title: Chemical composition and quality attributes of goat meat and lamb.
abstract: Chemically, goat meat had significantly (P < 0·05) less intramuscular fat and significantly (P < 0·001) more moisture than lamb. The sarcoplasmic protein concentration of the goat meat was significantly (P < 0·001) greater than that of lamb while the myofibrillar protein concentration was similar in the two species. Goat meat was darker red in colour than lamb. It had significantly (P < 0·001) superior water-holding capacity and less cooking losses than lamb. Meat flavour was significantly (P < 0·05) less strong in goat meat than in lamb.
authors: Institute of Animal Production, University of Khartoum, PO Box 32, Khartoum North, Sudan.
authors: S A
authors: SA
authors: Babiker
authors: I A
authors: IA
authors: El Khider
authors: S A
authors: SA
authors: Shafie