Development and Consumer Acceptance of Pre-cooked Goat Roasts1

The objective of this study was to develop a palatable, precooked goat roast. Goat legs (n = 64) were fabricated into 220 roasts and assigned to one of four spice treatments: control (CON), Italian, Mexican, prime rib. After being injected with a 15-percent brine mixture, roasts were smoked to an internal temperature of 63°C, vacuum packaged, and frozen at -10°C. Roasts were thawed and reheated one of three ways (conventional oven, microwave oven, or boiling) and served to a trained sensory panel to determine differences in reheating method. The trained panel rated roasts boiled lower (P < 0.05) for initial and sustained juiciness and tenderness than roasts reheated in the microwave or conventional oven. The trained panel rated the prime rib spice juiciest, most tender, most flavorful, and the best in overall acceptability. The control treatment (CON) was rated higher (P < 0.05) for goat flavor, warmed-over flavor, and flavor intensity by the trained panelists. Upon completion of the trained sensory panel, a consumer panel was conducted to determine differences in treatments. Consumer panelists (n = 200) were served samples of roasts to determine preferred spice blend. Consumers rated the prime rib spice the highest (P < 0.05) for all palatability attributes and the Italian roasts the lowest (P < 0.05). This study indicated the prime rib spice treatment was preferred most often for tenderness, juiciness, flavor, and overall liking by both trained sensory panelists and consumer panelists. Therefore, roasts seasoned with the prime rib rub appear to have the most market potential.