METHODOLOGY FOR TENDERIZATION AND PREPARATION OF ENROBED PRODUCT FROM TOUGH GOAT MEAT

摘要

Meat from adult goats is usually tough and fibrous and has poor sensory characteristics. In this technology, process was developed to tenderize tough goat meat by use of extract of fruits of Cucumis trigonus and prepare enrobed chunks from tenderized meat. Goat meat chunks were first sprayed with cucumis extract and then cured in solution containing salt, cane sugar, sodium tripolyphosphate, cucumis extract and water. These tenderized chunks were coated with batter consisting of curd, salt, dried spices and condiments. Coated chunks were pre-dusted with dried bread crumbs and deep fat fried in refined vegetable oil at 170-180°C. Sensory and consumer evaluation results revealed significantly (P0.05) higher tenderness and overall acceptability for chunks treated in solution containing cucumis extract than control. Use of curd in the batter proved very useful in improving crispiness, adhesion, juiciness and tenderness of the enrobed chunks. The product was rated extremely desirable to very desirable by the taste panelists and consumers. Thus, this technology can ensure higher price of spent goats to farmers, higher margin of profit to meat processors and cheaper, nutritious and highly palatable meat product to meat consumers.