Evaluation of goat meat product treated with apple cider vinegar alone and in combination with natural spices, cooked, vacuum packaged and stored at 4± 1°C for 42 days

Abstract

The objectives of this study were to manufacture a heat-and-serve precooked goat meat product, and to determine proximate, microbiology, Thiobarbituric acid reactive substances (TBARS), pH, sensory, and approximate cost of the finished packaged product. Goat meat was treated with water (Con), apple cider vinegar (ACV), spice rub (SRO) or combination of ACV-SRO, cooked to an internal temperature of 74°C, cooled, vacuum packaged and stored at 4 ± 1°C for 42 days. For all treatments, goat flavor intensity, and tenderness were rated slightly bland to slightly intense, and slightly to moderately tender, respectively, and no off-flavor was detected. Except for moisture, all proximate analyses were similar (P >0.05). Moisture was lower (P < 0.05)  for SRO when compared to all other treatments. TBARS  for ACV-SRO were lower (P < 0.05) than Con on 21 through 42 days.  Except for day 14, all ACV and ACV-SRO treatments resulted in psychrotrophic and lactic acid bacteria counts at or below 5 log CFU/g through 42 days storage. The ACV and ACV-SRO treatments resulted in lower (P <0.05) pH values when compared to Con on all storage days.   Staphylococcus aureus, Salmonella spp, Escherichia coli 0157:H7, fecal coliforms, and Listeria monocytogenes were not isolated in this study.  Estimated cost of goat ribs ranged from $0.41 to $0.69 per 454 g higher than comparable commercially available pork ribs.