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ThesisItem Open Access STUDIES ON PESTICIDE AND METAL RESIDUES IN MARKET MEAT AND EFFECT OF COOKING METHODS ON PESTICIDE RESIDUES(SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA, 2008) MUTHUKUMAR, M; SUDHAKAR REDDY, K(MAJOR); KONDAL REDDY, K; GOPALA REDDY, A; JAGDISHWAR REDDY, D; KONDAIAH, NABSTRACT : A study was conducted to estimate certain pesticides (DDT-Dichloro diphenyl trichloroethane, HCH - Hexachloro cyclo hexane and Cyclodiene compounds - aldrin, α endosulfan, β endosulfan, endosulfan sulfate and heptachlor) and heavy metals (lead and cadmium) residues in muscle and organs of chicken (broiler), buffalo, goat, sheep and pig collected from Hyderabad city. The effect of cooking methods on endosulfan level in spiked buffalo meat samples were also studied. The residues of organochlorine pesticides and heavy metals were found in majority of the analysed muscle and organs samples of food animals. The contamination pattern of organochlorine pesticides residues in tissues among common food animal species were in the descending order of p,p’DDE, γ HCH, α endosulfan, p,p’DDT, aldrin, β endosulfan, δ HCH, β HCH, α HCH, p,p’DDD and endosulfan sulfate. However, the levels of contamination were quite low and well below the maximum residue level. Amongst various species of food animals, tissue samples of buffalo showed highest mean concentration for p,p’DDD, α ,β, γ and δ HCH and endosulfan sulfate residues, whereas pig samples showed highest residues level for p,p’DDE, p,p’DDT, α endosulfan and β endosulfan. Among tissues, muscle showed highest concentration of p,p’DDD, p,p’DDT, β HCH, aldrin, α endosulfan, β endosulfan and endosulfan sulfate, whereas liver showed highest mean concentration for γ HCH and δ HCH. The concentration of p,p’DDE and α HCH residues were highest in kidney samples. Pressure cooking of meat resulted in significant reduction in the residual level of endosulfan. In case of heavy metal residues, tissue samples of buffalo showed highest mean concentration for lead, whereas chicken samples showed highest residues level for cadmium. Among tissues, kidney showed highest concentrations of both lead and cadmium. From the study, it can be concluded that the contamination levels of pesticides and heavy metals residues in muscle and organs were well below the maximum residue level and present no threat to public health on the basis of current toxicological knowledge. Moreover, substantial reduction in pesticide level due to cooking, especially pressure cooking reduces the risk to meat consumer.ThesisItem Open Access Effect Of Partial Dehydration And Application Of Antimicrobial Agents On Storage Of Goat Meat At Ambient Temparatures(SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA, 1996-04) Sai sekhar, Y; Sreeramulu Reddy, K(MAJOR); Krishna, N; Krishna reddy, K; Masthan reddy, PThesisItem Open Access Studies On The Quality Characteristics Of Meat Pickle-In-Oil (Achar)As a Ready To Eat Product(SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA, 1994-09) Sudhakar reddy, Keshi Reddy; Sree Ramulu reddy, K(MAJOR); Masthan Reddy, P; Ravindra reddy, V; Krishna, N; Ramakrishna reddy, GThesisItem Open Access Identification Of Species Origin Of Coocked Meats Using Antisera To Testicular Antigens(SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA, 1990-12) Surya rao, K; Varadarajulu, P(MAJOR); Masthan reddy, P; Prabhakara rao, Z; Subba reddy, K.VThesisItem Open Access A Study On Chemical And physico Chemical Characteristics Of Rabbit Meat As Influenced By Sex,Age And Breed Group(SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA, 1989-09) Damodar, N; Varadarajulu, P(MAJOR); KRISHNA, N; SREENIVASA REDDY, M; AYYANNA NAIDU, MThesisItem Open Access A Study On The Influence Of Packaging Material On The Quality Of Prepackaged Meat and Meat Products Under Display Conditions(SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA, 1989-06) Mohan lal Brahma; Varadharajulu, P(MAJOR); Sreeramaulu reddy, K; Subba reddy, K.VThesisItem Open Access Isolectric focusing As A Method For Species Differentiation Of Raw And Cooked meat(SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P) INDIA, 1987-12) Abraham, J; Varadharajulu, P(MAJOR); Sreeramulu Reddy, K; Krishna, N; Subba Reddy, K.VThesisItem Open Access STUDIES ON THE ANTIMICROBIAL EFFECTIVENESS AND PUBLIC HEALTH SAFETY OF ESSENTIAL OILS OF SPICES IN PRESERVATION OF CHICKEN MEAT PATTIES(Sri Venkateswara Veterinary University, TIRUPATI – 517 502,A.P, 2009-05) JAGADEESH BABU, A; Moorthy, P. R.S (Major); Rama Prasad, J; Sreenivasulu, DABSTRACT: In the first phase of investigation an attempt was made to determine the antimicrobial efficacy and public health safety of essential oils of garlic, clove and cinnamon on important bacterial pathogens in vitro and also their preservative effect in chicken meat patties at refrigerated (5±1°C) and ambient (32±1°C) temperature. The bacterial pathogens tested were sensitive to the essential oils of garlic, clove and cinnamon. Staphylococcus aureus and Escherichia coli were most sensitive, while Listeria monocytogenes, Streptococcus pyogenes and Bacillus cereus were comparatively less sensitive. All the bacterial pathogens tested for minimum inhibitory concentration by agar diffusion assay were sensitive to the essential oils of spices. Campylobacter jejuni and