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  • ThesisItemOpen Access
    ASSESSMENT OF ECONOMIC VALUE OF SHEEP SLAUGHTERED IN COASTAL ANDHRA PRADESH
    (SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517502. (A.P.) INDIA, 2020-01) VENU, THOTA; NAGA MALLIKA, E (MAJOR); ESWARA RAO, B; SRINIVASA RAO, T
    The present work was undertaken with the objective of understanding existing slaughter facilities and to study the post harvest economics of sheep slaughtered in municipal slaughter houses and rural meat stalls of coastal districts of Andhra Pradesh. The survey revealed that the existing slaughter houses had reasonably better slaughter facilities but slaughter houses were shut down by Supreme Court order. The shut down lead to a great increase in unauthorized slaughter in meat stalls. It was observed that basic requirements were lacking at slaughter premises in rural meat stalls. Personal hygiene and knowledge on the slaughter operation procedures of the butchers was low. Recycling of the waste was not carried out at satisfactory level and effluent treatment plants were not established. In sheep meat market several middle men were playing major role and direct involvement of the farmer in municipal slaughter houses was very lowl. In the rural meat stalls, where unauthorised slaughter was prevailing the extent of involvement of farmers was high. The rate of slaughter was higher on weekends when compared to the other days. Post mortem examination was carried out in municipal slaughter houses, and Halal method was used for slaughter of sheep irrespective of plate of slaughter. Water and electricity supply was well established. During the study the dressing percentage of 47.85 – 49.61 per cent in sheep along with a sale price of Rs. 570 – 600/- per kg for mutton was observed in municipal slaughter houses and rural meat stalls respectively. The utilization of head, legs, lungs, liver, heart, kidneys and testicles was utmost full whereas skin was utilized at 73-89 per cent, blood was utilized at 28-60 per cent, stomach was utilized at 50-82 per cent level and intestines were utilized at 60-100 per cent level in municipal slaughter houses and rural meat stalls respectively. The by-products utilization was almost 100 per cent and profitability of postharvest economics of sheep slaughter was strongly dependent on by-products utilization. On an average a profit of Rs.3,218/- was obtained per animal out of which Rs. 2,623 /- was from by-products which indicates a profit share of 82 per cent from by products.. Therefore from this study, it can be concluded that the sale of by-products was playing a major role in economics of sheep.
  • ThesisItemOpen Access
    QUALITY CHARACTERISTICS AND STORAGE STABILITY OF GONGURA CHICKEN – A TRADITIONAL MEAT PREPARATION OF COASTAL ANDHRA PRADESH
    (SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517502. (A.P.) INDIA, 2019-11) HARITHA, KILLADA; VIJAYA BHASKAR REDDY, G(MAJOR); NAGA MALLIKA, E; SRINIVASA RAO, T
    Gongura chicken, an ethnic meat product of coastal Andhra Pradesh was standardized in this study. A field study was conducted to know the origin and preparation of Gongura chicken in various parts of coastal districts of Andhra Pradesh, India. The history, method of preparation of curry, ingredients used in Gongura chicken preparation and information in relation to this native preparation was obtained directly from the people. The details about Green stemmed (Hibiscus cannabius L.) and Red stemmed (Hibiscus sabdariffa L.) varieties were also collected. Based on the field survey, it was known that two varieties of Kenaf and Roselle gongura leaves and four different forms of addition i.e., addition of directly fresh leaves (FL), boiled gongura leaves paste (BP), fried gongura leaves (FL), fried gongura paste (FP) widely practicing during preparation of Gongura chicken. Standardization trails on form of addition of Gongura leaves during preparation of chicken meat curry was conducted by using above forms of addition of gongura and subjected to sensory evaluation, it was concluded that addition of gongura leaves in the form of fried leaves paste (F4) is having superior sensory scores during preparation of Gongura chicken than remaining formulations and thus it is selected for further study. An attempt was made to prepare it by selecting