01553naa a2200205 a 450000100080000000500110000800800410001910000170006024500630007726000090014052010370014965000140118665000100120065000170121065000120122765000100123965000140124970000150126377300690127815224732025-07-24       1989    bl uuuu     u00u1 u    #d1 aKONDAIAH, N.  aImproving the quality of goat meat.h[electronic resource]  c1989  aAbstract: The effect of salt and tetrasodium pyrohosphate (1%) on the quality ofmiced meat and meat chunks from spent goats and pretreated vs frozen- treated conditions was studied. Addition of salt and phosphate improved the quality parameters (increased pH, water-holding capacity, emulsifuing capacity, extractable proteins and decreased cooking loss) of meat from spent goats suggesting their use in comminuted meat products. Application of salt and phosphate significantly decreased the cooking loss in meat chunks, thereby contributing for the increased palabilityEarly freezing of hot meat followed by salt and phosphate addition before mincing was more desirable than pretheated frozen-stored meat for further processing of goat meat as comminuted meat products. Table 1. Effect of salt and phosphate (PP) on the quality of meat from spend (old) goats. Table 2. Effect of salt and phosphate on the quality of goat meat chunks. Table 3. Effect of salt and phosphate addition on the quality of pretreated and frozen goat meat.  aGoat meat  aGoats  aMeat quality  aCaprino  aCarne  aQualidade1 aSHARMA, N.  tIndian Journal of Animal Sciencegv. 59, n. 1, p. 153-157, 1989.