Vol. 11, Issue 1, Part C (2026)

Author(s): RSD Gupta, B Eswara Rao, E Nagamallika, A Jagadeesh Babu and D Narendra Nath

A study was conducted to standardize and evaluate the quality characteristics of head meat curry from sheep and goat. The head meat curry prepared from sheep and goat were evaluated for physic chemical characteristics such as cooking yield, proximate composition and sensory evaluation. The goat head meat curry had significant (p<0.05) higher moisture than sheep head meat curry. No significant difference was noticed for percent protein and percent fat. The total ash values of goat head meat curry were significantly (p<0.05) higher than sheep head meat curry. There is no significant difference between cooking yield of sheep head meat curry and goat head meat curry. The sensory properties of goat head meat curry was significantly (p<0.05) higher than sheep head meat curry. Hence the goat head meat curry showed higher sensory properties and higher proximate values indicating its health benefits and had advantage of promoting consuming goat head meat curry in the areas where goat head meat had comparatively lower values than sheep head curry.

DOI: 10.22271/veterinary.2026.v11.i1c.2951