Browsing by Author "Anandh, M. Anna"
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ArticleItem Open Access Biology of Emu(TANUVAS, 2011) Jagatheesan, P.N. Richard; Anandh, M. Anna; Paramasivam, A.; Reetha, T. Lurthu; Senthilkumar, P.; Rajarajan, G.; TANUVASThe emu originated Australia and belongs to an order of flighless birds called ratites. Other ratites include the ostrich (South Africa), rhea (South America}, cassowary {Australia}, and kiwi (New Zealand). The farming of Emu is well established in Australia, United States, Europe, Chine, and South East Asia and is gaining popularity in India too.ArticleItem Open Access Breeding Management of Emu(TANUVAS, 2011) Jagatheesan, P.N. Richard; Anandh, M. Anna; Paramasivam, A.; Reetha, T. Lurthu; Senthilkumar, P.; Rajarajan, G.; TANUVASEfficient production of viable healthy emu chicks is vital to the emu industry. The detailed knowledge of incubation of emu eggs and emu hatchery management is a must for emu farmers.ArticleItem Open Access Development and Quality evaluation of Cooked Buffalo tripe rolls(2008-05) Anandh, M. Anna; Radha, K.; Lakshmanan, V.; Mendiratta, S.K.; TANUVASCooked buffalo tripe rolls (BTRs) were prepared from a combination of buffalo tripe (75%) and buffalo meat (25%) by using mincing (M-BTR) and blade tenderization (BT-BTR). They were stored at 4±1 “C and studied for various physico-chemical, sensory and microbial qualities. Significantly (P< 0.01) higher pH, shear force value, diameter shrinkage and fat percentage were observed in M-BTR and BT-BTR than control product (100% minced buffalo meat).ArticleItem Open Access Development and Quality Evaluation of Low Fat Functional Goat Meat Sausages with added Rice Bran Oil(2016-07) Anandh, M. Anna; Villi, R. Annal; TANUVASA study was undertaken to study the effect of incorporation of rice bran oil on goat meat sausages. Functional goat meat sausages with 10, 20 and 30% levels of rice bran oil were prepared and their quality evaluated. The goat meat sausages prepared with 15% goat fat was used as control. Significant (p<0.01) increase were observed for pH, fat separation, diameter shrinkage, and protein content contents in rice bran oil incorporated functional goat meat sausages than control. However, significant (p< 0.01) reverse trends were observed for emulsion stability, product yield, moisture and fat contents. Sensory evaluation scores for appearance & colour, flavor, tenderness, juiciness, binding and overall acceptability were highest for 20% rice bran oil incorporated functional goat meat sausages followed by 30% and 10% rice bran oil incorporated functional goat meat sausages. Physico - chemical and sensory evaluation scores of 20 % rice bran oil incorporated functional goat meat sausages were more acceptable as compared to other rice bran incorporated functional goat meat sausages and control goat meat sausage. Thus, it can be concluded that 20 % rice bran oil can be successfully used for preparation of functional goat meat sausages of acceptable quality without affecting quality and acceptabilityPresentationItem Open Access Development and Quality Evaluation of Meat Based Seasoning Fryums (Vadam) Incorporated With Goat Meat Emulsion And Rice Flour(TANUVAS, Chennai, 2018-12) Anandh, M. Anna; TANUVASLeft over rice vathals or vadams is a sun-dried product which can be stored for over a year. Vadam is traditionally made using left over rice. Most of the vadam available in the market are mainly based of cereals which are high in calorie and low in protein contents. Incorporation of animal proteins in such snack type food products can improve the nutritional quality especially with respect to amino acid composition, flavor and taste. In this perspective, meat based seasoning fryums (meat vadam) with 20, 30 and 40 % goat meat emulsion were developed and their quality evaluated. The corresponding levels of rice flour were 80%, 70% and 60% in the respective formulations.OtherItem Open Access Development of Functional Meat Products by Using Designer Food Ingredients(TANUVAS, 2013-08) Anandh, M. AnnaArticleItem Open Access Development of Meat based Seasoning Fryums using Chicken Meat and Rice Flour Blends(Int. J. Curr. Microbiology and Applied Sciences, 2017) Anandh, M. Anna; TANUVASMeat based seasoning fryums (meat vadam) with 15, 25 and 35 % chicken meat were developed and their quality evaluated. Fryums prepared with 100% rice flour were used as control. Linear and significantly (P<0.01) increased values were observed from control to chicken meat incorporated seasoning fryums for pH, product yield, bulk density, moisture, protein and fat contents. Significantly (P<0.01) reverse trends were observed for hydratability, water absorption index and water solubility index. Results of sensory evaluation on 8 - point hedonic scale showed appearance and colour, flavour, texture, crispness, after taste, meat flavour intensity and overall palatability were higher for 25% chicken meat incorporated seasoning fryums followed by 15% and 35% chicken meat incorporated seasoning fryums. Sensory evaluation results indicated that chicken meat incorporated seasoning fryums were rated “very palatable” to “moderately palatable”. Thus, it can be concluded that, 25% chicken meat can be successfully used preparation of meat based seasoning