A comparative analysis of traditional head meat curry from sheep and goat

International Journal of Veterinary Sciences and Animal Husbandry 2026 Open access

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Authors: RSD Gupta, B. Eswara Rao, E. Nagamallika, A Jagadeesh Babu, D Narendra Nath
DOI: 10.22271/veterinary.2026.v11.i1c.2951
Cited by: 0

Abstract

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

Fields of Study & Subjects

Meat and Animal Product Quality Food and Agricultural Sciences Food Quality and Safety Studies

Publication details

Journal / source
International Journal of Veterinary Sciences and Animal Husbandry
Volume
11
Issue
1
Pages
175–182
Publication date
1 January 2026