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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 DEVELOPMENT AND EVALUATION OF VALUE ADDED CHICKEN MEAT SAUSAGES WITH CERTAIN NATURAL ANTIOXIDANTS(Sri Venkateswara Veterinary University, TIRUPATI – 517 502,A.P, 2012-11) MAHESWARA REDY, DAREDDI; SREENIVASA MOORTHY, P.R (Major); ESWARA RAO, B; JAGADEESH BABU, AABSTRACT : A study was conducted to investigate the effect of natural and synthetic antioxidants on the quality and storage stability of chicken meat sausages. Repeated trials were conducted to incorporate three different binders viz., Sorghum flour, Oat flour and Barley flour, each at three different levels viz., 3, 6 and 9 per cent to select a binder at its optimum desirable level. Among different treatments, chicken meat sausages incorporated with oat flour at 9 per cent level possessed superior physico- chemical and organoleptic quality, hence oat flour at 9 per cent level was selected for further studies. In the next phase, chicken meat sausages standardized with oat flour at 9 per cent level were treated with natural (rosemary extract (Rosmarinus officinalis at 0.2 per cent, green tea extract (Camellia sinensis) at 0.2 per cent) and synthetic antioxidants (BHA at 0.01 per cent) separately to evaluate the shelf-stability of chicken meat sausages at refrigeration (4±1°C) temperature. Storage studies revealed a significant (P<0.01) effect on the physicochemical parameters, microbiological and organoleptic quality of chicken meat sausages due to the incorporation of various antioxidants during refrigeration. Chicken meat sausages incorporated with green tea extract at 0.2 per cent level had significantly (P<0.01) lower values for cooking loss, pH, 2-TBARS, free fatty acids, standard plate count and coliform count and significantly (P<0.01) higher values for various attributes of organoleptic evaluation under refrigeration. Also a significant (P<0.01) increase in cooking loss, hardness, pH, 2-TBARS value and FFA content and a decrease in emulsion stability, WHC of chicken meat sausages was observed as refrigeration storage period progressed. Incorporation of antioxidants did not exert any significant effect on the proximate composition of various treatments, but a significant (P<0.01) decreasing trend was observed in per cent moisture, per cent fat and significant increase (P<0.01) in per cent protein but no significant difference was observed in per cent fiber during storage. The cost of production is high in chicken meat sausages added with rosemary extract (Rs.210.00) while chicken meat sausages added with green tea extract cost of production (Rs.190.00) and BHA (181.00) whereas the control had a cost of production of Rs.185.00. Psychrophiles and yeast and molds could not be detected in any of the treatments during storage. In nut shell, green tea extract (at 0.2per cent) exerted significantly (P<0.01) desirable effect on the quality of chicken meat sausages and it would protect its quality with higher degree of acceptability.ThesisItem Open Access DEVELOPMENT AND EVALUATION OF SEMI-DRY FERMENTED SAUSAGES WITH DIFFERENT MEATS(Sri Venkateswara Veterinary University, TIRUPATI – 517 502,A.P, 2010-05) ESWARA RAO, B; SREENIVASA MOORTHY, P.R (Major); SUDHAKARA REDDY, K; SREENIVASULU, D; ANAND KUMAR, PABSTRACT: The proximate composition, physico-chemical and microbiological characteristics were evaluated during fermentation and drying of pork, mutton and chicken sausages using different Lactic acid bacteria viz., Lactobacillus casei (LC), Lactobacillus plantarum (LP) and Pediococcus pentosaceus (PP). The per cent moisture of different meat sausages inoculated with Lactic acid bacteria were significantly (P>0.01) decreased whereas per cent protein and fat were increased during fermentation and drying. Among treatments significant (P>0.01) lower per cent moisture and higher per cent protein and fat values were observed in sausages treated with LP than PP and LC irrespective of type of meat. With regards to the physico - chemical characteristics, pH, WHC, water activity and cooking yield of different meat sausages inoculated with Lactic acid bacteria were significantly (P>0.01) lower where as emulsion stability and shrinkage were significantly higher than control after fermentation and drying. Among treatments significantly (P>0.01) lower pH, WHC, water activity and cooking yield and higher emulsion stability and shrinkage were observed in sausages treated with LP than PP and LC irrespective of type of meat. The total plate count and yeast and mould count of pork, mutton and chicken meat sausages inoculated with different Lactic acid bacteria, were significantly (P>0.01) higher where as the coliform count and the Salmonella count were significantly (P>0.01) lower than the control after fermentation. Significantly (P>0.01) higher total plate counts, yeast and mould counts and lower coliform and Salmonella counts