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Enhancement of shelf life and wholesomeness of goat meat by gamma irradiation treatment

Mahwish Aftab, Ifrah Rafaqat, Faiza Saleem, Beenish Aftab, Roheena Abdullah, Mehwish Iqtedar, Afshan Kaleem, Tehreema Iftikhar, Shagufta Naz

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Int. J. Biosci.7(4), 177-185, October 2015

DOI: http://dx.doi.org/10.12692/ijb/7.4.177-185

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Abstract

Goat meat is a potential source of nutrition with several health benefits. It contains lower value of saturated fats, cholesterol and high value of unsaturated fats along with B group vitamins, selenium and choline which renders it safe for the heart and reduces the risk of cardiovascular disease and cancer. Pakistan is the 4th largest producer of goat meat. Gamma irradiation processing is considered a safe and efficacious procedure for meat preservation, shelf life enhancement and microbial load reduction of fresh meat. Goat meat samples were collected from market and gamma irradiation from Cobalt 60 source (0.5, 1 and 1 kilo Gray) was applied to them in PARAS (Pakistan Radiation Services). Sensory evaluation and proximate analysis (Association of Analytical Communities AOAC protocols), before and after treatment, were done at specific intervals to determine the effects of gamma irradiation on nutritional contents and shelf life of goat meat. The present study establish that 1.5 kGy is an appropriate dosage to maintain fresh meat quality under chilled conditions for goat meat as it enhanced the refrigerated shelf life by 9 days.

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Enhancement of shelf life and wholesomeness of goat meat by gamma irradiation treatment

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