Cured, aged and dried legs of Boer and Moxotó goats

Abstract

This study aimed to compare the processing yield and quality attributes of cured, aged, and dried legs from Boer (exotic meat-type breed) and Moxotó (native dual-purpose breed from the Brazilian semi-arid region) goats, to evaluate the technological potential of the genotypes for producing value-added meat products. The experiment was conducted in a completely randomised design, with two treatments, the Boer breed and Moxotó breed, and 12 replicates per treatment. The hind legs came from uncastrated male animals, approximately 12 months old, that were slaughtered under sanitary inspection in an accredited slaughterhouse. The legs underwent dry curing (4 ± 3 °C; 85 ± 5% RH) for 3 days, followed by maturation and drying (10 ± 2 °C; 70 ± 5% RH) for 180 days. Yield and quality analyses (pH, lipid oxidation, instrumental colour, centesimal composition and microbiology) were performed at the end of processing. The analysis revealed no significant influence of breed on yield (P = 0.34), moisture (P = 0.51), ash (P = 0.43), protein (P = 0.91), and TBARS index (P = 0.10). However, a higher fat content was found in the Boer goat legs (P < 0.001), while the Moxotó goat legs exhibited a higher pH (P < 0.001). The breed also influenced the color parameters, with greater luminosity (L*; P < 0.001), yellow intensity (b*; P < 0.001), and saturation (C*; P = 0.02) in the Boer goat legs. In microbiological terms, both products met the standards outlined in the legislation, although the presence of Aspergillus fungi was identified on the surface of the products. This, in turn, does not compromise their safety. In conclusion, the yield of the cured, matured, and dried goat legs was not affected by the goat breed, but differences in fat content and color may influence consumer acceptance.

Keywords:
Goat farming; Raw ham; Ripening; Meat processing; Meat products; Brazilian semi-arid region

HIGHLIGHTS

Cured, aged, and dried legs of Boer and Moxotó goats have similar yields

Differences in color and composition can affect the acceptance of cured legs of Boer and Moxotó goats

Aspergillus fungi in aged legs can improve the sensory properties of the product

1 Introduction

Goat production plays an important role in tropical and semi-arid regions, providing meat, milk, and hides for local and commercial use. Among the various breeds raised in Brazil, Moxotó and Canindé are native breeds well adapted to the semi-arid conditions of the Northeast, characterized by their hardiness, low nutritional requirements, and dual-purpose potential for both meat and milk production (Oliveira et al., 2005; Madruga et al., 2008). In contrast, the Boer goat, an exotic African breed, is widely used for meat production and in crossbreeding programs aimed at improving the productivity and carcass quality of native herds (Lopes et al., 2014; Gama et al., 2020).

Although goat production is economically and culturally relevant in several regions of Brazil, the national consumption of goat meat remains very low compared to other livestock species. According to data from the Food and Agriculture Organization of the United Nations (FAO), the per capita consumption of sheep and goat meat in Brazil was approximately 0.6 kg per person per year in 2013, which represents the most recent aggregated data available for these species (Food and Agriculture Organization of the United Nations, 2013). More recent or species-specific statistics for goat meat alone are not available in national databases such as Food and Agriculture Organization Corporate Statistical Database (FAOSTAT), Ministério da Agricultura e Pecuária (MAPA), or Instituto Brasileiro de Geografia e Estatística (IBGE). This low consumption reflects limited consumer familiarity and unfavorable sensory perceptions associated with goat meat, which is often described as tough and possessing an intense flavor and aroma, particularly by consumers unaccustomed to it (Ngomane et al., 2022; Ivanovic et al., 2016; Mazhangara et al., 2022). These factors contribute to the reduced market acceptance of goat meat and its derivatives, despite their recognized nutritional advantages, such as lower fat, cholesterol, and saturated fatty acid contents (Mazhangara et al., 2019; Ferreira et al., 2022).

