Cured dry smoked shoulder meat quality from culled adult goats fed a high lipid diet

The effect of high dietary lipid on the meat quality parameters shoulder adult goats in raw and during curing smoking was evaluated by classical multivariate approaches. animals were divided into two groups different finishing strategies: without whole full-fat linseed (WFFLG, n = 9) (FFLG, 9), with diets containing an ether extract content 2.7% 6.9%, respectively. physicochemical attributes did not vary according to experimental meat. colorimetric pH varied smoking. Through analysis first principal components (PC), it possible identified variables highly importance total variation (L*, a*, b*, C*, h*, fat content) color b* presented highest scores for variable projection. Lipid supplementation influence However, after there a significant diet Hue angle (h*).