Retort pouch processing of Chettinad style goat meat curry — a heritage meat product

Abstract

Chettinad style goat meat curry, a heritage meat product, was thermal processed in retort pouches having 4 layer configurations. Physical properties of retort pouches indicated that they are suitable for processing. Pouches filled with 150 g of goat meat and 100 g of curry medium were retorted to a F _O value of 12.1 min. Retort cooked products were tested for sterility and quality characteristics. Retorting decreased the product pH, thiobarbituric acid reactive substances and shear force values. Retort processed products had significantly lower L*, a*, b* and chroma values. Product was superior in all sensory attributes. It is concluded that Chettinad style goat meat product retorted to a F _O value of 12.1 min, had acceptable sensory quality characteristics.