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Research Article

volume 52 issue 5 (may 2018) : 780-785,   Doi: 10.18805/ijar.B-3273

Effect of frozen storage of goat meat on quality parameters stored in the form of chunk and mince in two packaging materials

T
Tanbir Ahmad
Y
Yogesh Kumar
J
J.N. Singh
1Division of Transfer of Technology, Central Institute of Post-Harvest Engineering & Technology, Ludhiana-141 004, Punjab, India.
Cite article:- Ahmad Tanbir, Kumar Yogesh, Singh J.N. (2017). Effect of frozen storage of goat meat on quality parameters stored in the form of chunk and mince in two packaging materials. Indian Journal of Animal Research. 52(5): 780-785. doi: 10.18805/ijar.B-3273.

ABSTRACT

Meat of non-descript type old female goat of more than two years age and meat of young castrated male goat of around 9 months age were procured, chilled to 4±1ºC for 24 hrs and then frozen stored at -10±1ºC in the form of chunks and mince, packaged in low density polythene (LDPE) -300 g (gauge) and high density polythene (HDPE) -200 g for 0, 4, 8, 12 and 16 weeks. Samples of meat were evaluated for pH, water holding capacity (WHC), salt soluble protein (SSP), water soluble protein (WSP), non protein nitrogen (NPN), thiobarbituric acid value (TBA) and microbiological load in terms of aerobic plate count (APC). Overall there was significant (P<0.01) rise in pH as the storage period progressed. There was non-significant (P<0.01) difference between treatments. The average WHC increased significantly (P<0.01) upto 8 weeks (32.87%) and then started decreasing and was lowest at 16 weeks (24.14%). There was significant decrease (P<0.01) in WSP as the storage period increased from 0 week to 16 weeks. The average WSP of old female goat meat kept as chunk in LDPE and mince in HDPE increased significantly (P<0.01) with respect to young male goat meat (kept as chunk in LDPE and mince in HDPE). There was significant (P<0.01) reduction in SSP as the storage period progressed but there was non-significant decrease between 4 weeks and 8 weeks. SSP was 8.53% at 0 week and 4.58 at 16 weeks. The average TBA-values increased significantly (P<0.01) at each storage interval. The value increased from 0.28 (at 0 week) to 0.65 (at 16 weeks) mg of malonaldehyde/kg of meat. Mince kept in HDPE of old female goat had significantly (P<0.01) higher TBA value than other treatments. There was significant (P<0.01) reduction (5.65 log10 cfu/g at 0 week and 5.26 log10 cfu/g at 16 weeks) at each storage interval in APC as the storage period increased.

