Use of Chevon in the Development of Low-Fat Meat Products 1

Transcription

1 Use of Chevon in the Development of Low-Fat Meat Products 1 N. A. James*,2 and B. W. Berry *Food Science Program, Florida A&M University, Tallahassee and USDA-ARS Meat Science Research Laboratory, Beltsville, MD ABSTRACT: Chevon (goat meat) is a low-fat red meat and thus may be an excellent source of lean in the preparation of low-fat meat products. This paper examines some of the textural, nutrient, and sensory properties of chevon products prepared from whole or comminuted muscle. Chops (2.54 cm thick) from the leg were either broiled at 232 C or microwaved at a power level of 900 W. Results indicated that broiled chevon chops were not significantly different ( P >.05) from microwaved chops in dimensional change, cooking yield, and instrumental force need to shear but were darker in color and had a significantly lower fat content than microwaved chops. Chevon patties were prepared from shoulder cuts by either grinding or chopping and cooked by pan-frying, broiling, or 1 Presented at the goat symposium session titled Advances in Physiology and Chevon Technology Research at the ASAS 87th Annu. Mtg., Orlando, FL. Reference to a brand or trade name does not constitute endorsement by the USDA or Florida A&M University, to the exclusion of others that may be suitable. 2 To whom correspondence should be addressed. Received January 22, Accepted October 1, baking. Shear values were significantly affected by the method of comminution; grinding yielded patties with lower shear values. Pan-frying produced the highest cooking yields and shear values but the lowest fat content and instrumental lightness color values compared to the other cooking methods. Ground meat patties with an initial fat content between 4.6 and 13.8% were made with chevon and beef. The pan-fried patties made with 60% or more chevon gave higher ( P <.05) cooking yields. However, a higher chevon content also resulted in significantly darker patties with higher shear values. Both consumer and trained sensory panels found similar sensory properties in patties having less than 60% chevon and more than 40% beef. Key Words: Low Fat Products, Goat Meat, Goats, Cooking, Nutrient Content, Sensory Evaluation Introduction Chevon (goat meat) is one of the most widely eaten red meats in the world and enjoys great popularity in many developing countries, especially in Asia, Africa, and the Far East (Devendra, 1990). The popularity of chevon in these areas is long established and may be related to the low cost of production and the numerous other by-products that goats yield. These factors are not as critical to meat production in the United States, and thus chevon production and consumption has remained relatively limited compared to beef. The chevon market in the United States has often mystified researchers due to the lack of reliable data (Glimp, 1995), but it is acknowledged that the ethnic populations are among the major U.S. consumers (Degner and Locassio, 1988). However, increased J. Anim. Sci : concern about dietary fat has enabled low-fat meat products to dominate product development in recent years (Giese, 1992) and thereby provides an opportunity for increased chevon consumption by all consumers. The lean of chevon has a fat content of less than 3.5% (James et al., 1991) and may be an excellent resource in the preparation of low-fat diets. The objective of this report is to discuss the effects on textural, nutrient, and sensory properties of low-fat meat products made with chevon. Materials and Methods This section describes experimental work done in evaluating the effect of microwave cooking on chevon (King, 1994), preparing meal-ready-to-eat ( MRE) chevon products (Lamikanra et al., 1993), measuring the effect of comminution and cooking methods on chevon patties (James et al., 1994), and evaluating the sensory qualities of chevon-beef patties (Berry and James, unpublished data). Meat Preparation. Chevon was obtained from healthy 1-yr-old Spanish goats purchased on the open market. After slaughter, the goat carcasses were chilled at 2 to 4 C for 24 h before further processing. 571

2 572 JAMES AND After chilling, excess fat was trimmed to.64 cm where possible and the carcass was fabricated into primal cuts. The leg was either further subdivided into 2.54-cm chops or deboned and cut into 2.54-cm cubes. The latter were used in the preparation of shelf-stable products. The shoulder was deboned and used in the preparation of comminuted meat. Comminuted meat was prepared by either grinding or chopping using a model 8145 Hobart food cutter (Hobart, Troy, OH). Ground meat was prepared by first grinding the deboned meat through a 1.27-cm breaker plate, followed by a.48-cm or a.32-cm plate. Chopped meat was prepared by chopping for either 10 or 15 bowl revolutions in the Hobart food cutter equipped with two rotating knives. All comminuted meat was chilled to 4 