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Effect of green coriander leaves (Coriandrum sativum) and Sodium Bicarbonate on deodorization of goat rumen meat

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A study was conducted to deodorize the rumen meat (also known as tripe) with different levels of coriander and sodium bi-carbonate separately to overcome its off odor and to increase the acceptability of rumen meat for product preparation. Rumen meat contributes 2.8% of slaughtered weight of goat and is highly nutritious but not popular due to its unpleasant odor and poor functional properties. | Effect of green coriander leaves (Coriandrum sativum) and Sodium Bicarbonate on deodorization of goat rumen meat

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