Chemical analysis and quality study of beef and chevon stored in home refrigerator

Abstract

Effective meat preservation is essential for physico-chemical and microbiological quality of red meat. The purpose of the study was to assess nutritional composition and quality of beef and chevon stored in home refrigerator at a temperature of 4 ⁰C. A total of 3 beef and 3 chevon raw meat samples were collected from a butcher shop in Chattogram (Jhawtola). We examined the proximate and physico-chemical quality parameter of sample in different days of storing period. The study measured various parameters of beef and chevon over time, including proximate analysis, pH, water holding capacity (WHC), extract release volume (ERV). The proximate composition analysis revealed no significant differences (p > 0.05) between beef and chevon in moisture content, crude protein, and ether extract. However, significant differences were observed in ash content, with chevon (1.01 ± 0.10%) showing a higher value than beef (0.82 ± 0.15%) (p = 0.04). Nitrogen-free extract (NFE) was notably higher in beef (2.64 ± 0.61%) compared to chevon (0.68 ± 0.20%) (p = 0.05). The calculated metabolizable energy (ME) values for beef and chevon were 95.76 Kcal/100 gm and 95.22 Kcal/100 gm, respectively, with no significant difference. Results showed that ERV increased over time, with beef generally showing higher values than chevon. pH decreased overtime in a regular pattern. ERV showed varying trends, but differences between beef and chevon were not statistically significant. Most of the quality parameters were the except the acceptable limits at day 3 both species. Therefore, this study recommends to maximum preservation period of beef and chevon at home refrigerator (4 ⁰C) is 3 days.