Vol. 11, Special Issue 6 (2022)

Author(s):
Priyanka Meena, Anurag Pandey, Asman Singh Gurjar, Ravi Raman, Shrawan Kumar Meel, Rohit Meena, Pushpa Lamba, Sunil Rajoria and Brijesh Nanda

Abstract:
The study was conducted to evaluate the suitability of using of green coffee extract (GCE) and its effect on the microbiological quality of chevon nuggets during frozen storage. The chevon nugget treated with (GCE) had significantly (P<0.05) lower total plate count, psychrophilic count and yeast & mould count compared to control during storage at -18±2 ^oC. Green coffee extract incorporation can be a very good approach to enhance nutritional profile of the meat products without affecting acceptability.