C and then formed into 85-g patties using a Hollymatic 200 pattiemaker (Hollymatic, Park Forest, IL). Patties made using lean beef from bottom round and knuckles, beef fat from brisket, plate and chevon from leg were prepared by premixing the appropriate ratios previously ground to 1.27 cm in diameter. The ratios were targeted to produce meat mixtures with fat contents between 4 and 14%. These meat mixtures were reground through a.48-cm plate and used to prepare the chevon-beef patties of similar size. Cooking Procedures. Meat products were cooked to a minimum internal temperature of 75 C and temperature was monitored with a model DPR 3000 Honeywell recorder (Honeywell, Fort Washington, PA) fitted with type J iron-constantan thermocouples. Baking was done in a model JEB100W General Electric oven (General Electric, Louisville, KY) that was preheated to 191 C. Patties were broiled on the top rack of a model 7091 Toastmaster convection oven (Toastmaster, Columbia, MO) preheated to 260 C. Patties were broiled for 4 min, turned, and further broiled to a minimum internal temperature of 75 C. Chops were broiled in a 900-W model R-9H84 Sharp convection/microwave oven (Sharp Electronic, Mahway, NJ) preheated to 232 C. Patties and chops were microwaved in the Sharp convection/microwave oven. Pan-frying was done using a model 260SP Farberware electric griddle (Farberware, New York, NY) preheated to 177 C. All MRE (meal-ready-to-eat) pouches were vacuumed and safety sealed before processing in a water retorting system at 121 C toa minimum F value of 8. Cooking yields were calculated using the following equation: (cooked weight 100) (raw weight). Instrumental Texture Measurements. The instrumental texture measurements of the cooked products were measured using either a Food Technology Corporation TMS-90 texture test system (Food Technology, Rockville, MD) equipped with a 137-kg transducer and a model CS-1 standard shear cell or an Instron (Instron, Canton, MA) machine. Samples of patties for the TMS-90 system were taken from a 2-cm-wide strip in the central portion of the patties. The strips were placed perpendicular to the BERRY blade with the cooked surface nearest the blade. Each strip was sheared in a minimum of four places. Texture measurements on whole muscle systems were done by having the blade shear samples perpendicular to the longitudinal orientation of the muscle fibers. For whole muscle products, 1.2-cm cores were removed parallel to the longitudinal orientation of muscle fibers. The same was done for the samples from the MRE pouches. However, the pouches containing these samples were first heated in a boiling water bath for 10 min before removal for testing. No attempts were made to keep the meat warm or maintain a constant temperature during testing. Mean shear values were computed using at least three independent measurements per sample and no fewer than five samples. Texture measurements using the Instron machine were performed using the six patties/formulation that were cooked as previously described and cooled to 23 C before sampling. Two 2.5-cm-wide sections were removed/patty. Each section was sheared in five separate locations with a straight edge (not sharpened) blade attached to an Instron Universal Testing Machine (Model 1122, Instron). The blade was 7.0 cm wide and.2 cm thick. Both crosshead and chart speeds were set at 25 cm/min. Instrumental values from shear force test included peak load and peak load expressed as Newtons. Color Analysis. All color measurements were assessed on cooked samples by reflectance using a Minolta CR-300 chromameter (Minolta, Ramsey, NJ) with a CIE illuminant C light source and a NIT referenced white calibration plate. The Yxy or Lab system of color measurement was used to express the color attributes of the products. Color values reported were the mean of three measurements taken on the top and bottom external surfaces of the meat product. Sensory Evaluation. Sensory evaluation was conducted using 45- to 70-person consumer panels, except for the chevon-beef patties, which were evaluated by both consumer and trained panels. Consumer panels were drawn from the campus community at Florida A&M University and composed predominantly of nonchevon-eaters in the age range of 17 to 35 yr. The consumer panels were conducted in a set of seven individual booths, each illuminated using a white fluorescent light. No panelist was used twice for the same product. Consumer panelists were asked to either rank various sensory attributes of food using a hedonic scale or participate in a triangle test as described by Sidel and Stone (1976). An 8-point hedonic scale was used for all foods except the MRE, for which a 9-point scale was used. All panelists were provided with unsalted crackers and warm water for use between samples. The order of sample serving was always randomized but all samples being tested were served during each session. Samples to be ranked were presented sequentially to the panelists on a saucer, whereas samples for triangle testing were first

