Effects of Breeds and Spices on Water Holding Capacity and Consumers Acceptability of Goat Meat (Chevon)

Abstract

Five muscles, semitendinosus (ST), Biceps femoris (BF), Longissimusdorsi, (LD),
Triceps brachii (TB) and Brachialis (BC) were excised from twelve Goats buck
carcasses of two breeds, the West African Dwarf and Red Sokoto, 50g of each muscle
was cooked with four different spices; ginger (A) garlic (B), alligator pepper (C) and
black pepper (D) to determine their effects on water holding capacity and
acceptability of the muscles. The muscles together with the spices were cooked for 20
minutes and cooled to room temperature (about 25°C), 1g of each muscle was
removed and pressed to determine the water holding capacity, while the rest of the
muscles were served to 10 member taste panel to assess the muscles for acceptability
based on their flavour on a 9 point hedonic scale. The results (49.80, 48.30) showed
that muscles cooked with ginger (A) had higher water holding capacity while those
cooked with garlic (B) had the least (28.50, 25.30). Muscles from WAD buck goat
(BF 49.80) had higher water holding capacity. Muscles cooked with garlic (B) (8.67,
7.80) were highly preferred by the taste panelists while muscles cooked with
alligator pepper (C) (4.32, 4.15) were least accepted. It was evident from the results
of this study that spices can improve water holding capacity and acceptability of
chevon. Ginger (A), favoured high water holding capacity while garlic (B) is
recommended for high flavour and acceptability of chevon.