Escherichia coli were most sensitive while Listeria monocytogenes was comparatively less sensitive. In the second phase of the study the chicken meat patties were standardized by binders at various levels. The results revealed that 10% soy flour and 15% corn flour formulations have lower cooking losses, better emulsion stability, higher water holding capacity and superior sensory characteristics compared to the control and other levels of those respective flour formulations. Based on the observations 15% level of corn flour was selected for preparation of chicken meat practice. In the third phase of the study the chicken meat patties were kept for storage studies at refrigerated (5±1°C) and ambient (32±1°C) temperatures. The results revealed that garlic at 1:250 concentration, clove at 1:250 and 1:500 concentrations and cinnamon at 1:250, 1:500 and 1:1000 concentrations shown lower pH of the product on day 8, 12 and 8 of storage, respectively compared to the control. At ambient temperature garlic, clove and cinnamon at the three concentrations resulted in a significant (P<0.05) reduction in pH compared to the control at 6 hrs of storage. At refrigerated temperature a significant (P<0.05) reduction in TBARS values was observed on day 6 of storage compared to the control in samples treated with garlic, clove and cinnamon at 1:250 and 1:500 concentrations, whereas samples with 1:1000 concentration showed a significant (P<0.05) reduction on day 4 of storage. At ambient temperature garlic, clove and cinnamon at three concentrations resulted in increased TBARS values at 6 hrs of storage, but they were well within the prescribed standards, after 12 hours of storage the values were increased. The percent moisture, protein and fat were not significantly (P<0.05) different from the control both at refrigerated and ambient temperature storage. At refrigerated temperature garlic at 1:250 and 1:500 concentrations caused significant (P<0.01) reduction in total plate count on day 2 of storage then there was a gradual increase and the counts were well within the prescribed standards up to day 10, day 6 and day 4 at 1:250, 1:500 and 1:1000 concentrations. Clove at 1:250 and 1:500 concentrations significantly (P<0.05) reduced the counts up to day 6 and day 4 respectively and the counts met the standards up to day 12 of storage for all the three concentrations. Cinnamon at 1:250 and 1:500 concentrations significantly (P<0.05) reduced the counts up to day 4 and they were within the standards up to day 14, day 12 and day 8 for 1:250, 1:500 and 1:1000 concentrations. At ambient temperature garlic, clove and cinnamon each at three concentrations resulted in increased counts after 6 hours of storage but they were well within the prescribed standards even after 12 hours of storage. Garlic, clove and cinnamon at 1:250 concentration significantly (P<0.05) reduced the yeast and mold count upto day 12, day 14 and day 12 respectively. At 1:500 concentration garlic, clove and cinnamon significantly reduced the counts up to day 10 of storage. At 1:1000 concentration garlic, clove and cinnamon resulted in decreased count on day 4 of storage. At ambient temperature garlic, clove and cinnamon each at 1:250, 1:500 and 1:1000 concentrations resulted in decreased yeast and mold count at 12 hrs of storage compared to the control. Coliform count was significantly (P<0.05) reduced up to day 4 of refrigerated storage in samples with garlic at 1:250, 1:500 and 1:1000 concentrations. Whereas clove and cinnamon each at 1:250, 1:500 and 1:1000 concentrations resulted in decreased counts up to day 14 of storage. At ambient temperature, garlic, clove and cinnamon at at all the three concentrations resulted in increased coliform count after 6 hrs of storage. Staphylococcus aureus count was reduced up to day 4 and day 2 of storage with garlic at 1:250 and 1:1000 concentrations. Clove at 1:250, 1:500 and 1:1000 concentrations resulted in decreased counts up to day 14, day 12 and day 6 respectively. Cinnamon at 1:250 and 1:500 concentrations reduced the counts up to day 14 and at 1:1000 up to day 2 of storage. in samples treated with garlic, clove and cinnamon at 1:250, 1:500 and 1:1000 concentrations. At ambient temperature, garlic, clove and cinnamon at at all the three concentrations resulted in increased Staphylococcus aureus count after 6 hrs of storage. Essential oils of garlic and clove each at 1:250, 1:500 and 1:1000 concentrations significantly (P<0.05) reduced the Salmonella typhimurium count up to day 12 and 14 of refrigerated storage. However, cinnamon 1:250 concentration alone caused reduction in count on day 10 of storage where as at 1:500 and 1:1000 concentrations the counts were decreased up to day 4 of storage. At ambient temperature garlic, clove and cinnamon at at all the three concentrations resulted in increased Salmonella typhimurium count after 6 hrs of storage. At refrigerated temperature the mixture of essential oils of garlic, clove and cinnamon at 1:250, 1:500 and 1:1000 concentrations have higher colour, flavour and overall acceptability scores compared to the control, whereas juiciness and tenderness were significantly (P<0.05) not different from the control. At ambient temperature storage the colour, flavour, juiciness, tenderness and overall acceptability scores were more at 6 hrs of storage than at 12 hrs of storage in all the treatments.