Anandh, M. AnnaTANUVAS2017-09-012017-09-012017-042278-3687http://krishikosh.egranth.ac.in/handle/1/5810030225Traditional 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-USVeterinary ScienceLivestock Products TechnologyArticle