author(s)
A Harikrishnaa, K Vidyadhara Reddy DVG, R Sai Dilip Gupta, D Maheswara Reddy, N Ranga Rao and K Yogeswari

abstract
The present study was intended to standardize the recipe and procedure of chevon cutlets and to compare the effect of potato and radish addition in the product. Meat cutlets are ready to eat, crispy snack item and widely used in the breakfast. Chevon cutlets were prepared with cooked meat instead of minced meat with shredded potato and radish in 1:1 ratio (one part meat and one part potato/radish). Results revealed that chevon cutlets prepared with radish recorded significantly (P ≤ 0.05) lower PH, lower cooking loss, higher % of bread pickup, higher moisture, crude fiber and lower crude fat. Chevon cutlets prepared with incorporation of radish paste recorded significantly (P ≤ 0.05) higher juiciness and tenderness when compared to potato. Moreover, mouth coating is also well appreciated in radish incorporated cutlets. Hence, there is scope for inclusion of radish in cutlets by replacing the potato. Thus, good quality chevon cutlets could be prepared by incorporating radish paste instead of shredded potato.