|Shaina Craig prepares samples for sensory evaluation study|
|Caroline Babin, left, and Malekian pose beside 1st place winning poster|
Baton Rouge, LA - SU Ag Center researchers mentor college students through the USDA (Evans Allen) funded project entitled Nutritional Content, Antioxidant Activity and Microbiological Safety of Goat Meat and Value-Added Goat Meat Products. Fatemeh Malekian, professor, nutrition, and Margarita Khachaturyan, research associate, mentored Shaina Graig, and Caroline Babin.
Dietary habits are major factors in development of obesity and cardiovascular diseases. Red meats such as beef and pork are associated with an increased risk of heart disease. Although it has not been researched as extensively as beef or pork, data show that goat meat has high nutritional value and greater unsaturated to saturated fatty acid ratio as opposed to traditional red meats. However, goat meat is generally unavailable in retail markets and annual consumption of the meat is low in the USA (USDA, 1998). The unavailability and low consumption may be due to factors such as consumers’ unfamiliarity or dislike of goat meat. Goat meat has the potential to improve health of susceptible population without taking meat products out of their daily diet by replacing traditionally consumed meats. The objective of this study was to compare the nutritional composition of a goat meat product, to similar pork product, and to evaluate consumer acceptability of the prepared goat meat product.
Shaina Graig, an undergraduate student majoring in Animal Science in the College of Sciences and Agriculture, accepted the challenge to conduct a study as her Honors College project. The title of her research project was, Nutritional Analysis and Consumer Acceptability of Goat Meat Patties Compared to Pork Patties.
Shaina, who graduates in May, 2014 has been working in the Food Composition Laboratory at Southern University Agricultural Research and Extension Center for the past three years under the supervision of Khachaturyan and Malekian.
Craig has gained experience on the goat meat project, learned to operate all the instruments, and co-authored a poster titled “Antioxidant Activity and Simultaneous Determination of Vitamin E and Cholesterol in Rice Bran Added Goat Meat Products." Shaina prepared goat and pork patties in the Southern University meat laboratory under supervision of Albert Howard, she then cooked the patties and conducted consumer acceptability test in the metabolic kitchen. She also analyzed the patties protein, fat, moisture, ash, Carbohydrate.
The result of her consumer acceptability showed that there was not a significant difference in the aroma, taste, juiciness and overall acceptability between goat and pork patties. There was a significant difference in tenderness between goat and pork patties. The goat patties were less tender. Also there was a significant difference in fat and moisture content. Goat has less fat and more moisture. The results are promising. Even though goat meat patties are a little tougher but everything else was equal or better than pork patties (especially with fat content).
The researchers also mentored Caroline Babin, a junior student at St. Joseph’s Academy by guiding her to conduct a science project titled The Effect of the Housing of the Chicken on its Egg’s Nutritional Composition. The project won