N. Kondaiah

A study was carried out to evaluate the antioxidant potential of pomegranate juice (PJ), rind powder extract (RP) and butylated hydroxyl toluene (BHT) in cooked chicken patties during refrigerated storage. Freshly minced chicken meats were assigned to one of the following four treatments: control (meat treated with no antioxidants); 10 mg equivalent PJ phenolics per 100 g meat; 10 mg equivalent RP phenolics per 100 g meat; 10 mg BHT per 100 g meat. The patties formed from the minced meats were grilled for 20 min and stored under aerobically at 4 °C for 15 days. Total phenolic content (as tannic acid equivalent) significantly (P < 0.05) increased from 152 in control to 195 and 224 μg/g in PJ and RP patties. Addition of PJ or RP did not affect any of the sensory attributes. The TBARS values were significantly (P < 0.05) reduced from 1.272 in control patties to 0.896, 0.763 and 0.203 mg malonaldehyde per kg samples in BHT, PJ and RP patties, respectively. The RP treatment substantially inhibited (P < 0.01) lipid oxidation in cooked chicken patties to a much greater extent than BHT treatment. The PJ or RP at a level of 10 mg equivalent phenolics/100 g meat would be sufficient to protect chicken patties against oxidative rancidity for periods longer than the most commonly used synthetic antioxidant like BHT.

An experiment was conducted to evaluate the effect of dipping in pomegranate fruit juice phenolics (PFJP) solution on the shelf life of chicken meat held under refrigerated storage at 4 °C. Breast muscle obtained from spent hens was dipped (1:2 w/v; muscle: liquid) in sterile water or in sterile water with 0.02% (v/v) PFJP, packed, stored at 4 °C for 28 days and samples were analyzed on 2 days of intervals. Thiobarbituric acid reactive substance values were lower in samples treated with PFJP. Total sulfhydryl and protein bound sulfhydryl content values were higher in samples treated with PFJP. Microbial quality evaluation showed that aerobic and psychrotrophic counts were higher in samples treated without PFJP. Sensory evaluation revealed that acceptability level of samples treated without PFJP decreased on 12th day of storage. It is concluded that spent hen breast meat samples dipped in 0.02% PFJP reduced protein oxidation and inhibited microbial growth and sensorily acceptable up to 12 days of refrigerated storage at 4 °C.

Summary The radical scavenging activity, reducing power and phenolic composition of pomegranate rind powder extract (RP) were determined and antioxidant properties of RP was evaluated in cooked chicken patties compared with vitamin C (VC) during refrigerated storage. Freshly minced chicken meat were assigned to one of the following six treatments: control (meat without any antioxidant); RP 5, RP 10, RP 15 and RP 20 (5, 10, 15 and 20 mg equivalent RP phenolics 100 g −1 meat, respectively) and VC 50 (50 mg VC 100 g −1 meat). The RP exhibited significantly ( P &lt; 0.05) higher reducing power and 1,1‐diphenyl‐2‐picrylhydrazyl radical scavenging activity. Incorporation of RP into chicken patties significantly ( P &lt; 0.05) reduced the HunterLab L * values compared with control and VC patties. Total phenolic content (as tannic acid equivalent) significantly ( P &lt; 0.05) increased from 308 in control to 441 μg g −1 in RP 20 patties. Addition of RP to chicken patties did not affect any of the sensory attributes. The values of thiobarbituric acid reactive substances were significantly ( P &lt; 0.05) reduced from 1.530 in control patties to 0.135 mg malonaldehyde kg −1 samples in RP patties. Pomegranate rind powder extract treatment (RP 10, RP 15 and RP 20) substantially inhibited ( P &lt; 0.05) lipid oxidation in cooked chicken patties to a much greater extent than VC treatment. Therefore, pomegranate rind powder can be utilized as an excellent natural antioxidant source.

A study was conducted on the effect on certain quality parameters of adding sodium chloride (2·5%) and tetrasodium pyrophosphate (1%) to hot minced buffalo and goat meats. The effects on buffalo meat were observed in chilled and frozen conditions, those on goat meat in hot and chilled conditions. These treatments significantly increased pH, water-holding capacity (WHC) and emulsifying capacity (EC) and decreased cooking loss in both types of meat. Chilled and frozen conditions did not affect buffalo meat quality but salt additions to hot minced goat meat were superior to such additions to chilled minced meat in respect of EC and the extraction of salt-soluble proteins. Buffalo meat had poorer WHC and EC than goat meat and salt additions had a greater effect in improving EC. With goat meat, the treatment resulted in an increased WHC with a greater increase in pH. Significant correlations were observed among quality parameters.

The present investigation explored the possibilities of commercial utilization of buffalo liver in comminuted meat products. In this study, the effect of incorporating liver with meat and vegetables in loaves was studied. Different types of loaves were evaluated: (1) Control meat loaf, (2) liver–meat loaf (20% liver) and (3) liver–vegetable loaves (40% liver, 1:1 ratio of carrot and potato). The pH’s; yield’s, emulsion stabilities and proximate compositions were not significantly different between meat and liver–meat loaves. However, liver–vegetable loaves gave significantly (P<0.05) lower yields and different proximate compositions. Although, liver–meat and liver–vegetable loaves had acceptable sensory scores (above 6), control meat loaves gave significantly (P<0.05) higher sensory scores. Instrumental color evaluation suggested significantly (P<0.05) higher redness (a*) and chroma values in meat loaves and significantly (P<0.05) higher values of brightness (L*), yellowness (b*) and hue values in liver–meat and liver–vegetable loaves. Texture profile analysis showed that liver–meat and liver–vegetable loaves had significantly (P<0.05) lower values of hardness, springiness, cohesiveness, gumminess and chewiness than the control meat loaves. Among the loaves, liver–vegetable loaves were softer and hence had lower values for the textural parameters than liver–meat loaves. During refrigerated storage, liver–vegetable loaves had significantly (P<0.05) lower thiobarbituric acid reacting substances (TBARS) values than meat and liver–meat loaves. Shelf life studies indicated a shelf life of 15 days for meat and liver–meat loaves and 10 days for liver–vegetable loaves at 4±1 °C. It was concluded that buffalo liver could be commercially utilized for the preparation of acceptable comminuted meat products.

Comparison of processing characteristics of meat from young male, spent male and spent female buffaloes was made to find the suitability of the meat for developing ready to eat meat products. Intensively reared young male buffalo meat showed higher moisture, collagen solubility, sarcomere length, myofibrillar fragmentation index and water holding capacity than meat from the other animals. A higher pH, total meat pigments, salt soluble protein, emulsifying capacity and lower collagen solubility were observed in spent male buffalo meat. Spent female buffalo meat had higher fat, total collagen, muscle fibre diameter and shear force value. Sensory evaluation of pressure cooked meat chunks indicated a marked toughness in spent male and female buffalo meat samples. These results suggest that young male buffalo meat is more suitable for processing in chunks and spent male and female buffalo meat is more suitable for processing in smaller particles.

Summary The performance of full‐fat soy paste (FFSP) with reduced beany flavour made by simple processing technology was compared with the commercially available textured soy granules in goat meat patties. Addition of soy proteins (soy paste and soy granules) did not significantly affect the emulsion stability and product yield. Shrinkage of patties with soy paste was comparable with control. A significant ( P &lt; 0.05) reduction in redness and increase in yellowness of patties was due to addition of soy proteins than in control. Patties with soy paste had comparable but slightly higher total lipid and cholesterol content with that of control but significantly ( P &lt; 0.05) higher than patties with soy granules. Lower force was required to compress or shear the sample, as hardness decreased in soy‐added patties. Flavour and overall acceptability scores between control and patties with soy paste did not differ significantly, whereas patties with soy granules were rated significantly lower. The patties remained stable with minor changes in physicochemical, microbiological and sensory quality during refrigerated storage (4 ± 1 °C) for 20 days. It is concluded from this study that FFSP had potential application similar to commercially available textured soy granules in comminuted meat products.

