EFFECT OF RIGOR STATE AND CURING TIME ON QUALITY OF GOAT HAM

Abstract

Twelve West African Dwarf goats were slaughtered in this study. They were divided into two main units of pre- and post-rigor treatments. The main units were further treated in a split plot design to study the effects of three curing times on quality and yield of goat ham. Yields of pre and post-rigor hams were similar at each processing step except the cooking yields which were higher with pre-rigor hams. Both rigor state and curing time significantly affected the moisture and protein contents of the hams as well as their  pH, water holding capacity and residual nitrite levels. However, the rigor state had no effect on the salt content. Products cured for two days were tougher than products cured for four , and six days respectively. Colour score was higher for hams cured for a long time than those cured for a short time. In the overall assessment of the samples, products cured for four days were the most acceptable by sensory panel members.