| Summary : |
Quality evaluation of suckling goatling from different Spanish local breeds, slaughtered at different live weight.
-Protected Origin Designation proposal.
- One proposal for butcher carcass classification.
- To find out the optimal slaughter weight for each breed.
- Relative growth coefficients for the main carcass tissues.
- The partition of carcass and body fat depots.
- Quantitative and qualitative of goats carcass characters, according breed at different
live weights. A comparison.
- Carcass quality evaluation.
- Instrumental and sensory quality of meat according bredd at different carcass weights. A comparison of results.
- Evaluation of fat acid composition of carcass fat depots, according breeds at different weights. A comparison of results.
- Consumer preferences evaluation.
- The effects of modified atmosphere storage of goat meat.
- Evaluation of optimal conditions for packaging goat meat.
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