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Sheep and Goat Meat Processing and Quality
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Sheep and Goat Meat Processing and Quality

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".

Deadline for manuscript submissions: closed (10 July 2021) | Viewed by 53850

Special Issue Editors

Dr. Severiano R. Silva

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Guest Editor
CECAV-Veterinary and Animal Research Centre and AL4AnimalS-Associate Laboratory of Animal and Veterinary Science, Universidade de Trás-os-Montes e Alto Douro, Vila Real, Portugal
Interests: carcass composition; meat quality; image and spectroscopic methods for carcass evaluation
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Alfredo Jorge Costa Teixeira

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Guest Editor
Centro de Investigação de Montanha (CIMO), Campus de Santa Apolónia, Instituto Politécnico de Bragança, 5300-253 Bragança, Portugal
Interests: meat science; meat quality; meat products
Special Issues, Collections and Topics in MDPI journals
Dr. Cristina Miranda Guedes

E-Mail Website
Guest Editor
CECAV, Departamento de Zootecnia, Universidade de Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal
Interests: animal growth; meat quality; nutritional value
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues, 

Sheep and goat meat, as well as its meat products, has recently been increased in interest and popularity. There are several reasons that underpinned this evidence — reasons related with their nutritional properties and physicochemical or sensory quality are among the most relevant. Furthermore, in many countries, there is a long tradition of consuming processed sheep and goat meat products as well as the consumption of light carcasses of lambs and kids many of them commercialized as quality meat brands with protected designation of origin (PDO) or geographical indication (PGI). In this Special Issue of Foods, we encourage the submission of manuscripts, both original research and review articles, related to sheep and goat meat and meat processing. While we are interested in all kinds of sheep and goat meat products, we particularly welcome the submission of manuscripts dealing with new meat products of those species. We also welcome manuscripts related to methodologies and techniques to assess sheep and goat meat quality, especially those that are non-invasive and nondestructive. The meat and meat products quality in a broader sense, including sensory quality and food safety, will undoubtedly be a subject to be addressed.

Prof. Severiano R. Silva
Prof. Alfredo Jorge Costa Teixeira
Dr. Cristina Miranda Guedes
Guest Editors

Manuscript Submission Information

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Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Sheep and goat meat
  • Meat processing
  • Meat quality
  • Meat sensory
  • Non-invasive and nondestructive techniques
  • Imaging and spectroscopic techniques
  • Meat safety

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Published Papers (11 papers)

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Editorial

Jump to: Research, Review

3 pages, 182 KiB  
Editorial
Sheep and Goat Meat Processing and Quality
by Severiano R. Silva, Alfredo Teixeira and Cristina Guedes
Foods 2023, 12(10), 2033; https://doi.org/10.3390/foods12102033 - 17 May 2023
Viewed by 2223
Abstract
Sheep and goat meat production includes the increased demand for grass-fed and organic meat and value-added products such as sausages, meatballs, and burgers [...] Full article
(This article belongs to the Special Issue Sheep and Goat Meat Processing and Quality)

