Quality and economics of enrobed goat meat bites

The present study was envisaged to evaluate quality and cost of production of enrobed goat meat bites in comparison to uncoated goat meat bites. Three male Beetle goats (12–14 months) were slaughtered, portioned into standard primal cuts and manually deboned after overnight chilling (4±1° C). The meat chunks of size 1.5cm³ were prepared after the removal of fascia, external fat and other connective tissue. The chunks were tenderized (0.25% papain and 0.15M CaCl₂; 1:1) and seasoned before oven cooking at 175° C for 20 minutes. The cooked chunks were battered, breaded and deep fat fried at 175° C for 3 min whereas control was deep fat fried without coating. The cooking yield was significantly (P<0.05) higher whereas water activity was significantly (P<0.05) lower in enrobed products than goat meat bites without enrobing. The instrumental colour profile (lightness, L* and yellowness, b* value) were significantly (P<0.05) higher in enrobed product whereas redness (a*) value did not vary with the enrobing of the product. The enrobed goat meat bites had significantly (P<0.05) lower fat and calories whereas higher proteins than control product. The sensory quality parameters like colour, flavour, juiciness, crispiness and overall acceptability were significantly (P<0.05) improved with enrobing. The economics was calculated by taking into account their average cooking yield, cost of product formulation and overhead cost and enrobed product was found economical by 16.20%.