REFERENCES

  1. Al-Dulaimy, H.H.A., Goma, M.A. and Al Aswad, M.B. (1985). Changes in pH and bound water of goat meat stored by cooling and freezing. Iraqi J. Agricutlural Sci.-”Zanco”, 3: 59-67.
  2. Awad, A., Pourie, W.D. and Fennema, O. (1968). Chemical deterioration of frozen bovine muscle at -4oC. J. Food Sci., 33, 227-235.
  3. Boyajolu, J.,Hatziminaoglou, I. And Morand Fehr, P. (2005). The role of goat in society: past, present and perspectives for the future. Small Ruminant Res., 60: 13-23.
  4. Chattoraj, D.K., Bose, A.N., Sen, M. and Chatterjee, P.(1979). Physico-chemical studies on model meat emulsions in relation to preparation of stable sheep and goat meat sausages. J. Food Sci., 44: 1695-99, 1702.
  5. Duitschaever, C.L., Bullock, D.H. and Arnolt, D.R. (1977). Bacteriological evaluations of retain ground beef, frozen beef patties and cooked hamburgers. J. Food Prot., 40: 378-381.
  6. Fahmy, A.A., Ammar, K.A. and El-Kardy, S.A. (1982). Studies on goat meat as influenced by storage. II Effects of pre-and post-rigor freezing and some storage variables on the quality of meat. Proc. 28th Europ. Meeting of Meat Res. Workers., 1: 134-137.
  7. FAOSTAT (2012): http://faostat3.fao.org/home/index.html
  8. Gokalp, Y.H., Okerman, W.H., Plimpton, F.R., Parrett, A.N. and Cahill, R.V. (1978). Effect of different packaging methods on objective quality characteristics of frozen and stored cow beef. J. Food Sci., 43: 297-300.
  9. Kang, C.K and Rice, E.E. (1970). Degradation of various meat fractions by tenderizing enzymes. J. Food Sci., 35: 567-571.
  10. Ledward, D.A. and Mac Farlance, J.J. (1971). Some observations on myoglobin and lipid oxoadation in frozen beef. J. Food Sci., 36: 987-989.
  11. Link, R.A., Cassens, R.G., Kauffman, R.G. and Bray, R.W. (1970). Changes in the solubility of bovine muscle proteins with age. J. Anim. Sci., 30: 10-14. 
  12. Love, J.D. and Pearson, A.M. (1971). Lipid oxidation in meat and meat products: A review. J. Am. Oil Chem. Soc., 48: 547. (c.f. Pearson, et al., 1977. Adv. Food Res., 23:1-75).
  13. Miller, A.J., Acerman, S.A. and Palumbo, S.A. (1980). Effect of frozen storage on functionality of meat for processing. J. Food Sci., 45: 1466-1471.
  14. Ministry of Food Processing Industries, Government of India, (2016). http://mofpi-pms.in/mainproject/mofpi-static/Food-Processing-   Industry/index.html. Accessed on 14/10/2016.
  15. Muthukumar, M., Naveena, B.M., Babji, Y. and Sen, A.R. (2005). Effect of slaughter weight and sex on carcass traits and meat quality of Decconi goats of Andhra Pradesh. Indian J. Small Ruminants, 11: 65-68.
  16. Ockerman, H.W. (1985). Quality of post-mortem muscle tissue. Vol. 1. pp 51.0- 51.2 and 70.1- 80.1. Department of Animal Sciences, the Ohio State University and the Ohio Agricultural Reseach and Development Centre, Columbus and Wooster, Ohio, USA.
  17. Padda, G.S. (1989). Studies on low temperature storage of goat meat and its physico-chemical quality for convenience meat products. Ph.D. thesis submitted to IVRI, Izatnagar (U.P.), India.
  18. Pal, U.K. and Agnihotri, M.K. (1999). Effect of age-by-carcass weight classification on carcass traits, cutability and fat partitioning of Barbari male goats. Indian J. Anim. Sci., 69: 255-257.
  19. Patil, D.A., Gunjal, B.B., Pawar, V.D., Surve, V.D. and Machewad, G.M. (2003). Effect of aging on quality of chevon. J. Food Sci. Technol., 40: 528-530.
  20. Schut, J. (1976). Meat emulsion. In: Food emulsions (Stig Friberg, Ed.) pp 386-457. Marcel Dekker, Inc. New York.
  21. Simela, L., Webb, E.C. and Frylinck, L. (2004). Effect of sex, age and pre-slaughter conditioning on pH, temperature, tenderness and colour of indigenous South African goats. South African J. of Anim. Sci., (Sup 1): 208-211.
  22. Snedecor, G. W. and Cochran, W. G. (1989), Statistical Methods, Eighth Edition, Iowa State University Press Iowa.
  23. Tarladgis, B.G., Watts, B.M., Younathan, M.T. and Dugan, L.R. (1960). A distillation method for the quantitative determination of malonaldehyde in rancid food. J. Am. Oil. Chem. Soc., 37: 403-406.
  24. Trout, E.S., Hunt, M.C., Jahson, D.E., Clans, J.R., Castner, C.L. and Kropt, D.M. (1992). Characteristics of low fat ground beef containing texture modifying ingredients. J. Food Sci., 57: 19-24. 
  25. Turgat, H. (1984). Emulsifying capacity and stability of goat, water-buffalo, sheep and cattle muscle proteins. J. Food Sci., 49: 168-171.
  26. Wardlow, F.R., McCaskill, L.H. and Acton, J.C. (1973). Effects of post-mortem changes on poultry meat loaf properties. J. Food Sci., 38: 421-423.
  27. Witte, V.C., Krause, G.F. and Bailey. M.E. (1970). A new extraction method for determining 2- thiobarbituric acid values of pork and beef during storage. J. Food Sci., 35: 582-585. 
  28. Zhang, S.X., Farouk, M.M., Young, O.A., Weiliczko, K.J. and Podmore, C. (2005). Functional stability of frozen normal and high pH beef. Meat Sci., 69: 765-772.
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Indian Journal of Animal Research
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    Research Article

    volume 52 issue 5 (may 2018) : 780-785,   Doi: 10.18805/ijar.B-3273

    Effect of frozen storage of goat meat on quality parameters stored in the form of chunk and mince in two packaging materials

