Abstract
This study was undertaken to assess the effects of gamma irradiation (0, 1.5, 2, 4 kGy) on shelf life and meat quality of Black Bengal goat. About 3 kg of fresh Black Bengal goat meat samples were taken and divided into four groups like T1 (non-irradiated, control), T2 (irradiated, 1.5 KGy), T3 (irradiated, 2.0 KGy) and T4 (irradiated, 4.0 KGy). Irradiated and non-irradiated meat samples were stored at refrigeration temperature to elucidate the storage effect. One way ANOVA was performed to investigate the effects of gamma irradiation on different groups. Significant differences were found in color and overall acceptability compared to non-irradiated group and only overall acceptability significantly decreased with increasing storage. No significant differences were observed in flavor, tenderness and juiciness between non-irradiated and irradiated groups. Irradiation influenced color and overall acceptability of chevon. Dry matter content was found higher in 4 KGy irradiated group and increased gradually in day intervals. Cooking loss, free fatty acid, peroxide value and thiobarbituric acid-reactive substances indicated 1.5 KGy irradiation rated best. Microbial findings revealed that 2 KGy irradiated group is better due to safe level of microbial loads which increase shelf life of Black Bengal goat meat. Finally, it may be concluded that 1.5 and 2 KGy doses gamma irradiation in Bengal goat meat enhances sensory attributes, physico-chemical and microbial levels found satisfactory.
 Asian Australas. J. Food Saf. Secur. 2017, 1 (1), 65-73
Highlights
Black Bengal goats (BBG) are dwarf breed and are known to be famous due to its adaptability, higher disease resistance, fertility, fecundity, early sexual maturity, larger litter size, delicacy of meat and superior skin quality (Husain et al, 1998)
Chevon is attractive to health conscious consumers due to its lower fat and higher unsaturated fatty acid levels compared to other traditional red meats (Lee et al, 2008)
The homogenized sample was filtered with filter paper and 2 mL of the filtrate was added with 2 mL of 0.02 M aqueous thiobarbituric acid (TBA) solution (3 g/L) in a test tube
Summary
Black Bengal goats (BBG) are dwarf breed and are known to be famous due to its adaptability, higher disease resistance, fertility, fecundity, early sexual maturity, larger litter size, delicacy of meat and superior skin quality (Husain et al, 1998). Radiation processing of fresh meat extends the shelf-life and protects the consumer against pathogenic bacteria (Al-bachir and Zeinou, 2009). The advantages of irradiation in controlling microorganisms and improving the shelf-life of different kinds of red meat such as fresh beef (Chen et al, 2007), lamb meat (Kanatt et al, 2007) and camel meat (Al-bachir and Zeinou, 2009) are well known but there is only limited information in the literature on the effect of gamma irradiation on the quality and shelf-life of goat meat (Modi et al, 2008). Published data on chemical composition, nutritional and sensory attributes of BBG meat is limited and little information is available in irradiated meat. This study was taken to investigate the effect of gamma irradiation on shelf-life, sensory attributes and physico-chemical properties of BBG meat
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