The development of cured, aged, and dried meat products has emerged as a promising strategy to expand the market for goat meat and improve its sensory acceptance. During curing and aging, proteolytic enzymes promote meat tenderization, while salting and biochemical reactions enhance flavor and aroma formation (Zhou et al., 2019; Rutigliano et al., 2023). Such processes can add value to goat meat, creating a differentiated product with distinctive sensory and nutritional characteristics.

In Brazil, there are currently no records of cured, aged, and dried meat products specifically developed from Boer and Moxotó goats. Exploring this technological approach may contribute to product diversification and the valorization of native breeds, while generating scientific and industrial insights relevant to the goat and sheep production chain.

Therefore, the objective of this study was to develop cured, aged, and dried legs from Boer and Moxotó goats and to compare their processing yield and quality parameters.

2 Material and methods

The experiment was carried out at the Agricultural Sciences Campus, Federal University of the São Francisco Valley (Univasf), Petrolina, state of Pernambuco, Brazil.

2.1 Product development

The legs used corresponded to the experimental units and were obtained from uncastrated male goats of the Boer (n = 12) and Moxotó (n = 12) breeds, with an average age of 12 months, raised in traditional extensive systems in the Brazilian semi-arid region and fed exclusively on native Caatinga vegetation, purchased from the Rajada Slaughterhouse (Petrolina, state of Pernambuco, Brazil), registered with the State Inspection Service (SIE). The experimental design was completely randomised, with two treatments (breed) and 12 replicates per treatment.

The methodologies of Tolentino et al. (2016) and Zhang et al. (2018) were used to formulate the processing flowchart (Figure 1). Initially, the legs were thawed under refrigeration (4 ± 3 °C) for 24 hours. Subsequently, the fascia and excess fat on the surface of the piece were removed. The initial weight of the legs was recorded. Then, they were placed on individual plastic trays for the manual application of a curing mixture (2.25 g/kg of leg) composed of 90% sodium chloride (NaCl), 6% sodium nitrite (NaNO₂), and 4% sodium nitrate (NaNO₃) and were maintained at a temperature of 4 ± 3 °C and relative humidity (RH) of 85 ± 5% for 24 hours for the curing process.

Figure 1
(A) Legs being cleaned. (B) Application of curing salt. (C) Legs between two layers of coarse salt. (D) Legs wrapped in elastic netting are ready to be hung in an aging chamber for pre-drying. (E) Application of olive oil on the surface of the legs. (F) Legs hanging in an aging chamber–maturation stage for 180 days.

Following the curing stage, the legs were kept between two layers of coarse salt (1 kg/kg of initial leg weight) under refrigeration (4 ± 3 °C and 85 ± 5% RH) for 48 hours to complete the salting process. During this stage, the legs were turned daily to ensure even distribution of the salt. The initial curing period of three days was established based on a previous study by Tolentino et al. (2017), who applied a ratio of 1 day of curing per kilogram of meat. Although the legs used in the present study were smaller than 3 kg (maximum 1.5 kg), the same total period was maintained to ensure uniform salt penetration and adequate initial preservation across the entire surface. This approach ensured both the technological quality and microbiological safety of the product.

After salting, excess salt was removed with distilled water, and the legs were kept hanging in an aging chamber (Dry Aged; MaturaMeat^®, São Paulo - SP, Brazil) at 10 ± 2 °C and RH of 70 ± 5% for 24 hours, which is referred to as the pre-drying stage.

In the final stage of aging, the pieces were manually coated with olive oil. To prevent excessive surface drying during aging, the pieces were wrapped in parchment paper and elastic netting. The legs were then stored in an aging chamber (10 ± 2 °C and 70 ± 5% RH) for 180 days to complete the drying process. The aging/drying time was established in pilot tests based on the desired degree of drying, which was set at 40% mass loss. Following this stage of processing, the legs were sampled for subsequent analysis.

2.2 Sampling

The sampling of the legs was carried out at the end of processing, after 184 days, at which point the product was considered finished. For sampling, the legs were cut 5 cm above the hip joint using a band saw. To determine the color coordinates, two 1-cm thick slices were taken from the upper edge of the leg. A 5-cm thick portion was removed from the lower edge for analysis of pH, lipid oxidation, and proximate composition. Samples for microbiological analysis were taken from different points of the pieces at distances of 3 and 4 from the outer edges. These samples were placed in sterile bags and sent immediately for microbiological analysis.

