title: Physico-chemical and organoleptic properties of patties from hot, chilled and frozen goat meat.
abstract: The effects of processing hot versus chilled goat meat, as such and after freezing in chunk or mince forms, were studied in relation to physico-chemical and organoleptic properties of patties. The differences in the pH of the meat samples were non-significant (P < 0·05) at 3-4 h post mortem (PM) at room temperature (30°C) and after 24 h at 4°C. The yield of the broiled patties, prepared from hot meat at 3-4 h PM, was significantly lower (P<0·05) as compared to those from chilled meat. However, this trend was reversed, if processing of hot meat into patties was done within 1-2 h PM. Freezing of chilled meat in chunk or mince forms gave significantly higher (P < 0·05) cooking yields than freezing of hot meat in similar forms. The organoleptic scores of the raw-cooked patties were similar for all treatments. Freezing of precooked patties at -10°C for 10 days, thawing and reheating did not reduce most of the sensory scores significantly (P<0·05). Moisture, protein and fat contents of the broiled patties were not significantly (P<0·05) affected by the treatments. Standard plate count of hot versus chilled meat, for all levels of processing and storage, were within acceptable limits.
authors: Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar (UP) 243 122, India.
authors: G S
authors: GS
authors: Padda
authors: R C
authors: RC
authors: Keshri
authors: N
authors: N
authors: Sharma
authors: B D
authors: BD
authors: Sharma
authors: T R
authors: TR
authors: Murthy