Tenderizing effect of blade tenderizer and pomegranate fruit products in goat meat

Abstract

Toughness of goat meat is a major problem with regard to consumer acceptance. Keeping this in view a blade tenderizer was developed for tenderization of goat meat. Pomegranate fruit products were also explored for tenderization effect on goat meat. Tenderization of goat meat with pomegranate seed powder improved the textural properties marginally with slight adverse colour change and taste. Samples treated with PRP got lower score for colour in sensory evaluation and there was adverse effect on taste of treated meat. Blade tenderization and 4% PSP proved better for tenderization and were compared with control and 0.2% papain in goat meat chunks. The cooked samples treated with papain and blade incisions got better sensory scores and required lesser shear force compared to 4% PSP and control. Overall the papain treated meat was superior in terms sensory attributes followed by blade incision and PSP. The results suggested that the blade incisions can be used for tenderization of goat meat. Pomegranate seed powder maybe considered for mixing with other spices to marinate goat meat mainly for its beneficial effects.