3 CHEVON IN LOW-FAT MEAT PRODUCTS 573 placed into labeled 55-mL soufflé cups and presented to the panelists in batches of three on a saucer. A trained 10-member sensory panel, trained according to the procedures of the American Meat Science Association (AMSA, 1995), evaluated chevon-beef patties following cooking for firmness, rate of breakdown, size and number of chewed pieces, amount of connective tissue, initial and final juiciness, and ground beef flavor intensity. Evaluation was by means of 8-point structured scales where 8 = soft, many disconnected pieces, small and separated pieces, devoid of connective tissue, extremely juicy, and intense in ground beef flavor, and 1 = firm, only several pieces separated, separated pieces are large, abundant connective tissue, extremely dry, and devoid of ground beef flavor. Cooked patties were cut into six equal size wedges/patty. Panelists consumed unsalted melba toast and warm (30 C) water between samples. Samples were served under red lights. A total of five different sessions were conducted with all six formulations evaluated in each session. The order of presentation/session was random. Tenderness attributes were evaluated in different sessions from those for juiciness and ground beef flavor intensity because of the precision gained by limiting the number of attributes evaluated on the same samples. Proximate Analysis. All proximate analyses were performed according to AOAC (1984) procedures. Moisture was determined by the oven drying method as outlined in procedure (AOAC, 1984). Protein was determined by the Kjeltech micro-kjeldahl method, which was based on the Kjeldahl method as outlined in AOAC procedure (AOAC, 1984). Fat was determined by soxhlet extraction using petroleum ether as outlined in procedure (AOAC, 1984). Ash was determined using procedure (AOAC, 1984). Statistical Analysis. Statistical analyses of the data included means, analysis of variance, and Duncan s Multiple Range test and were performed using either the statistical software package Statgraphics for Windows from Manugistics (Manugistics, Rockville, MD) or SAS (1989). Results and Discussion Comparison of the effects of microwaving and broiling on chevon leg chops is shown in Table 1. These results demonstrate that although the cooking yields of the two procedures were similar, significant differences were observed with respect to cooking times and percentage change in width of chops. The results demonstrate that cooking times increased as microwave power was reduced, but that this decline was not directly proportional to the degree of the power reduction. Microwaving at 100% power was 8.3 times faster than broiling in producing a cooked Table 1. The effect of microwaving and broiling on the means of some physical variables of chevon leg chops Cooking method Variable measured Microwave Microwave ( n = 20) 100% power 60% power Broil Cooking time, min 3.0 a 4.0 b 25.0 c Cooking yield % 70.2 a 68.6 a 70.0 a % Length change 17.1 a 13.3 a 12.0 a % Width change 17.4 a 14.6 a 6.2 b L - lightness 34.9 a 34.6 a 30.2 b a - redness 15.8 a 15.3 a 12.5 a b - yellowness 1.8 a 1.2 a 2.0 a Total work to shear, N/cm a a a a,b Means within a row lacking a common superscript differ ( P <.05). product, whereas the 60% microwave power was 6.25 times faster and not 4.98 times faster, as would be expected if the relationship were directly and uniformly linear. Microwaving also produced a greater percentage change in the width of the chops as compared to broiling but no difference in percentage change in length. This may be related to the differing surface temperature experienced in the two cooking methods; broiled products experienced the effects of greater crust formation, which probably prevented any outward movement of moisture. Higher surface temperatures in broiling were undoubtedly responsible for the significantly darker surface color observed in broiled chops compared to microwaved chops. Differences in crust formation between broiled and microwaved samples were probably insignificant because no appreciable differences were observed in the total work needed to shear the samples. Chops cooked by the two methods differed significantly in fat and moisture content (Table 2). These differences were similar to those reported by Moore et al. (1980) for microwaved and conventionally baked top round steaks. Protein and ash were not significantly ( P <.05) affected by cooking method. However, Table 2. Proximate analysis values for raw chevon chops and chevon chops cooked by microwaving and broiling Variable measured (n = 20) Cooking method Microwave Microwave Raw 100% power 60% power Broil % Moisture 72.4 c 50.0 a 53.4 a 61.2 b % Protein 21.9 c 32.6 a 32.2 a 31.4 a % Fat 5.1 c 14.7 a 13.7 a 6.6 b % Ash.8 c 1.1 a 1.0 a.9 a a,b,c Means within a row lacking a common superscript differ ( P <.05).

