Retort pouch processing of Chettinad style goat meat curry - a heritage meat product.

摘要

Chettinad style goat meat curry, a heritage meat product, was thermally processed in retort pouches with 4 layer configurations. Analysis of the physical properties of the retort pouches indicated that they were suitable for processing. Pouches filled with 150 g of goat meat and 100 g of curry medium were retorted to a FO value of 12.1 min. Retort cooked products were tested for sterility and quality characteristics. Retorting decreased pH, TBARS contents and shear force values. Retort processed products had significantly lower L*, a*, b* and chroma values. The product achieved good scores for all sensory properties.