2.3 Analytical procedures

2.3.1 Yield

The legs were weighed on a digital scale (Prix 3 Plus/19; Prix, São Bernardo do Campo–São Paulo, Brazil) after cleaning and at the end of the aging process to determine the yield. The yield was calculated according to Equation 1:

$Yield\left(\%\right)=\frac{Legweightafterprocessing}{Legweightbeforeprocessing}x100$ (1)

2.3.2 Potential of hydrogen – pH

The meat's initial and final pH values were measured before processing (fresh meat) and after aging, respectively. Both measurements were obtained using a portable pH and temperature meter for meat (model HI99163; HANNA^® instruments, São Paulo - SP, Brazil). The electrode was inserted perpendicularly (at a depth of approximately 4 cm) into the muscle mass at three distinct points of the sample.

2.3.3 Objective color assessment

Immediately after the completion of the processing, a colorimetric analysis was conducted using a portable colorimeter (MiniScan Ez 4500; Hunter Lab, Reston – VA, USA). The CIELAB system was used, and the luminosity (L*), redness (a*), and yellowness (b*) coordinates were obtained with illuminant A, observation angle of 10°, and 25 mm aperture. Readings were obtained at three distinct points on the internal surface of each of the two 1-cm slices taken from the upper edge of each leg, yielding a total of six readings per leg. Using the values of the a* and b* coordinates, the saturation index (C*) and the hue angle (h, degrees) were calculated using Equations 2 and 3:

$C*=\sqrt{\left({\left(a*\right)}^2+{\left(b*\right)}^2\right)}$ (2)

$h=ta{n}^{-1}\left(\frac{b*}{a*}\right)$ (3)

2.3.4 Proximate composition

For the proximate composition, the 5 cm sections were deboned and ground in a food processor (Philco, All In One, Manaus – AM, Brazil). All analyses were performed in duplicate. The moisture, ash, and protein contents were obtained using the methodologies described by the Association of Official Analytical Chemists (2016) (methods 985.41, 920.153, and 928.08, respectively). The fat content was determined by the ether extract method in an extractor apparatus (ANKOM TX-10) according to the methodology proposed by the American Oil Official Method Chemists Society (American Oil Chemists' Society, 2017).

2.3.5 Lipid oxidation

The degree of lipid oxidation was determined by the thiobarbituric acid reactive substances (TBARs) index according to the methodology adapted from Vyncke (1970). For each leg, 2 g of ground samples were weighed in triplicate. These samples were then mixed with 10 mL of 7.5% trichloroacetic acid (TCA) and 2 mL of sulfanilamide (0.5%) in a 50 mL Falcon tube. The mixture was subsequently homogenized in a Turrax (Ultra Turrax digital T25 homogenizer; Ika, Germany) for 2 minutes. Thereafter, the solution was filtered through qualitative filter paper (Whatman #1), and a 5-mL aliquot was taken and mixed with 5 mL of 0.02 M thiobarbituric acid (TBA) diluted in distilled water. The homogenate was then placed in a water bath (model 5002d; Nova Ética, Piracicaba – São Paulo, Brazil) at 98 °C for 40 minutes, after which it was cooled to room temperature. Absorbance was determined at 532 nm against a blank containing 5 mL of 7.5% TCA and 5 mL of 0.02 M TBA, with readings performed on a spectrophotometer (model K37-UVVIS; Kasvi, São José dos Pinhais – Paraná, Brazil). The concentration of malonaldehyde (MDA) was determined from the analytical curve with 1,1,3,3-tetraethoxypropane (TEP), with the results expressed in milligrams of malonaldehyde per kilogram of sample (mg of MDA/kg).

