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A PROCESS FOR PREPARING STORAGE-STABLE, LOW FAT AND LOW CHOLESTEROL GOAT MEAT
A PROCESS FOR PREPARING STORAGE-STABLE, LOW FAT AND LOW CHOLESTEROL GOAT MEAT
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机译：储存稳定，低脂肪和低胆固醇山羊肉的制备方法
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摘要
Growing apathy towards “red meat” for their fat and cholesterol contents prompted researchers to find effective solutions to produce “safe meat” with reduced levels of fat and cholesterol. Invariably the treatment procedures resulted in low fat, low cholesterol meat, but affecting aroma, taste and mouth-feeling. This invention aims at overcoming the above drawbacks by providing a process for preparing storage-stable, low fat and low cholesterol goat meat (Black Bengal variety), which comprises i) mincing or forming small pieces of raw meat and washing the minced / pieced meat with hot distilled water; ii) immersing the washed meat into a 1-3% solution of mixed culture of 1:1 – 1:3 (v/v) of mixed lactic acid bacteria (LAB) along with one or more chemicals and/or additives selected from acetic acid, glucose, NaCl, citric acid, ascorbic acid, Hibiscus protocatechuic acid, NaNO2, NaNO3, sucrose, pepsin and the like proteolytic enzyme(s), lipase, garlic and one or more species selected from clove, coriander, black pepper, cumin, cardamom, small elachi, tea liquor and honey; (iv) cooling the treated meat from step (ii) and maintaining the same at ambient temperature; (v) preserving the treated meat by refrigeration in food grade polymeric containers.[IN221577A1]
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