QUALITY ATTRIBUTES AND SHELF-LIFE EVALUATION OF GOAT MEAT WITH INDIAN CURD EXTRACT, LACTIC ACID, AND NISIN UNDER REFRIGERATED CONDITIONS

QUALITY ATTRIBUTES AND SHELF-LIFE EVALUATION OF GOAT MEAT WITH INDIAN CURD EXTRACT, LACTIC ACID, AND NISIN UNDER REFRIGERATED CONDITIONS

The quality and shelf life of raw goat meat (chevon) decline due to microbial and oxidative processes during storage. This study aimed to evaluate the storage stability of raw chevon treated with crude extract (CE) from Indian curd, lactic acid, and nisin at a refrigerated temperature of 4±1°C. V...

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Bibliographic Details
Main Authors: Annada Das, Geeta Chauhan, Ravikant Agrawal, P K Nanda, Serlene Tomar, Pranav Chauhan, Kaushik Satyaprakash, Arun K Das
Format: Article
Language:English
Published: West Bengal Veterinary Alumni Association 2024-12-01
Series:Exploratory Animal and Medical Research
Subjects:
indian curd extract
bio-preservative
nisin
lactic acid
meat quality
storage stability
Online Access:https://animalmedicalresearch.org/Vol.14_Issue-2_December_2024/QUALITY%20ATTRIBUTES%20AND%20SHELF-LIFE%20EVALUATION%20OF%20GOAT%20MEAT.pdf

Internet

https://animalmedicalresearch.org/Vol.14_Issue-2_December_2024/QUALITY%20ATTRIBUTES%20AND%20SHELF-LIFE%20EVALUATION%20OF%20GOAT%20MEAT.pdf

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