QUALITATIVE DIFFERENCES BETWEEN LAMB AND GOAT MEAT

Authors

  • Nevena Gruevska Faculty of safety engineering - International Slavic University, St. Nikole, Republic of North Macedonia

Keywords:

lamb meat, goat meat, fatty acids, nutrition value, flavour

Abstract

Meat is a food that provides a person with a balanced intake of all the necessary nutrients for the normal functioning of the human organism. Man can function normally and live up to a year if he eats only meat. As excellent sources of protein, of all types of meat, lamb and goat meat are one of the most sought-after types of meat. Both types of meat, goat meat and lamb meat, due to their unique, specific flavors and nutritional value, are among the most valued and sought after meats. However, while they share some similarities, there are distinct qualitative differences that set them apart from one another. The basic differences that occur in the two types of meat is in the chemical composition of both the meat and the fatty tissue, where there is a difference in the representation of fatty acids and that of saturated fatty acids and unsaturated fatty acids. In terms of nutritional value, both lamb and goat meat are excellent sources of high-quality protein, essential vitamins and minerals. They are particularly rich in iron, zinc and vitamin B12. However, lamb meat usually contains a higher fat content compared to goat meat, which contributes to its smoother texture and more pronounced flavor. On the other hand, goat meat is lower in calories and saturated fat, making it a healthier option for individuals looking for a leaner source of protein. Another difference that separates the two types of meat is the taste of the meat. Lamb usually exhibits a milder, more specific flavor compared to goat meat. The taste of lamb is often described as tender and sweet, making it more appealing to a wider range of people. On the other hand, goat meat has a stronger and worse taste, which may be the result of the animal's active lifestyle and varied diet. Certain consumers enjoy the specific taste of goat meat, appreciating its unique taste, while others may find it strong and too strong for frequent consumption. Another qualitative difference that occurs between lamb and goat meat is texture and tenderness. Lamb is known for its tenderness, which makes it easy to cook and enjoyable to eat. Lamb meat usually has a smooth and juicy texture due to the relatively young age of the lambs when they are slaughtered for consumption. Goat meat, on the other hand, although it is the same with a young age of the necks that are slaughtered, is characterized by a leaner and firmer texture, which affects the way the meat is prepared for consumption, which requires a longer cooking time if optimal tenderness is to be achieved . Lamb and goat meat are prepared in different cuisines around the world, but each injects its own unique flavor into traditional dishes. The tender texture of lamb makes it a good choice for quick cooking methods such as grilling and stir-frying. Goat meat, with its distinctive and strong flavor, is often used in dishes to which intense spices are added, making it a sought-after specialty in many world cuisines. The qualitative differences between lamb and goat meat are significant and offer different culinary experiences for food lovers around the world.

References

Belhaj, K. (2018). Physicochemical and nutritional characteristics of Beni Guil lamb meat raised in Eastern Morocco. Mediterranean Journal of Nutrition and Metabolism 11

Cvrtila, Ž., Kozačinski, L., Hadžiossmanović, M., Zdolec, N., & Filipović, I. (2007). Kakvoča janječeg mesa. Zagreb, Croatia: Meso vol.IX No 2.

Danev, M. (1999). Higiena i tehnologija na meso, ribi, jajca i nivni proizvodi. Skopje, RNM.Mikena 536-537.

Dhanda, J.S., Taylor, D.G., & Murray, P.J. (2003). Growth, carcass and meat quality parameters of male goats; effects of genotype and liveweightat slaughter. Small Rumin. Res. 50 Part 1pp. 57-66

Fisher, A.V., Enser, M., Richardson, R.I., J.D., Nute, G.R.., Kurt, E., Sinclair, L.A., & Wilkinson, R.G. (2000). Fatty acid composition and eating quality of lamb types derived from four diversebreed x production system Meat sciense 55: 141-147

Ivanovic, S. (2016). The quality of goat meat and it's impact on human health. Belgrade, Serbia : Biotechnology in Animal Husbandry 32 p.111-122

Junkuszew, A., Nazar, P., Milerski, M., Margetin, M., Brodzki, P., & Bazewicz, K. (2020). Chemical composition and fatty acid content in lamb and adult sheep meat. Arch Anim Breed 63 (2) p.261-268

Lanza, M., Bella, M., Priolo, A., Barbagallo, D., Galofaro, V., & Landi, C. (2006). Lamb meat quality as affected by natural or artificial milk feeding regimen. Meat Science 73 p.313-318

Mioč, B. (1998). Povezanost pasmine i intenziteta rasta s kemijskim sastavom jarećeg masa. Zagreb, Croatia: Poljoprivredna znanstvena smotra, Vol. 63 (4): 181.

Murray, P.J., et al. (1997). Goat meat production and its consequences for human nutrition. Proceeding of the nutrition society of Australia : 28-36.

Park, W., Kouassi, M., & Chin, B.K. (2006). Moisture, Total Fat and Cholesterol in Goat Organ and Muscle Meat. Journale of Food Science vol.56 p.1191-1193

Shija et all. (2013). Chemical composition and meat quality attributes of indigenous sheep and goat from traditional production system in Tanzania, Asian-Australas J.Anim.Sci 26:295-302

Teixeira, A.et all, (2020). Sheep and Goat Meat Processed Products Quality: A Review. Journal List: Foods. 9:960

Teixeira, A., Silva, S., & Rodriques, S. (2019). Advances in Sheep and Goat Meat Products Research. Advances in Food and Nutrition Research Volume 87: 305-370

Vecvagars, J., Kairisa, D., & Barzdina, D. (2018). Meat chemical composition of pasture pure lambs and crossbreeds. Agronomy Research 16 1527-1533

Downloads

Published

2023-08-18

How to Cite

Gruevska, N. (2023). QUALITATIVE DIFFERENCES BETWEEN LAMB AND GOAT MEAT. KNOWLEDGE - International Journal , 59(3), 225–229. Retrieved from https://ikm.mk/ojs/index.php/kij/article/view/6207