Influence of vacuum tumbling and particle size on quality characteristics of goat meat rolls

A study was conducted to assess the effect of vacuum tumbling (1, 2 and 3 hours) coupled with size reduction (10 mm and 4 mm) on quality of culled goat meat rolls prepared by steam cooking. Tumbled rolls had higher moisture and ash content and lower protein and fat content than control rolls. On vacuum tumbling, cooking yield and pH significantly increased and shear press value decreased but the effect was more apparent in 4 mm particle size rolls as compared to 10 mm particle size. Tumbling significantly increased the sensory attributes of both types of rolls but effect of tumbling on sensory attributes was more noticeable in small particle size rolls. TBARS value, standard plate count and psychrotropic count increased during storage but the values were well within the safety limits. The sensory scores of tumbled meat rolls decreased and were moderately acceptable on 12^th day of refrigerated storage. It is concluded that culled goat meat can be utilized for development of goat meat rolls by size reduction (4 mm) and vacuum tumbling.