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

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 nonsignificant (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 nonsignificant decrease between 4 weeks and 8 weeks. SSP was 8.53% at 0 week and 4.58 at 16 weeks. The average TBAvalues 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 log 10 cfu/g at 0 week and 5.26 log 10 cfu/g at 16 weeks) at each storage interval in APC as the storage period increased.

Effects of aqueous antioxidants extracts from ginger, garlic and onion on 2-thiobarbituric Acid Reactive Substances and total volatile basic nitrogen content in chevon (goat meat) and pork during frozen storage

“…Cao et al, [45] reported low TBA value of 1.60 mg /kg for stewed pork samples which increased to 4.81 mg/kg after 12 days of refrigeration. However, low values of 0.43±0.01 and 0.40±0.01 mg MDA/kg meat for old female and young goat were reported in India [47]. Kim et al, [48] reported decreasing TBARS values of 0.083±0.002 and 0.074±0.001 mg/kg meat for pork marinated with 3 and 6% ginger extracts compared to 9.5±0.2 mg/kg meat for the control pork samples.…”

Antioxidant effects of ginger, garlic and onion aqueous extracts on 2-thiobarbituric acid reactive substances (2-TBARS) and total volatile basic nitrogen (TVB-N) content in chevon and pork during frozen storage

“…Cao et al (2013) reported low TBA value of 1.60 mg /kg for stewed pork samples which increased to 4.81 mg/kg after 12 days of refrigeration. However, low values of 0.43±0.01 and 0.40±0.01 mg MDA/kg meat for old female and young goat were reported in India (Ahmad et al, 2016). Kim et al (2019) reported decreasing TBARS values of 0.083±0.002 and 0.074±0.001 mg/kg meat for pork marinated with 3 and 6% ginger extracts compared to 9.5±0.2 mg/kg meat for the control pork samples.…”

Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the determination of the date of minimum durability for frozen meat in retail establishments

“…Regarding goat meat, there is little information in the scientific literature. Ahmad et al (2017) studied the effect of pre-cooling at 4 ºC for 24 hours and subsequent freezing at -10 ºC for 4 months of various pieces of goat meat under polypropylene packaging conditions. Their study concluded that the organoleptic quality of the meat was adequately maintained for 8 weeks.…”