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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(7): 1021-1028
DOI: https://doi.org/10.20546/ijcmas.2019.807.122


Effect of Different Storage Conditions and Duration on Physico Chemical Characteristics of Chevon
S. Karthika1*, V. Chandirasekaran2, S. Karthikeyan1 and S. Sureshkumar3
1Veterinary Assistant Surgeon, Puddukottai, India
2Instructional Livestock Farm Complex, Veterinary College and Research Institute, Namakkkal-637 002, India
3Department of Livestock Products Technology (Meat Science), Veterinary College and Research Institute, Orathunadu, India
*Corresponding author
Abstract:

The properties of fresh goat meat in relation with post-mortem handling conditions were evaluated. There are various factors which affect the freshness of the meat the most important factors are storage temperature, time of exposure of meat to extrinsic factors and handling of carcass during and after slaughter. Hence a study was conducted to compare the physico chemical characteristics of chevon carcass hanged at room temperature for 6 hours and at chiller temperature for 30 hours. Twenty four numbers of 6 months old tellicherry young male goats were selected and they were slaughtered by the standard procedure. The carcass was vertically split into two halves and one half was exposed to room temperature and another half to chiller temperature. On hourly interval the samples were collected and physico chemical parameters like pH, water holding capacity and shear force value was analysed. Under both temperature treatments, as the storage hour increased, pH value, water holding capacity decreased significantly but the shear force value increased significantly (p ≤ 0.05) up to 5th hour in ambient temperature and up to 9th hour in chiller temperature then shear force value start decreasing. Between treatments, except 0th hour, all the hour showed highly significant (p˂0.01) difference between storage treatments up to 6 hours of comparison. The pH decline was faster in chevon stored under ambient temperature than under chiller temperature. Higher water holding capacity was also found in chiller temperature storage. The shear force value was higher in ambient temperature. It was concluded that keeping the carcass in the chilling conditions prolongs the shelf life and increase the tenderness of meat.


Keywords: Chevon, Shear force value, Tenderness and Temperature
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How to cite this article:

Karthika, S., V. Chandirasekaran, S. Karthikeyan and Sureshkumar, S. 2019. Effect of Different Storage Conditions and Duration on Physico Chemical Characteristics of Chevon.Int.J.Curr.Microbiol.App.Sci. 8(7): 1021-1028. doi: https://doi.org/10.20546/ijcmas.2019.807.122