Studies on processing and refrigerated storage of 'Rista' |
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Authors: | Samoon A H Sharma N |
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Affiliation: | Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar-243122 (UP), India |
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Abstract: | Effects of mutton fat levels, hot-boned versus cold-boned meat and manual versus machine mincing were studied on the quality of ‘Rista’—a popular emulsion type ground meat product of Kashmir (India). Incorporation of lamb fat at 20% level was found optimum for processing Rista. Both pre-rigor and chilled (post-rigor) meat were utilised for product manufacture. Addition of 0·5% sodium tripolyphosphate improved product binding, texture and yield. All these effects were more pronounced in machine minced Rista samples processed from cold-boned lamb meat, as compared with hot-processed and hand minced product. Cooked Rista was stored in low density polyethylene bags (0·25 μm thickness) at 4 ± 1°C in satifactory condition for 4 days. |
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