TENDERIZATION OF SPENT GOAT MEAT BY USING VARIOUS PREPARATIONS OF GINGER
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Date
2016
Journal Title
Journal ISSN
Volume Title
Publisher
TANUVAS
Abstract
Spent goat meat was tenderized with various preparations of ginger (aqueous extract of
ginger (GE), ginger paste (GP) and ginger oil (GO)). Concentration of aqueous extract of
ginger, ginger paste and ginger oil for tenderization of spent goat meat and marination time
was optimized by performing physico-chemical, sensory, textural and histological
characteristics analysis. The entire study was conducted as three experiments. ln experiment l,
concentration of various preparations of ginger for tenderization of spent goat meat was
selected. In experiment II, the effect of selected concentrations of various preparations of
ginger on tenderness of spent goat meat was assessed. In experiment III, duration of
marination of spent goat meat on tenderness was optimized. These three experiments were
evaluated, based on the physico-chemical, sensory, textural and histological characteristics.
Description
TNV_TH_2016_MVN14009
Keywords
Veterinary Science