Quality Evaluation of Rogenjosh Available in Srinagar City

Authors

  • Asif. H. Sofi Faculty of Veterinary Sciences and Animal Husbandry (SKUAST-K), Alusteng, Srinagar, Kashmir, India
  • Sarfaraz A. Wani Faculty of Veterinary Sciences and Animal Husbandry (SKUAST-K), Alusteng, Srinagar, Kashmir, India
  • Mir Salahuddin Faculty of Veterinary Sciences and Animal Husbandry (SKUAST-K), Alusteng, Srinagar, Kashmir, India
  • A. H. Malik Faculty of Veterinary Sciences and Animal Husbandry (SKUAST-K), Alusteng, Srinagar, Kashmir, India
  • M. A. Pal Faculty of Veterinary Sciences and Animal Husbandry (SKUAST-K), Alusteng, Srinagar, Kashmir, India
  • Z. H. Munshi Faculty of Veterinary Sciences and Animal Husbandry (SKUAST-K), Alusteng, Srinagar, Kashmir, India

Keywords:

Market, Quality evaluation, Rogenjosh, Srinagar city, Traditional meat products

Abstract

A study was carried out to find out the quality of  Rogenjosh - a traditional Kashmiri meat product,  available at various outlets of Srinagar city, in  terms of physico-chemical (pH, moisture, protein,  ether extract and ash), microbiological (Total  Viable Count, Coliform count & presence of E.  coli) and sensory quality. On the basis of infrastructure and services provided, outlets were divided into High standard (HS), Medium standard (MS) and Low standard (LS)  restaurants. The results for moisture (%) and ether extract (%) differed significantly (p<0.05) between the outlets whereas pH, protein (%) and ash (%) showed non-significant (p>0.05) differences. The TVC and Coliform count showed increasing trend from HS to LS type. However, E.  coli was present in 16.6 % of sample, (all from LS  type). The overall acceptability score of the product from HS, MS and LS was found to be 6.46  ± 0.10, 5.90 ± 0.12 and 6.17 ± 0.12 respectively,  on 8 point descriptive scale (8= extremely  desirable, 1= extremely undesirable).   

Published

2008-12-31

Issue

Vol. 3 No. 2

Section

Articles

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