the better form of addition of leaves [fried leaves paste (F4)] into curry and type of meat that was utilized for preparation of the curry. The experiment was carried out to standardize the preparation in the form of four treatments using Spent chicken meat with Roselle leaves (T1), Spent chicken meat with Kenaf leaves (T2), Desi bird meat with Roselle leaves (T3) and Desi bird meat with Kenaf leaves (T4) utilizing Desi bird meat without green leaves (control) with an intention to standardize the way of preparation which was not documented earlier. These treatments were analyzed for physico-chemical, sensory parameters and all treatments recorded significantly (P<0.05) lower pH values when compared to control. Gongura chicken (GC) prepared with Desi bird meat incorporated with Hibiscus sabdariffa L. fried leaves paste had recorded significantly (P<0.05) higher sensory quality and high cooking yield than its counter parts. Storage studies were conducted both at ambient (24 ± 1°C) and refrigerated (4 ± 1°C) temperature for near control formulation [Gongura Chicken (GC)] along with control. The Gongura Chicken (GC) was stable up to 24 hours at ambient (24 ± 1°C) and 20 days at refrigerated (4 ± 1°C) temperatures, respectively. Based on the above study it was concluded that the pH values, 2 - thiobarbituric acid reactive substance value, antioxidant activity, total phenolic content, total plate count and yeast and mould count increased significantly (P<0.05) increased with storage period. Ascorbic acid, β- carotene, lycopene, chlorophyll and sensory scores like colour, flavour, tenderness, juiciness, mouth coating and overall acceptability values decreased with increasing storage period. This study brought out the process for Gongura chicken preparation in a standardized procedure and documented the traditional methodology for Gongura chicken.
  • ThesisItemOpen Access
    DEVELOPMENT & EVALUATION OF CHICKEN SAUSAGES WITH RAW GREEN BANANA AND CURRY LEAVES DURING STORAGE
    (SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517502. (A.P.) INDIA, 2019-08) MAZHARUDDIN, MOHD; ESWARA RAO, B(MAJOR); NAGA MALLIKA, E; SRINIVASA RAO, T
    A study was conducted to investigate the effect of natural and synthetic antioxidants on the quality and storage stability of chicken sausages supplemented with fibre rich raw green banana. Trials were conducted to supplement raw green banana at three different levels viz., 5, 10 and 15 per cent to select the fibre rich extender at its optimum desirable level. Among different treatments, chicken sausages supplemented with raw green banana at 15 per cent level possessed superior physico-chemical, proximate and organoleptic properties. Hence raw green banana at 15 per cent level was selected for further studies. In the next phase, chicken sausages standardized with raw green banana at 15 per cent level were treated with natural curry leaf powder (Murraya koenigii) at one per cent (T1) and another level at 1.5 per cent (T2) and synthetic antioxidants (BHA) at 0.01 per cent separately to evaluate the quality and shelf-life of chicken sausages at refrigeration (4±1°C) temperature. Storage studies revealed a significant effect on the physico-chemical characteristics, microbiological and organoleptic quality of chicken sausages due to the supplementation of various antioxidants during refrigeration. Chicken sausages with curry leaf powder at one and 1.5 per cent and BHA at 0.01 per cent level had significant (P<0.05) difference for pH, cooking loss, emulsion stability, water holding capacity, total plate count, yeast and mould count and organoleptic properties like flavour, texture, juiciness, saltiness, mouth coating and overall acceptability under refrigeration, where as appearance had Non significant difference. A significant (P<0.05) increase in pH, cooking loss, and decrease in emulsion stability and water holding capacity of chicken sausages was observed as refrigerated storage period progressed. The cost of production was higher in control chicken sausages i.e. Rs 400.22/kg while the cost of production for chicken sausages incorporated with curry leaf at one per cent was Rs 387.35, with 1.5 per cent curry leaf incorporation it was Rs 374.47 and with 0.01 per cent BHA it was Rs 348.6. Psychrophiles were not detected in any of the treatments during the storage period.
