QUALITY OF PROCESSED GOAT PRODUCTS
https://doi.org/10.53360/2788-7995-2025-2(18)-25
Abstract
Although processed goat meat products are less popular than horse meat, beef, or poultry, and are often perceived as secondary, they play an important role in global meat consumption. This article presents a brief overview of goat population and the state of goat meat processing in Kazakhstan. It also summarizes recent studies focused on goat meat processing, with emphasis on physicochemical characteristics, sensory quality, microbiological indicators, and safety concerns. The article discusses key findings and promising directions for the development of production, processing, and commercialization of goat meat products. Opportunities for diversifying the product range and increasing market appeal are highlighted. Processing meat from culled animals represents a promising approach to utilizing raw materials with low market value. Some types of products, such as fermented sausages, smoked legs, and pâtés, possess high commercial potential and good consumer acceptability. One of the promising areas of research in the food industry is the development of a new generation of goat meat products as functional foods that meet the ongoing innovation demands of the meat sector. Issues related to ensuring food safety remain relevant and require special attention in future scientific and technological developments.
About the Authors
Z. N. TemirzhanovaKazakhstan
Zukhra Nurzhanovna Temirzhanova – Master of Technical Sciences, doctoral student ; Specialist of the Center for Commercialization and Innovation,
140008, Pavlodar, st. Lomova, 64
K. S. Isaeva
Kazakhstan
Kuralai Smetkanovna Isaeva – Candidate of Technical Sciences, Associate Professor,
140008, Pavlodar, st. Lomova, 64
References
1. Steinfeld H. Livestock in a Changing Landscape / H. Steinfeld, P.J. Gerber // Island Press; Washington, DC. – USA, 2010.
2. FAO. Livestock Solutions for Climate Change. – FAO; Rome, Italy, 2017.
3. Alexandre G. Goat meat production in harsh environments / G. Alexandre, N. Mandonnet // Small Rumin. Res. – 2005. – № 60. – Р. 53-66. https://doi.org/10.1016/j.smallrumres.2005.06.005.
4. Devendra C. Goat Production in the Tropics / C. Devendra, M. Burns // 2nd ed. Commonwealth Agricultural Bureaux; Farnham Royal, Slough. – UK, 1983.
5. Laczo E. Goat place in the sustainable agriculture: Compare some growth traits of meat type and dual-purpose type goats in hungary / E. Laczo, F. Pajor, P. Poti // Cereal Res. Commun. – 2007. – № 35. – Р. 701-704. https://doi.org/10.1556/CRC.35.2007.2.134.
6. Menendez-Buxadera A. The importance of the genotype·environment interaction for selection and breeding programmes in tropical conditions / А. Menendez-Buxadera // Anim. Breed. Abstr. – 2006. – № 74. – Р. 1-14.
7. Aziz M.A. Present status of the world goat populations and their productivity / M.A. Aziz // World. – 2010. – № 861.
8. Goat grazing, its interactions with other herbivores and biodiversity conservation issues / R. Rosa García et al // Small Rumin. Res. – 2012. – № 107. – Р. 49-64. https://doi.org/10.1016/j.smallrumres.2012.03.021.
9. Agriculture: Steps to sustainable livestock / М.С. Eisler et al // Nature. – 2014. – № 507. – Р. 32-34. https://doi.org/10.1038/507032a.
10. Van Niekerk W.A. The Boer goat. II. Growth, nutrient requirements, carcass and meat quality / W.A. Van Niekerk, N.H. Casey // Small Rumin. Res. – 1988. – № 1. – Р. 355-368. https://doi.org/10.1016/0921-4488(88)90061-2.
11. Data from the Statistics Committee of the Ministry of National Economy of the Republic of Kazakhstan as of January-September 2024. https://stat.gov.kz/ru/industries/business-statistics/statforrest-village-hunt fish/publications/183651/?sphrase_id=50586.
