Effect of Tenderizing Agents on Quality and Organoleptic Characteristics of Traditional Styled Goat Rumen Meat Curry
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Date
2017-04
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Abstract
Traditional styled goat rumen meat curry were prepared by using 0.05% papain
and 5% ginger extract and were studied for various physico-chemical and sensory
characteristics. Significantly (p<0.01) higher pH, product yield, moisture and fat percentage
were observed in ginger treated goat rumen meat curry as compared to papain treated goat
rumen meat curry. Protein content of goat rumen meat curry did not differ significantly
between ginger extract and papain treated traditional goat rumen meat curry. All physicochemical
qualities were better for papain treated traditional styled goat rumen meat curry as
compared to ginger extract treated traditional styled goat rumen meat curry. Sensory scores
for papain treated traditional styled goat rumen meat curry was rated moderately to very
acceptable and ginger extract treated traditional styled goat rumen meat curry was rated
moderately acceptable. Therefore, it can be concluded that, 0.05% papain appeared to be
more suitable for preparation of traditional styled goat meat curry followed by 5% ginger
extract.
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Veterinary Science, Livestock Products Technology