Quality and fatty acid profile of high and low value cuts of Barbari goat meat

V RAJKUMAR; ARUN K VERMA; ARUN K DAS; BRIJESH KUMAR; S APURV; MAHESH KUMAR

doi:10.56093/ijans.v85i3.47335

Authors

V RAJKUMAR Senior Scientist, Research Associates, Goat Products Technology Laboratory
ARUN K VERMA Scientist, Research Associates, Goat Products Technology Laboratory
ARUN K DAS Scientist, Eastern Regional Station, Indian Veterinary Research Institute, Kolkata
BRIJESH KUMAR Research Associates, Goat Products Technology Laboratory
S APURV Research Associates, Goat Products Technology Laboratory
MAHESH KUMAR Research Associates, Goat Products Technology Laboratory

https://doi.org/10.56093/ijans.v85i3.47335

Keywords:

Fatty acid profile, Goat meat, High value cut, Low value cut, Nuggets, Physico-chemical properties

Abstract

Quality characteristics and fatty acid profile of muscles from high (Longissimus dorsi) and low value (Supra spinatus) goat meat cuts were investigated followed by comparison of various physicochemical properties and fatty acid profile. Nuggets were prepared with meat from these cuts and their quality and fatty acid profile were also compared. Fat and salt soluble proteins were significantly higher in muscle from low value (LV) cut while in muscle from high value (HV) water soluble proteins were high. Fatty acid profile of both the muscles did not differ significantly, however, saturated fatty acids were relatively high in LV muscle and unsaturated fatty acids in HV muscle. Ash content in emulsion and moisture level in nuggets were higher in nuggets from LV cut. Significant differences were recorded in some fatty acids composition of the products. Sensory evaluation revealed no significant differences in the various attributes of both the products.

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