Quality and acceptability of traditional styled fried tripe products from buffalo and goat rumen meat

Rumen meat otherwise known as tripe is one of the important edible offal and the material offers good scope for products processing. Traditional styled fried tripe products were prepared from buffalo and goat tripe and were studied for various physico-chemical, microbial and sensory qualities. Significantly (p 0.01) higher pH, product yield, moisture and fat percentage were observed in fried buffalo tripe product as compared to fried goat tripe product. Protein content of buffalo and goat fried tripe products did not differ significantly between them. Total plate, coliform and yeast and mould counts of buffalo and goat fried tripe products did not differ significantly between them and were within the standards specified for cooked meat products. All sensory scores were better for fried goat tripe product as compared to fried buffalo tripe product. Therefore, it can be concluded that traditional styled fried tripe products prepared from buffalo and goat tripe had better physico-chemical, microbial qualities and sensory scores were rated moderately to highly acceptable.