• Corpus ID: 35701351

GOAT MEAT IN HUMAN NUTRITION

@inproceedings{Casey2002GOATMI,
  title={GOAT MEAT IN HUMAN NUTRITION},
  author={N. H. Casey},
  year={2002}
}
Goat meat in human nutrition as a primary and supplementary nutrient source is presented in terms of the dist ribution of goats, production characteristics, composition and nutrient value of goat meat, muscle fat and processed goat meat. Man is a complex being living in a complex environment, under varyingdegrees of psychological and physical strain. The most severe and most common physical stressor is nutritional stress. Although it is estimated that only 1-2% of the world population suffers… 

Tables from this paper

Use of Dietary Yeast and its Products in theFeeding Regime of Meat Type Goats
TLDR
The detail evaluation of the use of dietary yeast and its product in the feeding regime of meat type goats, impact of yeast on goat physiognomic features such as growth performance, feed efficiency, digestibility and meat quality is made.
Chemical Composition , Quality Characteristics and Nutritive Value of Goat Kids Meat from Egyptian Baladi Breed
Due to the emphasis placed on the nutritive value of food by consumers, a great need exists for information on composition, quality attributes and nutritive value of goat kid‟s meat. In this study
Goat meat: some factors affecting fat deposition and fatty acid composition.
Goat meat has recently become an important aspect in the meat markets due to its containing of low fat, and cholesterol contents that may benefit to human health as compared to mutton, pork, and
Composition and Fatty Acid Profile of Goat Meat Sausages with Added Rice Bran
TLDR
In this study, goat meat sausages were formulated to contain 0, 1.5 or 3 percent stabilized rice bran, and fatty acid composition, α-tocopherol, cholesterol concentration, and antioxidant activities of cooked goat meatsausages containing varying percentages of Rice bran were measured.
Process characterization and nutrient profiling of traditional meat products of the Borana communities in northern Kenya
Livestock products, specifically, milk and meat occupy a special place in the Borana diet for a variety of reasons including availability, preference, tradition and prestige. Cattle are Kenya’s most
Chemical and tissue composition of meat from carcass cuts of localgoats affected by different feeding in Tunisian arid lands
TLDR
Fat contents and dry matter of different cuts differed significantly and shoulder portions contained higher crude protein and drymatter than other portions and the ash content was similar in different cuts and diets.
Effects of Supplementing Crude Glycerin in Concentrated Diet and Castration on Carcass Characteristics and Meat Quality of Thai Native x Anglo Nubian Goats
TLDR
It could be concluded that feeding goats with a diet of 10 % supplementary glycerin and castration could lead to better slaughter and warm weight, whereas a higher fat content in the carcass and muscle are observed.
Nutritional and antioxidative properties of black goat meat cuts
TLDR
A primary study conducted to evaluate the differences in nutritional value and antioxidant activity between loin and rump cuts of black goat meat provides fundamental knowledge that can help understand the properties of black Goat meat.
Consumer Preference for Goat Meat in Malaysia: Market Opportunities and Potential
Goat meat is somewhat unpopular among the general population of Malaysia and its per capita consumption has remained stagnant while consumption of other animal proteins has been increasing in line
...
1
2
3
...

References

SHOWING 1-10 OF 51 REFERENCES
Essential amino acid content of goat meat in comparison with other meats.
TLDR
Goat meat is adequate in respect of all the essential amino acids and has a protein score of 84 compared with 84 for mutton, 89 for beef and 90 for pork.
Nutrient Composition of Lamb of Two Age Groups
The nutrient composition of Spring and Fall lambs were investigated. Seven retail cuts from carcasses of lambs raised under commercial conditions, and representing two age groups (4–4½ mo and 8–9 mo)
Nutrition, immune function, and inflammation: an overview.
TLDR
By integrating dietary immunotherapy with the use of recombinant hormones, monoclonal antibodies, and various available monokines, an optimal outcome for each patient may be achieved, however, effective application of immunotherapy to nutritional supplementation will require accurate monitoring of immune function in individual patients in order to avoid inappropriate treatment.
EFFECT OF ELECTRICAL STIMULATION ON PALATABILITY OF BEEF, LAMB AND GOAT MEAT
The effect of electrical stimulation (100 volts, 5 amps for approx 84–100 set) of beef, lamb and goat carcasses on meat palatability was evaluated. Twenty-nine steers, 14 lambs and 11 goats were
Evaluation of ammonium hydroxide as preservative for ground meat
SummaryAmmonium hydroxide when added at 0.134 to 0.67m to ground-meat, decreased the total number of aerobic bacteria and, to a lesser extent, Gram-negative bacteria at 37°C, 4°C and −20°C. The plate
...
1
2
3
4
5
...