Chemical, Shelf-Life and Sensory Characteristics of Cured and Dried Chevon

Ninfa  P. Roxas,; Reynaldo  C. Mabesa,; Perlito  I. Ibarra,; Enrico  S. Supangco,; Mary Jean  G. Bulatao,; P.t.  Depositario,

Chemical, Shelf-Life and Sensory Characteristics of Cured and Dried Chevon

Abstract:

This study aimed to develop a saleable cured/dried chevon meat product that could be acceptable to Filipino consumers, storable for many weeks, and usable for cooking purposes at any time. For curing chevon, salt and nitrite were used. The meat was dried using sun-drying and smoke/oven-drying. The dried chevon products were evaluated for chemical, shelf-life and sensory characteristics. The chemical characteristics of the resulting product were comparable with those of the fresh meat. It could be safely stored in glass jars for 60 days at room temperature. Prepared into caldereta, the cured/dried chevon was rated by the expert panel as "slightly acceptable", while all samples were liked by consumers in Los Banos and vicinities. Benefit-cost ratio (BCR) ranged from 1.52 to 2.73, depending on the live weight farm gate price. Non-cash benefits included bones, trimmings and internal organs that could be sold or cooked by the family.