4 574 JAMES AND Table 3. Sensory attributes of a meal-ready-to-eat (MRE) chevon entrée as judged by a consumer panel using a 9-point hedonic scale (n = 70) Sensory attribute a Mean value SD Appearance Odor Flavor Texture Overall taste a Scores based on a 9-point scale where 9 = extremely tasty, 8 = very tasty, 7 = tasty, 6 = moderately tasty, 5 = neither tasty or distasteful, 4 = slightly distasteful, 3 = moderately distasteful, 2 = very distasteful, and 1 = extremely distasteful. broiling produced products with higher moisture contents and lower fat contents than did microwaving, as has previously been observed by Cross and Fung (1982) and El Shimi (1992). The crust formation in broiling seems to aid in moisture retention but not fat retention, whereas the limited crust formation resulting from microwaving seems to allow the opposite to occur with respect to moisture and fat retention. The higher external temperatures of broiling may also have played a role in permitting fat to be reduced during cooking. These results indicate that broiling may be preferred over microwaving in the preparation of low-fat chevon products despite its longer cooking time. Broiled cuts are likely to have a more desirable color and less fat but a texture similar to that of a microwaved cut. Other difficulties were experienced with dry heat cooking of chevon cuts: nonuniformity of cooking temperatures and color. Broiled chevon cuts often displayed a large variation in temperature during cooking and it was not unusual to observe as much as a 3 C difference in the meat temperatures at different locations in a cut no more than 5 cm apart. Also, the internal color of the cuts did not always indicate the degree of doneness that would be expected from the indicated temperature. Chevon cuts have been used successfully in the preparation of MRE or shelf-stable products (Lamikanra et al., 1993). An example of the sensory attributes of one such product, spiced chevon, is given in Table 3. All of the panel s scores were above 6.0 and BERRY well beyond the 5.5 score used by the U.S. Army to indicate that an attribute has attained a minimum level of consumer acceptance. The lowest mean score received was for flavor, but this was not unexpected for a panel unaccustomed to eating chevon. This study clearly demonstrates that chevon can be accepted by most consumers. The mean sensory score of 7.1 for the overall taste of this product placed it in the tasty to very tasty category. Also, the product seemed to experience less disintegration during cooking than beef products prepared under similar conditions. In the studies of James et al. (1994), an interaction of processing and comminution on the cooking yield of chevon patties was detected (Table 4). Pan-frying yielded the highest cooking yields regardless of the method of comminution. These higher values were probably due to the greater ability of pan-frying to seal a significant portion of the patty surface, thereby reducing the loss of liquids. Cooking yields of patties ground to.32 cm diameter were equal to or higher than those of other treatments regardless of cooking method. Baked patties had the lowest cooking yields but comminution method exerted no effect on cooking yields of baked patties. Cooking method had a greater effect on percentage cooking yield than method of comminution. Pan-fried patties had the lowest fat content compared to the baked and broiled patties regardless of method of comminution (Table 5). This was probably due to the higher cooking yields (Table 4) associated with this method of cooking. These results also demonstrate that cooking method had a greater effect on cooked patty fat content than method of comminution. However, the results also suggest that when similar methods of comminution are employed, the patties made from more finely comminuted meat may retain less fat regardless of cooking method. However, this decrease was only significant for baked patties prepared from chopped meat. Values for total work needed to shear (Table 6) implies that the pan-fried patties were the least tender. This result was not unexpected because this cooking method created the greatest degree of surface crusting and these patties had the lowest amount of fat. However, the difference in texture between patties Table 4. Interaction of cooking and comminution methods on the percentage cooking yields of chevon patties (n = 15) Mean percentage cooking yield Baking ax ax ax ax Broiling ay bcy aby cx Pan-frying az abz by by a,b,c Means within a row lacking a common superscript differ ( P <.05). x,y,z Means within a column lacking a common superscript differ ( P <.05).

