Quality Assessment and Preservation of Chevon vs Mutton from the market of Marathwada Region

Abstract

1.1 INTRODUCTION newlineGoat ( Caprahircus) and sheep ( Ovis aris) provide the basic needs of proteinrich newlinemeat to the farmers. With the advancement in the society, the demand for meat newlinefrom both these species increased resulting in their assured source of income of the newlinefarmers. The meat from these animals has no religious taboo as against eating cow meat ( newlineby Hindus) or pig meat ( by Muslims). Further, the ability of these animals to survive newlineunder the exceptional heat stress and to grow on poor quality feed-stuffs has made the newlinefarmers to maintain them economically. Interestingly, the goat meati.e.Chevon is newlineconsidered as lean meat while the sheep meat i.e. Mutton is smoother and juicer. This newlinemeat contains high quality proteins, has low levels of cholesterol, saturated fats and newlinecalories than other red meat. newline1.2 PURPOSE OF STUDY newlineThe survey of the market meat shows that males (boars and rams) contribute 48- newline56 per cent while females (does and ewes) share up to 30-40 per cent of the total newlinemarketable meat from these two species. However, the retail meat dealers sell the meat newlinefrom both the types at uniform price. Such meat markets are owned by butchers in their newlinelocality or nearby the roads --- thus not bothering the quality aspects. Hence, the present newlineresearch study is proposed for the quality and acceptability aspects of such market meats newlinewith the following objectives: newline1) Collection of meat samples from the selected body part ( mainly the thigh region) newlineof the animal (goat and sheep) slaughtered under the market conditions at weekly newlineintervals, newline2) Transportation of the samples under the refrigeration conditions, newline3) Study of the Chemical composition of the samples collected from both the newlinespecies, newline4) Sensory studies for the acceptability of the meat and newline5) To study the suitable method of preservation of the meat. newline1.3 MATERIALS AND METHODS newlineFresh meat samples from the thigh region of goat and sheep were collected from newlinethe local markets in the municipal areas of eight districts of Marathwada region at newlineweekly interval. During a collec