Castration and slaughter age effects on panel assessment and aroma compounds of the “mestiço” goat meat

Cooked meat from castrated male and intact “mestiço” goats slaughtered at 175, 220, 265 and 310 days of age, were analysed by panellists and GC–MS. Slaughter age had a (P<0.05) effect on organoleptic qualities of goat meat. Scores for sensorial attributes were not different (P<0.05) for intact and castrated goats. A total of 87 compounds were identified and a further 21 were partially characterized by GC–MS. Hydrocarbons were presented in the highest relative amounts and all aroma isolates were dominated by products of lipid degradation. Total relative abundance of volatiles was identified at higher levels in the cooked meat from castrated goats than from entires. Meat from goats slaughtered at first age (175 days) was preferred by panellists and was found to have the lowest number of volatiles and total relative abundance.