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Registro Completo |
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Biblioteca(s): |
Embrapa Caprinos e Ovinos. |
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Data corrente: |
14/01/2016 |
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Data da última atualização: |
14/01/2016 |
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Autoria: |
DEVENDRA, C.; OWEN, J. E. |
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Título: |
Quantitative and qualitative aspects of meat production from goats. |
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Ano de publicação: |
1982 |
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Fonte/Imprenta: |
In: INTERNATIONAL CONFERENCE ON GOAT PRODUCTION AND DISEASE, 3., 1982, Tucson. Proceedings... Scottsdale: Dairy Goat Journal, 1982. p. 568 |
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Idioma: |
Inglês |
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Conteúdo: |
Approximately 74 percent of the total world production of 1892 x 10 to the third tons of goat meat are produced in the tropics, principally from Africa (36 percent), India, Pakistan and Bangladesh (34 percent). Three types of meat are produced: meat from kids, meat from young goats and meat from old goats. Dressing percentage is affected by age, sex, plane of nutrition and castration and is in the range 36.9 - 53.1 percent. Castration generally tends to improve dressing percentage by about 2 percent. The amount and distribution of the lean and fat tissues affect carcass composition. The lean content varies between 53.9 and 68.0 percent and dissectable fat 6.7 and 14.8 percent; the latter is more variable than lean. The factors affecting dressing percentage, carcass composition and organoleptic quality are reviewed. Total edible and saleable meat proportion are important indices of quantitative and qualitative aspects and are 48.3 - 69.3 and 55.5 - 88.1 percent, respectively. Goat meat can substitute between 20 - 40 percent of beef and pork in sausages and frankfurters without adversely affecting processing and palatability characteristics. This has implications on the processing of meat products in developed countries in temperate regions. Several methods of grading goat meat carcasses have been tried with varying success. |
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Thesagro: |
Caprino; Composição de alimento; Produção animal; Produção de carne; Qualidade. |
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Thesaurus Nal: |
Animal production; Carcass composition; Goat meat; Goats; Meat quality. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02093nam a2200241 a 4500
001 2033929
005 2016-01-14
008 1982 bl uuuu u0uu1 u #d
100 1 $aDEVENDRA, C.
245 $aQuantitative and qualitative aspects of meat production from goats.
260 $aIn: INTERNATIONAL CONFERENCE ON GOAT PRODUCTION AND DISEASE, 3., 1982, Tucson. Proceedings... Scottsdale: Dairy Goat Journal, 1982. p. 568$c1982
520 $aApproximately 74 percent of the total world production of 1892 x 10 to the third tons of goat meat are produced in the tropics, principally from Africa (36 percent), India, Pakistan and Bangladesh (34 percent). Three types of meat are produced: meat from kids, meat from young goats and meat from old goats. Dressing percentage is affected by age, sex, plane of nutrition and castration and is in the range 36.9 - 53.1 percent. Castration generally tends to improve dressing percentage by about 2 percent. The amount and distribution of the lean and fat tissues affect carcass composition. The lean content varies between 53.9 and 68.0 percent and dissectable fat 6.7 and 14.8 percent; the latter is more variable than lean. The factors affecting dressing percentage, carcass composition and organoleptic quality are reviewed. Total edible and saleable meat proportion are important indices of quantitative and qualitative aspects and are 48.3 - 69.3 and 55.5 - 88.1 percent, respectively. Goat meat can substitute between 20 - 40 percent of beef and pork in sausages and frankfurters without adversely affecting processing and palatability characteristics. This has implications on the processing of meat products in developed countries in temperate regions. Several methods of grading goat meat carcasses have been tried with varying success.
650 $aAnimal production
650 $aCarcass composition
650 $aGoat meat
650 $aGoats
650 $aMeat quality
650 $aCaprino
650 $aComposição de alimento
650 $aProdução animal
650 $aProdução de carne
650 $aQualidade
700 1 $aOWEN, J. E.
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Registro original: |
Embrapa Caprinos e Ovinos (CNPC) |
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