5 CHEVON IN LOW-FAT MEAT PRODUCTS 575 Table 5. Interaction of cooking and comminution methods on the fat content of chevon patties (n = 15) Mean percentage fat Baking ax abx by ay Broiling ax ax ax ax Pan-frying 9.76 ay 9.93 aby aby 9.58 ay a,b Means within a row lacking a common superscript differ ( P <.05). x,y Means within a column lacking a common superscript differ ( P <.05). that were pan-fried and those cooked by other methods was not significant ( P >.05) if the meat used was similarly comminuted. The only exception to this was observed with the patties made from meat that was chopped for 15 revolutions. These patties were also an exception to the trend among the cooking methods in which patties made with meat comminuted in the same way displayed greater tenderness with smaller diameter. Grinding to.32 cm diameter proved to be the best method of comminution that produced the most tender patties regardless of cooking method, thereby demonstrating that patty tenderness was influenced by both method of comminution and method of cooking. The appearance of the patties as judged by luminous reflectance (Table 7) proved that the panfried patties were significantly darker irrespective of the method of comminution. The luminous reflectance of the broiled and baked patties was not different ( P >.05) for patties made with ground meat but was different for the patties made with chopped meat, thereby indicating that appearance was also influenced by the method of comminution. The luminous reflectance of the pan-fried chevonbeef patties generally decreased as the percentage of beef increased, but there was no significant difference in reflectance between patties composed of between 20 and 80% chevon (Table 8). However, the results also show that chevon-beef patties made with up to 60% beef have luminous reflectance values not significantly different from those of 100% chevon. These results demonstrate that creating a product using a mixture of chevon and beef should not have a serious effect on the appearance of the product providing that the product has at least 20% chevon or beef. The results also indicate that the 100% chevon patties had a significantly higher cooking yield than those of 100% beef and that the optimum yield was obtained with the 80/20 chevon-beef patties. However, it must be pointed out that fat level of 100% beef patties was higher than that of 100% chevon patties. Cooking yields of the chevon-beef patties were not significantly different after the patties had more than 40% of beef. Texture of the patties as implied by peak load shear values indicated that the 100% chevon patty was the toughest but that there was no significant difference ( P <.05) in the texture of the other patties. The texture as indicated by total force in Newtons also showed that the 100% chevon patty formulation was the toughest. The patties with more than 80% beef were the most tender. This texture trend paralleled that of initial fat content, and thus it may be concluded that higher fat content produced more tender patties, as predicted by Berry and Leddy (1984). However, this increase in fat content as a result of adding more beef to formulations also probably contributed to lower cooking yields. The higher fat content also increased the probability of a greater rate of browning reactions occurring, thereby making these patties darker. The correlation between fat content and tenderness was only partially supported by consumer panelists Table 6. Interaction of cooking and comminution methods on the total work needed to shear the cooked patties (n = 15) Total work to shear, N/cm Baking bx cx ax ax Broiling bx ax ax axy Pan-frying cx bcx abx ay a,b,c Means within a row lacking a common superscript differ ( P <.05). x,y Means within a column lacking a common superscript differ ( P <.05).

6 576 JAMES AND BERRY Table 7. Interaction of cooking and comminution methods on the luminous reflectance of cooked patties (n = 15) Luminous reflectance ( Y ) Baking 9.30 axy bx 8.74 ay aby Broiling ax 9.68 abx ax 8.07 bx Pan-frying 7.96 ay 7.14 ay 6.63 az 6.86 ax a,b Means within a row lacking a common superscript differ ( P <.05). x,y,z Means within a column lacking a common superscript differ ( P <.05). Table 8. Composition, cooking yield, color, and texture of pan-fried chevon-beef patties Patty composition Luminous Patty % Moisture % Fat % Cooking reflectance Shear code % Chevon % Beef (raw patty) (raw patty) yield (Y) Pkload, kg Newtons A ab 18.0 a 4.79 a.55 a B a 16.6 ab 4.43 ab.50 ab C ab 14.7 bc 3.90 b.45 bc D abc 15.6 ab 4.50 ab.46 bc E bc 15.0 bc 3.95 b.41 cd F c 13.7 c 3.92 b.36 d a,b,c Means within a column lacking a common superscript differ ( P <.05). (Table 9), who found that the most tender patties contained both chevon and beef and that the 100% chevon or beef patties were the toughest. However, the patties judged to be the most tender were found to contain 60 to 80% beef, thereby demonstrating that the consumer panelists were at least partially influenced by the fat content