Effect of rigor state and curing time on quality of goat ham Original Research Article

Twelve West African Dwarf goats 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 the quality and yield of goat ham. Yields of the pre- and post-rigor hams were similar after curing but were higher for the 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 (WHC) and residual nitrite levels. However, the rigor state had no effect on the salt content, which increased with curing time. Products cured for 2 days were assessed by a panel as tougher than products cured for 4 and 6 days, respectively. Color score increased with curing time. In the overall assessment of the samples, products cured for 4 days were the most acceptable to sensory panel members.