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<p>The overall objective of this project is to develop value-added caprine products with improved sensory and nutritional qualities to benefit limited resources farmers. This goal supports USDA-NIFA priority areas of Childhood Obesity Prevention, Food Safety, and Global Food Security. This will be accomplished in part by development of nutritious value-added caprine meat and ice cream products from goats raised on the PVAMU Farm. This work will play a significant role in improving the efficiency of production and subsequent utilization of caprine products. This activity will also enable us to make progress in bringing students, faculty, staff, and the Prairie View Business Community together to work on the marketing of value-added caprine products and other agricultural products from the PVAMU University Farm.The specific objectives are: Objective 1: To study the current and projected consumption patterns of Caprine products in Texas and identify target populations for the distribution of value added caprine products. Objective 2: Develop value-added caprine products. 2A. Supplementation of Animal Diet with PUFA2B. Supplementation of Products with PUFA. Objective 3: Perform sensory (organoleptic) tests on value-added caprine products. 3A. Color Analyses: Instrumental color determinations would be made on both raw and cooked products at ambient temperature. 3B. Flavor and Texture Sensory Evaluations (Subjective Testing): 3C. Instron Textural Measurements (Objective Testing): Objective 4: Perform non-sensory (shelf-life and chemical) evaluations on value-added caprine products. 4A. Composition Analyses: Moisture and lipid percentages would be determined by using AOAC (2005) procedures. 4B. Oxidative Studies 4B1. Primary Oxidative Products and Degradation Measurements 4B2. Secondary Oxidative Products Measurements: Thiobarbituric acid (TBA): 4C Polyunsaturated Fatty Acid Profile Analysis: 4D. Microbial Analysis: Duplicate samples of each product will be randomly collected at freshly processed and at different storage temperatures and times of both meat and dairy products. 4E. Composition, sensory evaluation, and ice crystal sizes of LIC and FFIC will be determined. 4F. Consumer Acceptability: Consumer acceptability analyses will be performed using 400 traditional limited resource-clientele served by the Cooperative Extension Program-PVAMU.</p>
<p>NON-TECHNICAL SUMMARY: This project aims to develop value-added caprine products that support the USDA-NIFA priority areas of Childhood Obesity Prevention, Food Safety, and Food Security. This will be accomplished in part by development of nutritious and healthful value-added caprine products from goats raised on the PVAMU Farm. As a start, we will develop, validate and pilot a survey instrument to measure goat product acceptability as determined by cultural influences, demographics and generational acceptance. Surveys will be available in English and Spanish, with communities selected by stratified sampling. Results of data collected by trained research personnel will be analyzed using the statistical tools. Value-added goat products (including sausages, ice cream, yogurt and cheese) will be developed and tested for sensory and non-sensory characteristics. Two sources of raw goat meat and milk will be harvested. First, the animal diets will be supplemented with polyunsaturated fatty acids (PUFA) before slaughter or milk collection for product development. Likewise, weaned kids to finishing weight goats without diet supplementation of PUFA will be used. In this case the raw meat and milk will be supplemented with PUFA before product formulation and development. A control line of value-added goat products will be developed from completely non-PUFA supplemented raw material. Sausages: Caprine, beef, turkey, and/or pork will be blended into sausages between 0 to 100 percent and with or without ω-3 fatty acids from salmon oil. Dairy products will be produced with and without ω-3 PUFA from salmon oil. </p>