Development and quality assessment of chevon pickle prepared with spent goat meat

Development and quality assessment of chevon pickle prepared with spent goat meat

Title: Development and quality assessment of chevon pickle prepared with spent goat meat

Authors: Anurag Pandey, Yogesh Kumar, Ashish Saini, Asman Singh Gurjar, Priyanka Meena and Ravi Raman

Source: Ruminant Science (2016)-5(2):223-226.

Cite this reference as: Pandey Anurag, Kumar Yogesh, Saini Ashish, Gurjar AS , Meena Priyanka and Raman Ravi (2016). Development and quality assessment of chevon pickle prepared with spent goat meat. Ruminant Science 5(2):223-226.

Abstract

Present study was conducted with the aim to utilize the spent goat meat for preparation of shelf-stable meat pickle with cost effectiveness for strengthening the economics of the meat industry. The moisture and protein content showed a declining trend whereas; fat, ash, pH, TBA value and total plate count were showed increasing trend during storage period. Score of sensory attributes were observed a progressive declining trend after 7th day in the mean panel scores along with the increased storage periods. The experiment concluded that chevon pickle could be effectively utilized with acceptable sensory quality, high nutritive value and remains safe for consumption up to 28 days of storage at room temperature.

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