The study was aimed at comparing the physico-chemical characteristics and texture profile of emulsion and restructured buffalo meat nuggets (BMN) and assessing their shelf life at refrigeration temperature (4 ± 1 °C). The stability of restructured batter was significantly lower than that of the emulsion form. Emulsion nuggets (EN) had significantly higher product yield, fat content and calories while restructured nuggets (RN) had significantly higher moisture and protein contents. Texture profile analysis revealed that RN had significantly higher cohesiveness, gumminess, chewiness and shear force values. Differences in TBARS values for emulsion and restructured nuggets were not significant at any particular storage time. Throughout storage, counts for mesophilic, psychrotrophic and coliforms did not exceed log10 3.09 and 3.44 cfu/g, log10 2.23 and 2.11 cfu/g, log10 1.30 and 1.30 cfu/g for emulsion and restructured buffalo meat nuggets, respectively. In spite of a higher overall acceptance for EN initially, panelists rated them considerably lower compared to RN during subsequent storage. Buffalo meat nuggets were acceptable for at least 20 days in cold storage (4 ± 1 °C) under aerobic conditions in polypropylene bags.

The antioxidant and antimicrobial efficacy of grape seed extract (GSE) was studied in restructured mutton slices (RMS) under aerobic and vacuum packaging conditions during refrigerated storage. The RMS treated with grape seed extract (GSE) had significantly (P < 0.05) lower thiobarbituric acid reactive substance (TBARS) values and free fatty acids (FFA) % compared to control (C) and butylated hydroxy anisole (BHA) treated RMS during storage at 4 ± 1 °C. Addition of GSE significantly (P < 0.05) reduced the total psychrophilic and coliform counts in RMS during refrigerated storage. The GSE treated mutton slices recorded significantly (P < 0.05) superior scores of color, flavor, juiciness and overall palatability than C and BHA treated RMS. The TBARS values, FFA % and microbial counts increased significantly (P < 0.05) during storage. It can be concluded that GSE has excellent antioxidant and antimicrobial properties compared to control and BHA treated RMS during refrigerated storage under aerobic and vacuum conditions.

Buffalo liver is an important edible meat byproduct. However, in developing countries including India, it has a low commercial value and is underutilized. The present investigation was conducted to provide basic information on physicochemical, functional and microbiological quality of buffalo liver. Proximate composition was: moisture – 71.92%, protein – 18.44%, fat – 5.60%, carbohydrate – 2.72%, total ash – 1.32% and total energy – 135 kcal. Mineral concentrations (mg%) in liver were: Na – 60.04, K – 274, Ca – 5.60, Mg – 6.20, Fe – 20.86 and Cu – 5.60. Mean glycogen (mg/g), total liver pigments (mg/g) and cholesterol (mg%) were 7.07,8.49 and 283.88, respectively. The mean pH values of buffalo liver was 6.42, WHC – 38 ml per 100 g and cooking yield was 73.15%. Protein extractability studies indicated that liver contains higher amounts of water-soluble proteins (20–40%) than salt soluble proteins (7–15%) and presence of high molecular weight proteins in salt soluble protein fractions. The average microbial counts (log10 cfu/g) for different organisms were APC – 6.10; psychrotrophs – 4.30; enterobacteriaceae counts – 4.97; staphylococcal counts 2.50 and total coliforms – 2.82.

A simple, specific, and rapid analytical method for the determination of trimethoprim (TMP) and three sulfonamide (SA) antimicrobial drug residues in buffalo meat is developed and validated. This method is based on a solid-phase extraction technique followed by high-performance liquid chromatography (HPLC)–photodiode array (PDA) detection. Target compounds were extracted from the meat by acetonitrile and water, cleaned up on a Bond Elute C18 cartridge column, and separated on a RP-C18 column during HPLC analysis. Acetonitrile along with water appears to be an excellent extractant as recovery of the analytes at maximum residues levels (MRLs) in spiked sample was in the range of 75–108%, with coefficient of variations (CVs) ranging between 1.34 and 22%. The limit of detection (LOD) and the limit of quantification (LOQ) were 0.031 and 0.062 µg/g, respectively, for all of the compounds. Intra- and interday assay precisions of the method at 0.125 µg/g concentrations for any drug ranged between 3 and 4%. The linearities of the TMP, sulfadimidine (SDM), sulfadoxine (SDO), and sulfamethoxazole (SMX) were 0.9989, 0.9999, 0.9998, and 0.9997, respectively. For robustness, the analytical method was applied to 122 buffalo meat samples obtained from export meat processing plants.

To enhance the binding and quality of enrobed buffalo meat cutlets (EBMC), a meat emulsion at 0%, 15%, 20% and 25% replaced the cooked meat in the formulation. Emulsion containing products had significantly higher moisture contents and texture scores compared to the control. Emulsion at 20% level could be incorporated in enrobed buffalo meat cutlets to enhance their quality. Addition of 1% egg white powder improved the quality of EBMC compared to control, while a 3% level had adverse effect on the sensory attributes despite giving higher product yield and lower shrinkage. Cutlets with refined wheat flour had significantly higher protein and fat contents. It had also higher acceptability followed by corn flour, potato starch and tapioca flour. TBARS of enrobed samples remained lower than controls throughout the storage period. Mesophilic count remained below log3cfu/g for both samples during storage. Uncoated products and enrobed products were acceptable up to 10th and 15th day, respectively. Enrobing of buffalo meat cutlets improved their acceptability and shelf life under refrigeration storage.

The objective of this study was to evaluate the effects of ammonium hydroxide (AH) and sodium chloride on the quality of ground buffalo meat patties. Ground buffalo meat was treated with distilled water (control), 0.5% v/w AH, 1.0% v/w AH, 2.0% v/w AH and 1.0% w/w sodium chloride was added for all the samples. Treatment with AH increased (P < 0.05) the pH and water holding capacity (WHC) of ground buffalo meat patties during storage relative to their controls. Hunterlab a* (redness) and chroma values increased (P < 0.05) and hue decreased (P < 0.05) in all AH treated samples in comparison to controls during storage. Ammonium hydroxide significantly (P < 0.05) inhibited metmyoglobin formation compared to control after 3rd day of storage. There was a significant (P < 0.05) reduction in thiobarbituric acid reactive substances (TBARS) values in all AH treated samples compared to control throughout storage. These results indicate the potential antioxidant and myoglobin redox stabilizing effect of AH in ground buffalo meat patties.

