Abstract: | The effects of processing hot versus chilled goat meat, as such and after freezing in chunk or mince forms, were studied in relation to physico-chemical and organoleptic properties of patties. The differences in the pH of the meat samples were non-significant (P < 0·05) at 3–4 h post mortem (PM) at room temperature (30°C) and after 24 h at 4°C. The yield of the broiled patties, prepared from hot meat at 3–4 h PM, was significantly lower (P<0·05) as compared to those from chilled meat. However, this trend was reversed, if processing of hot meat into patties was done within 1–2 h PM. Freezing of chilled meat in chunk or mince forms gave significantly higher (P < 0·05) cooking yields than freezing of hot meat in similar forms. The organoleptic scores of the raw-cooked patties were similar for all treatments. Freezing of precooked patties at ?10°C for 10 days, thawing and reheating did not reduce most of the sensory scores significantly (P<0·05). Moisture, protein and fat contents of the broiled patties were not significantly (P<0·05) affected by the treatments. Standard plate count of hot versus chilled meat, for all levels of processing and storage, were within acceptable limits. |