  • ThesisItemOpen Access
    EFFECT OF NANOCAPSULATED ROSEMARY OIL ON QUALITY CHARACTERISTICS OF PORK NUGGETS
    (SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517502. (A.P.) INDIA, 2019-01) YOGESWARI, K; VIJAYA BHASKAR REDDY, G(MAJOR); ESWARA RAO, B; JAGADEESH BABU, A
    The rosemary essential oil was encapsulated by zinc oxide and surface morphology was studied under scanning electron microscopy (SEM). SEM images revealed that rosemary essential oil mediated nano particles was nearly spherical, predominately cuboidal, rectangular, poly-dispersed and aggregated into large irregular structures with no well-defined morphology. In first phase, pork nuggets were standardized with suitable level of REO at concentrations of 0.025%, 0.05% and 0.075% compared with control. Addition of different concentrations of REO significantly (P<0.05) affected the sensory scores of pork nuggets. Pork nugget added with 0.05% REO had significantly (P<0.05) higher colour and flavour, mouth coating and overall acceptability scores than control, 0.025% REO and 0.075% REO added pork nuggets. The tenderness and juiciness scores of pork nuggets was not significantly (P>0.05) affected by addition of different concentrations of REO. Addition of different concentrations of nanocapsulated REO significantly (P<0.05) affected the sensory scores of pork nuggets. Pork nugget added with 0.01% NREO had significantly (P<0.05) higher colour and flavour, mouth coating and overall acceptability scores than control, 0.02% NREO and 0.04% NREO added pork nuggets. The tenderness and juiciness scores of pork nuggets did not significantly (P>0.05) affected by addition of different concentrations of NREO. Pork nuggets added with 0.05 % REO and 0.01 % NREO rated superior sensory scores thus selected for further studies during refrigerated (4±1°C) storage. In the second phase, comparative anti-oxidant and anti-microbial efficacy of REO, NREO added pork nuggets with control and synthetic antioxidant (BHT) added pork nuggets were determined by evaluating physico-chemical, microbial and sensory quality at 5 days regular interval up to 30 days stored in refrigeration (4±1°C) temperature. Pork nuggets added with 0.01% NREO had significantly (P<0.01) lower pH, 2-TBARS values (mg malonaldehyde/kg of product), tyrosine value (mg/100 g of product) and per cent FFA values than control and pork nuggets added with 0.01% BHT and 0.05% REO. Control and pork nuggets added with BHT were spoiled after 15 days of refrigerated storage. A significant (P<0.01) increase of pH, 2-TBARS values, tyrosine values and per cent FFA values were observed as progressing of the storage period in both control and treated nuggets. Pork nuggets added with 0.01% NREO had significantly (P<0.01) lower total plate counts, total psychrophilic count than control and remaining formulations. Coliform counts were not detected up to 5th day in control and all treated nuggets. From 10th day onwards total coliform counts were noticed. Pork nuggets added with 0.01% NREO significantly (P<0.01) lower coliform count than control and other formulations. The overall mean ± S.E value of 0.01% NREO added pork nuggets had significantly (P<0.01) lower staphylococcal counts than control, 0.01% BHT and 0.05% REO added pork nuggets. Pork nuggets added with 0.01% nanocapsulated rosemary essential oil (NREO) had significantly (P<0.01) lower total yeast and mould count than control and remaining formulations. Control and pork nuggets added with BHT were spoiled after 15 days of refrigerated storage. Pork nuggets added with 0.01% NREO had significantly (P<0.01) higher colour, flavour, juiciness, mouth coating and overall acceptability scores than control and remaining formulations. Addition of BHT, REO and NREO had not significantly (P>0.01) influenced the tenderness scores of pork nuggets during refrigerated storage. As storage period progressed, there was significant (P<0.01) detrimental effect in sensory scores between control and treated nuggets. Control and pork nuggets added with BHT were spoiled after 15 days during refrigerated storage, but REO and NREO treated samples are shelf stable up to 30 days of refrigerated storage. Nanocapsulated REO added pork nuggets rated superior scores than REO added nuggets. Based on the above findings, it was concluded that addition of nanocapsulated rosemary essential oil at 0.01% per cent was an excellent anti-oxidant and anti microbial agent and protecting sensory attributes during refrigerated (4±1°C) storage and maintain the shelf-life of pork nuggets up to 30 days without any significant quality deterioration.
