Sensory properties and lipid oxidation in aerobically refrigerated cooked ground goat meat

Plain meat loaf and chili (a seasoned product) prepared with vacuum-packaged/frozen-and-thawed ground goat meat were aerobically refrigerated for 0, 3, or 6 days. The 2-thiobarbituric acid-reactive substances (TBARS) content of the plain loaf increased ∼3200 and ∼4200% after 3 and 6 days, respectively, while peroxide value (PV) increased 250 and 430%. The corresponding increases for chili were much smaller (29 and 79% for TBARS and 90 and 47% for PV), most likely due to antioxidative effects of culinary non-meat ingredients used in chili preparation. Trained sensory panel evaluations of plain loaf samples showed that “cooked goat meat/brothy” aromatic (associated with freshly cooked goat meat) intensity decreased (P<0.05) 3% in plain loaf samples stored for 6 days, while “cardboard” aromatic (associated with oxidized cooked meat) intensity increased (P<0.05) 31%. “Cardboard” scores correlated (P<0.05) with both TBARS and PV, but the correlation was higher with TBARS.