IMPACT OF BUTTER ON QUALITY OF GOAT MEAT SPREAD

M. RAZIUDDIN¹*, R. NARENDRA BABU², V. APPA RAO^3
1Department of Livestock Products Technology (Meat Science), Madras Veterinary College, Chennai, 600007, Tamil Nadu Veterinary and Animal Sciences University, Chennai, 600051, Tamil Nadu, India
²Professor & Head, Department of Livestock Products Technology (Meat Science), Madras Veterinary College, Chennai, 600007, Tamil Nadu Veterinary and Animal Sciences University, Chennai, 600051, Tamil Nadu, India
³Dean, Faculty of Food Sciences, College of Food and Dairy Technology, Alamathy-Koduveli, Chennai, 600051, Tamil Nadu Veterinary and Animal Sciences University, Chennai, 600051, Tamil Nadu, India
* Corresponding Author : dr_razi@rediffmail.com

Received : 03-11-2022     Accepted : 27-11-2022     Published : 30-11-2022
Volume : 14     Issue : 11       Pages : 11815 - 11817
Int J Agr Sci 14.11 (2022):11815-11817

Keywords : Spread, Butter, Physcio-chemical quality, Instrumental colour profile, Sensory quality
Academic Editor : Dr Meera Kumari, Saket Kumar
Conflict of Interest : None declared
Acknowledgements/Funding : Authors are thankful to Department of Livestock Products Technology (Meat Science), Madras Veterinary College, Chennai, 600007, Tamil Nadu Veterinary and Animal Sciences University, Chennai, 600051, Tamil Nadu, India
Author Contribution : All authors equally contributed

It is a common myth that adding butter to meals makes it taste better and enhances other flavours. Investigation was done to develop goat meat spread added with various concentrations of butter viz., 1.0, 3.0and 5.0 per cent and the final quality of products was assessed based on physico-chemical quality, instrumental colour profile analysis and sensory quality. The pH of spread was significant (P<0.05) increased whereas cooking yield and spread ability was increased highly significant (P<0.01) with increase in concentration of butter. Further, highly significant (P<0.01) decrease in redness (a*) and increase in lightness (L*) was observed after incorporation of butter. The Yellowness (b*) of product was significant (P<0.05) increased. All the sensory attributes of spread were exhibited highly significant (P<0.01) differences except texture and adhesive ability. Sensory quality of goat meat spread was increase significant (P<0.05) with increase in concentration of butter upto 3% and thereafter the sensory quality was decreased. Thus, based on results it may be concluded that incorporation of 3.0% butter was most suitable for development of goat meat spread

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