    T
    Tanbir Ahmad
    Y
    Yogesh Kumar
    J
    J.N. Singh
    1Division of Transfer of Technology, Central Institute of Post-Harvest Engineering & Technology, Ludhiana-141 004, Punjab, India.
    Cite article:- Ahmad Tanbir, Kumar Yogesh, Singh J.N. (2017). Effect of frozen storage of goat meat on quality parameters stored in the form of chunk and mince in two packaging materials. Indian Journal of Animal Research. 52(5): 780-785. doi: 10.18805/ijar.B-3273.

    ABSTRACT

    Meat of non-descript type old female goat of more than two years age and meat of young castrated male goat of around 9 months age were procured, chilled to 4±1ºC for 24 hrs and then frozen stored at -10±1ºC in the form of chunks and mince, packaged in low density polythene (LDPE) -300 g (gauge) and high density polythene (HDPE) -200 g for 0, 4, 8, 12 and 16 weeks. Samples of meat were evaluated for pH, water holding capacity (WHC), salt soluble protein (SSP), water soluble protein (WSP), non protein nitrogen (NPN), thiobarbituric acid value (TBA) and microbiological load in terms of aerobic plate count (APC). Overall there was significant (P<0.01) rise in pH as the storage period progressed. There was non-significant (P<0.01) difference between treatments. The average WHC increased significantly (P<0.01) upto 8 weeks (32.87%) and then started decreasing and was lowest at 16 weeks (24.14%). There was significant decrease (P<0.01) in WSP as the storage period increased from 0 week to 16 weeks. The average WSP of old female goat meat kept as chunk in LDPE and mince in HDPE increased significantly (P<0.01) with respect to young male goat meat (kept as chunk in LDPE and mince in HDPE). There was significant (P<0.01) reduction in SSP as the storage period progressed but there was non-significant decrease between 4 weeks and 8 weeks. SSP was 8.53% at 0 week and 4.58 at 16 weeks. The average TBA-values increased significantly (P<0.01) at each storage interval. The value increased from 0.28 (at 0 week) to 0.65 (at 16 weeks) mg of malonaldehyde/kg of meat. Mince kept in HDPE of old female goat had significantly (P<0.01) higher TBA value than other treatments. There was significant (P<0.01) reduction (5.65 log10 cfu/g at 0 week and 5.26 log10 cfu/g at 16 weeks) at each storage interval in APC as the storage period increased.

