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American Journal of Food Technology
  Year: 2007 | Volume: 2 | Issue: 6 | Page No.: 550-554
DOI: 10.3923/ajft.2007.550.554
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Quality and Storage Stability of Low Acid Goat Meat Pickle

Arun K. Das, R.B. Sharma and N.P. Singh

The objective of this study was to prepare highly acceptable and long shelf-life low acid goat meat pickle and its quality evaluation and storage stability at 32±0.5°C. Low acid goat meat pickle was prepared using deboned meat from spent Barbari goat breed. The product was evaluated after an elapse of seven days as maturation, for changes in physico-chemical (pH, titrable acidity), microbiological (Aerobic mesophilic, halophiles, yeast and mould counts) and organoleptic properties at an interval of 15 days up to 60 days of storage at 32±0.5°C. Results showed that pH and titrable acidity of the low acid pickles was 4.87 and 0.69 whereas in control goat meat pickle, these values were 4.70 and 0.76, respectively after 60 days storage period. Microbiological counts and sensory quality traits did not show appreciable change and remained satisfactory throughout the storage period. Low acid pickles had significantly lower sourness and higher overall acceptability compared to the control. Therefore, the present study suggests that a highly acceptable low acid goat meat pickle can be prepared using spent goat meat and can safely be stored on shelf for 60 days even during summer season.
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How to cite this article:

Arun K. Das, R.B. Sharma and N.P. Singh, 2007. Quality and Storage Stability of Low Acid Goat Meat Pickle. American Journal of Food Technology, 2: 550-554.

DOI: 10.3923/ajft.2007.550.554






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