2.3.6 Microbiological analysis

Twenty-five grams of each leg sample were weighed and stored in sterile plastic bags. After, the samples were transferred to tubes and homogenized with 225 ml of peptone water, obtaining a 10^-1 dilution. This was followed by 10^-2 and 10^-3 dilutions.

According to Agência Nacional de Vigilância Sanitária (ANVISA) Normative Instruction 161, which establishes the microbiological standards for aged and dried meat products (Brasil, 2022), with the amendments introduced by IN 313 (Brasil, 2024), the dilutions were used to determine the Most Probable Number (MPN) of total and thermotolerant coliforms, total mesophilic and psychrotrophic counts, Staphylococcus aureus, and Salmonella spp., according to the methodologies of Silva et al. (2017).

The samples were then inoculated in culture media specific to each microorganism studied: total and thermotolerant coliforms (tryptose lauryl sulfate, Kasvi, Spain; Brilliant Green Bile Broth, Kasvi, Spain; and Escherichia coli broth, Kasvi, Spain), total mesophilic count (plate count agar, Kasvi, Spain), psychrotrophic count (plate count agar, Kasvi, Spain), S. aureus (Baird-Parker agar, Kasvi, Spain; with egg yolk and tellurite), and Salmonella spp. (Rappaport-Vassilidis Soya, Kasvi, Spain; and xylose lysine deoxycholate agar, Kasvi, Spain).

The smear technique was adopted to qualitatively identify the fungi according to the adapted methodology proposed by Beuchat & Cousin (2001). For this purpose, an area of 100 cm² was delimited on each leg to collect material from the surface with two swabs moistened in sterile peptone water. The swabs were then streaked on Potato Agar plates (Kasvi, Spain), which were incubated upside down on the bench at room temperature (25 ± 5 °C) for three days. The isolates were identified through a combination of macroscopic (e.g., colony diameter, exudate, pigment production, color) and microscopic (e.g., morphology and size) analysis. This identification process was conducted according to the identification keys (Klich, 2002). It should be noted that this procedure did not include the quantification of colonies, but only the characterisation and identification of the fungal species observed.

2.4 Statistical analysis

For data analysis, the Shapiro-Wilk normality test (significance level of 5%) was implemented in the statistical software RStudio (version 2021.09.0 + 351). All data, with the exception of the microbiological data, were considered to be normal and subjected to analysis of variance (ANOVA). The results of this analysis were expressed as means that were compared by Student's t-test (P ≤ 0.05) in the statistical software RStudio (version 2021.09.0 + 351). The experimental effect of the breed (Boer and Moxotó) was considered in the statistical model. The results of the microbiological parameters are presented through descriptive statistics.

3 Results and discussion

As observed in Table 1, no significant effect of goat breed on leg yield was found (P = 0.34). The final yield of cured and dried products is attributed to protein denaturation, which results in a reduction in water retention capacity and moisture content due to the curing and drying process (Shi et al., 2021). Consequently, the absence of a breed effect on this parameter can be attributed to effective control measures implemented during processing. This conclusion is further substantiated by the lack of breed effect on the moisture content of the products, as listed in Table 2.

Table 1
Initial weight, final weight, and mean values (± standard error of the mean) of the yield of cured, aged, and dried leg of Boer and Moxotó goats.

Parameters	Boer	Moxotó	P-value
Initial weight (kg)	1.26 ± 0.01a	0.97 ± 0.13b	< 0.001
Final weight (kg)	0.68 ± 0.01a	0.54 ± 0.03b	< 0.001
Yield (%)	54.0 ± 1.54	55.4 ± 1.78	0.34

• ^a,b
  Different superscript notations indicate a significant effect of breed (P ≤ 0.05).

Table 2
Mean values (± standard error of the mean) of the proximate composition of cured, aged, and dried leg of goats of the Boer and Moxotó breeds.

Parameters	Boer	Moxotó	P-value
Moisture (%)	41.7 ± 0.61a	42.4 ± 0.79a	0.51
Ash (%)	14.8 ± 0.17a	15.5 ± 0.15a	0.43
Protein (%)	37.0 ± 0.68a	36.9 ± 0.75a	0.91
Fat (%)	3.44 ± 0.50a	1.92 ± 0.26b	0.02

• ^a,b
  Different superscript notations indicate a significant effect of breed (P ≤ 0.05).

