Egenskaper och kvalitetsaspekter hos kött från mjölkrasgetter
Most of the goats in the world exist in the developing countries where they are important in the meat industry. In Europe, goats are mostly kept for milk production although the interest for meat is growing. Goats have a thin carcass with only small amounts of intramuscular fat, which gives a lean m...
| Autor principal: | |
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| Formato: | M2 |
| Lenguaje: | sueco Inglés |
| Publicado: |
SLU/Dept. of Anatomy, Physiology and Biochemistry (until 231231)
2013
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| Materias: |
| _version_ | 1855570891508809728 |
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| author | Pettersson, Ulrika |
| author_browse | Pettersson, Ulrika |
| author_facet | Pettersson, Ulrika |
| author_sort | Pettersson, Ulrika |
| collection | Epsilon Archive for Student Projects |
| description | Most of the goats in the world exist in the developing countries where they are important in the meat industry. In Europe, goats are mostly kept for milk production although the interest for meat is growing. Goats have a thin carcass with only small amounts of intramuscular fat, which gives a lean meat. This thin subcutaneous fat cover can cause cold shortening when chilling the carcass. By using electrical stimulation cold shortening can be prevented. Goat meat is a high quality meat. During experiments, a test panel was used to determine the taste of goat meat and it resulted that goat meat was well accepted. A diet with either goat milk or a goat milk replacer doesn’t affect the meat quality, but can affect the quantity on the market. The age of the animal does not have a remarkably effect upon the meat quality but other parameters like the color and the moistness in the carcasses can be affected by age. |
| format | M2 |
| id | RepoSLU5726 |
| institution | Swedish University of Agricultural Sciences |
| language | swe Inglés |
| publishDate | 2013 |
| publishDateSort | 2013 |
| publisher | SLU/Dept. of Anatomy, Physiology and Biochemistry (until 231231) |
| publisherStr | SLU/Dept. of Anatomy, Physiology and Biochemistry (until 231231) |
| record_format | eprints |
| spelling | RepoSLU57262013-06-24T12:34:33Z Egenskaper och kvalitetsaspekter hos kött från mjölkrasgetter Properties and quality aspects on dairy goat meat Pettersson, Ulrika get kött kvalitet utfodring smaklighet goat meat quality feeding palatability Most of the goats in the world exist in the developing countries where they are important in the meat industry. In Europe, goats are mostly kept for milk production although the interest for meat is growing. Goats have a thin carcass with only small amounts of intramuscular fat, which gives a lean meat. This thin subcutaneous fat cover can cause cold shortening when chilling the carcass. By using electrical stimulation cold shortening can be prevented. Goat meat is a high quality meat. During experiments, a test panel was used to determine the taste of goat meat and it resulted that goat meat was well accepted. A diet with either goat milk or a goat milk replacer doesn’t affect the meat quality, but can affect the quantity on the market. The age of the animal does not have a remarkably effect upon the meat quality but other parameters like the color and the moistness in the carcasses can be affected by age. Den största andelen getter finns i utvecklingsländerna där de är en viktig del av köttproduktionen. I Europa hålls getter vanligtvis för mjölkproduktion även om intresset för getkött ökar. Getter har en tunn slaktkropp med lite intramuskulärt fett, vilket ger ett magert kött. Det tunna subkutana fettlagret kan orsaka kylsammandragning vid nedkylning av slaktkroppen vilket kan undvikas med elektrisk stimulering. Getkött är ett kött med hög kvalitet. Vid försök där man använt sig av en testpanel för att provsmaka getkött var getköttet väl accepterat av deltagarna. Utfodring med mjölkersättning påverkar inte kvaliteten hos köttet, men kan påverka kvantiteten getkött ute på marknaden. Köttets kvalitet påverkas inte nämnvärt av djurets ålder, men andra parametrar som färg och fuktighetsgrad i slaktkropparna kan påverkas. SLU/Dept. of Anatomy, Physiology and Biochemistry (until 231231) 2013 M2 swe eng https://stud.epsilon.slu.se/5726/ |
| spellingShingle | get kött kvalitet utfodring smaklighet goat meat quality feeding palatability Pettersson, Ulrika Egenskaper och kvalitetsaspekter hos kött från mjölkrasgetter |
| title | Egenskaper och kvalitetsaspekter hos kött från mjölkrasgetter |
| title_full | Egenskaper och kvalitetsaspekter hos kött från mjölkrasgetter |
| title_fullStr | Egenskaper och kvalitetsaspekter hos kött från mjölkrasgetter |
| title_full_unstemmed | Egenskaper och kvalitetsaspekter hos kött från mjölkrasgetter |
| title_short | Egenskaper och kvalitetsaspekter hos kött från mjölkrasgetter |
| title_sort | egenskaper och kvalitetsaspekter hos kött från mjölkrasgetter |
| topic | get kött kvalitet utfodring smaklighet goat meat quality feeding palatability |