Quality of patties prepared from young and spent goat meat

The processing behaviour of spent and young goat meat was assessed after preparing patties with and without phosphate (0.3%) mixture and comparing the yield and quality. The raw patties from spent goat meat revealed higher pH (5.67), emulsion stability (14.53%) and moisture (70.42%) than young one's having corresponding values of 5.50 and 15.93, 68.99%. The fat content was 7.0% in spent goat meat patties and 6.9% in young chevon patties. Gain in height of cooked patties was higher (P<0.01) in spent chevon (33.0%) than young chevon patties (17.0%). The moisture and fat retention were markedly higher in cooked spent goat meat patties with to 3.0% higher cooking yield and better (P<0.01) particle binding with higher shear force value. The sensory quality was also superior as indicated by significantly higher scores for flavour, cohesiveness (P<0.05), juiciness and texture (P<0.01). Addition of phosphates increased (P<0.01) the pH value of raw patties prepared from spent goat meat with better (P<0.01) emulsion stability, lower shrinkage, more gains in hight after cooking and higher cooking yield. The shear force value of patties was higher (P<0.01) in meat from spent than young animals. The effect of polyphosphates on organoleptic traits, though not significant, was more distinct in spent goat meat patties. It was inferred that spent goat meat was superior raw material than young goat meat for patties preparation. Phosphates addition (0.3%) further add to improvements in yield and sensory traits of patties.