NDLI: Properties of raw meat and meat curry from spent goat in relation with post-mortem handling conditions.

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Properties of raw meat and meat curry from spent goat in relation with post-mortem handling conditions.

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Properties of raw meat and meat curry from spent goat in relation with post-mortem handling conditions.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Narayan, Raj Mendiratta, S. K. Mane, B. G.
Description	Country affiliation: India Author Affiliation: Narayan R ( Division of Livestock Products Technology, Indian Veterinary Research Institute, Uttar Pradesh, India.)
Abstract	The properties of raw meat and meat curry from spent goat meat in relation with post-mortem handling conditions were evaluated. The conditions evaluated were: cooking of meat within 1-2 h post-slaughter (condition 1); deboning meat storage at 25 ± 2 °C for 5-6 h and cooking (condition 2); post-slaughter storage of carcass at room temperature for 5-6 h, then deboning followed by storage of meat at refrigeration temperature for 5-6 h and cooking (condition 3); deboning and storage of meat at 25 ± 2 °C for 10-12 h and cooking (condition 4). Significant difference was observed in pH values in condition 1 (p < 0.01) and moisture content (p < 0.05) of raw meat as compared to the conditions 2, 3 and 4. However, the moisture content of cooked meat was significantly higher (p < 0.05) for conditions 1 and 2 as compared to the conditions 3 and 4. Significant differences were also observed in muscle fiber diameter values of different conditions, that is, the mean values were significantly higher (p < 0.05) for conditions 2 and 4 and significantly lower for condition 1. The mean water holding capacity and cooking yield values were highest in condition 1, followed by conditions 2, 3 and 4. The significant differences was also observed in shear force value of cooked meat chunks, that is, the mean value was significantly higher (p < 0.01) for condition 2 and significantly lower for condition 1. Sensory scores were significantly higher in condition 1 and significantly lower in condition 2. However, sensory scores for condition 4 were almost similar to the condition 1.
File Format	HTM / HTML
ISSN	10820132
Issue Number	2
Volume Number	19
e-ISSN	15321738
Journal	Food Science and Technology International
Language	English
Publisher	Sage Publications
Publisher Date	2013-04-01
Publisher Place	United States
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Nutritional Sciences Cooking Methods Food Handling Meat Aging Animals Chemical Phenomena Food Quality Goats Hydrogen-ion Concentration Analysis Muscle Fibers, Skeletal Ultrastructure Reproduction Sensation Temperature Water Journal Article
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Chemical Engineering Food Science

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