Regarding the proximate composition, the breed influenced only the fat content (P = 0.02) of the cured, aged, and dried goat leg (Table 2). There is no official regulation that stipulates the identity and quality standards for goat legs. However, the values obtained for the fat and protein contents of both products are in accordance with the maximum and minimum limits, respectively, recommended by Normative Instruction nº 22 (Brasil, 2000), for raw pork ham, a product with similar processing. Additionally, the proximate composition of the goat legs also falls within the quality parameters established for Jerked Beef in Normative Instruction nº 92 (Brasil, 2020), a comparable dried meat product, further supporting the technological suitability of these goat meat products.

The observed effect on fat content can be attributed to the genotype of the animals. It is well established that breeds specialized for meat production tend to deposit more subcutaneous and intermuscular fat than other breeds (Ding et al., 2010; Pophiwa et al., 2020). This is corroborated by studies that examined the influence of genotype on the composition of goat meat (Dhanda et al., 2003; Madruga et al., 2005; Rodrigues et al., 2011; Ivanović et al., 2020). In this regard, studies have shown that the average fat content of meat from Moxotó goats is 2.7%, while the average lipid content of meat from Boer goat crosses is 4.7% (Beserra et al., 2004; Madruga et al., 2008).

A significant effect of goat breeds was observed on the pH value (P < 0.001) and color indices L* (P < 0.001), b* (P < 0.001), and C* (P = 0.02) and no effect on the values of a* (P = 0.97) and hº (P = 0.02) and lipid oxidation (P = 0.10) (Table 3).

Table 3
Mean values (± standard error of the mean) of pH, TBAR index, and CIE color parameters of cured, aged, and dried leg of Boer and Moxotó goats.

Parameters	Boer	Moxotó		P-value
pH of fresh meat	5.68 ± 0.02b		6.15 ± 0.09a	< 0.001
pH of the product	5.70 ± 0.02b		6.00 ± 0.03a	< 0.001
TBARs (mg malonaldehyde/kg)	1.35 ± 0.11		1.57 ± 0.07	0.10
Color parameters
Lightness, L*	33.80 ± 0.66a		30.10 ± 1.05b	< 0.001
Redness, a*	5.87 ± 0.37		5.89 ± 0.42	0.97
Yellowness, b*	8.42 ± 0.39a		6.18 ± 0.46b	< 0.001
Saturation index, C*	10.30 ± 0.19a		8.60 ± 0.63b	0.02
Hue angle, hº	55.10 ± 2.01		46.90 ± 3.29	0.06

• ^a,b
  Different superscript notations indicate a significant effect of breed (P ≤ 0.05).

The observed effect on pH can be attributed to the initial pH of the meat, which was also influenced by the breed (P < 0.001). The pH of fresh meat is a determining factor in processing, impacting the water retention capacity and enzymatic activity during proteolysis. Calpain and cathepsin, the main proteases involved in the degradation of muscle proteins, are affected differently by the processing conditions of cured and aged products. Calpain loses much of its activity due to autolysis and its sensitivity to temperature and pH during the aging process. In contrast, cathepsin remains active throughout the aging process, playing a crucial role in protein degradation in this particular meat product (Hu et al., 2023b). Consequently, a coordinated interplay between the activity of proteases and the processing conditions is imperative to promote the development of the distinctive flavor and texture of aged meat products, which is intimately associated with enzymatic action (Hu et al., 2023a).

The fact is that in this study, the difference observed in the pH of the fresh meat did not negatively impact the quality of the cured, aged, and dried leg. This inference is supported by the values of the moisture content of the product (Table 2), a parameter directly influenced by the pH, which was not influenced by the breed and remained within the moisture range reported for similar products made with goat meat (Paleari et al., 2008; Tolentino et al., 2016).

