Effect of Different Phosphates on Quality of Goat Meat and Restructured Goat Meat Product

Abstract

The study to evaluate the suitability of tetra-potassium pyrophosphate (TPP, 0.4 %), tetra-sodium pyrophosphate (TSPP, 0.4 %) and their blend (0.2 % each) for development of a restructured goat meat product was undertaken. Phosphates significantly improved (P \ 0.01) functional properties (pH, water holding capacity and emulsifying capacity) of the goat meat. Cooking yield and moisture retention percentage were significantly improved (P \ 0.01) in the restructured goat meat product. Hue scores were significantly lower (P \ 0.05) in the product containing blends of TSPP and TPP. Flavour scores were significantly lower (P \ 0.05) for control and product containing TPP. The overall palatability of the restructured goat meat product with TSPP was significantly higher (P \ 0.01). Hardness and chewiness were significantly (P \ 0.05) reduced due to phosphate treatments. The low-sodium restructured goat meat products with comparatively better acceptability could be prepared by using the blend of TPP and TSPP.

Systematic evaluation of nutritional and safety characteristics of Hengshan goat leg meat affected by multiple thermal processing methods

“…Regarding processed samples, the highest crude ash content (4.3%) was obtained from dried sample, followed by contents in deep fried, roasted, and pan‐fried samples. The significant increases of crude ash contents as observed in thermal processed samples can be elucidated by the moisture reduction in meats, which also lead to the concentration increment of some thermostable nutrients but a decrease of the heat‐labile nutrients (Gadekar et al., 2013).…”

“…Since meat nutrition and safety are receiving constant attention by the public, a suitable processing pattern is considered of great importance (Campo et al., 2013; Chikwanha et al., 2018; Hosseini et al., 2014). Until now, studies concerning meat quality affected by thermal processing were fragmentary and none of them involved in a systematical assessment for the influences of different processing methods on meat nutrition and safety (Gadekar, Sharma, Shinde, & Mendiratta, 2013).…”

Developments in Science, Technology, Quality and Constraints of Restructured Meat Products-A Review

“…The restructured chicken meat blocks extended with 9% sorghum flour (1:1 hydration, w/w) and 6% potato (boiled and mashed) retained good to very good acceptability when stored aerobically in Low Density Polyethylene (LDPE) pouches under refrigeration storage for 15 days without any marked sensory quality . The restructure goat meat products with optimum physico-chemical and sensory attributes can be prepared by 15% level of added water, 15 min massaging time and 50 min cooking time (Gadekar et al, 2013).…”

“…The advantages of restructuring of meat is (1) To transform relatively low-value carcass parts into products with an increased market value, (2) To create various new products to suit culinary needs in the form of steaks, roasts, slices, chops, dice, cubes and nuggets of practically any shape and size according to gourmet and traditional palates and (3) It facilitates food service manager to minimize wastage and design nutrient rich meat products with fortifications (Gadekar et al, 2013;Malav et al, 2013;Reddy et al, 2015).…”

“…Restructured meat products are commonly prepared using different methods of size reduction viz., chunking and forming, flaking and forming or sectioning and forming or the combination of them (Boles and Shand, 1998;Mandal et al, 2011;Gadekar et al, 2013). Chunking is accomplished by passing the meat through a coarse grinder plate leading to decrease in the particle size not greater than one and a half inch cubes (Malav et al, 2012;Talukder et al, 2013).…”