Research

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15 pages, 927 KiB  
Article
Rice Bran Makes a Healthy and Tasty Traditional Indonesian Goat Meatball, ‘Bakso’
by Rio Olympias Sujarwanta, Michel Mubiayi Beya, Desi Utami, Jamhari Jamhari, Edi Suryanto, Ali Agus, Heather Eunice Smyth and Louwrens Christiaan Hoffman
Foods 2021, 10(8), 1940; https://doi.org/10.3390/foods10081940 - 20 Aug 2021
Cited by 8 | Viewed by 5077
Abstract
Meatballs are popular in Asia and traditionally made from beef or chicken with tapioca (≈8% wt/wt) as filler. Tapioca has a high glycaemic index (GI); therefore, rice bran was evaluated as a substitute to create a healthier meatball of acceptable quality. Substitution [...] Read more.
Meatballs are popular in Asia and traditionally made from beef or chicken with tapioca (≈8% wt/wt) as filler. Tapioca has a high glycaemic index (GI); therefore, rice bran was evaluated as a substitute to create a healthier meatball of acceptable quality. Substitution of tapioca with rice bran (100:0; 75:25, 50:50; 25:75; 0:100% tapioca: % rice bran) decreased the starch content (7.8 to 3.3%) and GI (56.08 to 43.85) whilst increasing the protein (10.9 to 12.8%) and fibre (8.1 to 10.3%) contents. Although consistency (995 to 776 N/mm) was affected, firmness (90.6 to 90.5 N) and shear force (300 to 312 N) were only slightly affected by the ratio of tapioca to rice bran. Sensory analysis revealed that the goat meatball with the substitution of tapioca with up to 25% rice bran was deemed acceptable by 40 Indonesian consumers. Full article
(This article belongs to the Special Issue Sheep and Goat Meat Processing and Quality)
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11 pages, 454 KiB  
Article
Physicochemical Composition and Sensory Quality of Goat Meat Burgers. Effect of Fat Source
by Alfredo Teixeira, Iasmin Ferreira, Etelvina Pereira, Lia Vasconcelos, Ana Leite and Sandra Rodrigues
Foods 2021, 10(8), 1824; https://doi.org/10.3390/foods10081824 - 6 Aug 2021
Cited by 14 | Viewed by 4159
Abstract
Several strategies for producing healthier meat products have been developed. Reducing fat content, using different fat sources, modifying and improving the fatty acid profile or even replacing saturated fat with oleogels are some of the methods used. Goat meat mainly from animals out [...] Read more.
Several strategies for producing healthier meat products have been developed. Reducing fat content, using different fat sources, modifying and improving the fatty acid profile or even replacing saturated fat with oleogels are some of the methods used. Goat meat mainly from animals out of quality brands with low commercial value can be valorized when processed, giving the opportunity to increase its consumption and acceptability. Thus, the aim of this study was to study the effect of the replacement of pork as a source of fat with an olive oleogel in burgers manufactured with goat meat and to compare the goat meat burgers with the most common commercial burgers made with beef. Two replications of the burgers were manufactured at different times, and three samples of each burger type (GOO—goat meat burgers with olive oil; GPF—goat meat burgers with pork fat) were randomly selected from each lot manufactured. Each sample was analyzed in triplicate for each physicochemical analysis. At the time, the manufactured burgers were analyzed simultaneously with the commercial burgers. The burgers with olive oil (GOO) showed higher a* and b* than the burgers with pork fat (GPF) and consequently had lower h° and C*. The ashes, protein and collagen contents of the GOO and GPF burgers were similar to those of the other goat meat products. The effect of the incorporation of oleogel on the physicochemical composition of the burgers in relation to the pork fat was expressed in the fat content, 4 and 2.78% for GOO and GPF, respectively. CH burgers have significantly higher fat content (13.45%) than GOO and GPF burgers. The replacement of pork backfat with a vegetable oleogel modified the fatty acids profile, since the GOO burgers had the highest MUFA and PUFA and the lipidic quality, defined by the IA and IT indices, was 0.38 and 0.99, respectively. Globally, goat burgers were sensorially harder and presented a more difficult chewiness than CH. The replacement of the pork back fat with oleogel significantly decreased hardness and chewiness. Full article
(This article belongs to the Special Issue Sheep and Goat Meat Processing and Quality)
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14 pages, 1678 KiB  
Article
Volatile Compounds, Odour and Flavour Attributes of Lamb Meat from the Navarra Breed as Affected by Ageing
