Quality characteristics of edible byproducts compared to Longissimus Dorsi muscle of barbari kids

To assess and highlight the nutritional qualities in edible byproducts, a study was conducted to evaluate the physico-chemical properties and proximate composition of liver, kidney, heart, spleen, brain and testicles of Barbari kids. The values were compared with the standard longissimus dorsi muscle. Physico-chemical properties revealed a higher pH values in all organs as compared to the reference muscle. Cooking loss varied significantly (P<0.05) among the organs with maximum loss (34.67%) in kidneys and minimum in brain (3.57%). The mean water activity values were almost similar for all the organs (0.991–0.997). Moisture, protein, fat, ash, carbohydrate and energy values differed significantly (P<0.05) among organs. Except liver, all organs had higher moisture values than muscle. Protein content of edible byproducts was significantly (P<0.05) lower than that of muscle. Fat and carbohydrate contents were found to be highest in the brain. Ash content was significantly (P<0.05) highest in spleen. Per cent energy value was significantly (P<0.05) different among all organs with maximum for liver. It was concluded that these edible byproducts can be effectively utilized by the processing industry in formulation of various value-added products without affecting the physico-chemical attributes.