In the present study, effect of added water level (15 and 20%), massaging time (10 and 15 min) and cooking time (50 and 60 min) on quality of restructured goat meat product was evaluated. Yield of the restructured goat meat product significantly (P<0.01) increased with 15% added water. Shear force value decreased and juiciness improved (P<0.05) as the water level increased from 15 to 20%. Increase in cooking time from 50 to 60 min resulted in significant (P<0.01) decline in the product yield. Sensory attributes cooked for different periods did not differ significantly. The product yield improved (P<0.05) as the massaging time was increased from 10 to 15 min. The pH of restructured goat meat blocks was higher (P<0.01) with 15 min massaging time. Shear force value of the products was inversely related to massaging time as the massaging time increased, juiciness (P<0.01) and binding (P<0.05) improved significantly. It can be concluded that 15% level of added water, cooking time of 50 min and massaging time of 15 min were found to be optimum for higher yield and comparable sensory attributes of restructured goat meat product.
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