Quality Attributes of Chevon Meat Patties Substituted with Rabbit Meat

Abstract

Meat products can be modified by substitution to make it beneficial for health. A study was undertaken to utilize rabbit meat in chevon patties. Different patty formulations were optimized based on sensory evaluation using 9% vegetable oil and 4% refined wheat flour. The rabbit meat patty formulations were optimized for cooking temperature and cooked at an internal temperature of 78±2°C whereas, chevon patties and rabbit meat substituted patties were optimized and cooked at 80±2°C. Chevon and rabbit meat in the ratio of 50: 50 were found to be the most suitable for the preparation of rabbit meat substituted chevon patties on the basis of proximate and sensory analysis. Substitution of chevon with rabbit meat resulted in significantly (P<0.05) higher dietary protein and moisture contents and lower ash and fat contents. During refrigerated storage (4±1'C) of rabbit meat substituted patties @ 50% in chevon were found acceptable up to 14 days on the basis of physico-chemical, sensory as well as microbiological quality. The use of rabbit meat and chevon in meat products, offers the processors opportunity to improve the nutritional and functional qualities of meat products.