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 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
