Effect of Incorporation of Tribulus terrestris on Microbiology Characteristic of Cooked Chevon Sausages

Aims: To Study the effect of incorporation of Tribulus terrestris/Gokshura (a natural meat preservative) on microbiology characteristic of cooked chevon sausages (goat meat sausages). Methodology: Meat emulsion for chevon sausages was prepared and was divided in four parts, as follows first part was kept as control and in which Tribulus terrestris/Gokshura was not added and rest three parts were incorporated with different levels of Tribulus terrestris/Gokshura viz. being T1 (0.25%), T2 (0.50%), T3 (0.75%). All samples were vacuum packaged and assessed for microbiological characteristic under refrigerated (41°C) conditions at regular intervals of 0, 14, 28, 42 and 56 days. Three independent experimental trials of the study were conducted and were carried out with duplicate sample analysis (n=6). Results: Incorporation of Tribulus terrestris shows significant (P