Effect of Different Storage Conditions and Duration on Physico Chemical Characteristics of Chevon
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Date
2019
Journal Title
Journal ISSN
Volume Title
Publisher
Excellent Publishers
Abstract
The properties of fresh goat meat in relation with post-mortem handling conditions were
evaluated. There are various factors which affect the freshness of the meat the most
important factors are storage temperature, time of exposure of meat to extrinsic factors and
handling of carcass during and after slaughter. Hence a study was conducted to compare
the physico chemical characteristics of chevon carcass hanged at room temperature for 6
hours and at chiller temperature for 30 hours. Twenty four numbers of 6 months old
tellicherry young male goats were selected and they were slaughtered by the standard
procedure. The carcass was vertically split into two halves and one half was exposed to
room temperature and another half to chiller temperature. On hourly interval the samples
were collected and physico chemical parameters like pH, water holding capacity and shear
force value was analysed. Under both temperature treatments, as the storage hour
increased, pH value, water holding capacity decreased significantly but the shear force
value increased significantly (p ≤ 0.05) up to 5th hour in ambient temperature and up to
9th hour in chiller temperature then shear force value start decreasing. Between treatments,
except 0th hour, all the hour showed highly significant (p˂0.01) difference between
storage treatments up to 6 hours of comparison. The pH decline was faster in chevon
stored under ambient temperature than under chiller temperature. Higher water holding
capacity was also found in chiller temperature storage. The shear force value was higher in
ambient temperature. It was concluded that keeping the carcass in the chilling conditions
prolongs the shelf life and increase the tenderness of meat.
Description
TNV_IJCMAS_2019_8(7)1021-1028
Keywords
Veterinary Science