Properties of raw meat and meat curry from spent goat in relation with post-mortem handling conditions

• Autores: Raj Narayan, Sanjod Kumar Mendiratta, Bandu G. Mane
• Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 19, Nº 2, 2013, págs. 187-193
• Idioma: inglés
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• Resumen

  • 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?