsic factors, including the effects of age at slaughter, gender (sex), breeds, slaughter weight, and the contractile and metabolic properties of the muscle by discussing their impact in terms of their influence on important intrinsic quality traits such as tenderness, flavor, color and overall quality of goat meat. Furthermore, the extrinsic factors such as production systems, husbandry practices, feeding strategies, types of feed and roughages, antioxidants, feeding systems, climate, season, and environmental conditions were examined in addition to the pre-slaughter treatments, transport conditions, and stress experienced by goats at the time of slaughter. Overall, this review synthesizes current knowledge on both the intrinsic and extrinsic factors affecting goat meat quality. The findings emphasize the importance of a better understanding and optimizing of these factors at each stage of production and processing to ensure the consistent delivery of high-quality goat meat. Further research in these areas will contribute to the development of improved practices and technologies in the goat meat industry.
Kozje meso, poznato i kao „chevon“, važan je izvor proteina i esencijalnih hranljivih materija u mnogim regionima širom sveta. Da bi se obezbedila proizvodnja kozjeg mesa visokog kvaliteta, ključno je razumeti unutrašnje i spoljašnje faktore koji utiču na njegova senzorna, tehnološka i nutritivna svojstva. Ovaj rad ima za cilj da pruži pregled faktora koji utiču na kvalitet kozjeg mesa u celom lancu proizvodnje i prerade. Opisan je značaj različitih faktora koji utiču na kvalitet kozjeg mesa. Prvo, fokus je stavljen na unutrašnje faktore, uključujući uticaj starosti prilikom klanja, pola, rase, težine pre klanja, uzimajući u obzir i kontraktilna i metabo ‑ lička svojstva mišića, razmatrajući njihov uticaj na važne unutrašnje kvalitetne osobine kao što su mekoća, ukus, boja i ukupan kvalitet kozjeg mesa. Štaviše, spoljašni faktori, kao što su proizvodni sistemi, uzgojne prakse, strategije ishrane, vrste stočne i kabaste hrane, antioksidansi, sistemi hranjenja, klima, sezona i uslovi životne sredine su ispitani pored tretmana pre klanja, uslova transporta i stresa, koje koze doživljavaju u vreme klanja. Sve u svemu, ovaj pregled sintetizuje trenutno znanje o unutrašnjim i spoljašnim faktorima koji utiču na kvalitet kozjeg mesa. Rezultati naglašavaju važnost boljeg razumevanja i optimizacije ovih faktora u svakoj fazi proizvodnje i prerade kako bi se obezbedila dosledna isporuka visokokvalitetnog kozjeg mesa. Dalja istraživanja u ovim oblastima doprineće razvoju unapređenih praksi i tehnologija u industriji kozjeg mesa.
Fichier principal
Vignette du fichier
131 Gagaoua et al. 2023_Meat Technology.pdf (985.02 Ko) Télécharger le fichier
Origin Publisher files allowed on an open archive
Licence

Dates and versions

hal-04184535 , version 1 (22-08-2023)

Licence

Identifiers

Cite

Mohammed Gagaoua, Laura Alessandroni, Annada Das, Melisa Lamri, Dipanwita Bhattacharya, et al.. Intrinsic and extrinsic factors impacting fresh goat meat quality: an overview. Meat Technology, 2023, 64 (1), pp.20-40. ⟨10.18485/meattech.2023.64.1.3⟩. ⟨hal-04184535⟩

Collections

PEGASE INRAE PHASE
13 View
18 Download

Altmetric

Share

Gmail Mastodon Facebook X LinkedIn More