AbstractAlthough spent hens are economically important, they are considered a by-product of the egg industry and efforts are therefore needed if better quality meat and higher returns are to be achieved. This review has compiled information on various aspects of spent hen processing and utilization. Meat and fat yields depend on age and weight of the birds with heavy hens producing better yields and better quality products than light weight birds. Except for muscle tissue removed almost intact by filleting machines, hand deboned meat is superior to mechanically deboned meat. Toughness of spent hen meat is no obstacle to the production of a variety of comminuted products. Such by-products as skin, gizzard, heart, ova yolk and fat can be utilized in emulsion-based chicken and other meat products. The use of phosphates to produce better quality spent hen meat products has been demonstrated. Improved deboning techniques and modern methods of meat processing are capable of enhancing the quality and value of meat from spent hens leading to greater demand and better financial returns.Keywords:: By-productshenshen meatprocessingproductsqualityyield

The effects of sodium pyrophosphate (SPP), sodium tripolyphosphate (STPP), sodium hexametaphosphate (SHMP), sodium acid pyrophosphate (SAPP) and their blends at different levels (0·3, 0·5 and 0·7%), along with 2% sodium chloride on certain quality parameters of buffalo meat and patties were evaluated. The SPP, STPP and phosphate blends significantly increased pH, water-holding capacity (WHC), emulsifying capacity (EC), extractability of salt soluble proteins (SSP), colour of ground meat, decreased cooking loss (CL), improved emulsion stability (ES) and enhanced yield, texture and moisture retention of cooked patties. Compared to these phosphates, SAPP and SHMP had significantly poorer effects on improving the quality of meat and patties. The order of effectiveness of phosphates was SPP > STPP > SHMP. In general, pH, WHC, SSP, ES, yield and moisture content of patties increased progressively with increasing level of phosphate while CL decreased. Among blends containing two polyphosphates, those of 90% SPP + 10% SHMP and 75% SPP + 25% STPP were relatively more effective. A phosphate blend consisting of 65% SPP, 17·5% STPP and 17·5% SAPP was equally effective as that of SPP in improving the functionality of hot and chilled meat and had the advantage of reducing the amount of sodium by 3%.

To assess microbiological quality of buffalo meat trimmings (TT=114) and silver sides (SS=41), samples were collected from four different Indian meat packing plants. The aim of this study was: (i) to evaluate standard plate count (SPC), psychrotrophic count (PTC), Enterococcus feacalis count (EFC), Staphylococcus aureus count (SAC) and Escherichia coli count (ECC) and the presence of Salmonella spp. and Listeria monocytogenes; and (ii) also to determine vero toxic E. coli (VTEC) by polymerase chain reaction (PCR). TT samples had significantly higher (P<0.001) SPC, PTC, EFC, and SAC than SS, while across the meat types there was no difference (P>0.05) in ECC. E. coli was recovered from 32.4% TT and 19.5% SS samples. The prevalence rate of Salmonella spp. and L. monocytogenes in TT was 1.75% and 0.87%, respectively. But no SS sample was found to be positive for any of these two pathogens. VTEC was found in 2.58% of all the tested samples. This finding suggests that TT contain higher microbes but only small numbers of pathogens of latent zoonotic importance. The present study confirmed the importance of maintaining good process hygiene at meat plants for microbiological status of buffalo meat.

ABSTRACT: The study was aimed to develop a processing technology for reduced beany flavor full‐fat soy paste (FFSP) after moist heat treatment of soybeans at 100 °C for 0, 5, 10, and 15 min. Sensory studies of paste showed that 15‐min heat treatment significantly ( P &lt; 0.01) improved color and consistency, while paste was free from typical beany flavor. The physical, functional, and sensory properties of soybean were sensitive to moist heat treatment, and such treatments can have a substantial influence on their use in food systems. Goat meat patties were selected to evaluate the potential application of FFSP in meat food system. The soy proteins incorporated in goat meat patties as FFSP increased moisture and fat and decreased protein, shrinkage, hardness, springiness, chewiness, and shear force values. Sensory analysis of patties showed that use of FFSP resulted in a reduction of specific soybean off‐flavor (beany and bitter notes) and off‐aroma. Addition of paste made the goat meat patties more tender and juicy, and overall acceptability of the products was comparable to control. Soy proteins as FFSP could be utilized as nonmeat protein source and could improve the sensory characteristics of comminuted meat products to which they are added.

Shelf stable pork sausages were developed using hurdle technology and their quality was evaluated during ambient temperature (37 ± 1 °C) storage. Hurdles incorporated were low pH, low water activity, vacuum packaging and post package reheating. Dipping in potassium sorbate solution prior to vacuum packaging was also studied. Reheating increased the pH of the sausages by 0.17 units as against 0.11 units in controls. Incorporation of hurdles significantly decreased emulsion stability, cooking yield, moisture and fat percent, yellowness and hardness, while increasing the protein percent and redness. Hurdle treatment reduced quality deterioration during storage as indicated by pH, TBARS and tyrosine values. About 1 log reduction in total plate count was observed with the different hurdles as were reductions in the coliform, anaerobic, lactobacilli and Staphylococcus aureus counts. pH, aw and reheating hurdles inhibited yeast and mold growth up to day 3, while additional dipping in 1% potassium sorbate solution inhibited their growth throughout the 9 days storage. Despite low initial sensory appeal, the hurdle treated sausages had an overall acceptability in the range ‘very good’ to ‘good’ up to day 6.

Levels of cyclodiene pesticides (aldrin, α-endosulfan, β-endosulfan, endosulfan sulfate and heptachlor) residues in muscle, liver and kidney tissues of buffalo were estimated. The effects of common cooking methods (microwave cooking, boiling, broiling and pressure cooking) on the levels of endosulfan were determined. Aldrin and total endosulfan (α-endosulfan, β-endosulfan, endosulfan sulfate) residues were found in 42.86 and 64.29% of buffalo tissue samples, with overall mean residual concentration of 0.013 and 0.055 ppm, respectively. However, the levels of these residues were well below the maximum residue limit (MRL: aldrin 0.2 ppm; endosulfan 0.1 ppm) specified by national and international regulatory bodies. Cooking of endosulfan (Endoin 35 EC) spiked meat resulted in 58.33–64.59% reduction in α-endosulfan and 55.93–61.60% reduction in β-endosulfan. Among the cooking methods, pressure cooking was most effective in reducing both α- and β-endosulfan.

The aim of this work was to study the effect of different cooking methods viz, moist cooking (nuggets), dry cooking (patties) and deep-fat frying (croquettes) on lipid oxidation and microbial quality of few emulsion-based meat products from chicken under vacuum packaging conditions during refrigerated storage. When different cooking methods were studied, croquettes were the most affected (P < 0.05) by lipid oxidation as indicated by thiobarbituric acid reactive substances, peroxide value and free fatty acids compared with nuggets or patties. Croquettes had lower (P < 0.05) water activity than nuggets and patties. Total plate counts and psychrotrophic counts remained lower (P < 0.05) throughout the storage for croquettes compared with nuggets or patties. Based on lipid oxidation and microbial quality, it was concluded that moist-cooked nuggets, dry-cooked patties and deep-fat fried croquettes were stable for 40, 60 and 80 days at refrigerated storage under vacuum packaging. PRACTICAL APPLICATIONS In the recent years, demand for value-added, convenience chicken product is increasing throughout the world. In order to meet the consumers' changing lifestyle and their demand for ready-to-eat products, food industries are adopting innovative processing and cooking procedures to create a variety of products. However, some of these processing steps and cooking methods may have detrimental effects on different quality attributes of finished products and limit their shelf life. The findings of this work will provide useful information for meat processors about role of processing (comminution), addition of spice mix, different cooking (dry, moist and deep-fat frying) methods and vacuum packaging in maintaining the quality and enhancing the shelf life of precooked emulsion products. The outcome of this experiment clearly demonstrates that combination of spice mix and vacuum packaging is significantly effective in limiting lipid oxidation and microbial spoilage in chicken emulsion products.

