Effect of Field and Farm Rearing Conditions on the Sensory Quality of Goat Meat

The sensory qualities of meat remain one of the primary factors influencing consumer satisfaction. A total of 84 meat samples were collected from Jakhrana (field 21 and farm 21) 42 and Jamunapari (field 21 and farm 21) 42 meat samples from each breed under field and farm rearing condition. Fresh meat samples were collected from Jamunapari and Jakhrana goats of 16 to 24 weeks of age slaughtered and dressed in the L.P.T. Division and utilized in the present study. Slightly better score for flavor was observed in Jamunapari goat breed meat under field rearing samples as compare to Jakhrana goat breed meat. The statistical analysis of these data revealed that the breed variation either field or farm rearing conditions was insignificant at 5% level of significance but juiciness was found more in field condition than that of farm conditions for both breeds. Saltiness in the meat of Jakhrana goat breeds under farm rearing conditions was lower than that of field rearing conditions but this difference was insignificant but in case of Jamunapari goat breed, saltiness was significantly higher in the meat of field rearing conditions animals than farm rearing conditions animals. Color/appearance and overall acceptability was not significant in field and farm rearing goat meat in both breeds. Sensory quality of meat of both the breeds was slightly better in goats reared under field conditions than in farm conditions.