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Most meat consumed in Namibia is derived from poultry, cattle, sheep and pigs,despite the fact that majority of commercial and communal farmers in Namibia keepgoats. Goat's meat is not available in the formal market or in the supermarkets inNamibia and is rarely used locally for domestic or commercial purposes due to ethicalreasons, alleged poor taste, toughness and unpalatability. It is regarded by some to befor the poor sector of the community and for export only. Others consider goats aspets and a few consider goat's meat a delicacy for home use only. Research on meattenderization has been carried out on beef, mutton and pork worldwide but very littlehas been done on goat meat. Meat tenderness has influence on softness, taste,palatability as well as preparation methods, carcass grade and meat price. Generallymeat tenderness is indicated by age and species of the animal that indicate minimumcross linking of collagen and actomyosin effect in the muscles. In an attempt toincrease goat's meat consumption in Namibia, two commercial meat tenderizers(acidic and enzymatic) were used and tested for their ability to tenderize different cutsof goat's meat. Three different cuts of the toughest parts of goat's meat, namely back,hind limbs and ribs were used for tenderization and to determine the effectiveness ofthe tenderizers. The first sample of three cuts was used for tenderizer one (acidic), thesecond for tenderizer two (enzymatic) and the third sample was un-tenderized andwas used as a control. Trained panelists were asked to chew and evaluate tendernessof the coded braised goat meat samples on a hedonic scale and the mean results weresubjected to statistical analysis. The results showed that the un-tenderized meat cuts(control) remained tough and hard compared to the tenderized ones, while there wasno significant difference (p Keywords : Acidic, enzymatic, goat's meat, tenderizer. AJFAND Vol. 8 (4) 2008: pp. 418-426

Effects of two commercial meat tenderizers on different cuts of goat\'s meat in Namibia