were observed in sausages treated with LP followed by PP and LC during fermentation and drying irrespective of type of meat. In the second phase of the study, storage studies were conducted for the semi- dry fermented meat sausages at regular intervals at ambient (29+10C), refrigeration (4+10C) and frozen (-18+10C) temperatures. The per cent moisture of different semi-dry fermented meat sausages as effected by Lactic acid bacteria were significantly (P>0.01) lower where as protein and fat were higher than control at room and refrigeration storage. Among treatments lower per cent moisture and higher protein and fat were observed in sausages fermented with LP followed by PP and LC irrespective of type of meat. At ambient and refrigeration temperatures significantly (P>0.01) lower pH, water activity, TBARS values and cooking yield were observed in sausages fermented with LC, LP and PP than control irrespective of type of meat. Significantly (P>0.01) higher shrinkage values were observed in semi- dry fermented sausages than control at refrigeration temperatures. Lower (P>0.01) pH and TBARS values were observed in sausages fermented with LC, LP and PP than control during frozen storage. Among treatments Significantly (P>0.01) lower pH, water activity, TBARS values and cooking yield were observed in different meat sausages fermented with LP than PP and LC at both ambient and refrigeration temperatures. Shrinkage values were significantly (P>0.01) higher in sausages fermented with LP followed by PP and LC irrespective of type of meat at refrigeration temperatures. Significantly (P>0.01) lower pH and TBARS values were observed in sausages fermented with LP than PP and LC during frozen temperature. There was significant (P>0.01) decrease in pH and cooking yield, non-significant decrease in water activity and significant (P>0.01) increase in TBARS values in all semi-dry fermented meat sausages during storage at ambient temperature. There was a non- significant (P>0.01) decrease in pH, significant (P>0.01) decrease in water activity, TBARS values and cooking yield and significant (P>0.01) increase in shrinkage during storage in all semi-dry fermented meat sausages at refrigeration temperature. There was a non- significant (P>0.01) decrease in pH and TBARS values during 90 days of frozen storage in all semi-dry fermented meat sausages. There was higher (P>0.01) total plate count, yeast and mould count, coli form count and salmonella count were noticed in control than sausages treated with LC, LP and PP irrespective of type of meat at ambient, refrigeration and frozen storage. Among the treatments significantly (P>0.01) higher total plate count, yeast and mould count and lower (P>0.01) salmonella and coli form count were observed in sausages fermented with LP followed by PP and LC irrespective of type of meat. There was a significant (P>0.01) increase in total plate count and yeast and mould count where as coli form and salmonella counts were decreased during storage at ambient, refrigeration and frozen temperatures in all types of semi-dry fermented sausages. The psychrophilic count was not detected in all semi-dry fermented meat sausages treated with LC, LP and PP during 10 days of storage at refrigeration temperature, and 45 days of storage at frozen temperature. Among treatments significantly (P>0.01) lower counts were noticed in sausages fermented with LP followed by PP and LC irrespective of type of meat at both refrigeration and frozen temperatures. There was a significant (P>0.01) increase in psychrophilic count during storage at refrigeration and frozen temperatures in semi-dry fermented meat sausages. With regards to the organoleptic characteristics significantly (P>0.01) higher colour, flavour and overall acceptability and lower juiciness and tenderness were noticed in sausages fermented with LC, LP and PP than control at ambient, refrigeration and frozen storage. Among treatments significantly higher colour and overall acceptability scores and lower juiciness and tenderness scores were noticed in sausages fermented with LP followed by PP and LC irrespective of type of meat at ambient, refrigeration and frozen temperatures. But no significant differences in flavour was noticed in sausages fermented with LC, LP and PP irrespective of type of meat at all storage temperatures. There was a significant (P>0.01) decrease in colour, flavour, juiciness, tenderness and overall acceptability scores during storage at ambient, refrigeration and frozen temperatures in all semi-dry fermented meat sausages. In the third phase challenge studies were conducted with bacterial pathogens to know the public health safety of semi-dry fermented sausages treated with Lactobacillus casei, Lactobacillus plantarum and Padeococcus pentosaceus. Significant (P>0.01) decrease in E.coli and Staphylococcus aureus counts were observed during 7th day storage in all treatments at refrigeration temperatures.