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 |
A study was conducted to deodorize the rumen meat (also known as tripe) with different levels of coriander and sodium bi-carbonate separately to overcome its off odor and to increase the acceptability of rumen meat for product preparation. Rumen meat contributes 2.8% of slaughtered weight of goat and is highly nutritious but not popular due to its unpleasant odor and poor functional properties. So, this experiment was conducted in order to find out the acceptability of rumen meat after proper deodorization. Therefore, after proper cleaning and washing with water, rumen was dipped in 0%, 5% and 10% of green coriander leaves paste and sodium bi-carbonate separately for 30 minutes and then washed with normal clean water. Results showed that 5% level of concentration of coriander and sodium bi- carbonate was found to be most suitable deodorizer than 10% level of concentration. At 5% level, although bleaching action was better by sodium bi- carbonate but on the whole deodorizing activity was good by herbal deodorizer green coriander leaves.
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