The Influence of Hemp Seed Meal on Tenderness and Shelf Stability on Goat Steaks

Abstract

Over the last decades, the increased adoption of sources for healthier, more tender red meat has become a growing trend. There is an increasing demand for healthier protein sources such as lean goat meat. Just as important as providing a new protein source, it is equally as important to produce a fresh and safe product. However, the ability to provide lean meat proteins to the consumer in the freshest, safest manner is equally as important. Additionally, it is important to understand the influence an animal’s diet on meat. Two studies were conducted evaluating the influence of hemp seed meal (HSM) as a feed ingredient with inclusion rate of 0, 10, 20, and 30 percent for goats and the subsequent impact on both fresh and cooked meat quality characteristics. Study one evaluated goat steaks stored in simulated retail conditions using vacuum packaging technology for 21 days in a refrigerated case. Carcass characteristics were not altered (p > 0.05) with inclusion of HSM in the diet. However, throughout the 21-day study, fresh characteristics of goat steaks were negatively altered (p < 0.05). Study two assess the effects of HSM supplementation on the cooked cook, cook time, cooked instrumental color and tenderness of goat steaks. In the second study, HSM did not alter (p > 0.05) cooked color or instrumental tenderness of goat steaks. The results from these studies suggest that hemp seed meal does have an overall effect on overall tenderness of the product. Overall, these studies found that HSM was a nutrient dense feed additive that did not impact the tenderness or growth of the goats. Additionally, results showed that as the inclusion rate increased it improved the cook loss as well as caused a slight change in instrumental color.