Physical and organoleptic characteristics of chevon as influenced by pos-mortem processing methods

Abstract

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 were
randomly 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<0.05)
differences in carcasses and wholesale cuts yield as well as physical and sensory characteristics of chevon due to the post-mortem processing methods. Scalding method followed by Singeing had highest (p<0.05) carcass and wholesale cuts yield, hot and chilled carcasses weights, while
skinning method favored highest (p<0.05) carcasses length, marbling score and lowest (p<0.05) color and flavor. Meat from singed carcasses were highly (p<0.05) accepted. Since most consumers do not show particular concern about tenderness and juiciness in developing countries,
scalding and singeing methods were therefore, recommended.

Keywords: Red-Sokoto buck, carcass, processing methods, yield, organoleptic