Author(s): Varsha Vihan, VP Singh, Pramila Umaraw, Akhilesh K Verma and Chirag Singh

Abstract: This study aimed to assess the quality attributes of "Arija," a traditional Himalayan meat product, by varying the inclusion levels of goat by-products (liver, heart, and spleen) and barnyard millet flour (BMF). Four formulations were developed: C (0% by-products and BMF), T₁ (5% by-products, 2% BMF), T₂ (10% by-products, 4% BMF), and T₃ (15% by-products, 6% BMF), with lean meat replaced accordingly. Physicochemical properties, microbiology, and sensory characteristics were evaluated. Results indicated significant increases (p<0.05) in pH and decrease in water activity with higher levels of by-products and BMF. Significant (p<0.05) increase in TBARS and FFA values was seen with the progression of storage and with enhancing the levels of by-products and BMF. Microbial count (SPC, psychrophilic count, coliform count and yeast & mould count) also increased significantly (p<0.05) with increase in level of by-products and BMF and along with the storage. However, there were no significant (p>0.05) differences in appearance, texture, and juiciness between formulations C, T₁, and T₃, while T₂ exhibited significantly (p<0.05) superior scores in these attributes along with overall acceptability, although the sensory scores reduced significantly (p<0.05) with the passing storage study. The study concludes that formulation T₂, comprising 10% goat by-products and 4% BMF, maintains favorable physical, chemical, and sensory qualities, suggesting its suitability for preparing Arija.

DOI: 10.33545/26174693.2024.v8.i7Sd.1480