2026-05-11T15:13:06.975Z http://ezaposleni.singidunum.ac.rs/rest/sciNaucniRezultati/oai

ezaposleni.singidunum.ac.rs/rest/sciNaucniRezultati/oai:2:7496 2022-02-11T13:42:10Z 2

Chemical and sensory characteristics of Bunte Deutsche Edelziege and Balkan goat meat 2011 http://ezaposleni.singidunum.ac.rs/rest/sciNaucniRezultati/oai/record/2/7496 http://www.academicjournals.org/AJB S. Ivanović J. Popov-Raljić M. Baltić Žujović. M. Tomić.Z. Lilić.S. I. Pavlović In this study, chemical composition, colour and sensory characteristics of Bunte Deutsche Edelziege (BDE) and Balkan goat meat were examined. Both species of goats were fed and raised under semi-intensive system of management. Chemical composition (moisture, ash, fat and protein content) and pH value were measured by standard methods and the colour was determined instrumentally. Moisture, protein, fat, ash and colour characteristics were not significantly different in both species of goats. Sensory evaluation revealed that the odour intensity was significantly (P < 0.01) higher in the meat of BDE, whereas, tenderness, softness, taste acceptability and overall impression were significant (P < 0.001) in the meat of Balkan goat. Therefore, it can be concluded that the meat of Balkan goat has better sensory characteristics in relation to the meat of BDE, although chemical composition and colour characteristics were found to be similar in both meat. article 10.5897/AJB11.2485 10 80 18433 18439 1684-5315 African journal of biotechnology