of the patties in determining tenderness (Table 9). Patties containing 60 to 80% beef were also judged by the consumer panelists to be the juiciest and higher ( P <.05) than both the 100% chevon and 100% beef patties in this sensory characteristic. Trained panelists agreed that these patties had the highest initial juiciness but they also judged the 100% beef patties to be similar in initial juiciness. Surprisingly, all of the patties were found to be comparable in final juiciness, but the patties with more than 60% beef had the highest numeric scores. Both sets of panels agreed that the most flavorful patties were the 20/80 chevon-beef patties and that the 100% chevon patties were the least flavorful. The trained panel also found that there was no significant difference in flavor among formulations with 20, 40, or 60% beef. The consumer panel did not reach a similar finding, but like their trained counterparts they found that the 100% beef patty was not different in flavor from patties made with 40% beef and 60% chevon. Consumer panelists also judged that there was no significant difference in overall taste between formulations containing between 40 and 100% beef. Table 9. Mean sensory attributes of pan-fried chevon-beef patties as evaluated by consumer and trained taste panels using 8-point scales Patty composition Mean scores of consumer panelists ( n = 45) Mean scores of trained panelists Patty % % Appear- Tender- Overall Connective Initial Final code Chevon Beef ance Juiciness ness Flavor taste tissue juiciness juiciness Flavor A a 4.91 b 5.52 a 4.55 a 5.14 a 6.95 a 4.72 a 4.40 a 3.65 a B a 4.98 bc 5.95 b 4.85 b 5.19 a 6.86 a 4.67 a 4.47 a 4.21 b C a 4.43 a 5.91 b 4.78 ab 5.65 ab 6.95 a 4.97 ab 4.57 a 4.48 bc D a 5.20 cd 6.01 b 4.73 a 5.58 ab 6.88 a 5.06 bc 4.69 a 4.48 bc E a 5.34 d 6.00 b 5.49 c 6.09 b 6.95 a 5.22 bc 4.72 a 4.63 c F a 4.76 ab 5.56 a 4.96 b 5.51 ab 6.69 a 5.28 c 4.71 a 4.19 b a,b,c,d Means within a column lacking a common superscript differ ( P <.05).

7 Implications These results indicate that it is quite feasible to use chevon either alone or in combination with beef to produce low-fat meat products with acceptable sensory characteristics to consumers who typically do not consume chevon products. However, both the nutrient and sensory qualities of these chevon products may be significantly influenced by both preparation and processing techniques. The potential of chevon to function as a source of lean meat that augments rather than dilutes product flavor has been demonstrated and can be applied to high-fat products such as hamburgers without any significant loss in sensory or nutrient qualities. Literature Cited AMSA Research Guidelines for Cookery, Sensory Evaluation and Instrumental Measurements of Fresh Meat. National Live Stock and Meat Board, Chicago, IL. AOAC Official Methods of Analysis (14th Ed.). Association of Official Analytical Chemists, Arlington, VA. Berry, B. W., and K. F. Leddy Effect of fat level and cooking method on sensory and textural properties of ground patties. J. Food. Sci. 49:870 Cross, G. A., and D.Y.C. Fung Effect of microwave on the nutrient value of food. Crit. Rev. Food Sci. Nutr. 16:355. Degner, R. L., and J. D. Locassio Distribution of goat meat in selected metropolitan Florida markets. Industry report CHEVON IN LOW-FAT MEAT PRODUCTS 577 The Florida Agricultural Market Research Center, Food and Resource Econ. Dept., University of Florida. Devendra, C Goat production: An international perspective. In: Proc. International Goat Production Symp., Oct , Florida A&M University, Tallahassee, FL. El-Shimi, N. M Influence of microwave and conventional cooking and reheating on sensory and chemical characteristics of roast beef. Food Chem. 45:11. Giese, J Developing low-fat meat products. Food Technol. 46: 100. Glimp, H. A Meat goat production and marketing. J. Anim. Sci. 73:291. James, N. A., B. W. Berry, A. W. Kotula, V. T. Lamikanra, and K. Ono Physical separation and proximate analysis of raw and cooked cuts of chevon. In: Proc. International Goat Production Symp., Oct , Florida A&M University, Tallahassee, FL. James, N., A. Browdy, V. Lamikanra, and M. Musingo, Effect of various cooking methods on some of the physical parameters of comminuted chevon. Presented at the 10th Biennial Assoc. of Research Directors Symp., New Orleans, LA, Oct King, D Nutrient and textural analyses of chevon chops cooked using different levels of microwave power. M.S. Thesis. Florida A&M University, Tallahassee. Lamikanra, V. T., M. N. Musingo, and N. A. James Evaluation of unconventional meats, final report of project no. SOL DAAK R-2031 to the U.S. Army Natick Research and Development Center, Natick, MA. Moore, L. J., D. L. Harrison, and A. D. Dayton Differences among top round steaks cooked by dry or moist heat in a conventional or microwave oven. J. Food Sci. 45:777. SAS SAS for Personal Computers (Version 6.04). SAS Inst. Inc., Cary, NC. Sidel, J. L., and H. Stone Experimental design and analysis of sensory tests. Food Technol. 30:32.