In the present study, comparative effects of marination in citric acid (1 %), spray of cucumis powder (2 %) and pressure cooking (at 15 psi) were observed on quality attributes of goat meat curry. Significant difference (p < 0.05) was observed in pH of citric acid treated samples compared to other samples. Significant difference (p < 0.05) was observed in protein and soluble collagen content of meat curry treated with pressure as compared to other treated samples including control. Cooking yield was significantly (p < 0.05) higher in control samples. The significant difference was observed in chewiness and gumminess at (p < 0.05) level and hardness at (p < 0.01) level within and between the various treatment groups. However, overall values were higher in control samples. Similarly, shear force value was significantly (p < 0.05) higher for control compared to treated samples. The significant difference (p < 0.05) was observed in various sensory attributes of goat meat curry and pressure treated cooked meat curry was highly preferred followed by cucumis powder, citric acid and control samples.
Keywords: Chevon curry; Citric acid; Cooking effects; Cucumis powder; Pressure; Tenderization; Tough meat.