Buffalo meat nuggets were prepared after equilibrating the ingredients to temperatures of 4, 10, 25 and 37 °C. Following comminution for 6 min, the temperatures of the batters were 16.3, 19.3, 27.4 and 34.8 °C and their pH and emulsion stability ranged from 6.18 to 6.29 and 88.76 to 95.33%, respectively. Increasing temperature of comminution led to increased cooking losses and TBARS values. However, even at 37 °C, complete emulsion breakdown did not occur as the cooking losses were still only about 12%. Texture profile analysis revealed an inverse relationship between chopping temperature and shear force. Sensory evaluation indicated that, at least up to comminution temperatures of 27.4 °C, the nuggets were acceptable. The aerobic mesophilic bacterial counts were higher for the nuggets made from batters with higher temperatures but, even at the 21st day of storage, the counts were well below the levels likely to cause spoilage in meat products. Results suggested that comminuted buffalo meat products can be manufactured in conditions where refrigeration is not available, by a preservation system (mostly chemical) to decrease microbial and chemical spoilage and also by devising an efficient marketing system for their early distribution (preferably 14 days).

ABSTRACT Quality and shelf life of enrobed buffalo meat cutlets packaged in low‐density polyethylene bags were evaluated during 90 days of frozen storage. Enrobed cutlets with edible coating had significantly ( P &lt; 0.01) lower shrinkage, moisture and fat contents than uncoated cutlets. The pH of the enrobed cutlets showed a nonsignificant ( P &gt; 0.05) increasing trend throughout the storage period, although not consistently, whereas thiobarbituric acid reactive substance values showed a significant ( P &gt; 0.05) decline from 60 days of storage in both the control and enrobed cutlets. The enrobed cutlets had slightly lower ( P &gt; 0.05) mesophilic bacterial counts than the control, whereas psychrotrophic bacteria and yeast and mold were detected occasionally in both products, but only in insignificant levels. Panelists rated significantly ( P &gt; 0.05) higher for various sensory attributes of enrobed cutlets throughout the storage period, but a decline in these attributes was observed at the end of the storage period. Uncoated cutlets were acceptable up to 60 days, and enrobed cutlets were highly acceptable up to 90 days. The study made clear that enrobing further improved the shelf life and acceptability of buffalo meat cutlets, and it had a shelf life of 90 days under frozen storage. PRACTICAL APPLICATIONS Enrobing/coating of meat products with edible materials improves their cooking yield and provides better protection against oxidative and microbiological deterioration. It can also significantly enhance the sensory qualities of meat products and could be an effective method of value addition with better consumer acceptability. Enrobed cutlets can be successfully added to the list of value‐added convenience meat‐based products.

The development of a simple, rapid and sensitive method for residue monitoring of oxytetracycline (OTC), tetracycline (TC) and chlortetracycline (CTC) in buffalo meat samples is described. The principal steps involved extraction in McIIvaine buffer (pH 3.85) followed by a solid phase clean up step. In HPLC, a reversed phase C8 (RP-C8) column was used and compounds were separated at 35°C using a mobile phase of 0.01 M oxalic acid buffer (pH 1.6)/acetonitrile/methanol (77:18:5, v/v/v) at a flow rate of 0.6 mL/min. A wavelength of PDA detector was set at 355 nm. The detection limit of the method was calculated to be 0.031 μg/g and the minimum detectable quantity was found to be 0.062 μg/g. The statistical evaluation demonstrated high absolute recoveries of OTC, TC and CTC from spiked samples at three fortification levels, which were higher than 78% for all drugs. Excellent method repeatability and reproducibility was found by intra- and inter-day assay precision, yielding the coefficients of variation not more than 11.4 and 14.5% at 0.062 μg/g spike concentrations, respectively. The method was also employed for monitoring of 122 export buffalo meat samples collected from different parts of India, in which only 5 samples showed detectable concentration of OTC residues but were lower than the maximum residue limits (MRLs) set by Codex Alimentarius Commission (CAC), European Union (EU), and United States Food and Drug Administration (US-FDA). TC and CTC were absent in all Samples.

Summary The present study has been devised to prepare prime (67% lean), choice (57% lean + by‐products) and economy (47% lean + by‐products + extenders) chicken emulsions from broiler spent hens and to evaluate quality of these emulsions at refrigerated (4 ± 1 °C) storage to be used as semi‐convenience product by preparing chicken patties. The variables studied were, pH, emulsion stability, proximate composition, TBARS number, colour and odour changes and microbiological parameters [standard plate count (SPC), psychrotrophic count, staphylococcal count, streptococcal count, Coliform count, yeast and mould count and detection of salmonella], patties yield, texture and acceptability. Prime and choice emulsions were found superior to economy both in fresh and stored conditions. SPCs increased during storage period and approached 7 log 10 CFU g −1 counts in choice and economy formulations, while psychrotrophic counts exceeded 6 logs on day 12. Counts of pathogens (streptococci and staphylococci) decreased during storage indicating decreased risks of stored emulsions from these microbes and salmonella were absent. Refrigerated storage of prime, choice and economy formulations up to 12 days resulted in chicken patties of high acceptability without adverse effect on any of the sensory attributes. All the three emulsions were found suitable as semi‐convenience product both on microbial quality of emulsions and yield and palatability of patties for prestoring at 4 ± 1 °C for 9 days.

Abstract The study was aimed at evaluating the suitability of hot-boned pork and pork fat for processing shelf-stable pork sausages using hurdle technology and the different hurdles incorporated were low pH, low water activity, dipping in potassium sorbate solution, vacuum-packaging and post-package reheating. Emulsion stability and cooking yield did not Izatnagardiffer significantly among hot- and cold-processed sausages. Despite the same emulsion pH, the sausages from hot-boned pork had significantly higher fat content. Colour and texture profiles of pork sausages were significantly (P

ABSTRACT Effect of different fats such as goat fat, chicken fat, combination of goat and chicken fat and refined mustard oil (RMO) were evaluated in goat meat patties (GMPs). Patties with 10% RMO contributed significantly ( P &lt; 0.05) better emulsion stability compared with others. There were no significant effects of different fats on physicochemical and textural attributes of patties. Patties with RMO had significantly ( P &lt; 0.05) lower cholesterol content than other groups. GMPs with RMO, chicken fat and chicken and goat fat combination rated higher for all sensory attributes than patties with goat fat, which had significantly ( P &lt; 0.05) higher mouth coating and lower overall acceptability. Flavor and overall acceptability were higher in patties with chicken fat. Histological study showed improper dispersion of goat fat in continuous phase of meat protein matrix (emulsion) compared with others . PRACTICAL APPLICATIONS Utilization of hard fats from goat, sheep and buffalo in emulsion‐based meat products decreases emulsion stability because of its poor dispersibility, and consequently its cooking yield. Goat fat also contributes to a smeary and greasy mouth‐coating problem and reduces the palatability of meat products. Alternatively, chicken fat disperses well in meat emulsion because of its high unsaturation and enhances the flavor of the products. However, the efficient utilization of goat fat is essential to support an economical goat meat production system and for developing meat products. The present study showed successful utilization of goat fat when combined with chicken fat, and the products had similar sensory attributes and acceptability as in meat products with chicken fat and refined mustard oil. This study would also help in better use of excess fat from spent hens in other meat products.

