The Influence of Various Combinations of Aging and Freezing/Defrosting Modes on the Quality Indicators of Saanen Goat Meat

The paper evaluates the effect of various combinations of aging and freezing/defrosting on the water-holding capacity (drip loss, purge loss, and cook loss) and tenderness of four types of goat meat muscles (M. longissimus dorsi, M. latisimus dorsi, M. Semimembranosus, M. gluteobiceps). Samples obtained from 35 goat carcasses after five weeks of storage under different conditions were studied: (1) Aging at minus 1.5°C, 5 weeks (A5-control sample); (2) Aging at minus 1.5°C for 3 weeks, then freezing for 2 weeks at minus 18°C (A3F2); (3) Freezing at minus 18°C for 5 weeks (F5); (4) freezing at minus 18°C for 3 weeks, then aging for 2 weeks at minus 1.5°C (F3A2). In comparison with other experimental groups, the lowest drip loss was obtained under the aging mode followed by freezing-A3F2 (3.29%), and the lowest purge loss was shown by the groups F3A2 (4.92%) and A3F2 (5.54%). The cooking loss significantly increased in all samples compared to the control (A5) and was in the range (28.14-32.92). The minimum values of the shear force of the experimental groups corresponded to the muscle samples M. Semimembranosus (2.84 KgF) and F3A2 temperature regime (2.99 KgF). The analysis of approaches to assessing meat quality indicators allowed us to form the opinion that various combinations of freezing/defrosting and aging, types of goat meat muscles had a significant impact on contraction and purge loss. The study of methods and measures to influence meat quality indicators with further more detailed study of aging and freezing modes will allow us to determine modes with minimal loss of moisture and indicators of meat hardness.