TY  - CONF
AU  - Stajic, S
AU  - Pisinov, B
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5983
AB  - In general, goat meat is not inferior to other meat types regarding nutritional and biological value-it has a high protein content (up to 29%), and it is a good source of minerals, vitamin B-complex, and essential amino acids. However, the meat of older and culled goats is less juicy, less tender, has a characteristically different odour and taste compared to kids' goat meat (and meat of other animals), and thus tends to be less desirable. Different meat products could be produced using goat meat (including culled goat meat): dry-fermented sausages (e.g. sucuk), dry-cured meats (Violino di capra-goat prosciutto), frankfurters, mortadella, etc. without adverse effects on products' technological properties. The negative impact of goat meat on the properties of meat products is mainly associated with the use of goat fatty tissue. However, this could be overcome by using fatty tissue of other animals (e.g. pork back fat or beef fatty tissue).
PB  - IOP Publishing Ltd
C3  - IOP Conference Series: Earth and Environmental Science
T1  - Goat meat products
SP  - 1
SP  - 012092
VL  - 854
DO  - 10.1088/1755-1315/854/1/012092
ER  - 

@conference{
author = "Stajic, S and Pisinov, B",
year = "2021",
abstract = "In general, goat meat is not inferior to other meat types regarding nutritional and biological value-it has a high protein content (up to 29%), and it is a good source of minerals, vitamin B-complex, and essential amino acids. However, the meat of older and culled goats is less juicy, less tender, has a characteristically different odour and taste compared to kids' goat meat (and meat of other animals), and thus tends to be less desirable. Different meat products could be produced using goat meat (including culled goat meat): dry-fermented sausages (e.g. sucuk), dry-cured meats (Violino di capra-goat prosciutto), frankfurters, mortadella, etc. without adverse effects on products' technological properties. The negative impact of goat meat on the properties of meat products is mainly associated with the use of goat fatty tissue. However, this could be overcome by using fatty tissue of other animals (e.g. pork back fat or beef fatty tissue).",
publisher = "IOP Publishing Ltd",
journal = "IOP Conference Series: Earth and Environmental Science",
title = "Goat meat products",
pages = "1-012092",
volume = "854",
doi = "10.1088/1755-1315/854/1/012092"
}

Stajic, S.,& Pisinov, B.. (2021). Goat meat products. in IOP Conference Series: Earth and Environmental Science
IOP Publishing Ltd., 854, 1.
https://doi.org/10.1088/1755-1315/854/1/012092

Stajic S, Pisinov B. Goat meat products. in IOP Conference Series: Earth and Environmental Science. 2021;854:1.
doi:10.1088/1755-1315/854/1/012092 .

Stajic, S, Pisinov, B, "Goat meat products" in IOP Conference Series: Earth and Environmental Science, 854 (2021):1,
https://doi.org/10.1088/1755-1315/854/1/012092 . .