RELATIONSHIP BETWEEN MUSCLE TYPE AND MEAT QUALITY PARAMETERS IN BOAR × RED SOKOTO GOAT

Abstract

This study is aimed at evaluating the quality (water holding capacity and pH) in Supraspinatus (SS), Semimembranosus (SM) and Longissimus (LD) muscles of Boar × red Sokoto goat. A total of ten samples, replicated 5 times in a Completely Randomized Design (CRD) were used in the present study. The samples were stored under chilling condition for a period of seven days where ultimate pH, drip loss and cook loss were evaluated. The results indicated non-significant (P>0.05) differences in drip loss (SS 1.63 and 4.78%) (SM 1.49 and 5.35%) and (LD 1.94 and 4.04%) at day 0 and 7 ageing periods respectively. However, cook loss differed significantly (P<0.05) in all muscles at day 7 period (SS 18.63, SM 20.99 and LD 12.20). Similarly, pH values show significant (P<0.05) differences in all the muscles at day 0 (SS 6.88, SM 6.99 and LD 6.59) whereas at day 7, similar (P>0.05) result was recorded. It was concluded that LD muscle could be considered as superior muscle than SS and SM muscles in terms of processing quality having lower cook loss values and pH. Therefore, LD muscle could be regarded as muscle of choice considering the importance of low pH values in relation to meat quality traits and shelf-life.