Effect of Packaging Methods and Storage Periods on Physico-Chemical Characteristics of Goat Meat
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Date
2017-02
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Abstract
Chevon packed under modified atmosphere (80 per cent oxygen + 20 percent
carbon dioxide), vacuum and acerbic packagings on fresh and stored at 4 ± 1ºC upto 21 days
were investigated. Twelve samples were packed in aerobic, vacuum and modified atmosphere
(80% oxygen and 20% carbon dioxide) packaging methods (each four pieces) and one piece
was used for fresh sample analysis carried out on the day of packaging and was used as initial
values for all three treatments. The results revealed that hue, chroma value, colour,
appearance, odour score and water holding capacity were significantly higher (P< 0.01) in
samples packaged in modified atmosphere packaged sample compared to vacuum and
aerobic packaged samples. The extract release volume and pH values differed significantly
(P<0.01) for different storage periods. Thiobarbituric acid number and Tyrosine values
revealed no significant differences between package methods and storage periods. The
present study concludes that the chevon can be preserved safely up to twenty one days in
modified atmosphere packaging (80 per cent oxygen + 20 per cent carbon dioxide) in PET /
Poly pouches at 4±1ºC. In case of vacuum and aerobic packages the chevon samples can be
preserved safely upto fourteen days.
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Keywords
Veterinary Science, Livestock Products Technology