Browsing by Author "Dinani, O.P."
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ArticleItem Open Access Economics Evaluation and Constraints of Contract and Backyard Broiler Farming(2018) Bhimraj, Abhale Manoj; Popat, Dukare Sagar; Serma Saravana Pandian, A; Dinani, O.P.; TANUVASA total of 15 contract and 15 non-contract broiler farmers were selected from the sample block of the three districts i.e Pune, Satara and Ahmednagar (Maharashtra) and surveyed through a well structured pre-tested interview schedule. The results of the study revealed that efficiency and body weight at marketing of broilers were non significant compared between contract and non-contract farming except liveability of birds which was significantly higher in non-contract broiler farming. Factors influencing profitability revealed that the age in years negatively influencing the profitability where as partnership venture and average body weight at marketing had positive impact on the profitability. Total investment and number of batches per year had negative influence on the profitability of contract broiler farming. Foremost constraints faced by the contract broiler farmers were untimely supply of quality inputs, non-remunerative price, poor quality inputs, exploitation by partnership organisation, and difficulty in availing credit and low productivity whereas the major constraints of non-contract broiler farmers were lack of finance, high rate of interest, repayment problems and difficulty in availing credit.ArticleItem Open Access Effect Of Vacuum Tumbling On Cooking Yield And Physical Property Of Tandoori Chicken(2018-02) Popat, Dukare Sagar; Manohar, G. Raj; Ramamurthy, N.; Babu, R. Narendra; Dinani, O.P.; Mir, Nassir Akbar; Jaywant, Rokade Jaydip; TANUVASA study was conducted to assess the cooking yield and physical property of tandoori chicken prepared from aseel meat by marinating the chicken breast meat at different vacuum tumbling time exposures, giving rise to five treatments viz. T0 (Control-No tumbling), T1 (30 minutes), T2 (1 hour), T3 (2 hours) and T4 (3 hours). After marination, the samples were immediately cooked for 10-20 minutes at 250°C to prepare tandoori chicken breast meat. Fresh meat and product were subjected to study the physical parameters. The whole design was replicated twelve times. Product having 2 hrs tumbling time have shown highly significant difference (P≥0.01) for cooking yield and marinate uptake. For Tandoori meat 2 hrs tumbling product have very low Shear force value (P≥0.01). There is no significant difference for color but more tumbling time product has better color than others. Thus, marination at 2 hours vacuum tumbling followed by 10-20 minutes cooking at 250°C were considered to be ideal for the production of better quality tandoori chicken.