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In the present study, comparative effects of marination in citric acid (1 %), spray of cucumis powder (2 %) and pressure cooking (at 15 psi) were observed on quality attributes of goat meat curry. Significant difference (p &lt; 0.05) was observed in pH of citric acid treated samples compared to other samples. Significant difference (p &lt; 0.05) was observed in protein and soluble collagen content of meat curry treated with pressure as compared to other treated samples including control. Cooking yield was significantly (p &lt; 0.05) higher in control samples. The significant difference was observed in chewiness and gumminess at (p &lt; 0.05) level and hardness at (p &lt; 0.01) level within and between the various treatment groups. However, overall values were higher in control samples. Similarly, shear force value was significantly (p &lt; 0.05) higher for control compared to treated samples. The significant difference (p &lt; 0.05) was observed in various sensory attributes of goat meat curry and pressure treated cooked meat curry was highly preferred followed by cucumis powder, citric acid and control samples.

Effects of citric acid, cucumis powder and pressure cooking on quality attributes of goat meat curry