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

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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.

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Acknowledgments

The first author is thankful to Indian Council of Agricultural Research, New Delhi and acknowledges the financial assistance in the form of Research Fellowship by the Director, Indian Veterinary Research Institute, Izatnagar, Director, Central Sheep and Wool Research Institute, Avikanagar and Director, Central Institute for Research on Goats, Makhdoom for providing working facilities.

Conflict of interest

The authors declared that there is no known conflict of interest related with this publication.

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Author notes

  1. Y. P. Gadekar

    Present address: Meat Science and Pelt Technology Section, Central Sheep and Wool Research Institute, Avikanagar, Tonk Distt, Malpura, 304 501, Rajasthan, India

Authors and Affiliations

  1. Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, Bareilly, 243 122, Uttar Pradesh, India

    B. D. Sharma & S. K. Mendiratta

  2. Meat Science and Pelt Technology Section, Central Sheep and Wool Research Institute, Avikanagar, Tonk Distt, Malpura, 304 501, Rajasthan, India

    A. K. Shinde

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  1. Y. P. Gadekar
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  2. B. D. Sharma
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  3. A. K. Shinde
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  4. S. K. Mendiratta
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Correspondence to Y. P. Gadekar.

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Gadekar, Y.P., Sharma, B.D., Shinde, A.K. et al. Effect of Different Phosphates on Quality of Goat Meat and Restructured Goat Meat Product. Agric Res 3, 370–376 (2014). https://doi.org/10.1007/s40003-014-0129-3

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  • DOI: https://doi.org/10.1007/s40003-014-0129-3

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