Table 1.

Summary of the principal studies and attributes measured on the physicochemical characterizations of processed sheep and goat meat products.

Product	Attributes Measured	Effects Studied	References
Restructured goat meat	Color, pH, moisture, protein, fat, ash, TBARS	Natural antioxidants on quality	[40]
Lamb burgers	Moisture, protein, fat, ash, fatty acid profile	Chemical and sensory quality	[55]
Lamb hamburger	Moisture, protein, fat, ash, TBARS, cholesterol, pH, aW, cooking and texture characteristics	Cotton level on chemical and sensory quality	[56]
Goat nuggets	pH, color, moisture, protein, fat, ash, texture, TBARS	Antioxidant of bael pulp	[49]
Goat pâté	Moisture, protein, fat, ash, color, pH, aW, minerals	Variety meat	[57]
Lamb pâté	pH, aW, moisture, protein, fat, color, nitrites	Storage time on quality	[59]
Sheep and goat pâtés	pH, aW, dry matter, ashes, protein, fat, collagen, cholesterol, fatty acid profile	Fat sources and proportions on quality	[11]
Goat patties	pH, moisture, protein, fat, ash, texture	Incorporation of goat fat on quality	[44]
Smoked goat ham	pH, moisture, protein, fat, ash, NaCl, nitrites, fatty acid profile, volatile substances	Diet effect on nutritional value	[65]
Cooked sheep ham pâté	pH, aW, moisture, protein, fat, ashes, color, TBARS	% sheep meat in mixture on quality	[58]
Goat cured meat	pH, aW, water holding capacity, color, myoglobin, texture	Salting and ripening on meat quality	[66]
Dry-cured Halal goat meat	NaCl, pH, aW	Salting time on meat quality	[67]
Dry-cured lamb leg	pH, ash, moisture, protein, fat, NaCl, free fatty acids, volatile substances	Tumbling on meat quality	[46]
Goat “mantas”	pH, aW, moisture, protein, fat and fatty acids, ashes, TBARS	Added value to culled animals	[68]
Goat and sheep “mantas”	pH, aW, water holding capacity, color, texture	Species	[69]
Goat and sheep cured legs	pH, ash, moisture, fat, protein, fatty acids, TBARS, NaCl, color, collagen, cholesterol	Species, salting and ripening time	[10]
Goat frankfurters	Moisture, protein, fat, texture	Source of fat on texture acceptability	[37]
Mutton sausages	Moisture, aW, pH, fat	Different starter cultures on quality	[39]
Goat Mortadella	Moisture, ashes, protein, fat, color, pH, aW	Pork fat level	[38]
Sheep and goat Sucuk	Moisture, fat, protein, ashes, color	Effect of sheep and goat	[30]
Goat blood sausage	Moisture, fat, protein, ashes, fatty acids, amino acids cholesterol	Descriptive	[70]
“Buchada” goat	pH, aW, moisture, protein, fat, cholesterol, amino acids	Descriptive	[71]
Chevon salamis	Moisture, protein, extract ether, ashes,	Descriptive	[72]
Sheep pastrami	Warner-Bratzler shear force	Vacuuming pressuring on tenderizing	[14]
Sheep and goat sausages	pH, aW, moisture, protein, fat and fatty acids, ashes, TBARS	Different pork back fat levels added	[9]
Goat sausages	Moisture, fat, protein, ashes, fatty acids, cholesterol	Combinations with beef	[42]
Sheep sausages	pH, color, texture, TBARS, free fatty acids, volatile compounds	Oregano concentrations	[73]
Goat frankfurter	pH, ash, moisture, protein, fat, color, texture, fatty acid profile	Level goat meat	[13]

TBARS—thiobarbituric acid reactive substances and a_w—water activity.