Comparative study on the quality of Goshtaba prepared by traditional and machine methods

Goshtaba, an emulsion based meat product is an inseparable part of traditional Kashmiri meat cuisine called ‘Wazwan’. It is prepared by traditional method since centuries. A study was conducted with an objective to assess the effect of machine intervention on the quality of Goshtaba. The results showed that pH, emulsion stability and moisture showed significant (P<0.5) difference between the traditional and machine made raw emulsions. However, in case of cooked product significant (P<0.5) difference was found in cooking yield, moisture, protein and fat. Overall palatability scores were found significantly (P<0.5) better in traditional as compared to machine made Goshtaba. It was concluded that the traditional method of emulsion preparation for Goshtaba gives better results in terms of quality as compared to machine made emulsion.