title: Properties of raw meat and meat curry from spent goat in relation with post-mortem handling conditions.
abstract: The properties of raw meat and meat curry from spent goat meat in relation with post-mortem handling conditions were evaluated. The conditions evaluated were: cooking of meat within 1-2 h post-slaughter (condition 1); deboning meat storage at 25 ± 2 °C for 5-6 h and cooking (condition 2); post-slaughter storage of carcass at room temperature for 5-6 h, then deboning followed by storage of meat at refrigeration temperature for 5-6 h and cooking (condition 3); deboning and storage of meat at 25 ± 2 °C for 10-12 h and cooking (condition 4). Significant difference was observed in pH values in condition 1 (p < 0.01) and moisture content (p < 0.05) of raw meat as compared to the conditions 2, 3 and 4. However, the moisture content of cooked meat was significantly higher (p < 0.05) for conditions 1 and 2 as compared to the conditions 3 and 4. Significant differences were also observed in muscle fiber diameter values of different conditions, that is, the mean values were significantly higher (p < 0.05) for conditions 2 and 4 and significantly lower for condition 1. The mean water holding capacity and cooking yield values were highest in condition 1, followed by conditions 2, 3 and 4. The significant differences was also observed in shear force value of cooked meat chunks, that is, the mean value was significantly higher (p < 0.01) for condition 2 and significantly lower for condition 1. Sensory scores were significantly higher in condition 1 and significantly lower in condition 2. However, sensory scores for condition 4 were almost similar to the condition 1.
authors.affiliation: Division of Livestock Products Technology, Indian Veterinary Research Institute, Uttar Pradesh, India.
authors.forename: Raj
authors.initials: R
authors.lastname: Narayan
authors.forename: S K
authors.initials: SK
authors.lastname: Mendiratta
authors.forename: B G
authors.initials: BG
authors.lastname: Mane
mesh_terms: D000375:Aging; D000818:Animals; D055598:Chemical Phenomena; D003296:Cooking / Q000379:methods*; D005511:Food Handling / Q000379:methods*; D063427:Food Quality; D006041:Goats; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000032:analysis; D018485:Muscle Fibers, Skeletal / Q000648:ultrastructure; D012098:Reproduction; D012677:Sensation; D013696:Temperature; D014867:Water / Q000032:analysis
chemical_list: D014867:Water