In most developing countries consumers purchase retail cuts from hot carcasses and prepare traditional meat products as per their convenience and requirements.In this study, effects of different post mortem handling practices on quality of meat curry from culled sheep meat have been studied.After slaughter, leg cuts were subjected to nine commonly prevalent handling conditions in India viz.deboning (boning out) and cooking within 2-3 h (1), deboning immediately and cooking after 5-6 h (2), deboning after 5-6 h and cooking (3), deboning immediately, storage at 4°C for 24 h and cooking (4), chilling for 24 h at 4°C, deboning and cooking (5), deboning after 5-6 h, storage for 24 h at 4°C, and cooking (6), deboning after 5-6 h, storage for 48 h at 4°C and cooking (7), deboning after 5-6 h, freezing and cooking (8), deboning after 5-6 h, storage for 24 h at 4°C, freezing and cooking (9).Significant differences were observed in pH, water-holding capacity, cooking loss and shear force values.Sensory scores were significantly higher in conditions (1), ( 5) and ( 9), and significantly lower in conditions ( 4) and ( 6).From the results, it was concluded that, to have the best quality product, meat should be cooked either immediately after slaughter or should be deboned just before cooking.Storage of deboned meat at refrigerated temperature must be avoided.

A simple and sensitive liquid chromatographic (LC) method was developed for determination of carbaryl residue in buffalo meat samples. This method is based on a solid-phase extraction technique followed by high-performance liquid chromatography (HPLC)–photo-diode-array (PDA) detection. Meat samples (0.5 g) were deproteinized by adding acetonitrile followed by centrifugation and filtration. The analyte was separated on a reverse-phase (RP-C18) column using isocratic elution. Acetonitrile along with water appears to be an excellent extractant as recovery of the analyte in spiked sample at maximum residue level (MRL) was 98.5%, with coefficient of variation (CV) of 4.97%. The limit of detection (LOD) and limit of quantification (LOQ) of the method was 0.015 and 0.03 μg g−1, respectively. The linearity of the carbaryl was 0.9992. Excellent method repeatability and reproducibility were also observed by intra- and inter-day assay precision. For robustness, the method was employed to analyze 122 buffalo meat samples, and intensities for the insecticide were found to be unaffected by the sample matrices interference.

Pork sausages developed using hurdle technology was evaluated during refrigerated storage (4 ± 1°C). Hurdles incorporated were low pH, low water activity, vacuum packaging and post package reheating. Dipping in potassium sorbate solution prior to vacuum packaging was also tried. Hurdle treatment significantly (p <0.05) reduced the rate of deterioration of quality characteristics of pork sausages during storage, as indicated by TBARS and tyrosine values. Incorporation of hurdles decreased the growth of different spoilage and pathogenic microorganisms. Combination of pH, water activity, vacuum packaging and reheating inhibited the growth of yeast and molds up to 12 days, while additional dipping of sausages in 1% potassium sorbate solution prior to packaging inhibited their growth even on 30(th) day of storage. Incorporation of hurdles resulted in initial reduction in all the sensory attributes, but they helped to maintain these attributes for significantly longer period compared to control. Hurdle treated sausages exhibited no spoilage signs even on day 30, while the control sausages were found acceptable only up to 18 days.

Effects of pH and polyphosphate blends (PB) on the physico-chemical properties of buffalo meat and patties were studied. Minced buffalo meat was blended with 2% sodium chloride (NaCl) and the pH of the meat was increased with 0·5N sodium hydroxide (NaOH) to the pH of the meat containing 2% NacL and 0·5% PB. Increasing the pH by NaOH incorporation significantly improved (P < 0·01) the water-holding capacity (WHC), emulsifying capacity (EC), emulsion stability (ES) and yield of patties and decreased (P < 0·01) cooking loss of meat and shrinkage of patties as compared to controls. Addition of PB improved (P < 0·05) EC, increased (P < 0·01) ES and yield of patties and reduced (P < 0·01) cooking loss and shrinkage of patties as compared to the NaOH-treated meat, which had higher (P < 0·05) WHC.

Summary Chicken soup was made from the broth collected after the pressure cooking of deboned chicken frames (bones). The quality of stored chicken soup (S1) was compared with the soup prepared from the stored chicken broth (S2) at refrigerated (4 ± 1 °C) and frozen (−18 ± 1 °C) storage up to 12 and 90 days, respectively. Thiobarbituric acid reactive substances values and microbial counts were significantly ( P &lt; 0.01) higher in stored soup (S1) compared with fresh soup (S2). Psychrotrophs and coliforms were not detected. Appearance and odour scores of broth were satisfactory throughout the storage. Sensory attributes were rated better for fresh soup (S2) made from stored broth than stored soup (S1) but all the attributes were decreased with increasing storage period. The stored soup was acceptable up to 9 and 90 days in refrigeration and frozen storage respectively, while the soup made from refrigerated stored broth was acceptable for 12 days.

Buffalo meat from young male, spent male and spent female groups was evaluated to develop ready to eat keema. The keema prepared by standardized formulations and processing were stored at ambient (37±1°C) and refrigeration (4±1°C) temperature and the quality was compared on day 3. The physicochemical characteristics showed significantly higher energy and fat content in keema prepared from spent buffalo groups compared to young males. The pH and moisture were significantly higher in young male buffalo meat keema than spent group. Buffalo meat keema from young male groups were significantly higher in tenderness and connective tissue residue scores than the spent groups. Ambient temperature stored buffalo meat keema resulted in significant deterioration of quality parameters compared to the refrigeration storage. The buffalo meat keema could be stored up to 2 days at ambient temperature with an overall acceptability in the range of extremely acceptable to moderately acceptable.   Key words: Buffalo meat, keema, quality, storage, temperature.

Scientific basis on the quality changes of traditional keema will boost and sustain meat production and utilization in buffalo abundant countries. A programme was undertaken to determine the influence of age and gender on the quality of buffalo meat keema at refrigerator storage (4 ± 1 °C). Buffalo meat keema was evaluated by analyzing the changes in physicochemical, microbiological and sensory attributes. The product characteristics and acceptability of keema were better in spent buffalo group than young male group. The values of pH, TBARS, total aerobic mesophils, coliforms, Lactobacillus, Staphylococcus aureus, anaerobic and psychrophilic counts of buffalo meat keema increased but appearance, flavour, juiciness, tenderness, connective tissue residue and overall acceptability scores decreased with progressing refrigerated storage. The shelf life of refrigerated buffalo meat keema was 18 days with an overall acceptability score ranging from extremely acceptable to moderately acceptable.

ABSTRACT This study was carried out to evaluate the antioxidant potential of pomegranate juice (PJ) and vitamin C (VC) in cooked chicken patties during storage at 4C. Freshly minced chicken meat were assigned to one of the following six treatments: control (meat without any antioxidant); PJ 5 (5 mg eq PJ phenolics per 100 g meat); PJ 10 (10 mg eq PJ phenolics per 100 g meat); PJ 15 (15 mg eq PJ phenolics per 100 g meat); PJ 20 (20 mg eq PJ phenolics per 100 g meat); VC 50 (50 mg VC per 100 g meat). The PJ exhibited significantly ( P &lt; 0.05) higher reducing power compared with VC. Total phenolic content (as tannic acid equivalent) significantly ( P &lt; 0.05) increased from 226 in control to 432 ug/g in PJ 20 patties. Incorporation of 15 mg eq PJ phenolics per 100 g patties was sensorily acceptable. The thiobarbituric acid values were significantly ( P &lt; 0.05) reduced from 1.358 in control patties to 0.341 mg malonaldehyde per gram samples in PJ 15 and PJ 20 patties. PJ treatment (PJ 10, PJ 15 and PJ 20) inhibited ( P &lt; 0.05) lipid oxidation in cooked chicken patties to a greater extent than VC treatment. Hence, naturally available PJ can be utilized as an alternative to synthetic antioxidants in chicken meat patties with added health benefits. PRACTICAL APPLICATIONS Since many of the synthetic antioxidants are associated with potential health risks, the meat industry is looking for natural ingredients to prevent lipid oxidation. Pomegranate juice (PJ) has been demonstrated to be high in antioxidant activity and could be used as a natural source of polyphenols in poultry meat products. The PJ was also reported to be effective in the prevention of atherosclerosis, low‐density lipoprotein oxidation, prostate cancer, platelet aggregation and various cardiovascular diseases. Hence, the meat industry should take notice of the use of these fruits as a potential source of phenolics which have immense nutraceutical value or can be utilized to produce functional meat products of great commercial interest.

