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Quality Determination of Meat of Cattle and Goat Through Different Preservation Techniques.

Dr. Shajeda Akhter
Professor
Department of Animal Science, BAU, Mymensingh-2202

Md. Muklesur Rahman
Associate Professor
Department of Animal Science, BAU, Mymensingh-2202

Abstract/ Executive Summary:

Two experiment were conducted, when in experiment 1 was the effect of freezing on the quality of cattle and goat meat was studied. For this purpose eight meat samples were taken as washed fresh cattle meat (M1) washed salted cattle meat (M2), washed fresh goat meat (M3), washed salted goat meat (M4), non washed fresh cattle meat (M5), non washed salted cattle meat (M6), non washed fresh goat meat (M7) and non washed salted goat meat (M8). These samples were stored at 100C temperature in the freezer for 120 days and analyzed on first day, 30th day, 60th day and 120th day. All the samples were acceptable organoleptically up to the end of the storage time. Statistical analysis indicated that with the advance of storage time quality parameters of meat samples degraded significantly. Quality parameters also varied among the samples. Dry matter increased but ash, protein and fat decreased in both species. Highly significant difference exists in species when considering crude protein and fat. Meat can be kept non washed in the freezer because there was less loss of nutrients in non washed meat than that of washed meat. In experiment 2 the effects of sun heating on beef and chevon was evaluated. The treatments fresh beef (M1), fresh cured beef (M2), sun heated cured beef (M3), shaded cured beef (M4) and fresh chevon (M1), fresh cured chevon (M2), sun heated cured chevon (M3), shaded cured chevon (M4) were used to analyze on 0, 30, 60, 120 days. Statistical analysis indicated that with the elapse of storage time quality parameters of meat sample degraded significantly. Quality parameters also varied among the samples. Significant differences exists between species. Sun heated cured meat contain less protein and fat than fresh cured or shaded cured meat. Direct sun shine reduces quality of meat. Meat should be cured immediately after slaughter and it should not be left even under shaded area.

Keywords: Quality determination of meat, Cattle, Goat, Freezing, curing

Location: Laboratory, Goat and Sheep farm, Department of Animal Science, BAU.

Start Date: 01-07-2006

End Date: 30-06-2008

Program Area: Quality and Nutrition

Commodity:

Objectives:

1) Compared the methods of meat preservation 2) Found the effect of preservation methods on the quality and composition of meat.

Methodology:

1) Collection of fresh beef and chevon 2) Physical parameters observed i) Determination of color properties ii) Determination of cooking loss iii) Determination of texure iv) Determination of marbling 3) Preservation of meat by different methods (2 months interval) Drying: i) Air or sun drying without adding salt ii) Air or sun drying with salt. 4) Curing: i) Brine curing ii) Sugar curing 5) Freezing at different temperatures. 6) Quality determination of meat by chemical analysis i) Proximate composition ii) Determination of fatty acid composition iii) PH measurement

Source of Information: Bangladesh Agricultural University Research Progress. Volume-19. Proceedings of the Workshop of Bangladesh Agricultural University Research Progress, 08-09 March, 2009.

Article Link (Online Journal):

Funding Source:

1.	Budget: 150000

Total Budget (Tk.) : 150000

Achievement/Findings:

1. Laboratory facilities developed. 2. Reduced spoilage loss during Eid-ul-azha. 3. Increased shelf life of meat. 4. Developed peoples awarness towards meat preservation.

Knowledge Management: Report/Proceedings