National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The present study was conducted to study the physico-chemical and functional properties of mithun (Bos frontalis) meat. Mithun were reared under semi-intensive systemat ICAR-National Research Centre on mithun farm, Medziphema, Nagaland, India, located between 25º54´30´´ North latitude and 93º44´15´´East longitude, at an altitude range from 250-300 m mean sea level. Male mithun (age 4-7 years) with good body condition (score 5-6) were selected from the mithun farm which were maintained under similar housing, feeding and other managemental conditions. Mithun meat was obtained from Longissimus dorsi muscle and the physico-chemical characteristics viz., pH, myoglobin, salt soluble protein, water soluble protein; myofibrillar fragmentation index, muscle fibre diameter, shear force and nutritional composition viz., proximate composition, calorific value and functional properties like water holding capacity were studied and was also subjected for sensory evaluation. The ultimate pH of the meat was recorded to be 5.78±0.05. Moisture, Protein, fat, ash content of adult male mithun meat was 73.66±0.35, 23.87±0.86, 0.66±0.10, 1.07±0.04 respectively. Physicochemical and functional properties of adult male mithun meat shows that mithun meat was dark red in colour having a desirable water holding capacity, myofibrillar fragmentation index, salt soluble and water soluble protein. Panellists gave higher scores for all the sensory attributes which shows that mithun meat is highly preferred and relished by the consumers.
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