Summary Scientific investigation on the quality changes of processed meat products will boost and sustain the meat production and utilization in buffalo abundant countries. A programme was undertaken to compare the quality of buffalo meat patties made from intensively reared young male, semi extensively reared spent male and female groups and stored at refrigeration temperature (4 ± 1 °C). Buffalo meat patties were evaluated for shelf life attributes by analysing the changes in physicochemical, microbiological and sensory attributes. The overall acceptability of patties was better in spent buffalo group than young male group. Increasing storage time resulted in significantly higher pH, TBARS, total aerobic mesophils, coliforms, Staphylococcus aureus and psychrophilic counts but decreased appearance, flavour, juiciness, tenderness, connective tissue residue and overall acceptability scores of buffalo meat patties. The patties were well acceptable within 20 days in young male group and 25 days in spent buffalo group respectively during refrigerator storage.

Optimum utilization of meat animal resources through developlment of meat sector is important not only to provide meat and by products of human utility but also to sustain livestock production ensuring better returns to farmers. Improvement of slaughter houses for clean meat production and to provide a positive image to meat sector. is a social priority as it is associated with food safety and security besides religious implications. R and D efforts need to promote entrepneurial activity) which in turn would contribute for organized development of meat sector. Development of value added meat products utilizing tough meat, byproducts, non-meat ingridients with Indian spices, condiments and culinary practices would result in processed meat sector development, which is a priority in the post WTO period to sustain Indian meat sector prospects. Relevant quality conlrol approaches and low cost waste disposal means are essential. Meat sector development could be and important activity in the diversification of agriculture.

An experiment was conducted to estimate certain organochlorine (OC) pesticides (DDT - Dichloro Diphenyl Trichloroethane, HCH - Hexachloro Cyclo Hexane and Cyclodiene compounds) residues in muscle, liver and kidneys of broiler chicken collected from retail markets of Hyderabad. Among the pesticides residues, the occurrence of DDT was more as compared to HCH and cyclodiene compounds. DDT residues were found in 78.57% of chicken tissue samples. The most prominent metabolite of DDT in chicken liver and kidney tissues was p,p'DDT (para para Dichloro Diphenyl Trichlore ethane), followed p,p'DDE (para para Dichlorodiphenyl Dichlore Ethane) and p,p'DDD (para para Dichloro Diphenyl Dichloroethylene). Muscle samples showed more p,p'DDT followed p,p'DDD and p,p'DDE metabolite. HCH residues were noticed in 71.43% of chicken tissue samples. There was no significant difference in the level and prevalence among various isomers of HCH. Among tissues, kidney samples showed the highest concentration for HCH (0.080 ppm), followed by muscle (0.071 ppm) and liver (0.055 ppm). The concentrations of endosulfan sulfate and heptachlor residues were below detectable level in all the analysed chicken tissues. Further, the levels of all pesticides contaminants were below the maximum residue limit.

ABSTRACT The study was aimed at optimizing the post package reheating (pasteurization) hurdle for processing shelf stable pork sausages. The temperatures evaluated were 80, 90 and 100C. Reheating resulted in an increase in pH, which was slight at 80C while significant ( P &lt; 0.05) at 90 and 100C. Moisture and fat contents decreased significantly while protein content increased significantly with increase in reheating temperature. Reheating of the sausages up to 90C significantly improved their hardness and shear force values. Reheating to 90 and 100C increased the redness ( a ‐values) and decreased yellowness ( b ‐values) of the sausages. Despite a lower initial value, the pH of the control sausages increased by 0.3 units on day 3 of storage, while that of reheated samples showed only a slight increase (0.04 – 0.05 units). About 10 times increase (0.05 – 0.50) in thiobarbituric acid reacting substances values observed for control sausages during 3 days storage at ambient temperature (37 ± 1C) while the increase in reheated samples was significantly ( P &lt; 0.01) lower. Total plate counts reached about 7 log cfu/g on day 3 of storage in control sausages, but it took about 9 days and 12 days, respectively, for those reheated to 80 and 90C and 100C. Post package reheating of pork sausages resulted in initial reduction in most of the sensory attributes, but helped to maintain these attributes for longer time during storage at 37 ± 1C and the sausages subjected to 90C maintained higher overall acceptability compared to other treatments throughout the storage period of 12 days. PRACTICAL APPLICATIONS Development of a meat product that could be stored at ambient temperature will save the expenses on refrigeration energy and cooler space requirement which is of importance in developing countries, where electricity is a major problem. Further, the successfully evolved process can be tried for developing different shelf stable meat products with other meats.

For preparation of enrobed product from spent hen meat, chunks (control) were marinated in solution containing salt, dry spices and sodium nitrite for 24 hr at 4+ 1°c. For tenderization. 0.08 and 0.12% (w/w) purified papain enzyme was added alongwith other ingredients in marinate solution. After marination, chunks were cooked under pressure for 15-min. After cooling, cooked chunks were en robed with batter comprising of gram flour. refined wheat flour, egg white and other ingredients. Enrobed chunks were then deep fat fried in refined oil at 170+2°C for 7 minutes. Results of sensory evaluation revealed significantly (P<0.05) higher score for juiciness, tenderness and overall acceptability in papain treated samples than control. No significant difference was observed in percent cooking loss, pH, moisture, protein and fat percentage of control and treated samples. The results indicated that spent hen meat can be easily exploited for preparation of enrobed products.

A number of processed product units are involved in manufacturing value added products from buffaloes, sheep, goat and aged animals meat. The purpose of meat processing, scope of value added products, relevant approaches, some value added products and economics of these products have been discussed in this paper.

The product quality of curry is determined by the food animal source, raw materials and the method of processing. Moreover the scientific information on processing and quality of traditional buffalo meat curry from different groups of buffaloes is not available. This study was undertaken to develop processed curry from different buffalo groups and to compare its quality during storage at ambient and refrigeration temperature.The meat samples were collected from the longissimus dorsi muscle of the carcasses from each group of buffaloes slaughtered according to the traditional halal method. Buffalo meat curry was prepared in a pressure cooker with the standardized formulation. This final product was subjected to evaluation of quality and shelf life.To evaluate the effect of different groups of meat samples on the quality of curry, product yield, pH, proximate composition, water activity (aw), thiobarbituric acid reactive substances (TBARS), calorific value, sensory attributes and microbiological assay were determined The energy of meat curry from young buffaloes was significantly lower than the meat curry from spent animal groups. The overall acceptability of curry decreased significantly during 3 days ambient storage compared to refrigeration storage.Scientific processing by adopting good manufacturing practices and suitable packaging helped greatly to improve the shelf life of the ambient temperature stored buffalo meat curry. Buffalo meat curry from young male group showed better product characteristics and overall acceptability scores than spent buffalo group.

