Development of Technology and Assessment of Nutritional value of a Delicacy Goat Meat Product
Galiya Kazhybayeva1, Aliya Agibayeva2, Nazira Kuderinova3, Svetlana Harlap4, Natalya Fedoseeva5, Vladimir Usov6, Gulnara Zhumanova7, Lyaila Bakirova8
1Galiya Kazhybayeva, S. Toraighyrov Pavlodar State University, Pavlodar, Kazakhstan.
2Aliya Agibayeva, S. Toraighyrov Pavlodar State University, Pavlodar, Kazakhstan.
3Nazira Kuderinova, Shakarim State University, Semey city, Kazakhstan.
4Svetlana Harlap, Urals State Agrarian University, Russia.
5Natalya Fedoseeva, Russian State Agrarian Correspondence University, Russia.
6Vladimir Usov, Russian State Agrarian Correspondence University, Russia.
7Gulnara Zhumanova, Shakarim State University, Semey City, Kazakhstan.
8Lyaila Bakirova, Shakarim State University, Semey City, Kazakhstan.
Manuscript received on 07 March 2019 | Revised Manuscript received on 20 March 2019 | Manuscript published on 30 March 2019 | PP: 239-242 | Volume-8 Issue-5, March 2019 | Retrieval Number: E2989038519/19©BEIESP
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
Abstract: Goat meat is highly competitive with other livestock meat on nutritional and sensory qualities. The preparation method of a delicacy pressed goat meat product and it’s proximate, mineral and vitamin compositions are presented. Three variants of curing pickle with variation of salt, sugar, papain and water are prepared and injected to goat meat product. Using of papain enzyme in formulation of curing pickle tenderize the goat meat and cut meat massaging time up to 3 h. The level of minerals and vitamins in goat meat before and after cooking is significantly different.
Keyword: Goat Meat, Curing Pickle, Papain, Vitamin, Nutritional Value.
Scope of the Article: Software Product Lines