fryums.ArticleItem Open Access Economics of Emu Farming(TANUVAS, 2011) Jagatheesan, P.N. Richard; Anandh, M. Anna; Paramasivam, A.; Reetha, T. Lurthu; Senthilkumar, P.; Rajarajan, G.; TANUVASOtherItem Open Access Effect of Cooked Mashed Tapioca on Quality and Acceptability of Chicken Meat Patties(TANUVAS, 2016-02) Anandh, M. Anna; Villi, R. AnnalArticleItem Open Access EFFECT OF DIFFERENT TENDERIZERS ON TENDERNESS AND QUALITY OF BUFFALO TRIPE(Agri.Res.Comm.Centre, 2013-04) Anandh, M. Anna; TANUVASA study was conducted to standardize the method for tenderization of buffalo tripe with ginger extract (GE), papain, and sodium bi carbonate (SB) in conjunction with blade tenderization (BT). Buffalo tripe after passing three times through mechanical blade tenderizer (BT-3x) was treated with 0.05% papain, 5 % GE, 2.5% SB with two controls. Tripe pieces were marinated for 4 hours and evaluated for physico-chemical and organoleptic qualities. The results showed that buffalo tripe treated with 0.05% papain, 5% GE, 2.5% SB and BT-3x significantly better for all physico- chemical properties as compared to control The sensory scores were significantly higher for 0.05% papain treated buffalo tripe sample except flavour which was higher in 5.0% GE treated samples.ArticleItem Open Access Effect of Egg Weight on Egg Traits and Hatching Performance of Turkey (Meleagris gallopavo) Eggs(2012) Anandh, M. Anna; Jagatheesan, P.N. Richard; Senthilkumar, P.; Rajarajan, G.; Paramasivam, A.; TANUVASThe study was conducted to determine the effects of turkey (Meleagris gallopavo) egg weight on certain egg traits and hatching performance. A total of 178 turkey eggs comprising of three different egg weight groups below 60 g (G I), 61 to 69 g (G II) and above 70 g (G III) were used for this study. Average egg weight (g), egg length (cm), egg breadth (cm) and egg volume (cm3) values increased with increasing egg weight. There was a significant (P<0.01) difference in egg traits between egg weight groups except shape index. Percentage of infertile eggs and embryonic mortalities were decreased whereas percentage of dead in shell, total egg hatchability, fertile egg hatchability, fertility and poult hatched weight values were increased as weight of egg increased. Results of higher hatching performance was obtained for eggs that weighed above 71 g and were statistically significant (P<0.01) from eggs that weighed between 60-69 g and below 60 g. It is concluded that turkey eggs that weigh above 70 g would be suitable for setting to obtain better reproductive performance followed by medium sized turkey eggs (6-69 g) and small sized turkey eggs weighed below 60 g.ArticleItem Open Access Effect of Rearing Systems on Reproductive Performance of Turkey(Veterinary World, 2012-04) Anandh, M. Anna; Jagatheesan, P.N. Richard; Kumar, P. Senthil; Paramasivam, A.; Rajarajan, G.; TANUVASThe objective of this study was to determine the effect of rearing systems on reproductive performance of turkey (Meleagris gallopavo). A total of 180 Beltsville Small White and Board Breasted Bronze turkeys were taken for the study and reared under three different rearing system viz. intensive system (full confinement), semi-intensive system (partial confinement and partial day scavenging) and free range system (all-day scavenging). Average egg weight (g), percentage of infertile eggs, embryonic mortalities, total egg hatchability, fertile egg hatchability, fertility and poults survivability values were significantly (P>0.01) higher in turkeys reared under intensive system of management followed by semi intensive system and free range system of management. The highest percentage of dead in shell was found in intensive system and was did not differ significantly from semi intensive and free range system. Hatched weight of poults (g) between semi intensive and intensive system did not differ significantly between them, but both groups found statistically significant (P>0.01) from free range system. From the study, it is concluded that higher reproductive performance was obtained in intensive system of management followed by semi intensive and free range system of management.ArticleItem Open Access Effect of rearing systems on slaughter and carcass characteristics of turkey (Meleagris gallopavo)(2017-06) Anandh, M. Anna; TANUVASThe study was conducted to determine the effect rearing systems on carcass quality traits of Beltsville Small White turkey (Meleagris gallopavo). Turkeys were reared in intensive system (full confinement), semi-intensive system (partial confinement and partial day scavenging) and free range system (all-day scavenging) of management were used for this study. Turkeys housed in each rearing system were slaughtered by following standard procedures and carcass characteristics were recorded. The mean live weight, carcass weight(g), dressing percentage, blood (%), feathers (%), feet (%), abdominal fat (%), head (%), back (%), thighs (%) and drumstick yield values were significantly (P>0.01) higher in turkeys reared under intensive system of management followed by semi intensive system and free range system of management. However, significantly (P>0.01) reverse trends were observed in giblets (%), intestines (%), neck (%), wings (%) and breast (%) yield. It is concluded that higher and better slaughter and carcass traits were obtained in intensive system of management followed by semi intensive and free range system of management.OtherItem Open Access Effect of Rice Bran Oil on Quality and Acceptability of Goat Meat Patties(TANUVAS, 2016-02) Anandh, M. AnnaArticleItem Open Access Effect of Sex on Slaughter and Carcass Traits of Beltsville Small White Turkey (Meleagris gallopavo) under Indian Hot Humid Climatic Condition(2016-07) Anandh, M. Anna; Jagatheesan, P.N. Richard; TANUVASThe study was conducted to know the effect sex on slaughter and carcass quality traits of Beltsville Small White turkey (Meleagris gallopavo). Beltsville Small White male and female Turkeys were reared under intensive system was used for this study. 