Physical characteristics ofWest African dwarf goat as influenced by post-mortem processing methods

  • P.I. Okoh
Keywords: singeing, scalding, skinning, physical characteristics, WAD goats

Abstract

A study on the physical characteristics of buck West African dwarf (WAD) goat as influenced by post-mortem processing methods was carried out. Nine WAD (bucks) with an average weight of 18.00 ±0.65Kg were allotted to three post-mortem processing methods, viz: singeing, scalding and skinning, as treatments; in three replicates. The experimental model was the completely randomized design. Parameters measured were, carcass weights and measurements, primal or wholesale cuts, as well as temperature and pH of carcass. The results showed that singeing significantly (P<0.05) increased intact carcass weight from5.64 Kg and 6.47Kg recorded in the skinned and scalded carcasses to 6.48Kg, and relative weight from 3.97 Kg recorded in both the skinned and scalded carcasses to 4.67Kg. Length of carcass was significantly (P<0.05) higher in the scalded carcass (36.67 Kg) compared to the skinned and singed carcasses which recorded 30.67 and 28.67Kg respectively. While, skinning recorded a significant (P<0.05) higher weight for depth of chest and maximum width of leg, having 17.67 and 13.67cm compared to singeing and scalding having 16.67cm each for depth of chest, 11.67 and 10.67cm respectively for maximum width of leg. Also, primal cuts yield of rack, neck, shoulder and shank were significantly (P<0.05) higher in singeing,while those of loin and leg were significantly (P<0.05) higher in skinning. Scalding recorded the least yields in all the primal parts measured. The study further revealed that temperature fall was significantly (P<0.05) higher in singeing, followed by scalding and least in skinning, as post-mortem time progressed from 0 – 60mins.While, fall in pH was also significantly (P<0.05) higher in singeing, followed by skinning and least in scalding, as postmortem time progressed from 0 – 60mins. By this result, singeing as a processing method should be adopted by meat processors and home consumers, as it recorded higher carcass weights and primal cuts among other post-mortem processing methods.

Published
2021-01-20
Section
Articles

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eISSN: 0331-2062