Extension of shelf life of ground chevon during refrigerated storage by using ascorbic acid

Ground chevon samples obtained from adult male goats were pre-blended with 0, 300, 400, 500, 600 and 700 ppm levels of ascorbic acid and stored at 4+/ -1 degreesC for 9 days. Different physico-chemical, sensory and microbial q uality characters of the meat were evaluated at two day intervals during st orage. The samples treated with 600 ppm ascorbic acid had significantly (P< 0.05) higher water holding capacity, colour score, odour score and lower co oking loss. metmyoglobin content, TBARS number, peroxide value and free fat ty acid contents. The ascorbic acid levels did not influence the standard p late count, psychrotrophic plate count and coliforms count of the meat duri ng storage. A strong relationship (r=0.9641] between the TBARS number and M Mb% was found and a regression equation [Y=0.3895+0.0138X, where Y=TBARS nu mber and X=MMb%) was established. It was inferred that 600 ppm L-ascorbic a cid could be the optimum level for pre-blending which extended the shelf li fe of ground chevon up to 7 days as compared to 3 days for the control samp le under refrigerated storage.