Development of the diverse goat meat products in Peng-Hu
This study was conducted to develop the goat meat products and to assist Peng-Hu to pave the way for sustainable goat industry. The living goats were purchased from local farms, slaughtered and then cut into shoulder, belly and ham. There were six kinds of goat meat products to be made, including dry-cured goat meat, smoked meat, wined meat, deboned ham, pressed ham and sausage. All products contained salt below 1.6%. Smoked goat meat and dry-cured goat meat had been carrying out in continual three days pasteurization in order to get a longer shelf-life at room temperature. The results showed that the wined goat meat and pressed ham were kept at 3℃for three months and still retained a good quality in total plate count at 1.4 or less than 1.0 log CFU/g, and TBA value at 0.81 or 0.29 mg/kg, respectively.
(M. C. Lu, H. Y. Wu, R. J. Tu, S. J. Lee and M. L. Lee)
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