12. Nutritive Value of Goat and Cow Milk Sampled from the Region of East Kazakhstan / А. Serikova et al // Journal of Pharmaceutical Research International. – 2018. – № 22(5). – Р. 1-6. https://doi.org/10.9734/JPRI/2018/41889.
13. Scientific approach to the development of goat breeding in Kazakhstan. https://nauka.kz/page.php/image.php?page_id=1001&lang=1&new&news_id=9961
14. Who and in what regions raises goats in Kazakhstan?. April 17, 2023. https://baibolsyn.kz/ru/stati/kto-i-v-kakih-regionah-vyrashivaet-koz-v-kazahstane/
15. Physicochemical properties, fatty acid profile and sensory characteristics of sheep and goat meat sausages manufactured with different pork fat levels / А. Leite et al // Meat Sci. – 2015. – № 105. – Р. 114-120.
16. Effect of salting and ripening on the physicochemical and sensory quality of goat and sheep cured legs / А. Teixeira et al // Meat Sci. – 2017. – № 134. – Р. 163-169.
17. Physicochemical characteristics of sheep and goat pâtés differences between fat sources and proportions / А. Teixeira et al // Heliyon. – 2019. – № 5. – Р. e02119.
18. Mycobiota and mycotoxins in Portuguese pork, goat and sheep dry-cured hams / Р. Morales et al // Mycotoxin Res. – 2019. – № 35. – Р. 405-412.
19. Use of culled goat meat in frankfurter production – effect on sensory quality and technological properties / S. Stajić et al // Int. J. Food Sci. Technol. – 2019. – № 55. – Р. 1032-1045.
20. Oxidative stability of fermented goat meat sausage with different levels of natural antioxidant / R.T. Nassu et al // Meat Sci. – 2003. – № 63. – Р. 43-49.
21. Das A.K. Bael Pulp Residue as a New Source of Antioxidant Dietary Fiber in Goat Meat Nuggets / A.K. Das, V. Rajkumar, A.K. Verma // J. Food Process. Preserv. – 2014. – № 39. – Р. 1626-1635.
22. Antioxidant potential of chrysanthemum morifolium flower extract on lipid and protein oxidation in goat meat patties during refrigerated storage / I.A. Khan et al // J. Food Sci. – 2020. – № 85. – Р. 618-627.
23. Physico-chemical characteristics and free fatty acid composition of dry fermented mutton sausages as affected by the use of various combinations of starter cultures and spices / L. Zhao et al // Meat Sci. – 2011. – № 88. – Р. 761-766.
24. Quality characteristics of a dry-cured lamb leg as affected by tumbling after dry-salting and processing time / L.H. Villalobos-Delgado et al // J. Meat Sci. – 2014. – № 97. – Р. 115-122.
25. Food fermentations: Microorganisms with technological beneficial use / F. Bourdichon et al // Int. J. Food Microbiol. – 2012. – № 154. – Р. 87-97.
26. The role of protective and probiotic cultures in food and feed and their impact in food safety / F. Gaggìa et al // Trends Food Sci. Technol. – 2011. – № 22. – Р. 58-66.
27. Ross R.P. Preservation and fermentation: Past, present and future / R.P. Ross, S. Morgan, С. Hill // Int. J. Food Microbiol. – 2002. – № 79. – Р. 3-16.
28. Adams M. Fermentation and pathogen control: A risk assessment approach / M. Adams, R. Mitchell // Int. J. Food Microbiol. – 2002. – № 79. – Р. 75-83.
29. Adams M.R. Review of the sensitivity of different foodborne pathogens to fermentation / M.R. Adams, L. Nicolaides // Food Control. – 1997. – № 8. – Р. 227-239.
30. Hammes W.P. The potential of lactic acid bacteria for the production of safe and wholesome food / W.P. Hammes, P.S. Tichaczek // Eur. Food Res. Technol. – 1994. – № 198. – Р. 193-201.
31. Health benefits of fermented foods: Microbiota and beyond / M.L. Marco et al // Curr. Opin. Biotechnol. – 2017. – № 44. – Р. 94-102.