    REFERENCES

    1. Al-Dulaimy, H.H.A., Goma, M.A. and Al Aswad, M.B. (1985). Changes in pH and bound water of goat meat stored by cooling and freezing. Iraqi J. Agricutlural Sci.-”Zanco”, 3: 59-67.
    2. Awad, A., Pourie, W.D. and Fennema, O. (1968). Chemical deterioration of frozen bovine muscle at -4oC. J. Food Sci., 33, 227-235.
    3. Boyajolu, J.,Hatziminaoglou, I. And Morand Fehr, P. (2005). The role of goat in society: past, present and perspectives for the future. Small Ruminant Res., 60: 13-23.
    4. Chattoraj, D.K., Bose, A.N., Sen, M. and Chatterjee, P.(1979). Physico-chemical studies on model meat emulsions in relation to preparation of stable sheep and goat meat sausages. J. Food Sci., 44: 1695-99, 1702.
    5. Duitschaever, C.L., Bullock, D.H. and Arnolt, D.R. (1977). Bacteriological evaluations of retain ground beef, frozen beef patties and cooked hamburgers. J. Food Prot., 40: 378-381.
    6. Fahmy, A.A., Ammar, K.A. and El-Kardy, S.A. (1982). Studies on goat meat as influenced by storage. II Effects of pre-and post-rigor freezing and some storage variables on the quality of meat. Proc. 28th Europ. Meeting of Meat Res. Workers., 1: 134-137.
    7. FAOSTAT (2012): http://faostat3.fao.org/home/index.html
    8. Gokalp, Y.H., Okerman, W.H., Plimpton, F.R., Parrett, A.N. and Cahill, R.V. (1978). Effect of different packaging methods on objective quality characteristics of frozen and stored cow beef. J. Food Sci., 43: 297-300.
    9. Kang, C.K and Rice, E.E. (1970). Degradation of various meat fractions by tenderizing enzymes. J. Food Sci., 35: 567-571.
    10. Ledward, D.A. and Mac Farlance, J.J. (1971). Some observations on myoglobin and lipid oxoadation in frozen beef. J. Food Sci., 36: 987-989.
    11. Link, R.A., Cassens, R.G., Kauffman, R.G. and Bray, R.W. (1970). Changes in the solubility of bovine muscle proteins with age. J. Anim. Sci., 30: 10-14. 
    12. Love, J.D. and Pearson, A.M. (1971). Lipid oxidation in meat and meat products: A review. J. Am. Oil Chem. Soc., 48: 547. (c.f. Pearson, et al., 1977. Adv. Food Res., 23:1-75).
    13. Miller, A.J., Acerman, S.A. and Palumbo, S.A. (1980). Effect of frozen storage on functionality of meat for processing. J. Food Sci., 45: 1466-1471.
    14. Ministry of Food Processing Industries, Government of India, (2016). http://mofpi-pms.in/mainproject/mofpi-static/Food-Processing-   Industry/index.html. Accessed on 14/10/2016.
    15. Muthukumar, M., Naveena, B.M., Babji, Y. and Sen, A.R. (2005). Effect of slaughter weight and sex on carcass traits and meat quality of Decconi goats of Andhra Pradesh. Indian J. Small Ruminants, 11: 65-68.
    16. Ockerman, H.W. (1985). Quality of post-mortem muscle tissue. Vol. 1. pp 51.0- 51.2 and 70.1- 80.1. Department of Animal Sciences, the Ohio State University and the Ohio Agricultural Reseach and Development Centre, Columbus and Wooster, Ohio, USA.
    17. Padda, G.S. (1989). Studies on low temperature storage of goat meat and its physico-chemical quality for convenience meat products. Ph.D. thesis submitted to IVRI, Izatnagar (U.P.), India.
    18. Pal, U.K. and Agnihotri, M.K. (1999). Effect of age-by-carcass weight classification on carcass traits, cutability and fat partitioning of Barbari male goats. Indian J. Anim. Sci., 69: 255-257.
    19. Patil, D.A., Gunjal, B.B., Pawar, V.D., Surve, V.D. and Machewad, G.M. (2003). Effect of aging on quality of chevon. J. Food Sci. Technol., 40: 528-530.
    20. Schut, J. (1976). Meat emulsion. In: Food emulsions (Stig Friberg, Ed.) pp 386-457. Marcel Dekker, Inc. New York.
    21. Simela, L., Webb, E.C. and Frylinck, L. (2004). Effect of sex, age and pre-slaughter conditioning on pH, temperature, tenderness and colour of indigenous South African goats. South African J. of Anim. Sci., (Sup 1): 208-211.
    22. Snedecor, G. W. and Cochran, W. G. (1989), Statistical Methods, Eighth Edition, Iowa State University Press Iowa.
    23. Tarladgis, B.G., Watts, B.M., Younathan, M.T. and Dugan, L.R. (1960). A distillation method for the quantitative determination of malonaldehyde in rancid food. J. Am. Oil. Chem. Soc., 37: 403-406.
    24. Trout, E.S., Hunt, M.C., Jahson, D.E., Clans, J.R., Castner, C.L. and Kropt, D.M. (1992). Characteristics of low fat ground beef containing texture modifying ingredients. J. Food Sci., 57: 19-24. 
    25. Turgat, H. (1984). Emulsifying capacity and stability of goat, water-buffalo, sheep and cattle muscle proteins. J. Food Sci., 49: 168-171.
    26. Wardlow, F.R., McCaskill, L.H. and Acton, J.C. (1973). Effects of post-mortem changes on poultry meat loaf properties. J. Food Sci., 38: 421-423.
    27. Witte, V.C., Krause, G.F. and Bailey. M.E. (1970). A new extraction method for determining 2- thiobarbituric acid values of pork and beef during storage. J. Food Sci., 35: 582-585. 
    28. Zhang, S.X., Farouk, M.M., Young, O.A., Weiliczko, K.J. and Podmore, C. (2005). Functional stability of frozen normal and high pH beef. Meat Sci., 69: 765-772.
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