Spent hens were hand deboned within 3 h of slaughter to obtain meat and by-products (skin, gizzard, heart, and cooked meat). Effects of four treatments on quality and acceptability of two chicken sausage formulations were evaluated: 1) no additions (control); 2) .5% phosphate; 3) 3% spent hen yolk; 4) .5% phosphate + 3% spent hen yolk. Formulation 1 contained meat (100%) whereas Formulation 2 contained meat (66.5%) and by-products (33.5%). Addition of phosphate plus yolk increased pH, decreased fat separation, resulted in better stability of the emulsion, and decreased cooking loss of sausages, which result in higher acceptability in both formulations; addition of phosphate alone resulted in the maximum desirable effect in Formulation 1. Addition of both phosphate plus yolk was necessary for the maximum desirable effect in Formulation 2. Addition of spent hen yolk compensated for the by-products in Formulation 2 in the presence of phosphate. Addition of yolk alone was not beneficial in Formulation 1, although in Formulation 2, the addition was beneficial to some extent. Spent hen yolk could profitably be used to produce chicken sausages of better quality from spent hens.

International Journal of Food Science & TechnologyVolume 22, Issue 4 p. 413-416 Technical note: Effect of hot and cold boning of spent hens on carcass components and functional properties of the frozen meat N. KONDAIAH, Corresponding Author N. KONDAIAH Division of Livestock Products Technology, Indian Veterinary Research Institute†To whom correspondence should be addressed.Search for more papers by this authorB. PANDA, B. PANDA Central Avian Research Institute, Izatnagar 243 122, India.Search for more papers by this author N. KONDAIAH, Corresponding Author N. KONDAIAH Division of Livestock Products Technology, Indian Veterinary Research Institute†To whom correspondence should be addressed.Search for more papers by this authorB. PANDA, B. PANDA Central Avian Research Institute, Izatnagar 243 122, India.Search for more papers by this author First published: August 1987 https://doi.org/10.1111/j.1365-2621.1987.tb00505.xCitations: 1AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Citing Literature Volume22, Issue4August 1987Pages 413-416 RelatedInformation

Chicken by-products (skin, gizzard and heart) were incorporated at 20, 30 and 40% level replacing hand deboned meat in chicken nugget formulations to find the optimum level, comparison of quality and acceptability of three types of chicken nuggets. The different nugget types were: Prime (deboned meat 64 %), Choice (deboned meat 50 % and by-products 21,5 %) and Economy (deboned meat 36%, by-products 15,5 % and extenders (cooked eggs 5 %, egg liquid 5 % and soya mince 10 %). Rat growth studies were conducted to evaluate body weight gain, Protein Efficiency Ratio (PER) and Net Protein Utilization (NPU) of the three types of nuggets. Lower level (20 %) of by-products was found to result in better emulsion stability, higher cooking yield and better sensory scores though the higher level of by-products (30 %) produced comparable quality nuggets. Economy type nuggets incorporating lower level of relatively costlier deboned meat and considerable proportion of by-products and extenders were found to be of highly acceptable quality with better nutritional quality in terms of higher body weight gain, PER, and NPU. The study indicated beneficial utilization of spent hens for production of chicken nuggets.

Quality of patties made from the meat of spent hens, old sheep and their combination was evaluated. Chicken emulsion had significantly higher pH, protein and emulsion stability than mutton emulsion. Combination of meats had significantly poor emulsion stability, patties yield and greater reduction in patties diameter

An investigation was carried out to evaluate the influence of various levels of carrageenan on cold-set gelation of restructured mutton slices (RMS). The addition of 1.5% carrageenan resulted in significantly (P<0.05) higher batter stability, water-holding capacity and cooking yield, than control, 0.5 and 1.0% carrageenan added RMS. Control sample had significantly (P<0.05) the highest diameter shrinkage than carrageenan added treatments. Addition of different levels of carrageenan did not significantly affect collagen content but collagen solubility of RMS was significantly (P<0.05) affected. The RMS processed with 1.5% carrageenan had significantly (P<0.05) highest moisture and lowest protein contents as compared to remaining treatments. Neither fat nor total ash content differed significantly by addition of various levels of carrageenan. Addition of carrageenan significantly (P<0.05) improved both moisture and fat retention values than the control. The RMS formulated with 1.5% carrageenan had significantly (P<0.05) recorded higher chewiness, gumminess, springiness and lowest hardness values than the control and remaining treatments. Addition of different levels of carrageenan significantly (P<0.05) influenced all sensory attributes (except flavour and mouth coating) and rated better for RMS with 1.5% level of carrageenan. It was concluded that, addition of 1.5% carrageenan level had recorded highest quality attributes of RMS due to its better gelation capabilities.

Organochlorine (OC) pesticides viz., DDT (Dichloro Diphenyl Trichloroethane), HCH (Hexachloro Cyclo Hexane) and cyclodiene compounds (Aldrin and Endosulfan) residues in muscle and organs of goats collected from Hyderabad (Andhra Pradesh) were estimated by gas chromatograph. Majority of the analysed muscle and organs samples of goats contained residues of metabolites of DDT (p,p'DDT - para para Dichloro Diphenyl Trichlore ethane and p,p'DDE - para para Dichlorodiphenyl Dichlore Ethane), isomers of HCH (y and 5 HCH) and cyclodiene compounds. However, the levels of contamination in all the analyzed tissue were below the maximum residue limit (MRL). Further, none of the samples of goat showed presence of p,p'DDD (para para Dichloro Diphenyl Dichloroethylene), a HCH, (3 HCH and endosulfan sulphate. The contamination pattern of OC pesticides in tissues of goat were in the descending order of p,p'DDT (0.157 ppm), p,p'DDE (0.047 ppm), aldrin (0.020 ppm), a and (3 endosulfan (0.020 ppm), 5 HCH (0.014 ppm) and y HCH (0.012 ppm). Among tissues, muscle showed the highest concentration for all residues except p,p'DDE, which was more in liver samples.

A field study was conducted in the Nellore sheep breeding tract on growth parameters of 447 Nellore (jodipi) ram lambs, out of which 30 lambs were fed on traditional grazing (control) and 417 lambs on natural grazing along with nutrient supplementation (treated) i.e. feeding of balanced concentrate feed. Average initial body weight of the lambs under control group and treated group were 13.60 ± 0.58 kg and 13.38 ± 0.07 kg, respectively. After 90 days of rearing, lambs under treated group showed better growth rates with significantly (P &lt; 0.01) heavier final average body weight (23.11±0.19 g) as compared to those of control group (22.05±0.11 kg). Growth studies revealed that ram lambs fed on natural grazing along with nutrient supplementation (treated) showed significantly higher average daily gain. Carcass studies also revealed that dressing percentage, cut up parts yield and by- products yield were also better in lambs under treated group compared to those of control group due to better nutritional status in supplemented lambs. This study was part of field demonstration trials to farmers on benefits of growing ram lambs to optimum weight and nutritional intervention for getting higher growth rate.

A study was conducted to estimate certain organochlorine (OC) pesticides (DDT, HCH and cyclodiene compounds) and heavy metals (lead and cadmium) residues in muscle and organs of pigs collected from Hyderabad city. The residues of organochlorine pesticides and heavy metals were found in majority of the analysed muscle and organs samples of pigs. The contamination pattern of OC pesticides in tissues of pigs were in the descending order of p,p’DDT- para para dichloro diphenyl trichlore ethane (0.213 ppm), p,p’DDE- para para dichlorodiphenyl dichlore ethane (0.132 ppm), p,p’DDD- para para dichloro diphenyl dichloroethylene (0.058 ppm), α endosulfan (0.037 ppm), β HCH - hexachloro cyclo hexane (0.028 ppm), δ HCH (0.022 ppm), endosulfan sulfate (0.018 ppm), α HCH (0.017 ppm), β endosulfan (0.016 ppm), aldrin (0.016 ppm) and γ HCH (0.014 ppm). However, the levels of contamination were quite low and well below the maximum residue level. Among tissues, muscle showed the highest concentration for p,p’DDD; p,p’DDT; β HCH; aldrin; α endosulfan; β endosulfan and endosulfan sulfate, whereas liver showed the highest mean concentration for γ HCH and δ HCH. The concentrations of p,p’DDE and α HCH were highest in kidneys. The heavy metals residues were found in all the analysed meat and organs samples. In most of the cases, the levels of contamination were low and below the maximum residue level except in case of lead, where 40.9% samples exceeded the maximum permitted limit. Among tissues, kidney showed highest concentrations for both lead and cadmium.

