29. Influence of glycogen level on physical characteristics of goat meat

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Shahnawaz Fazlani Asad Ali Khaskheli Abdul Samad Magsi, Gul Bahar Khaskheli, Ghulam Shabir Barham Haque Nawaz Fazlani


Current study was carried out to evaluate the glycogen level and its influence on physical and sensory characteristics of goat meat of different age groups such as A (6-12 m; age), B (13-18 m; age) and C (>18 m; age) slaughtered at Tando Jam market during the year 2012. Goat meat of all three age groups were examined for glycogen level, physical characteristics such as pH value, water holding capacity (WHC), cooking loss (CL), drip loss (DL). Average glycogen level, CL, WHC, DL and pH value of goat meat of group A and B were statistically non-significant (P>0.05). But these characteristics of both groups (A and B) were significantly different from that of group C goat meat. The relationship of glycogen v/s pH remained negative in group A and B, while positive in group C. WHC of goat meat of group A and B was inversely related with glycogen level but statistically not countable (P>0.05). The influence of glycogen on CL of group A was found to be inverse and in group B and C, it was positive. Further, significant (P<0.05) relationship between glycogen and CL was found to be in group B. The DL was directly related with glycogen level, but their relationship was not statistically countable (P>0.05). Despite, the goat meat of group A and B were found to be statistically similar in physical characteristics, the results varied slightly, and group B goat meat concluded to be better among all groups.  

Keywords: Cooking; Drip loss; Glycogen; Palatability


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