Effect of Tenderizing Agents on Quality and Organoleptic Characteristics of Traditional Styled Goat Rumen Meat Curry

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dc.contributor.authorAnandh, M. Anna
dc.contributor.authorTANUVAS
dc.date.accessioned2017-09-01T10:31:06Z
dc.date.available2017-09-01T10:31:06Z
dc.date.issued2017-04
dc.description.abstractTraditional 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.en_US
dc.identifier.issn2278-3687
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810030225
dc.keywordsVeterinary Science, Livestock Products Technology, Goat, Rumen meat, Tripe, Ginger extract, Papain, Traditional, meat product, Qualityen_US
dc.language.isoen_USen_US
dc.pages1195 – 1201en_US
dc.relation.ispartofseries;2
dc.subjectVeterinary Scienceen_US
dc.subjectLivestock Products Technologyen_US
dc.titleEffect of Tenderizing Agents on Quality and Organoleptic Characteristics of Traditional Styled Goat Rumen Meat Curryen_US
dc.title.alternativeInternational Journal of Science, Environment and Technologyen_US
dc.typeArticleen_US
dc.volume6en_US
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