No effect of the genetic group on the TBARs index of the cured, aged, and dried legs was detected. Higher oxidation values in cured products are expected, and the oxidative process during processing is essential for the development of desirable sensory properties in this type of product (Gallego et al., 2018). In addition, the lipid profile of goat meat, which is characterized by its high degree of unsaturation, renders it more susceptible to lipid oxidation (Teixeira et al., 2017). It is noteworthy that TBARS levels below 2.60 mg MDA/kg in meat and derivatives, as observed in this study, are not associated with the perception of abnormal flavors by consumers (Zhang et al., 2019).

According to the color indices obtained, the cured, aged, and dried leg of Boer goats exhibited a lighter coloration, with higher L* values, with a pinker and less reddish hue (hº), but more intense, indicated by the higher C* values, than the product obtained with the leg of Moxotó goats. The characteristic color of cured meat products is attributed to the decomposition of nitrite into nitric oxide, which interacts with myoglobin (Fe²⁺) and metmyoglobin (Fe³⁺), with pH having an inversely proportional correlation to this reactivity (Jo et al., 2020). In addition to myoglobin oxidation, which leads to the accumulation of metmyoglobin and consequent meat darkening, protein degradation and oxidation also influence the color of the product due to the relaxation of muscle fibers, altering the scattering of light in muscle tissue (Stadnik et al., 2022).

The counts of psychrotrophs, mesophilic aerobes, Staphylococcus aureus, Escherichia coli, and Salmonella spp. in the products (Table 4) were generally in compliance with ANVISA microbiological requirements. According to Normative Instruction nº 161 (Brasil, 2022), updated by Normative Instruction No. 313 (Brasil, 2024), specific legal limits are established for Salmonella spp. (absent in 25 g), Escherichia coli (less than 10² CFU/g), and coagulase-positive Staphylococcus (less than 10² CFU/g), while no official limits are defined for psychrotrophs and total mesophilic aerobes.

Table 4
Mean counts of psychrotrophs, mesophilic aerobes, Staphylococcus aureus, Escherichia coli, and Salmonella sp. of cured, aged, and dried legs of Boer and Moxotó goats.

Microorganism	Boer	Moxotó
Psychrotrophs (CFU/g)	< 10	< 10
Mesophilic aerobes (CFU/g)	1.93 x 105	1.74 x 105
Staphylococcus aureus (CFU/g)	< 10	< 10
Escherichia coli (MPN/g)	< 10	< 10
Salmonella sp.	Absent	Absent

• CFU: Colony forming units; MPN: most probable number.

The relatively high counts of mesophilic aerobes observed in the cured and matured goat legs are consistent with expectations for long ripened meat products. It is important to highlight that these counts reflect the natural microbial flora associated with the curing and maturation process, which contributes to flavor, texture, and preservation. Despite the high mesophilic counts, the product’s safety is not compromised, as the specific pathogens of concern, such as Salmonella spp., Escherichia coli, and Staphylococcus aureus, were within the legal limits established by ANVISA Normative Instruction nº 161/2022. Moreover, long maturation periods promote the selection of desirable microflora and the reduction of pathogenic bacteria through intrinsic factors such as low water activity, salt content, and pH changes. Therefore, the observed mesophilic counts reflect normal microbial dynamics in aged and dried goat meat products rather than a safety risk.

The microbial colonization of meat products is influenced by a multitude of intrinsic and extrinsic factors of the meat and ingredients used (Zadravec et al., 2023). Regarding the contribution of the meat raw material, it is worth highlighting the modulation of the initial microbiota throughout processing by the relationships established between temperature, time, and humidity (Fraqueza et al., 2021).

In addition, the decrease in water activity that occurs during the processing of cured and dried products constitutes a pivotal factor in ensuring the microbiological stability of these products, thereby impeding the proliferation of both pathogenic and spoilage microorganisms (Palhares et al., 2023). In addition to these barrier technologies, the nitrite used in the curing process has a proven antimicrobial effect on the growth of Clostridium botulinum, Listeria monocytogenes, S. aureus, Salmonella, and E. coli (Montiel et al., 2020; Coll-Brasas et al., 2021; Zhang et al., 2023).

