EFFECT OF DIFFERENT PRESERVATION METHODS ON THE QUALITY OF GOAT AND CATTLE MEAT
S. Bin. Faisal, S. Akhter1 and M. M. Hossain
Abstract
The study was directed to assess the impact of drying, curing and solidifying on the nature of steers and goat meat gathered and composed as. Cows and goat meat tests were: dried dairy cattle meat with salt (M1), dried steers meat without salt (M2), dried goat meat with salt (M3), dried goat meat without salt (M4), cured steers meat with salt (M5), cured steers meat with sugar (M6), cured goat meat with salt (M7), cured goat meat with sugar (M8), solidified steers meat with salt (M9), solidified steers meat without salt (M10), solidified goat meat with salt (M11) and solidified goat meat without salt (M12) and dissect on at regular intervals interim up to the time of 120 days. Concoction constituents of meat tests (dry matter, protein, fiery remains and fat) diminished slowly with the expanding of capacity time, however dry matter expanded step by step amid solidifying period. The underlying dry matter, cinder, protein and fat substance of the specimens (M1, M2, M3, M4, M5, M6, M7, M8, M9, M10, M11, M12) went from 81.26 to 98.50%, 15.01 to 22.46%, 60.28 to 77.30% and 3.04 to 6.70% and last esteem were extended from 80.03 to 88.12%, 10.92 to 18.50%, 57.98 to 68.93% and 2.50 to 5.90%, separately. The slip by of capacity time quality parameters of meat tests debased essentially (P<0.05 to 0.01). Quality parameters likewise differed among the examples (P<0.05 to 0.01). Considering fat and protein estimation of steers and goat meat, salt drying and sugar curing were superior to anything other protection strategies.
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S. Bin. Faisal, S. Akhter1 and M. M. Hossain
The study was directed to assess the impact of drying, curing and solidifying on the nature of steers and goat meat gathered and composed as. Cows and goat meat tests were: dried dairy cattle meat with salt (M1), dried steers meat without salt (M2), dried goat meat with salt (M3), dried goat meat without salt (M4), cured steers meat with salt (M5), cured steers meat with sugar (M6), cured goat meat with salt (M7), cured goat meat with sugar (M8), solidified steers meat with salt (M9), solidified steers meat without salt (M10), solidified goat meat with salt (M11) and solidified goat meat without salt (M12) and dissect on at regular intervals interim up to the time of 120 days. Concoction constituents of meat tests (dry matter, protein, fiery remains and fat) diminished slowly with the expanding of capacity time, however dry matter expanded step by step amid solidifying period. The underlying dry matter, cinder, protein and fat substance of the specimens (M1, M2, M3, M4, M5, M6, M7, M8, M9, M10, M11, M12) went from 81.26 to 98.50%, 15.01 to 22.46%, 60.28 to 77.30% and 3.04 to 6.70% and last esteem were extended from 80.03 to 88.12%, 10.92 to 18.50%, 57.98 to 68.93% and 2.50 to 5.90%, separately. The slip by of capacity time quality parameters of meat tests debased essentially (P<0.05 to 0.01). Quality parameters likewise differed among the examples (P<0.05 to 0.01). Considering fat and protein estimation of steers and goat meat, salt drying and sugar curing were superior to anything other protection strategies.
Follow the link to download full
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