Journal of Animal Research: v.4 n.2, p. 193-200. Dec. 2014

DOI Number: 10.5958/2277-940X.2014.00005.9

Effect of Mincing on the Quality Characteristics of

Chevon Cutlets

Pramod Kumar Singh 1* , Sunil Kumar 1 , Pavan Kumar 2 and Z. F. Bhat 1

1 Division of Livestock Products Technology, Faculty of Veterinary Science and Animal

Husbandry, Sher-e-Kashmir University of Agricultural Sciences and Technology,

R.S. Pura, Jammu, Jammu and Kashmir, INDIA.

2 Deptt of LPT, COVS, GADVASU, Ludhiana, INDIA .

*Corresponding author: PK Singh; pramodsingh.vet@gmail.com

Received: 24 July, 2014

Accepted: 12 August, 2014

ABSTRACT

The present study was undertaken to evaluate the effect of mincing and added

water on the quality characteristics of chevon cutlets. The lean meat was minced

once, twice and thrice, respectively through 4 mm plate to evaluate the effect

of mincing on physic-chemical and sensory parameters. A significant effect of

mincing was observed with the highest scores for juiciness and texture for the

products developed from twice minced lean meat. Thus, good quality chevon

cutlets could be prepared by mincing the lean meat twice and with incorporation

of 5% shredded potato and 3% added water from tough and less palatable chevon.

Keywords : Cutlets, Chevon, Mincing, Shredded potato, Quality characteristics.

Meat cutlets are ready to eat convenient meat products that are very famous

throughout the world and widely used in the breakfast. Cutlets are flat croquette

of minced meat, flour, pulse, nuts, shredded potato, condiments, spices and often

coated with rusk crumbs. The nutritive value and sensory quality of the cutlets can

be further enhanced by utilization of goat meat. Being low in fat and total calories,

the chevon cutlets will prove a better option for the non-vegetarian consumers.

Development of fast food sector is mainly contributed to the rapid urbanization

and change in the food habits. The ready to eat / ready to prepare (RTE/ RTP) food

provided a suitable option for consumers in today’s busy life style.

The goat meat is very popular and widely favoured by the consumers in most part

of the globe. Chevon is red meat that is often viewed as potential competitor to

beef and sheep meat. It is almost universally acceptable and free from culture,

tradition, social and economic conditions (Verma et al., 2014). Unlike with pork or

beef, there is no religious taboo against chevon. Total goat meat production is 3.6