Effect of Mincing on the Quality Characteristics of Chevon Cutlets
نویسندگان
چکیده
The present study was undertaken to evaluate the effect of mincing and added water on the quality characteristics of chevon cutlets. The lean meat was minced once, twice and thrice, respectively through 4 mm plate to evaluate the effect of mincing on physic-chemical and sensory parameters. A significant effect of mincing was observed with the highest scores for juiciness and texture for the products developed from twice minced lean meat. Thus, good quality chevon cutlets could be prepared by mincing the lean meat twice and with incorporation of 5% shredded potato and 3% added water from tough and less palatable chevon.
منابع مشابه
Standardization of Shredded Potato and Added Water Levels in the Development of Chevon Cutlets
The objective of the present study was undertaken to standardize the levels of shredded potato and added water in the development of chevon cutlets. The lean meat was minced twice through 4 mm plate. The cutlets were prepared with the incorporation of shredded potato at 0, 5, 10 and 15% level and added water at 0, 3, 6 and 9%, respectively replacing the lean meat. A significant effect of mincin...
متن کاملQuality Characteristics of Chevon Sausage Obtained from Goats Fed a 50% Inclusion Level of Melon (Colocynthis citrillus) Husk and Palm (Elaeis guineensis) Oil Slurry
A study was undertaken to determine effect of nutritional value of Melon husk (MH) and Palm oil slurry (POS) on quality of chevon obtained from West African Dwarf (WAD) goats fed finishing diets as follows: diet 1(0% MH, 0% POS); diet 2 (50% MH, 0% POS); diet 3 (0% MH, 50% POS) and diet 4 (50% MH, 50% POS), along with Panicum maximum as basal diet for all dietary treatment groups. After 60 days...
متن کاملEffect of Plum Puree on Quality Characteristics and Sensory Attributes of Functional Chevon Patties
Three different levels (1%, 3% and 5%) of plum puree were attempted in the formulation of low sodium reduced fat meat emulsion to evaluate the possibility of its utilization as antioxidants in chevon patties. The product was evaluated for various quality characteristics and sensory attributes. The pH, and thiobarbituric acid (TBA) values were significantly (P<0.05) higher in control as compared...
متن کاملEffect of different levels of nisin on the microbial quality of chicken cutlets
The present study was conducted to evaluate the efficacy of nisin on the microbial quality of chicken cutlets. Three levels of nisin viz. 400 I.U/g, 600 I.U/g and 800 I.U/g were incorporated in the formulation to study the effect of nisin on storage quality of chicken cutlets based on various microbiological counts. The chicken cutlets were aerobically packaged in low density polyethylene pouch...
متن کاملEffect of Dried Apple Pomace and Corn Bran Incorporation on Quality Characteristics of Chevon Rolls During Refrigerated Storage
An investigation was conducted to assess the effect of incorporation of dried apple pomace (DAP) and corn bran (CB) as dietary fi bre sources on organoleptic, thiobarbituric acid reacting substance (TBARS) value and microbial quality characteristics of chevon rolls during refrigerated storage. DAP, CB and their combination (DAP+CB) were used at 6%, 3% and 2%+ 3% level respectively by replacing ...
متن کامل