32. Microbial, chemico-physical and volatile aromatic compounds characterization of Pitina PGI, a peculiar sausage-like product of North East Italy / L. Iacumin et al // Meat Sci. – 2020. – № 163. – Р. 108081.
33. Effect of curing and fermentation on the microflora of meat of various animal species / М.А. Paleari et al // Food Control. – 2002. – № 13. – Р. 195-197.
34. In Handbook of Fermented Meat and Poultry / F.Toldrá et al // Nordic Products. Chichester, UK. – 2014. – Р. 371-376.
35. Production process and quality of two different dry-cured sheep hams from Western Balkan countries / S. Stojković et al // LWT. – 2015. – № 64. – Р. 1217-1224.
36. Effect of storage time and packaging on the quality of lamb pâté prepared with ‘variety meat’ / D. Amaral et al // Food Packag. Shelf Life. – 2015. – № 3. – Р. 39-46.
37. The impact of diet on the quality of fresh meat and smoked ham in goat / S. Ivanovic et al // Small Rumin. Res. – 2016. – № 138. – Р. 53-59.
38. FAO. Discussion Paper on the Use of Nitrates (Ins 251, 252) and Nitrites (Ins 249, 250). 2019. Available online: http://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FMeetings%252FCX-711-51%252FWD%252Ffa51_09e.pdf(accessed on 11 July 2020).
39. EFSA. EFSA Confirms Safe Levels for Nitrites and Nitrates Added to Food. 2017. Available online: https://www.efsa.europa.eu/en/press/news/170615(accessed on 11 July 2020).
40. Physicochemical characterisation of restructured Fenalår and safety implications of salt and nitrite reduction / E. Coll-Brasas et al // Food Control. – 2020.
41. Gadekar Y.P. Effect of inulin on physico-chemical, textural and sensory characteristics of reduced fat lamb nuggets / Y.P. Gadekar, A.K. Shinde, S.A. Karim // Rumin. Sci. – 2016. – № 6. – Р. 155-161.
42. Teixeira A. Advances in Sheep and Goat Meat Products Research / A. Teixeira, S. Silva, S. Rodrigues, // Adv. Food Nutr. Res. – 2019. – № 87. – Р. 305-370.
43. Sensory Characterization and Consumer Preference Mapping of Fresh Sausages Manufactured with Goat and Sheep Meat / К. Paulos et al // J. Food Sci. – 2015. – № 80. – Р. – S1568-S1573.
44. Microbiological quality and sensory evaluation of new cured products obtained from sheep and goat meat / G.S. Tolentino et al // A. Anim. Prod. Sci. – 2017. – № 57. – Р. 391.
45. How does the added fat source affect sensory quality of sheep and goat pâtés? / S. Rodrigues et al // Ciênc. Rural. – 2019. – № 49.
46. Falowo A.B. Natural antioxidants against lipid–protein oxidative deterioration in meat and meat products: A review / A.B. Falowo, P.O. Fayemi, V. Muchenje // Food Res. Int. – 2014. – № 64. – Р. 171-181.
47. Butyl hydroxytoluene (BHT)-induced oxidative stress: Effects on serum lipids and cardiac energy metabolism in rats / L. Faine et al // Exp. Toxicol. Pathol. – 2006. – № 57. – Р. 221-226.
48. Effects of natural (grape seed and chestnut extract) and synthetic antioxidants (buthylatedhydroxytoluene, BHT) on the physical, chemical, microbiological and sensory characteristics of dry cured sausage «chorizo» / J.M. Lorenzo et al // Food Res. Int. – 2013. – № 54. – Р. 611-620.
49. Effect of natural antioxidants in Spanish salchichón elaborated with encapsulated n-3 long chain fatty acids in konjac glucomannan matrix / Р. Munekata et al // Meat Sci. – 2017. – № 124. – Р. 54- 60.