by Kizkitza Insausti, María T. Murillo-Arbizu, Olaia Urrutia, José A. Mendizabal, María J. Beriain, Michael J. Colle, Phillip D. Bass and Ana Arana
Foods 2021, 10(3), 493; https://doi.org/10.3390/foods10030493 - 25 Feb 2021
Cited by 27 | Viewed by 2984
Abstract
This study aimed to assess the influence of ageing on the volatile compounds, as well as odour and flavour attributes of lamb meat from the Navarra breed. Twenty-one male lambs were fed a commercial concentrate diet after weaning and were harvested at 101 [...] Read more.
This study aimed to assess the influence of ageing on the volatile compounds, as well as odour and flavour attributes of lamb meat from the Navarra breed. Twenty-one male lambs were fed a commercial concentrate diet after weaning and were harvested at 101 ± 6.5 days of age. From the Longissimus thoracis, 26 volatile compounds were identified, with hexanal, 2-propanone, and nonanal the most abundant (57.17% relative percentage abundance, RPA). The effect of ageing (1 vs. 4 d) was observed (p < 0.05) in six compounds: 1,4-dimethylbenzene decreased with ageing, while tridecane, 3-methylbutanal, 2-heptanone, 3-octanone, and 1-octen-3-ol increased. In general, ageing was linked to a decrease in livery and bloody flavour, bloody odour and ethanal, and an increase in pentane, hexanal, and heptanal, which are usually associated with fresh green grass and fat descriptors. Consequently, ageing lamb from the Navarra breed for four days might have a positive effect on meat sensory odour and flavour quality. Full article
(This article belongs to the Special Issue Sheep and Goat Meat Processing and Quality)
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13 pages, 1961 KiB  
Article
Effects of Farm Management Practices and Transport Time on Post-Mortem Changes of Longissimus lumborum Muscle Proteins in Suckling Goat Kids
by Tomás Francisco Martínez, María Jesús Alcalde, María Isabel Sáez and María Dolores Suárez
Foods 2020, 9(7), 934; https://doi.org/10.3390/foods9070934 - 15 Jul 2020
Cited by 3 | Viewed by 2451
Abstract
The combined effect of farm management practices, transport time, and ageing time on the electrophoretic changes of sarcoplasmic (SPP) and myofibrillar (MFP) protein fractions of goat kids was studied. A total of 64 suckling goat kids were withdrawn from two farms with “high” [...] Read more.
The combined effect of farm management practices, transport time, and ageing time on the electrophoretic changes of sarcoplasmic (SPP) and myofibrillar (MFP) protein fractions of goat kids was studied. A total of 64 suckling goat kids were withdrawn from two farms with “high” (GW) and “low” (DW) welfare-friendly management practices, and they were transported for 2 or 6 h immediately before slaughtering. Longissimus lumborum samples were obtained at 3, 8, and 21 days post-mortem, and muscle proteins were separated by sodium dodecyl sulfate polyacrylamide gel electrophoresis SDS-PAGE. Both protein extracts displayed significant changes attributable to meat maturation. Managing conditions of kids in DW farms increased the post-mortem susceptibility of muscle proteins. Some MFP of Longissimus lumborum muscle, such as troponin T, as well as 26–30 and 35–37 kDa fractions were influenced significantly by deficient on-farm management, and therefore, these protein fragments might be considered as indicators of low-welfare on-farm management in goat kids. Full article
(This article belongs to the Special Issue Sheep and Goat Meat Processing and Quality)
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9 pages, 265 KiB  
Article
The Effects of Production System and Sex on the Sensory Quality Characteristics of Dorper Lamb
by Louwrens Christiaan Hoffman, Bianca Claasen, Daniël André Van der Merwe, Schalk Willem Petrus Cloete and Jasper Johannes Erasmus Cloete
Foods 2020, 9(6), 725; https://doi.org/10.3390/foods9060725 - 2 Jun 2020
Cited by 9 | Viewed by 2866
Abstract
The effect of production systems on the sensory quality characteristics of Dorper lambs was investigated. Sixty lambs (ewes, rams, castrates) were allocated into two production groups (feedlot or free-range) at weaning with equal numbers of each sex represented in each group. The lambs [...] Read more.
