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Comparative Quality Assessment of Meat Nuggets Prepared from Meat of Different Food Animals

Sushant Sharma Vikas Pathak Veer Pal Singh Meena Goswami Awasthi Sanjay Kumar Bharti
Vol 8(1), 139-148
DOI- http://dx.doi.org/10.5455/ijlr.20170425044943

The present study was envisaged for comparative quality assessment of meat nuggets prepared from different meat. Nuggets were prepared from chicken, chevon and carabeef following standard method and moulded into nuggets. The pH values were significantly (P<0.05) different in nuggets. The emulsion stability was found highest for chicken meat and minimum in chevon nuggets. Significantly (P<0.05) higher fat values were in nuggets buffalo meat nuggets whereas significantly (P<0.05) lower protein content was recorded in chevon nuggets. The sensory studies revealed that scores of colour and appearance, flavour, texture, juiciness, meat flavour intensity and overall acceptability were significantly (P<0.05) higher in chevon nuggets followed by carabeef and chicken nuggets. However, mouth coating scores were non significantly higher in chicken nuggets. It was concluded that nuggets made by chevon meat were adjudged best by sensory panellists followed by carabeef and chicken nuggets and can be stored under refrigeration upto 20 days.

Keywords : Chevon Carabeef Chicken Meat Nuggets

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