Storage stability of chevon pickle at room temperature

Abstract

Chevon pickle was prepared using deboned meat from spent Angora type bucks of around 4.5 years. After an elapse of seven days as maturation period, the product was evaluated for changes in physico-chemical (pH, titrable acidity), microbiological (SPC, halophilic, yeasts and mold counts) and organoleptic properties at an interval of 15 days upto 60 days of storage at room temperature (17.20 ± 0.45 C and R. H. 53.60 ± 1.67%). Initial mean pH and titrable acidity of the product was 4.71 ± 0.02 and 0.74 ± 0.04 which reached to 4.77 ± 0.03 and 0.83 ± 0.07 respectively on 60th day of storage. Microbiological counts and sensory quality traits did not show appreciable change and remained satisfactory during the entire period of storage study. © Taylor & Francis Group, LLC.