Determinants of goat meat consumption in Algeria, the case of the Tizi-Ouzou regionMouhous AzeddineDjellal FaridH GuermahSi Ammar Kadi
Goat Meat: No Less Source of Protein in Comparison to Other Meat for Human Consumptiondoi:10.5772/intechopen.97735Melody LalhriatpuiiAmit Singh
Goat Meat Consumption in Oklahoma: A Quantitative Assessment of Potential Consumer DemandDe Silva, NirodhaWhittaker, WesleyChidmi, BenaissaJournal of Food Distribution Research
Molar per cent propionic acid increased linearly (p < 0.05) with increasing CG. The acetate: propionate (A:P) ratio decreased (p < 0.05) with increasing amounts of CG in the diet. The CG addition tended to increase (p = 0.09) the longissimus muscle (LM area) in meat goats. In ...
Carcass traitSlaughter weightFattening performance, slaughter, and carcass traits of intact and castrated Angora goat kids slaughtered at different slaughter weights were examined. A total of 96 (48 intact, I-kids, and 48 castrated, C-kids) single Angora kids were fattened, and 48 of them (24...
Comparison of the physiological and blood traits of meat goat at different growth stages in hot seasonPan, C. C.Cheng, M. C.Wu, J. H.Wu, H. H.Chang, H. L.Journal of the Chinese Society of Animal Science
Globally, around 1.5 billion sheep and goats provide meat and milk on an annual basis and are important sources of nutrition as well as economic subsistence. The popularity of sheep and goat meat, along with milk, and related products occurs due to their unique nutritional properties, ...
functional meat productlipid oxidationThe potential applicability of βヽarotene loaded nanoemulsion (CNE) as a natural colourant in non﹕moked sausage made from goat meat surimi﹍ike material (GMS) was elucidated. The effect of CNE content (0 g/100 g) on the physicochemical characteristic, ...
Goat meatQuantitative LipidomicsChemometricDynamic changesUHPLC-Q-OrbitrapThe knowledge of the changes in the lipid species in irradiated goat meat is expected to clarify the beneficial effects of irradiation on meat preservation. This study explored the characteristic lipid composition and the changes in...
functional meat productlipid oxidationThe potential applicability of beta-carotene-loaded nanoemulsion (CNE) as a natural colorant in non-smoked sausage made from goat meat surimi-like material (GMS) was elucidated. The effect of CNE content (0-30 g 100 g(-1)) on the physicochemical ...