Comparisons of Handling Practices of Culled Sheep Meat for Production of Mutton Curry

S K Mendiratta,N Kondaiah,A S R Anjaneyulu,B D Sharma

doi:10.5713/ajas.2008.70511

Abstract

In most developing countries consumers purchase retail cuts from hot carcasses and prepare traditional meat products as per their convenience and requirements. In this study, effects of different post mortem handling practices on quality of meat curry from culled sheep meat have been studied. After slaughter, leg cuts were subjected to nine commonly prevalent handling conditions in India viz. deboning (boning out) and cooking within 2-3 h (1), deboning immediately and cooking after 5-6 h (2), deboning after 5-6 h and cooking (3), deboning immediately, storage at 4°C for 24 h and cooking (4), chilling for 24 h at 4°C, deboning and cooking (5), deboning after 5-6 h, storage for 24 h at 4°C, and cooking (6), deboning after 5-6 h, storage for 48 h at 4°C and cooking (7), deboning after 5-6 h, freezing and cooking (8), deboning after 5-6 h, storage for 24 h at 4°C, freezing and cooking (9). Significant differences were observed in pH, water-holding capacity, cooking loss and shear force values. Sensory scores were significantly higher in conditions (1), (5) and (9), and significantly lower in conditions (4) and (6). From the results, it was concluded that, to have the best quality product, meat should be cooked either immediately after slaughter or should be deboned just before cooking. Storage of deboned meat at refrigerated temperature must be avoided.

Highlights

In most developing countries consumers purchase retail cuts from hot carcasses and prepare traditional meat products as per their convenience and requirements
After frying, dried spice mix and water present study was conducted to investigate the effects of was added and fried chunks were cooked under pressure (1 different handling practices on quality of meat curry from kg/cm2 steam pressure) in kitchen pressure cooker adult sheep meat
Shear force value The cooked chunks were allowed to set by keeping at refrigerated temperature for overnight

Summary

INTRODUCTION

Cuts are subjected to different handling and processing conditions. India is the richest country in the world in livestock Meat curry is a traditional, one of the most popular and wealth. More than 40% of the total meat curry, meat chunks are first partially fried and meat is produced from spent (culled) animals at the end of cooked under pressure in pressure cooker Sheep are usually pressure cooking improve tenderness in comparison to reared for wool and are slaughtered at the end of their normal cooking (Raj et al, 2000), but the products from productive economic life Meat from such aged sheep is tough meat have very low sensory attributes even after usually tough and fibrous and is not liked by the consumers. Improper post-mortem handling conditions further of pressure-cooked muscle occurs due to thermal shrinkage deteriorate the quality of product prepared from such low of muscle and greater solubilization of collagen at higher quality meat.

Red pepper powder

RESULTS AND DISCUSSION

CONCLUSIONS