336-342

Comparison of hot air oven dried and microwave dried extended and dehydrated goat meat cubes

Nayar, R^1*, Mendiratta, S.K.², Prabhakaran, P.³, Chand, S.⁴ and Beura, C.K.⁵

¹Department of Livestock Products Technology, College of Veterinary & Animal Sciences, Pookode, P.O. Lakkidi, Wayanad, Kerala, India; ²Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, P.O. Bareilly, Uttar Pradesh, India; ³College of Veterinary & Animal Sciences, G.B. Pant University of Agriculture & Technology, Pantnagar, Uttarakhand, India; ³College of Veterinary & Animal Sciences, G.B. Pant University of Agriculture & Technology, Pantnagar, Uttarakhand, India; ⁵Central Avian Research Institute, Izatnagar, P.O. Bareilly, Uttar Pradesh, India

Abstract

A study was conducted to compare two methods of drying of shelf stable extended and dehydrated goat meat cubes. The formulation of the cubes was standardized after preliminary trials. The meat cubes contained 80% minced, cooked goat meat and 20% black gram based binder mix. The cubes were dried by two methods: hot air oven (HBL) and microwave (MBL) and compared them based on physicochemical, microbiological and sensory characteristics. There was no significant difference in yield, water holding capacity, dehydration and rehydration ratios between the two methods. pH of HBL was significantly higher than that of MBL. Water activity of HBL was significantly higher than that of MBL and this was reflected in the comparatively higher moisture content of HBL. HBL had significantly higher fat content than MBL. All texture parameters except adhesiveness were significantly higher for MBL than HBL. Redness value was significantly higher in MBL than in HBL. Microbial quality of MBL was significantly higher than that of HBL. All sensory attributes were higher in HBL than MBL with significant difference in flavour and overall acceptability. Microwave drying was found to cause an uncontrolled drying with development of burnt flavours which resulted in lower sensory scores and reduced acceptability than HBL.

Keywords: Goat meat; oven drying; microwave; characteristics; acceptability

To cite this article: Nayar R, SK Mendiratta, P Prabhakaran, S Chand and CK Beura, 2014. Comparison of hot air oven dried and microwave dried extended and dehydrated goat meat cubes. Res. Opin. Anim. Vet. Sci., 4(6): 336-342.