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Effect of Different Methods of Preservation on the Quality of Cattle and Goat Meat

S. Bin. Faisal
Department of Animal Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

S. Akhter
Department of Animal Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

M. M. Hossain
Department of Animal Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Abstract/ Executive Summary:

The study was conducted to evaluate the effect of drying, curing and freezing on the quality of cattle and goat meat collected and designed as. Cattle and goat meat samples were: dried cattle meat with salt (M₁), dried cattle meat without salt (M₂), dried goat meat with salt (M₃), dried goat meat without salt (M₄), cured cattle meat with salt (M₅), cured cattle meat with sugar (M₆), cured goat meat with salt (M₇), cured goat meat with sugar (M₈), frozen cattle meat with salt (M₉), frozen cattle meat without salt (M₁₀), frozen goat meat with salt (M₁₁) and frozen goat meat without salt (M₁₂) and analyze on every 30 days interval up to the period of 120 days. Chemical constituents of meat samples (dry matter, protein, ash and fat) decreased gradually with the increasing of storage time, but dry matter increased gradually during freezing period. The initial dry matter, ash, protein and fat contents of the samples (M₁, M₂, M₃, M₄, M₅, M₆, M₇, M₈, M₉, M₁₀, M₁₁, M₁₂) ranged from 81.26 to 98.50%, 15.01 to 22.46%, 60.28 to 77.30% and 3.04 to 6.70% and final value were ranged from 80.03 to 88.12%, 10.92 to 18.50%, 57.98 to 68.93% and 2.50 to 5.90%, respectively. The elapse of storage time quality parameters of meat samples degraded significantly (P<0.05 to 0.01). Quality parameters also varied among the samples (P<0.05 to 0.01). Considering fat and protein value of cattle and goat meat, salt drying and sugar curing were better than other preservation methods.

Keywords: Preservation, Cattle meat, Goat meat, Quality

Location: Department of Animal Science, Bangladesh Agricultural University, Mymensingh

Start Date: 00-00-2008

End Date: 00-00-2008

Program Area: Animal Health and Management

Commodity: Meat

Objectives:

1. This study was aimed at the effect of preservation method and storage on the quality of beef and goat meat.

Methodology:

Boneless meats of freshly slaughtered cattle and goat were purchased from “K. R. Market”, Mymensingh at 8.00 A.M. The meat samples were immediately transferred to the “Animal Science Laboratory”. All visible fat and connective tissues were trimmed off as far possible with the help of knife and the sample was prepared into small pieces. Goat and cattle meats were divided into two parts which were equal in amount. Then the meat was rinsed and washed with clean water properly to make it blood free for preservation by different curing agents. After proper mixing the meat samples with curing agents were kept in labeled Petri dish and immediately placed in the oven at 50°C for 3 days. The non-salted or fresh cattle and goat meat samples were kept in labeled Petridish and immediately placed in the oven at 50°C for 3 days. After 3 days, the dried meat samples were brought out from the oven, grinded and packed in polyethylene bags and kept in the plastic jar at room temperature for further analytical evaluations. The curing agents (salt or sugar) were mixed with the cattle and goat meat carefully. After mixing the samples were kept in labeled jars. The jars were covered by very fine thin cloths and tied by thread. Daily intercultural activities such as moving, enclosing and opening the cover, stirring of meat pieces were done everyday. The curing period was 10 days. After 10 days of curing period, all the samples were brought out from the jars and dried the meat samples placed in the oven at 50°C for 3 days. The oven dried meat samples were packed in polyethylene bags and kept in the plastic jars at room temperature. The salt was mixed with the cattle and goat meat samples. After mixing, the meat samples were wrapped with polyethylene bags and preserved in refrigerator at -10°C for 120 days. The non-salted or fresh cattle and goat meat samples were wrapped with polyethylene bags and preserved in refrigerator at -10°C for 120 days. After freezing period, all the samples were brought out from the refrigerator and dried the meat samples placed in the oven at 50°C for 3 days. After 3 days of drying, the oven dried meat samples were packed in polyethylene bags and kept in the plastic jars at room temperature for further analytical evaluations. Proximate analysis such as moisture, ether extract, crude protein and ash were carried out at different frozen time. PH value of meat in the form of homogenate was measured using pH meter. The homogenate was prepared by blending 2 g of meat with 10 ml distilled water. Data were analyzed statistically using the analysis of variance (ANOVA) technique in a Completely Randomized Design (CRD) by using MSTAT statistical computer package program. Duncan’s new Multiple Range Test (DMRT) was done to compare treatment means.

Source of Information: Bang. J. Anim. Sci. 2009, 38(1&2) : 86 – 91; ISSN 0003-3588

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Quality parameters of meat samples degraded significantly (P<0.05 to 0.01) with the elapse of storage time. Quality parameters also varied among the samples (P<0.05 to 0.01). Salt drying and sugar curing methods were suitable for preservation considering fat and protein value in both species.

Knowledge Management: Journal