Changes in the quality of goat meat in the production of smoked ham

  • Snežana Ivanović Institute of Veterinary Medicine of Serbia
  • Boris Pisinov Institute of Veterinary Medicine of Serbia
  • Marija Bošković University of Belgrade, Faculty of Veterinary Medicine Belgrade
  • Jelena Ivanović University of Belgrade, Faculty of Veterinary Medicine Belgrade
  • Radmila Marković University of Belgrade, Faculty of Veterinary Medicine Belgrade
  • Milan Ž. Baltić University of Belgrade, Faculty of Veterinary Medicine Belgrade
  • Ksenija Nešić Institute of Veterinary Medicine of Serbia
Keywords: goats, meat quality, maturation, curing, smoking

Abstract

The quality of fresh goat meat can be defi ned strictly in terms of physical and chemical properties, or in terms of
consumer perception. In Serbia, there is not enough information about the quality of goat meat and goat meat products, such as smoked
ham. The aim of this study was to determine differences in the basic chemical composition, colour, fatty acids composition, volatile
compounds in fresh meat and smoked ham (musculus gluteus superfi cialis). The meat was obtained from the population of Serbian
White goat, fi ve or six years old. ISO methods were implemented in order to determine the quality of these parameters.
Statistically signifi cant difference (p < 0.05) was determined between values of protein, fat, moisture, ash, pH value, fatty acids
and volatile compounds determined in fresh meat and fi nished product (smoked ham). It is assumed that the complex chemical and
biochemical processes occurring during production (growing, curing, smoking, drying) resulted in statistically signifi cant differences
between the quality parameters in fresh meat and smoked ham. There was a statistically signifi cant difference (p < 0.05) between the
values of capric acid, lauric acid, myristic acid, pentadecanoic acid, pentadecenoic acid, palmitic acid, palmitoleic acid, heptadecanoic
acid, stearic acid, oleic acid, linoleic acid, linolenic acid, arachidic acid and gadoleic acid identifi ed in the thigh meat prepared
for curing and smoking in compared to value of the fatty acids identifi ed in the fi nal product (smoked ham).

Published
2018-09-03
How to Cite
Ivanović, S., Pisinov, B., Bošković, M., Ivanović, J., Marković, R., Baltić, M., & Nešić, K. (2018). Changes in the quality of goat meat in the production of smoked ham. Scientific Journal "Meat Technology&quot;, 55(2), 148-155. Retrieved from https://journalmeattechnology.com/index.php/meat_technology/article/view/91
Section
Original scientific paper