40 Turkeys (20 Male and 20 female) were slaughtered by following standard procedures and slaughter and carcass characteristics were recorded. The mean live weight (kg) , carcass weight(kg), dressing percentage (%) , blood (%),intestines (%), giblets (%),abdominal fat (%),neck (%),wings (%), back (%) and breast (%) values were significantly (P>0.01) higher in male turkeys. However, significantly (P>0.01) reverse trends were observed in thighs (%) and drumstick yield which was higher in female turkeys. Feathers (%), feet (%) and head (%) yield values between male and female turkeys did not differ significantly. From these results, it is concluded that, sex had a very significant effect on slaughter and carcass characteristics of Beltsville Small White turkeys. Male turkey is more suitable for to obtain better slaughter and carcass traits and higher meat production under Indian hot humid climatic condition.ArticleItem Open Access Effect of Spent Hen Meat Emulsion and Ground Meat on Quality and Acceptability of Chicken Meat Cutlets(Pashupati Foundation India, 2018-02) Anandh, M. Anna; Villi, R. Annal; TANUVASThe study was aimed at comparing the physico-chemical characteristics, microbial profile and sensory acceptability of chicken meat cutlets prepared from spent hen meat emulsion and spent hen ground meat. Significantly (P<0.05) higher pH, breading pick up, moisture retention, product yield, water holding capacity, moisture and fat percentage were observed in spent hen meat emulsion cutlets as compared to spent hen ground meat cutlets. The product shrinkage value was significantly (P <0.05) higher in spent hen ground meat cutlets as compared to spent hen meat emulsion cutlets. No significant change was noticed in protein content and microbial counts between the spent hen meat emulsion and ground meat cutlets. All microbial counts were within the acceptable limits of cooked meat products. Spent hen meat emulsion based cutlets had significantly higher sensory scores as compared to the ground meat cutlets. The cutlets prepared by using spent hen meat emulsion were assessed as moderately to highly acceptable as compared to ground meat. Therefore, spent hen meat can be successfully used for value addition in the preparation of cutlets by using emulsion as well as ground spent hen meat.ArticleItem Open Access Effect of Tenderizing Agents on Quality and Organoleptic Characteristics of Traditional Styled Goat Rumen Meat Curry(2017-04) Anandh, M. Anna; TANUVASTraditional styled goat rumen meat curry were prepared by using 0.05% papain and 5% ginger extract and were studied for various physico-chemical and sensory characteristics. Significantly (p<0.01) higher pH, product yield, moisture and fat percentage were observed in ginger treated goat rumen meat curry as compared to papain treated goat rumen meat curry. Protein content of goat rumen meat curry did not differ significantly between ginger extract and papain treated traditional goat rumen meat curry. All physicochemical qualities were better for papain treated traditional styled goat rumen meat curry as compared to ginger extract treated traditional styled goat rumen meat curry. Sensory scores for papain treated traditional styled goat rumen meat curry was rated moderately to very acceptable and ginger extract treated traditional styled goat rumen meat curry was rated moderately acceptable. Therefore, it can be concluded that, 0.05% papain appeared to be more suitable for preparation of traditional styled goat meat curry followed by 5% ginger extract.ArticleItem Open Access Emu Farming - Introduction(TANUVAS, 2011) Jagatheesan, P.N. Richard; Anandh, M. Anna; Paramasivam, A.; Reetha, T. Lurthu; Senthilkumar, P.; Rajarajan, G.; TANUVASEmu (Dromaius novaehollandiae) birds belong to ratite group have high ecorrornic value tor their meat, eggs, oil, skin and ieathars. And about 96% of the emu bird’s parts are usable. These birds can thrive under varying climatic conditions wherever poultry can be reared. They are omnivorous and eat leaves, vegetables, fruits, insects, worms. Recognizing the economic importance of these birds, Australian Government in 1975 started domesticating these birds, which were living in the forest, by establishing big emu terms. in early eighties, emu farming activity started spreading in America, France and other European countries too. it is reported thatthereyare about 10,000 Emu farms in America. The emu farming practice has also spread to China, Japan, Malaysia and Korea. These birds; are adaptable to varied climatic conditions.