The Indian Journal of Small Ruminants
Year : 2009, Volume : 15, Issue : 2
First page : ( 200) Last page : ( 204)
Print ISSN : 0971-9857. Online ISSN : 0973-9718.

Quality and cost of production of goat meat products

Chatli M.K., Sharma D. K., Devatkal S.K., Bishwas A.K., Sahoo J.

Department of Livestock Products Technology, GuruAngad Dev Veterinary and Animal Sciences University, Ludhiana, 141004 (India). E-mail address: manishchatlilpt@gmail.com.

Received:  27  October,  2008; Accepted:  6  February,  2009.

Abstract

The present study was envisaged to evaluate quality and cost of production of goat meat products, namely, meat nuggets, meatballs and meat patties. The goats were slaughtered, portioned into standard primal cuts and manually deboned after overnight chilling in the refrigerator. The goat meat patties and balls were cooked in the hot air oven at 175 ± 2.0°C for 15 min and goat meat blocks were cooked in an autoclave at 121°C at 15-psi pressure for 15 min. The meat blocks were sliced into nuggets after chilling for 6–8 h at refrigeration temperature. The nuggets were shallow fried before subjected to sensory evaluation. The goat meat patties and balls recorded non-significantly higher fat percentage and calories content than goat meat nuggets. The sensory panelist recorded good to very good overall acceptability for all the products. The goat meat balls and patties got significantly (P<0.05) better scores for appearance and colour than goat meat nuggets. The overall acceptability of goat meat nuggets was highest amongst all the products. The cost of production of finished product was calculated by taking into account their average cooking yield, price of raw emulsion and overhead cost. The price of finished product was maximum for goat meatballs and minimum for nuggets.

Top

Key words

Economic analysis, Goats, Meat products, Production cost.

Top