Browsing by Author "Karthika, S"
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ArticleItem Open Access Development of Ready to Eat Buffalo Meat Product using Tapioca Flour(Excellent Publishers, 2019) Karthickeyan, S; Appa Rao, V; Babu, Narendra; Karthika, S; TANUVASBuffaloes are a potential source of nutritionally high quality meat. Buffalo meat is the healthiest meat among red meats known for human consumption. In order to improve the palatability of the buffalo meat a value added meat extruded product was developed using the tapioca flour as a binder. Hence a study was conducted to found the quality characteristics of buffalo meat extruded product using tapioca flour in three different proportions viz., 15:85, 25:75 and 35:65. The Physico-Chemical characteristics such as Cooking Yield, Expansion Ratio, Bulk Density, Water Absorption Index, Water Solubility Index were significantly higher in 15:85 proportions compared to other two and Sensory Evaluation were also found to be better in 15:85 proportions. Hence it is stored at ambient temperature for three months and subjected to further analysis such as physico-chemical characteristics (viz. pH, thiobarbituric acid no. tyrosine value, hardness and fracturability) and sensory analysis on every fort night interval during the storage period of three months. There was a significant increase in the thiobarbituric acid no. tyrosine value and hardness throughout the storage period but no significant difference were found in sensory evaluation hence it could be concluded that tapioca powder can be included in buffalo meat extruded product in 15:85 proportion.ArticleItem Open Access Effect of Different Storage Conditions and Duration on Physico Chemical Characteristics of Chevon(Excellent Publishers, 2019) Karthika, S; Chandirasekaran, V; Karthikeyan, S; Sureshkumar, S; TANUVASThe properties of fresh goat meat in relation with post-mortem handling conditions were evaluated. There are various factors which affect the freshness of the meat the most important factors are storage temperature, time of exposure of meat to extrinsic factors and handling of carcass during and after slaughter. Hence a study was conducted to compare the physico chemical characteristics of chevon carcass hanged at room temperature for 6 hours and at chiller temperature for 30 hours. Twenty four numbers of 6 months old tellicherry young male goats were selected and they were slaughtered by the standard procedure. The carcass was vertically split into two halves and one half was exposed to room temperature and another half to chiller temperature. On hourly interval the samples were collected and physico chemical parameters like pH, water holding capacity and shear force value was analysed. Under both temperature treatments, as the storage hour increased, pH value, water holding capacity decreased significantly but the shear force value increased significantly (p ≤ 0.05) up to 5th hour in ambient temperature and up to 9th hour in chiller temperature then shear force value start decreasing. Between treatments, except 0th hour, all the hour showed highly significant (p˂0.01) difference between storage treatments up to 6 hours of comparison. The pH decline was faster in chevon stored under ambient temperature than under chiller temperature. Higher water holding capacity was also found in chiller temperature storage. The shear force value was higher in ambient temperature. It was concluded that keeping the carcass in the chilling conditions prolongs the shelf life and increase the tenderness of meat.