Studies on the quality characteristics of meat pickle in oil Achar as a ready to eat product

Abstract

Pickle in oil was prepared with chevon and pork to serve as ready to eat meat product. The pickles were prepared after standardizing cooking method of meat and recipe suitable to local taste. The meats were cooked by pressure cooking (1.06kg/cm2) and pickled by addition of salt, acidulants (vinegar and citric acid), gingely oil and spices as per recipe selected. The pickles were stored in presterlized transparent glass bottles at ambient temperature (24 to 340c) and analysed for keeping, eating and hygienic qualities at regular intervals. newline