  • ThesisItemOpen Access
    OPTIMIZATION OF ACTIVE EDIBLE FILMS AND COATINGS WITH NANO EMULSIONS OF ESSENTIAL OILS FOR CHICKEN PATTIES PACKAGING
    (SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517502. (A.P.) INDIA, 2018-10) HARITHA, M; NAGA MALLIKA, E(MAJOR); ESWARA RAO, B; SRINIVASA RAO, T
    In the present study, an attempt was made to evaluate the physical, mechanical, microbial and antioxidant properties of alginate based edible films incorporated with nanoemulsions of essential oils. Different alginate films i.e., C, T1, T2, T3, T4, T5 and T6 viz Sodium alginate film (C), Sodium alginate film with 10 µl of GEON (T1), Sodium alginate film with 20 µl of GEON (T2), Sodium alginate film with 50 µl of GEON (T3), Sodium alginate film with 10 µl of CEON (T4), Sodium alginate film with 50 µl of CEON (T5), Sodium alginate film with 100 µl of CEON (T6) were developed. Among all these films one best film was selected along with control to wrap the chicken patties and efficacy of these films to extend the shelf life of chicken patties during 21 days of refrigerated storage period was evaluated. The overall mean values of thickness, grammature, opacity values, tensile strength and percent elongation at break were significantly (P<0.05) higher in cardamom essential oil nanoemulsion incorporated films compared to ginger essential oil nanoemulsion incorporated films and control. The water vapour permeability values were higher in ginger essential oil nanoemulsion (GEON) compared to cardamom essential oil nanoemulsion (CEON). The water sorption kinetic values of control films were significantly (P<0.05) higher than the rest of formulations. The mean antioxidant values of ginger essential oil nanoemulsion and cardamom essential oil nanoemulsion films were 80.37 and 98.06 respectively. The antioxidant activity of cardamom essential oil nanoemulsion films were significantly (P<0.05) higher than ginger essential oil nanoemulsion and control films. The mean log reduction of GEON and CEON incorporated films against both E.coli and S.aureus were 1.66, 2.87 and 1.54, 2.91 respectively. The log reduction was significant for both E.coli and S.aureus but high with S.aureus. Depending on the analysis of quality parameters of above films, T6 formulation i.e. Sodium alginate film with 100 µl of CEON (T6) was selected as best film and used to evaluate the efficacy and to extend the shelf life of chicken patties. The pH values of chicken patties wrapped in T6 ranged from 6.19 to 6.84 during 21 days of refrigeration storage period. The pH values of chicken patties wrapped in T6 films were significantly lower than control. TBARS values of chicken patties wrapped in T6 films were significantly lower than control and they ranged from 0.91 to 1.28 during 21 days of refrigerated period. Percent cooking loss values of chicken patties wrapped in T6 incorporated films were significantly (P<0.05) lower than the control and the mean values of both control and treatment were in the range of 8.17 to 32.61 and 12.17 to 50.43 which were well within the limits during storage period. The microbial counts (Total plate count, yeast and moulds, psychrophilic)were observed to be significantly (P<0.05) lower in chicken patties wrapped in T6 films than control films. Colour, flavour, juiciness, tenderness and overall acceptability values of chicken patties wrapped in T6 films were significantly (P<0.05) higher than control films. The results indicated that cardamom essential oil nanoemulsion can be incorporated in nanoemulsions into sodium alginate films and can effectively be used as a food wrap and as an edible packaging for meat and meat products.
