The Effect of Storage on Oxidative Stability of Chevon Collected from Different Meat Markets in Chattogram

Abstract

Goat is one of the most popular livestock species in Bangladesh. In Asia, Bangladesh has the second highest number of goats. For improving socioeconomic condition, both men and women of our country are interested to rear goat. In our country demand for goat meat increasing day by day. It has characteristic flavour, low fat compared to other red meat. Goat meat can be easily destroyed because of unsaturated fatty acid. For our experiment we collected the sample from super-shop and local slaughter house to observe oxidative stability with storage time. From Table 1. The TBARS values were significant from fresh sample to 4th and 8 th month sample. In case of fresh, 4 months and 8 months from day to day TBARS values were highly significant (p<0.05). From Table 1. Incase of fresh sample the highest TBARS value was 53.14, 4 months value was 66.41 and 8 months value was 99.11μmol MDA/100g. As the composition of chevon, high environmental temperature, lack of maintenance of slaughterhouse hygiene and improper control over food safety, meat can deteriorate before the expected time. This study will ensure the safe storage time of goat meat purchased from supershop and butchershop in the tropical environment Bangladesh.