Vol. 12, Special Issue 8 (2023)

Author(s):
Sushma Kumari, Subhasish Biswas, Sanjay Kumar, RRK Sinha and Vaishnavi Bhardwaj

Abstract:
The study was conducted to evaluate the shelf-life of patties prepared from goat rumen meat. Three types of samples were prepared. Sample one was from 100% rumen meat (T1), another sample was from 100% goat meat (T2) and third sample was from combination of both rumen meat and goat meat (50:50). Analysis of the samples were done for estimation of pH, TBA and TPC under refrigerated condition (4+1 ⁰C). Although pH, TBA value and Total Plate Count was found to be numerically higher for total rumen meat patties for one week of storage under refrigerated condition (4+1 ⁰C) than other two formulations but were within the limit of acceptability of products. Hence the goat by-product i.e rumen meat can be efficiently utilize for preparation of meat patties.