Effect of combination pre-treatment on physicochemical, sensory and microbial characteristics of fresh aerobically stored minced goat (Black Bengal) meat organs

Abstract

Minced goat meat organs (bicep fermoris muscle, heart, kidney and liver) of a particular variety of goat (Black Bengal) were stored aerobically in refrigerator at 4°C for 15 days after some combination
pretreatments: a) tea liquor and honey, b) acetic acid and glucose and c) spices and curing mixture; followed by subsequent refrigerated storage at 4°C. It was observed that pretreated samples exhibited
significantly (P<0.05) better physicochemical (pH, water holding capacity, thiobarbutyric acid value and extract release volume), sensory (color and flavor) and microbial characteristics in comparison to
the control goat meat samples without any pretreatment. Among all the pretreatments in this study, tea liquor and honey pretreatment as well as curing mixture pretreatment offered more effective results
(P<0.05) for improving goat meat quality than pretreatment with acetic acid and glucose. However, acetic acid and glucose pretreatment controlled the fungal growth in meat samples most effectively. The
curing mixture was most effective in controlling pH, water-holding capacity, extract release volume, flavor and aerobic bacterial count from the beginning to the end of experiment, whereas tea liquor and
honey was the most effective pretreatment in controlling extract release volume (ERV), thiobarbutyricb acid (TBARS) value, color and texture of samples. Among the organs, bicep femoris muscle exhibited
best acceptable quality (P<0.05) throughout the storage time, whereas liver samples were most prone to spoilage (P<0.05)