The present study was undertaken to evaluate the effect of mincing and added water on the quality characteristics of chevon cutlets. The lean meat was minced once, twice and thrice, respectively through 4 mm plate to evaluate the effect of mincing on physic-chemical and sensory parameters. A significant effect of mincing was observed with the highest scores for juiciness and texture for the products developed from twice minced lean meat. Thus, good quality chevon cutlets could be prepared by mincing the lean meat twice and with incorporation of 5% shredded potato and 3% added water from tough and less palatable chevon.
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Singh et al. (2014) studied this question.
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