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Studies on processing and refrigerated storage of 'Rista'
1Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar-243122 (UP), India.
Meat Science
|November 9, 2011
Summary
Optimizing mutton fat levels and processing methods significantly enhances the quality of Rista, a traditional Indian ground meat product. Machine mincing cold-boned meat with added sodium tripolyphosphate yielded the best results for this emulsion-type product.
Area of Science:
- Food Science
- Meat Science
- Product Development
Background:
- Rista is a popular emulsion-type ground meat product from Kashmir, India.
- Understanding processing parameters is crucial for optimizing its quality and consumer appeal.
Purpose of the Study:
- To investigate the effects of mutton fat levels, meat temperature (hot-boned vs. cold-boned), and mincing methods (manual vs. machine) on Rista quality.
- To determine optimal conditions for producing a high-quality Rista product.
Main Methods:
- Studied the impact of varying mutton fat percentages, utilizing both hot-boned (pre-rigor) and cold-boned (post-rigor) lamb meat.
- Compared manual and machine mincing techniques, with and without the addition of 0.5% sodium tripolyphosphate.
- Assessed product quality attributes including binding, texture, and yield.
- Evaluated the shelf-life of cooked Rista stored in low-density polyethylene bags at 4 ± 1°C for 4 days.
Main Results:
- An optimal mutton fat incorporation level of 20% was identified for Rista processing.
- Addition of 0.5% sodium tripolyphosphate significantly improved product binding, texture, and yield.
- Machine mincing of cold-boned meat resulted in superior Rista quality compared to hot-processed or hand-minced products.
- Cooked Rista maintained satisfactory quality for 4 days when stored under refrigeration.
Conclusions:
- The study identified optimal fat content, processing temperature, and mincing method for producing high-quality Rista.
- Sodium tripolyphosphate is beneficial for enhancing Rista's textural and binding properties.
- Machine mincing of cold-boned meat offers significant advantages for Rista production.
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