Georgia HBCU Researches How to Tenderize Goat Meat
Changing “chewy” texture of the meat could position it as the nation’s
next health fad, researchers say.
By Herb Frazier
If goat meat seems a little tough for you, researchers at Fort Valley State University in Georgia have found a way to make it easier to chew.
FVSU’s ability to tenderize low-fat goat meat for an American palate is part of ongoing research to raise chemically free goats, which could position the meat as the nation’s next health fad.
The consumption of goat meat in America has been primarily confined to a niche market composed of people from Middle Eastern, African and Caribbean nations.
Americans who did not grow up with goat meat in their diet are not accustomed to the meat’s unique texture and flavor, and they perceive it as being chewy, says Dr. Govind Kannan, an associate professor of animal science at FVSU.
Borrowing from techniques used to tenderize beef, pork and lamb, Kannan’s research team announced at recent animal science and food conferences in San Antonio and Chicago that the two tenderization methods also work with goat meat. FVSU is the first animal research lab in the United States to successfully use the techniques in goats.
One technique involves injecting calcium chloride combined with a spice mix into goat meat. In the other tenderization method, hydrodynamic pressure processing exposes packaged meat to a supersonic shock wave under water.
