Carcass Yield, Microbiological and Chemical Evaluation of Vacuum Packaged Raw Goat Meat from Two Florida Small Goat Producers

Abstract

Twenty Boer-Spanish crossbred goats were purchased from two different farms (10 goats/farm) to determine live and carcass yields; proximate composition, and storage stability (pH, microbiology, and sensory characteristics) for rib roasts produced from the carcasses. Although goats from Farm A had higher (P < 0.05) live and carcass weights than Farm B, the hot and chilled carcass and dressing yields, and carcass composition were similar (P > 0.05). Rib roasts were treated with water (control, CON), apple cider vinegar (ACV), spice rub (SRB) or ACV + SRB, vacuum packaged, and stored at 4±1°C for 21 days.  Except for fat and ash, proximate composition was similar (P > 0.05) among all treatments.  At 21 days storage, psychrotrophic (except SRB) and anaerobic bacteria were less than the control (P < 0.05), aerobic plate counts remained less than 6 log CFU/g among all treatments, and fecal coliforms remained less than 1.80 log CFU/g. pH for SRB and ACV + SRB was less than (P < 0.05) the control on days 7-21.  Neither Staphylococcus aureus, Salmonella spp., Escherichia coli 0157:H7 nor Listeria monocytogenes was isolated.  Panelists rated overall texture and goat flavor intensity slightly to moderately tender, and moderately bland to slightly intense, respectively. Estimated cost for vacuum packaged raw rib roasts ranged from $6.40 to $6.64 per 454 g.