The effect of production systems on the sensory quality characteristics of Dorper lambs was investigated. Sixty lambs (ewes, rams, castrates) were allocated into two production groups (feedlot or free-range) at weaning with equal numbers of each sex represented in each group. The lambs were fed for five (slaughter group 1) or six (slaughter group 2) weeks. Feedlot lambs were fed a commercial pelleted diet while free-range lambs utilized natural shrub pastures. Samples of the Longissimus thoracis muscle were used for sensory evaluation. Feedlot lambs produced meat that was juicier and more tender than meat from free-range lambs. Initial juiciness was also higher in the meat from the feedlot lambs. No aroma or flavour differences were observed. The meat from the free-range ram lambs (slaughter group 1) was the least tender, whereas the lamb flavour was also compromised in the free-range ram lambs. Free-range meat may not necessarily be distinguished from feedlot meat as far as aroma and flavour are concerned. Full article
(This article belongs to the Special Issue Sheep and Goat Meat Processing and Quality)
16 pages, 266 KiB  
Article
Slaughter Characteristics of Feedlot-Finished Premium South African Lamb: Effects of Sex and Breed Type
by Daniël André Van der Merwe, Tertius Swanepoel Brand and Louwrens Christiaan Hoffman
Foods 2020, 9(5), 648; https://doi.org/10.3390/foods9050648 - 18 May 2020
Cited by 19 | Viewed by 8231
Abstract
This study compared the carcass characteristics of ram and ewe lambs from South African wool, dual-purpose, meat, and fat-tailed sheep types, reared to produce premium lamb carcasses. The lambs were reared on a feedlot diet (10.41 MJ ME/kg feed and 19.06% crude protein) [...] Read more.
This study compared the carcass characteristics of ram and ewe lambs from South African wool, dual-purpose, meat, and fat-tailed sheep types, reared to produce premium lamb carcasses. The lambs were reared on a feedlot diet (10.41 MJ ME/kg feed and 19.06% crude protein) from weaning (30 kg live weight) until they attained a back-fat depth of ~4 mm, measured using ultrasound. After slaughter, the carcasses were assessed for retail cut yields, composition, and physical meat quality. Later, maturing lambs attained heavier carcass weights than early maturing breeds (~20.7 kg vs. 16.9 kg, respectively; p ≤ 0.05), and differences in carcass composition and retail cut yields were ascribed to differences in the frame size and pattern of fat deposition of the respective breeds. Small differences in physical meat quality were observed, with meat from Dormer and Namaqua lambs having notably higher shear-force values (~46 N) than that from Meatmaster carcasses (~34 N). These differences though are expected to have little influence on the perceived quality of the meat. Full article
(This article belongs to the Special Issue Sheep and Goat Meat Processing and Quality)
15 pages, 1994 KiB  
Article
Isorhamnetin and Hispidulin from Tamarix ramosissima Inhibit 2-Amino-1-Methyl-6-Phenylimidazo[4,5-b]Pyridine (PhIP) Formation by Trapping Phenylacetaldehyde as a Key Mechanism
by Xiaopu Ren, Wei Wang, Yingjie Bao, Yuxia Zhu, Yawei Zhang, Yaping Lu, Zengqi Peng and Guanghong Zhou
Foods 2020, 9(4), 420; https://doi.org/10.3390/foods9040420 - 3 Apr 2020
Cited by 17 | Viewed by 3152
Abstract
Tamarix has been widely used as barbecue skewers to obtain a good taste and a unique flavor of roast lamb in China. Many flavonoids have been identified from Tamarix, which is an important strategy employed to reduce the formation of heterocyclic amines [...] Read more.
Tamarix has been widely used as barbecue skewers to obtain a good taste and a unique flavor of roast lamb in China. Many flavonoids have been identified from Tamarix, which is an important strategy employed to reduce the formation of heterocyclic amines (HAs) in roast meat. Isorhamnetin, hispidulin, and cirsimaritin from Tamarix ramosissima bark extract (TRE) effectively inhibit the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b] pyridine (PhIP), the most abundant HAs in foods, both in roast lamb patties and in chemical models. According to the results of the GC-MS analysis, TRE and the three flavonoids significantly reduced the contents of phenylacetaldehyde, an important intermediate involved in PhIP formation at three levels. A subsequent ultra performance liquid chromatography-mass spectrometry (UPLC-MS) analysis revealed that these flavonoids trapped phenylacetaldehyde by forming interaction adducts. The formation of three postulated adducts, 8-C-(E-phenylethenyl)isorhamnetin, 6-C-(E-phenylethenyl)isorhamnetin and 8-C-(E-phenylethenyl)hispidulin, in the chemical models and roast lamb patties was further confirmed by a TOF-MS/MS analysis. Our results demonstrate that TRE and the corresponding flavonoids trap phenylacetaldehyde to form adducts and thus inhibit PhIP formation, suggesting their great potential beneficial effects on human health. Full article
(This article belongs to the Special Issue Sheep and Goat Meat Processing and Quality)
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Review

