ArticleFoods (Basel, Switzerland)2026
Variation in Shear Force, Cooking Loss, pH, and Sarcomere Length of Eight Different Muscles Collected from Australian Rangeland Goats.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Goat meat is often underutilised, partly due to inconsistent eating quality and limited information on variation between individual cuts or muscles. This study established a quality baseline for eight muscles from intact male Australian Rangeland goats by comparing cooking loss, shear force, ultimate pH and sarcomere length. The longissimus thoracis et lumborum, psoas major, semitendinosus, semimembranosus, adductor femoris, triceps brachii, rectus femoris and vastus lateralis muscles were sampled from 25 carcasses. Analysis demonstrated significant muscle effects for all quality traits (
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