Etude comparative de la viande ovine et caprine (qualité physico-chimique et microbiologique)

Abstract

This study aimed to know the physico-chemical and microbiological quality of goat meat compared to that of sheep. The results of the physico-chemical parameters (pH ,mineral and dry matter, water content ,fat and protein content) obtained showed that goat meat has a high protein rate compared to sheep meat (25.12 %  0,48 vs 16.27 %  0,41) and a lower lipid rate than sheep meat (3.86 %  0,05 vs 9.02 % 0,09) and also it is rich in water. Regarding microbiological quality, goat meat has a high rate of germs (total mesophilic flora and fecal coliforms) compared to sheep meat. In conclusion, goat meat is best consumed by people concerned about low calorie and low cholesterol diets and also for people with diabetes. Key words: goat meat, sheep meat, physico-chemical quality, microbiological quality.