A survey was conducted to evaluate the facilities and practices available to produce wholesome and hygienic meat in 100 retail processing units located in Hyderabad, Andhra Pradesh. Analysis of data revealed that all units are following wet processing of poultry to produce chicken meat but none of them are recording and controlling temperature of scalding water. Defeathering machine is available in all units but stainless steel table to eviscerate chicken carcass is not available in any of the unit. Creating awareness among the retailers, slaughter personnel and consumers about the whole some and hygienic meat production, processing and utilization is essentially required. The related implications are discussed and an active plan suggested.

This study analyzed factors influencing the consumption of meat and eggs among a sample of 388 consumers in Northern India. Analysis of data revealed significant difference between religion, education, background, family size and income for total meat consumed per person per year and religion, education, family size and income for eggs consumed per person per year. Total meat and eggs consumed per year were found to be positively correlated with education and income, while negatively correlated with family size. Also positive correlation was observed between meat and eggs consumption. The related implications for Indian poultry sector are discussed.

Summary The performance of full-fat soy paste (FFSP) with reduced beany flavour made by simple processing technology was compared with the commercially available textured soy granules in goat meat patties. Addition of soy proteins (soy paste and soy granules) did not significantly affect the emulsion stability and product yield. Shrinkage of patties with soy paste was comparable with control. A significant (P < 0.05) reduction in redness and increase in yellowness of patties was due to addition of soy proteins than in control. Patties with soy paste had comparable but slightly higher total lipid and cholesterol content with that of control but significantly (P < 0.05) higher than patties with soy granules. Lower force was required to compress or shear the sample, as hardness decreased in soy-added patties. Flavour and overall acceptability scores between control and patties with soy paste did not differ significantly, whereas patties with soy granules were rated significantly lower. The patties remained stable with minor changes in physicochemical, microbiological and sensory quality during refrigerated storage (4 ± 1 � C) for 20 days. It is concluded from this study that FFSP had potential application similar to commercially available textured soy granules in comminuted meat products.

Thirty commercial broiler chickens with 5 male and 5 female under each of Low ( 2200g) weight groups were utilized in the study to see the effect of live weight on meat yield and product quality. Per cent yield of the breast increased gradually with the increasing body weight. Per cent yields of breast fillets, chicken tender, total white meat and total deboned meat were found to be highest in the heavy weight broilers. Cooking loss decreased but protein and fat content of breast and leg meat increased gradually with the increasing body weight. Highly acceptable products were prepared from all the three groups. Tandoori breast fillets, tandoori chicken tenders, nuggets and patties prepared from the heavy weight birds exhibited higher cooking yield, protein content and sensory scores compared to the other two groups. Improvement in texture and overall palatability was observed in nuggets and patties with the increasing live weight of the birds.

The study was carried out to develop chicken drummettes (shoulder portion of wing) as a value added product by different cooking methods and to provide information on yield and quality of drummettes of broilers of different age and live weights. A total of 90 drummettes from Low (L, 2000g) broilers were utilized to find out the effect of body weight and 90 birds of 7, 8 and 9 weeks were utilized to study the effect of age on yield and suitability of drummettes for processing. The yield of wing drummettes were lower in old birds as 9 weeks compared to the 7 and 8 weeks old birds and in the Heavy weight group compared to the Low and Medium weight birds. Highly acceptable product could be prepared from the drummettes with desirable appearance. Microwaved and grilled drummettes of Heavy weight group secured highest scores in sensory evaluation.

Under the traditional rearing systems of sheep in India, meat productivity is very poor due to severe nutritional stress during most parts of the year. Utilizing locally available crop residues as feed ingredients in the form of complete feeds has the potential to improve productivity of rearing systems. A field study has been carried out in the premises of small holder famers to compare growth performances and carcass yields of ram lambs reared under traditional extensive grazing system with that of stall feeding with crop residues based complete feeds. Complete feed was prepared utilizing maize straw and ground nut straw as roughage components and offered to sheep under stall feeding. After 120 days of feeding, the animals under stall feeding reached higher (P<0.01) ADG of 122 g when compared to the control group reared under traditional rearing system (77 g). The dressing percentage was also higher in the stall fed group (50.4%) than in the control (47.6%). It was found that the meat productivity of sheep increased by 36% under stall feeding through nutritional intervention by utilizing locally available crop residues as roughage component in complete feed.

Thirty birds each were grouped under low, medium and heavy weight having live weights of 2200g, respectively. Broiler carcasses were chilled at 4±1°C for 20h before deboning. Pectoralis major (breast fillet) and Pectoralis minor (chicken tender) muscles were removed without disturbing the shape. Fillets and tenders were marinated and cooked in the microwave oven and griller. Cooking yield of the products increased gradually with increasing live weights of the birds. All the products were found to be highly acceptable. Moisture, protein, fat and the sensory scores for appearance, flavour, texture, juiciness and overall palatability for all the products increased gradually with live weight increase. Products exhibited high protein and low fat content. The study has suggested use of broilers of heavy weight to be beneficial both on product yield and palatability consideration for production of processed poultry products.

Meat has been a source of nourishment for man since time immemorial. Poultry meat is most preferred due to it's many positive characteristics like excellent flavour, easy digestibility, low fat content, high amount of polyunsaturated fatty acids, and tenderness because of low connective tissue and shorter muscle fibre. It is rich in protein and fairly good in vitamins and minerals.

Addition of eggs and milk co-precipitate(MCP) on the quality and sensory attributes of chicken nuggets made from meat and by products of spent hens were studied. Formulations of chicken nuggests were extended with (i) egg liquid 10%+cooked eggs 10% (ii) MCP 20% and (iii) MCP 10% + egg liquid 50% + cooked eggs 5% to replace expensive lean meat. The emulsion stability and product yield were higher for formulations incorported with eggs. Shear force values, moisture and protein contents were not singificantly different among treaments. Nuggets with 20% MCP had significantly lower fat content and were rated/with lower flavour andjuiciness scores. Combination of MCP and eggs incorporation improved product yield and significantly enhanced aceptability of the nuggets.

Abstract Pati, P. K., Anjaneyulu, A. S. R. and Kondaiah, N. 1993. Effect of chilled and frozen buffalo fat on the quality of patties. J. Appl. Anim. Res., 3: 67–72. The quality of the buffalo meat patties prepared with chilled or frozen buffalo fat was evaluated. There was no significant difference in emulsion stability, yield, proximate composition, shear force value, reduction in patties diameter, appearance, flavour, juiciness and texture of the patties prepared with chilled or frozen buffalo fat. Patties made with chilled buffalo fat had significantly (P<0.01) lesser mouthcoating and higher acceptability than the patties prepared with frozen buffalo fat. Preference of chilled buffalo fat over frozen one has been advocated in preparation of emulsion based buffalo meat products. Key words: Buffalo meat pattieschilled frozen buffalo fatmouthcoating