Keeping quality and cost of production of goat meat slice incorporated with grape seed extract

Abstract

With the objective to explore an antioxidant of natural origin, the effect of addition of 0.1 and 0.2% grape seed extract (GSE) powder on goat meat slice stored at 4°C was assessed by measuring the lipid oxidation and microbial counts. The addition of 0.2% GSE in the product significantly (P<0.05) reduced the TBARS (thiobarbituric acid reactive substances) to 0.89 than control (1.10) after 15 days of storage. Similarly, the microbial counts (log cfu/g) like total plate count, psychrotrophic count and yeast and mould counts were also significantly (P<0.05) reduced at GSE 0.2% level (6.39, 2.67 and 2.66) than control (6.65, 2.94 and 2.99). The cost of production of per kg of slice ranged from Rs 305.75 to 311.52 in the control and treatments. The results indicated that 0.2% GSE could be used as naturalantioxidant to controlthe quality deterioration of meat slices.