Salt concentration also influences the viability of microorganisms, which are often used as indicators of the safety and hygienic-sanitary conditions of cured products. This influence is attributed to the ability of salt to reduce the available water in food, a process that is facilitated by its bacteriostatic activity and the direct action of sodium ions on certain microorganisms (Petit et al., 2019). The findings of the present study indicate that the prepared products can be regarded as safe for consumption, contingent upon their hygienic and sanitary quality.

The surfaces of the cured and aged legs of Boer and Moxotó goats showed substantial growth of Aspergillus mold. The growth of certain molds on the surface of aged products is expected due to the temperature and humidity conditions during processing and their tolerance to pH and high salt concentrations in this type of meat derivative (Zadravec et al., 2020).

Penicillium and Aspergillus are the predominant species in aged meat products. The former is characterized by its ability to multiply at lower temperatures, while the latter has higher optimal growth temperatures and is frequently found in longer-aging products, such as raw hams (Zadravec et al., 2023).

The fungal population identified in the present study corroborates the findings of Rodrigues et al. (2019), Mu et al. (2020), Zadravec et al. (2020), and Deng et al. (2022), who identified the prevalence of Aspergillus among the dominant fungal groups in cured and aged meat products.

In the present study, fungal identification was performed at the genus level, and although Aspergillus was the dominant group observed, species-level identification was not conducted. It is important to emphasize that not all Aspergillus species are beneficial. While certain strains contribute positively to flavor and aroma development during curing and aging, others are potentially toxigenic and capable of producing mycotoxins, such as aflatoxins and ochratoxins (Frisvad et al., 2019). Nevertheless, no evidence of mycotoxin contamination was detected in this study, suggesting that the conditions applied during processing likely favored non-toxigenic strains. However, these findings highlight the need for careful monitoring of fungal development in aged meat products to ensure microbiological safety.

4 Conclusion

There was no effect of breed on the yield of cured, aged, and dried legs of Boer and Moxotó goats. However, the legs of Boer goats have a higher fat content, in addition to greater yellow intensity, lightness, and saturation. This results in a lighter color with a pinker and less reddish tone, but a more intense hue for the product. These discrepancies may lead to variations in consumer acceptance of the product from the two breeds. Regarding microbiological quality, both products meet food safety standards. The presence of Aspergillus fungi on the surface of the aged pieces may offer benefits in terms of the sensory properties of the product, rendering the product more appealing to consumers.

This study demonstrated the potential for developing goat meat products with technological characteristics similar to those of aged products from other species. This finding indicates an opportunity to diversify and add value to goat meat production. Nevertheless, further studies are required, especially to evaluate the sensory acceptance of cured, aged, and dried goat legs. Therefore, these findings provide a foundation for the development of high value goat meat products, supporting innovation and diversification in the goat meat industry.

• Cite as:
  Alves, N. V. B., Gois, G. C., Lima, J. S., Martins, C. M. C. R., Alencar, N. R. C. L., Carvalho, F. A. L., Figueiredo Neto, A., Carvalho, A. J. B. A., Martins, M. G., Queiroz, M. A. A., & Rodrigues, R. T. S. (2026). Cured, aged and dried legs of Boer and Moxotó goats. Brazilian Journal of Food Technology, 29, e2025082. https://doi.org/10.1590/1981-6723.0822025
• Funding:
  Pernambuco State Research Support Foundation - Facepe [IBPG Process - 1285-5.04/19] and the National Council for Scientific and Technological Development - CNPq [Process - 305160/2020-6].

Data Availability Statement

The data supporting this study are not publicly available, but can be requested from the corresponding author upon reasonable request.

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Edited by

• Associate Editor:
  Rosinelson da Silva Pena.

Publication Dates

• Publication in this collection
  20 Apr 2026
• Date of issue
  2026

History

• Received
  24 Feb 2025
• Accepted
  13 Jan 2026