Quality and Acceptability of Restructured Goat Tripe Nuggets with added Goat Meat Emulsion

Restructured goat tripe nuggets from goat rumen meat with 15, 25 and 35% of added goat meat emulsion were prepared and quality evaluated. Restructured goat tripe nuggets prepared with 100% goat rumen meat were used as control. Significantly (p<0.05) increased values were observed for product yield, moisture and protein contents in goat meat emulsion incorporated restructured goat tripe nuggets than control. However, significantly (p < 0.05) decreased values were observed for pH, product shrinkage, drip loss and fat content. Sensory evaluation scores for flavor, juiciness, binding and overall acceptability were highest for 25% goat meat emulsion incorporated restructured goat tripe nuggets followed by 35, 15% goat meat emulsion incorporated restructured goat tripe nuggets and control restructured goat tripe nuggets. However, scores for appearance and colour and tenderness were highest for 35% goat meat emulsion incorporated restructured goat tripe nuggets followed by 25, 15% goat meat emulsion incorporated restructured goat tripe nuggets and control restructured goat tripe nuggets. The appearance and colour, flavor, juiciness and tenderness scores between 35 and 25% goat meat emulsion incorporated restructured goat tripe nuggets did not differ significantly. Thus, it can be concluded that 75% goat rumen meat and 25% goat meat emulsion can be used for preparation of restructured goat tripe nuggets without affecting quality and acceptability.