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首页> 外文期刊>Indian Journal of Small Ruminants >Effect of pre-slaughter weight on carcass traits and organoleptic characteristics of Kanni goats.
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Effect of pre-slaughter weight on carcass traits and organoleptic characteristics of Kanni goats.

机译：宰前体重对坎尼山羊car体性状和感官特性的影响。

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摘要

Carcass traits and organoleptic characteristics of Kanni goats of Tamil Nadu were studied. Twelve goats were equally divided into two groups based on its pre-slaughter weight as Gr-I with the pre-slaughter weight from 12 to 15 kg and Gr-II between >15 and 18 kg. The mean carcass length (cm), gigot length (cm), gigot width (cm), and carcass compactness in Gr-II (57.00+or-0.37, 37.17+or-1.28, 15.00+or-0.52, and 0.14+or-0.002) were significantly (P<0.01) higher than Gr-I (53.17+or-0.60, 32.83+or-0.83, 12.83+or-0.60 and 0.12+or-0.004). Between the groups, there was no significant difference in the gigot conformation, edible offals, pH, colour and its primal cuts viz. neck and shoulder, breast and fore shank, rack, loin and leg. The organoleptic evaluation scores viz., colour, appearance, flavour, juiciness and overall acceptability did not show any significant difference between the groups. However, tenderness scores showed significant (P<0.05) difference between the two weight groups. The results indicate that the carcass length, gigot length, gigot width carcass compactness and tender scores of Kanni goats increased as the pre-slaughter weight increased from 12 to 18 kg. Hence slaughtering Kanni goats between 15 and 18 kg live weights will yield higher conformation and more tender meat than lesser body weight group.
机译：研究了泰米尔纳德邦坎尼山羊的s体特征和感官特性。根据十二只山羊的屠宰前体重将它们平均分为两组，即Gr-I，屠宰前体重在12至15公斤之间，Gr-II在> 15至18公斤之间。 Gr-II的平均car体长度（cm），gig长（cm），gig宽（cm）和car紧度（57.00+或-0.37、37.17+或-1.28、15.00+或-0.52和0.14+或-0.002）显着（P <0.01）高于Gr-1（53.17+或-0.60、32.83+或-0.83、12.83+或-0.60和0.12+或-0.004）。在各组之间，长臂猿的构象，可食用的内脏，pH，颜色及其主要部位没有显着差异。脖子和肩膀，乳房和前小腿，架子，腰部和腿部。两组之间的感官评价得分，即颜色，外观，风味，多汁性和总体可接受性均未显示任何显着差异。但是，两个体重组之间的压痛得分显示出显着差异（P <0.05）。结果表明，随着屠宰前体重从12 kg增加到18 kg，Kanni山羊的cas体长度，gig长，gig宽紧实度和嫩度得分均增加。因此，与体重较低的组相比，宰杀活重在15至18公斤之间的Kanni山羊将产生更高的构型和更多的嫩肉。

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