Development And Assessment of Quality Attributes of Chevon Bacon Capra aegagrus hircus (Goat)

Abstract

To help goat farmers in value addition and improve return on their farming activities, chevon value addition was studied. This study was carried out to develop and study the acceptability of chevon bacon.  All results were subjected to statistical analysis using the Statistical Analysis System (SAS) version 9.4 (SAS, 2012). Results from nutritional analysis showed that pork had four times more fat than chevon bacon. Iron content form chevon was fourfold that of pork at 2.95mg and 0.72 mg respectively. Zinc from pork was half than of chevon bacon at 1.89mg and 4.17 mg respectively. Microbial results for both chevon and pork bacon were negative of Escherichia coli and Staphylococcus aureus. Pork and chevon bacon had 1x10³ and 1x10² cfu respectively. From sensory evaluation chevon had lower modal scores on aroma and mouthfeel than pork bacon. On the basis of the odds ratios, the panelists were 3.77 times more likely to prefer chevon bacon over pork bacon for its overall flavour. Using the Principal component analysis for both pork and chevon bacon, mouth feel and initial juiciness were the main determinants of preference for chevon bacon. Valorisation of goat meat has the potential to drive farmers to rear more goats and increase their incomes and livelihoods.