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Subject: Livestock Product Technology × End date: 2003 × Start date: 2003 × Type: Thesis × Thesis Type: M.V.Sc. ×
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    ThesisItemOpen Access
    STUDIES ON UTILIZATION AND PROCESSING OF DUCK MEAT FOR PREPARATION OF PATTIES
    (SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA, 2003-10) SITARAM, PARVATANENI; MASTHAN REDDY, P(MAJOR); MOORTHY, P.R.S.; SRINIVASULU, D
    ABSTRACT: The present study was conducted with an objective to evaluate the utilization and processing of duck meat for preparation of patties. The results of initial trials conducted for selecting a suitable binder showed that bengalgram flour at 10 percent level was the best for preparation of duck meat patties and the same formulation was used for further studies at different storage temperatures. The percent cooking loss of raw duck meat patties was higher (P<0.05) than partially cooked meat patties and percent emulsion stability of partially cooked meat patties was higher (P<0.05) than raw meat ones. Irrespective of type of meat, both cooking loss and emulsion stability of patties decreased (P<0.05) during both refrigerated and frozen storage periods. ERV and WHC of raw duck meat patties were higher (P<0.05) than partially cooked meat patties where as pH of partially cooked meat patties was higher. During both refrigeration and freezing ERV and WHC decreased (P<0.05) and pH increased (P<0.05) in both raw and partially cooked meat patties. TBA values of partially cooked meat patties were higher (P<0.05) than raw meat patties at every storage interval. TBA values of both raw and partially cooked meat patties in refrigerated storage increased (P<0.05) gradually till the end of storage, where as in frozen storage TBA values initially increased (P<0.05) but later decreased till the end of storage period. The mean mesophilic, yeast and mould, psychrophilic counts of raw meat patties were significantly (P<0.05) higher than partially cooked patties. However, refrigerated and frozen storage of patties showed a significant (P<0.05) decrease in all the counts except the mesophilic count of frozen stored patties which increased initially but later gradually decreased upto 60th day. The percent moisture of raw meat patties was higher (P<0.05) and percent crude protein and percent ether extract of partially cooked meat patties were higher (P<0.05). Refrigerated and frozen storage of both raw and partially cooked meat patties had led to a significant (P<0.05) decrease in percent moisture and increase in percent crude protein and ether extract contents. Raw duck meat patties scored higher (P<0.05) organoleptic scores than partially cooked meat patties at every storage level. Irrespective of type of meat used, both refrigerated and frozen storage of patties had lead to a gradual and significant (P<0.05) decrease in all the organoleptic scores till the end of the storage period.
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    ThesisItemOpen Access
    EFFECT OF GINGER ON QUALITY OF FROZEN SPENT HEN MEAT BALLS
    (SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA, 2003-04) RONGSENSUSANG; SUDHAKAR REDDY, K(MAJOR); Kondal reddy, K; DHANA LAKSHMI, K
    ABSTRACT : A study was conducted to investigate the use of ginger at different levels in ready-to-cook (RtC) and ready-to-eat (RtE) chicken meat balls stored under frozen condition. Ginger was added to chicken meat balls formulation at 2%, 4% and 6% levels which were divided into two batches, one batch was deep-fat-fried (RtE) and the other batch uncooked (RtC) were packaged in polyethylene bags and stored at -20±2oC. Evaluations were done initially and subsequently at an interval of 15 days upto 60th day. In order to assess the quality characteristics of the product, the parameters analysed included shrinkage, cooking loss, penetrometre values, pH, moisture, TBA, ERV, microbial load and sensory evaluation. The experiment was conducted in four replicates and the recorded observations were subjected to statistical analysis. The results showed that, with increasing level of ginger addition, there was an increase in pH and flavour scores and a decrease in TBA values of chicken meat balls next to BHA added samples. Statistically no significant effect was observed due to addition of ginger on shrinkage, cooking loss, penetrometre values, ERV, microbial load and appearance score. During frozen storage of the chicken meat balls for 60 days, there was an increase in shrinkage, cooking loss, pH and TBA values and a decrease in moisture, penetrometre values, microbial load, appearance, flavour and juiciness scores. However no significant influence was observed on ERV. Between the RtC and RtE samples, significant difference was observed for all the parameters. The results from the experiment showed that ginger exhibits anti-oxidant property when added at 4% and 6% levels. It also enhanced the flavour and juiciness of the chicken meat balls.