Two sensory evaluations of goat meat were carried out to examine the acceptance of goat meat by Japanese youth. The first test used 172 university students to examine the preference between loin and hind leg of domestic goat. The second test employed 35 university students to rate taste differences between loin and fillet. The sensory analysis between loin and hind leg showed that ‘chewiness’ in goat meat was highly rated. Also loin meat was relatively highly evaluated in comparison with hind leg meat. Fillet meat obtained slightly higher evaluation in comparison with loin meat. Due to the expense of goat meat at retail outlets in Japan, New Zealand could have an advantage of shipping loin and fillet goat meat to meet the future demand by Japanese youth. KEYWORDS: goat; meat: sensory test; Japan.

T, Ozawa, N Lopez-Villalobos, and HT Blair

Proceedings of the New Zealand Society of Animal Production, Volume 65, Christchurch, 256-260, 2005
Download Full PDF BibTEX Citation Endnote Citation Search the Proceedings

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.