50. Solvent-Free Microwave-Assisted Extraction of Polyphenols from Olive Tree Leaves: Antioxidant and Antimicrobial Properties / S. Sahin et al // Molecules. – 2017. – № 22. – Р. 1056.
51. Main characteristics of peanut skin and its role for the preservation of meat products / J.M. Lorenzo et Al // Trends Food Sci. Technol. – 2018. – № 77. – Р. 1-10.
52. Natural antioxidants in processing and storage stability of sheep and goat meat products / L. Cunha et al // Food Res. Int. – 2018. – № 111. – Р. 379-390.
53. Natural antioxidants used in meat products: A brief review / J. Ribeiro et al // Meat Sci. – 2019. – № 148. – Р. 181-188.
54. Evaluation of antioxidant capacity of 13 plant extracts by three different methods: Cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers / R.P.P. Fernandes et al // J. Food Sci. Technol. – 2015. – № 53. – Р. 451-460.
55. Possibilities for the use of goat meat in the production of traditional sucuk / S. Stajić et al // Biotehnol. U Stoc. – 2011. – № 27. – Р. 1489-1497.
56. Evaluation of goat mortadella prepared with different levels of fat and goat meat from discarded animals / I.C.D. Guerra et al // Small Rumin. Res. – 2011. – № 98. – Р. 59-63.
57. Al-Khusaibi M. Arab traditional foods: Preparation, processing and nutrition. In Traditional Foods / M. Al-Khusaibi, N. Al-Habsi, M. Shafiur Rahman // Eds. Food Engineering Series; Springer: Cham, Switzerland. – 2019. – Р. 9-35.
58. Nassu R.T. Utilização de diferentes culturas starter no processamento de embutido fermentado de carne de caprinos. / R.T. Nassu, L.A.G. Gonçalves, F.J. Beserra // Ciênc. Rural. – 2002. – № 32. – Р. 1051-1055.
59. Cross-Cultural Study of Dry-Cured Sheep Meat Acceptability by Native and Immigrant Consumers in Spain / С. Sañudo et al // J. Sens. Stud. – 2015. – № 31. – Р. 12-21.
60. Consumer perception of dry-cured sheep meat products: Influence of process parameters under different evoked contexts / J.C. De Andrade et al // Meat Sci. – 2017. – № 130. – Р. 30-37.
61. Das A.K. Bael Pulp Residue as a New Source of Antioxidant Dietary Fiber in Goat Meat Nuggets / A.K. Das, V. Rajkumar, A.K. Verma // J. Food Process. Preserv. – 2014. – № 39. – Р. 1626-1635.
62. Development of goat pâté prepared with ‘variety meat’ / P. Dalmás et al // Small Rumin. Res. – 2011. – № 98. – Р. 46-50.
63. Goat meat quality. Effects of salting, air-drying and ageing processes / А. Teixeira et al // S. Small Rumin. Res. – 2011. – № 98. – Р. 55-58.
64. Microbiological and physicochemical characterization of dry-cured Halal goat meat. Effect of salting time and addition of olive oil and paprika covering / S. Cherroud et al // Meat Sci. – 2014. – № 98. – Р. 129-134.
65. Short Communication: Quality of ewe and goat meat cured productmantas. An approach to provide value added to culled animals / A.F. Oliveira et al // J. Anim. Sci. – 2014. – № 94. – Р. 459- 462.
66. Texture and acceptability of goat meat frankfurters processed with 3 different sources of fat / C.L. Bratcher et al // J. Anim. Sci. – 2011. – № 89. – Р. 1429-1433.
67. Nutritional characteristics and consumer acceptability of sausages with different combinations of goat and beef meats / F. Malekian et al // J. Funct. Foods Heal. Dis. – 2016. – № 6. – Р. 42.
Review
For citations:
Temirzhanova Z.N., Isaeva K.S. QUALITY OF PROCESSED GOAT PRODUCTS. Bulletin of Shakarim University. Technical Sciences. 2025;(2(18)):207-216. (In Russ.) https://doi.org/10.53360/2788-7995-2025-2(18)-25