Hot cutting of goat carcasses following early post-mortem high temperature ageing

Hot cutting of goat sides into bone-in joints, such as leg, shoulder and loin, 3 h after the sides were left hanging at an ambient temperature of 34°C with (treatment II) or without (treatment I) subsequent chilling prior to freezing did not adversely affect colour of meat, tenderness, cooking loss or water-holding capacity compared with normal chilling. The latter process (treatment III) significantly (P < 0·05) increased evaporative weight loss from the sides. Differences in colour, shear force, evaporative weight loss, cooking loss, drip loss from the leg joint and water-holding capacity between treatment I, where sides were hung at room temperature for 3h, and treatment II, where sides were given an additional chilling period of 21h after hanging, were not significant. These findings indicate that, in countries with ambient temperatures above 30°C, goat sides or carcasses can be cut hot after a 3h hanging period at ambient temperature and subsequently frozen without deterioration in the quality or processing properties of the meat.