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14 pages, 927 KiB  
Review
A Meta-Analysis of the Effectiveness of High, Medium, and Low Voltage Electrical Stimulation on the Meat Quality of Small Ruminants
by Archana Ravindranathan, Frank R. Dunshea, Robyn D. Warner, Brian J. Leury, Minh Ha and Surinder S. Chauhan
Foods 2020, 9(11), 1587; https://doi.org/10.3390/foods9111587 - 2 Nov 2020
Cited by 16 | Viewed by 3050
Abstract
The current study is a meta-analysis of the effects of electrical stimulation (ES, n = 28 papers) with different voltages combined with different ageing periods (0–3, 4–7, and 8–14 days) on the meat quality of small ruminants. A comprehensive search for published studies [...] Read more.
The current study is a meta-analysis of the effects of electrical stimulation (ES, n = 28 papers) with different voltages combined with different ageing periods (0–3, 4–7, and 8–14 days) on the meat quality of small ruminants. A comprehensive search for published studies on meat quality of small ruminants investigating the application of low, medium, and high voltage electrical stimulation, was performed using Google Scholar, ScienceDirect, PubMed, and Scopus databases. Forest plots, funnel plots, and other statistical tools and tests were used in the study to analyze the results. Electrical stimulation significantly reduced ultimate pH (p < 0.001), Warner–Bratzler shear force (WBSF) (p < 0.001), cooking loss (p < 0.05), and purge loss (p < 0.001). In addition, sarcomere length (p < 0.01), myofibrillar-fragmentation index (MFI) (p < 0.001), and color (L*, a*, b*) (p < 0.001) showed higher values in meat subjected to ES as compared with the control group. In conclusion, the meta-analysis revealed statistical proof of beneficial effects of ES on meat quality of small ruminants in terms of ultimate pH, tenderness, enhanced proteolysis, and higher colorimetric values. Full article
(This article belongs to the Special Issue Sheep and Goat Meat Processing and Quality)
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22 pages, 285 KiB  
Review
Non-Destructive Imaging and Spectroscopic Techniques for Assessment of Carcass and Meat Quality in Sheep and Goats: A Review
by Severiano Silva, Cristina Guedes, Sandra Rodrigues and Alfredo Teixeira
Foods 2020, 9(8), 1074; https://doi.org/10.3390/foods9081074 - 7 Aug 2020
Cited by 33 | Viewed by 4146
Abstract
In the last decade, there has been a significant development in rapid, non-destructive and non-invasive techniques to evaluate carcass composition and meat quality of meat species. This article aims to review the recent technological advances of non-destructive and non-invasive techniques to provide objective [...] Read more.
In the last decade, there has been a significant development in rapid, non-destructive and non-invasive techniques to evaluate carcass composition and meat quality of meat species. This article aims to review the recent technological advances of non-destructive and non-invasive techniques to provide objective data to evaluate carcass composition and quality traits of sheep and goat meat. We highlight imaging and spectroscopy techniques and practical aspects, such as accuracy, reliability, cost, portability, speed and ease of use. For the imaging techniques, recent improvements in the use of dual-energy X-ray absorptiometry, computed tomography and magnetic resonance imaging to assess sheep and goat carcass and meat quality will be addressed. Optical technologies are gaining importance for monitoring and evaluating the quality and safety of carcasses and meat and, among them, those that deserve more attention are visible and infrared reflectance spectroscopy, hyperspectral imagery and Raman spectroscopy. In this work, advances in research involving these techniques in their application to sheep and goats are presented and discussed. In recent years, there has been substantial investment and research in fast, non-destructive and easy-to-use technology to raise the standards of quality and food safety in all stages of sheep and goat meat production. Full article
(This article belongs to the Special Issue Sheep and Goat Meat Processing and Quality)
23 pages, 353 KiB  
Review
Sheep and Goat Meat Processed Products Quality: A Review
by Alfredo Teixeira, Severiano Silva, Cristina Guedes and Sandra Rodrigues
Foods 2020, 9(7), 960; https://doi.org/10.3390/foods9070960 - 20 Jul 2020
Cited by 62 | Viewed by 13376
Abstract
Even though sheep and goat processed meat products are not as popular as pork, beef or poultry and are generally considered not as important, they have a very important role in meat consumption around the world. A concise review of the origin and [...] Read more.
Even though sheep and goat processed meat products are not as popular as pork, beef or poultry and are generally considered not as important, they have a very important role in meat consumption around the world. A concise review of the origin and type of the most important sheep and goat processed meat products produced in different countries and world regions is made. The manuscript also summarizes the most recent studies on sheep and goat processed meats on the physicochemical characterizations, sensory quality, microbiological quality and safety. Some conclusions and future trends in production, processing and commercial potentiality for sheep and goat processed meat products are discussed. Several possibilities exist to make them more diversified and appealing to the market. Processing meat from culled animals is an interesting way to value animals with low market acceptability. Some as fermented sausages, cured legs and pâtés have great commercial potential as highly acceptable consumer commodities. An interesting field of food research is the rediscovery of a new generation of goat and sheep meat products as functional foods that will respond to the constant innovation required by the meat industry. Everything related to food safety must be considered in the future. Full article
(This article belongs to the Special Issue Sheep and Goat Meat Processing and Quality)
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