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Goat meat has been an ideal choice of red meat among the health conscious population but if not stored properly, its high moisture and rich nutrient content makes it prone to microbial spoilage and lipid oxidation. At the time of processing meat undergoes a number of alterations, physical alterations like chopping, grinding and mincing, chemical alterations like marination (storage under controlled environment) and heat treatment (ex. frying, baking etc.). All such activities results in the development of oxygenated free radicals which in turn initiate the oxidation of polyunsaturated fatty acids resulting in deterioration of color, texture and nutritive value and development of off odours (Kanner, 1994). Moreover physical activities like handling, manual processing and improper and inconsistent storage conditions Enhancement of Storage Stability, Textural Profile, Physico-Chemical Parameters and Sensory Attributes of Chevon Meatballs by Guava Powder Incorporation

international journal of bio-resource and stress management/international journal of bio-resource and stress management

Enhancement of Storage Stability, Textural Profile, Physico-Chemical Parameters and Sensory Attributes of Chevon Meatballs by Guava Powder Incorporation