1Department of Livestock Product and Technology, College of Veterinary Science, GBPUAT, Pantnagar (UK), INDIA
2Department of Livestock Product and Technology, College of Veterinary Science, MPPCVV, Jabalpur, Madhya Pradesh, India.
3Department of Meat Science, College of veterinary Science, Chennai, (TN), India
The present study was conducted to prepare soy protein (soy crumbles) extended chevon meat patties to determine effect on sensory attributes of the product. The sensory characteristics such as appearance, flavor, texture and juiciness of soy protein extended chevon patties were studied at different storage interval under refrigeration temperature and exhibited non significant variation upto 30% soy protein added patties. While overall acceptability for 30% soy extended chevon patties was significantly higher than the control and other treatments (p<0.5). All Sensory attributes decreased significantly (p<0.05) with advancement of storage period.
Chevon Patties, Sensory attributes, soy protein