  • ThesisItemOpen Access
    STUDIES ON DEVELOPMENT OF EDIBLE ACTIVE PACKAGING FILMS INCORPORATED WITH NATURAL POLYPHENOL NANOEMULSIONS FOR PORK PATTIES
    (SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517502. (A.P.) INDIA, 2018-12) GIRIDHARA RAO, VANA; NAGA MALLIKA, E(MAJOR); ESWARA RAO, B; SRINIVASA RAO, T
    In the present study an attempt was made to develop and evaluate alginate based active edible films with nanoemulsions of polyphenols. Different films i.e. sodium alginate film without polyphenol nanosolutions (C), sodium alginate film with 50 µl of QUEN (T1), sodium alginate film with 75 µl of QUEN (T2), sodium alginate film with 150 µl of QUEN (T3), sodium alginate film with 5 µl of TAN (T4), sodium alginate film with 10 µl of TAN (T5) and sodium alginate film with 15 µl of TAN (T6) were developed. Among all these films, one best film was selected along with control to wrap the pork patties and efficacy of these films in quality and shelf-life extension of pork patties during 11 days of refrigerated (4 ± 1℃) storage period was evaluated. The film characteristics like film thickness, grammature, tensile strength, per cent elongation at break, water vapour permeability, water sorption kinetics, light transmission and film opacity, antioxidant activity, antimicrobial activity and total phenol content were evaluated. The overall mean values for thickness and grammature were significantly (P<0.05) higher in Quercetin nanoemulsion incorporated films compared to Tannic acid nanosolution incorporated films and control films. The per cent elongation at break, tensile strength, opacity mean values were significantly (P<0.05) higher in Tannic acid nanosolution incorporated films compared to Quercetin nanoemulsion incorporated films and control films. The water vapour permeability and water sorption values were observed to be higher in control film compared to rest of the formulations. Within the treatment groups, these values were found to be lower in Tannic acid nanosolution incorporated films than Quercetin nanoemulsion incorporated films. The mean antioxidant activity values of Quercetin and Tannic acid nanosolution incorporated films were 69.55 ± 0.88 and 76.10 ± 1.19 respectively. The antioxidant activity of Tannic acid nanosolution incorporated films was higher than Quercetin nanoemulsion incorporated films. The total phenol content and antimicrobial activity of Tannic acid nanosolution incorporated films were significantly (P<0.05) higher in Quercetin nanoemulsion incorporated films compared to Tannic acid nanosolution incorporated films. The total phenol content of the films ranged from 1.67 (T1) to 1.76 (T6) mg of gallic acid equivalent and the antimicrobial activity of the films ranged from 8.66 (T1) to 22.33 (T6). Depending on the analysis of quality parameters of above films, T6 formulation was selected as best film and used to evaluate the efficacy in quality and shelf-life extension of pork patties at refrigerated (4 ± 1℃) storage. pH values of pork patties wrapped in T6 film ranged from 5.90 to 6.41 during 11 days of refrigerated (4 ± 1℃) storage period. The pH values of pork patties wrapped in Tannic acid nanosolution incorporated films were significantly (P<0.05) lower than patties wrapped in control films. 2-TBARS values of pork patties wrapped in Tannic acid nanosolution incorporated films were significantly (P<0.05) lower than patties wrapped in control films and ranged from 0.15 to 1.34 mg of malonaldehyde per kg of the sample during refrigerated (4 ± 1℃) storage period. Per cent cooking loss values of pork patties wrapped in Tannic acid nanosolution incorporated films were significantly (P<0.05) lower than patties wrapped in control films and the mean values for both control and treatment groups were in the range of 6.16 to 20.13 per cent which were well within the limits during storage period. Microbial counts (total plate count, yeast and mould count and psychrophilic count) were observed to be significantly (P<0.05) lower in pork patties wrapped in Tannic acid nanosolution incorporated films than control films. Colour, flavour, tenderness, juiciness and overall acceptability values of pork patties wrapped in Tannic acid nanosolution incorporated films were significantly (P<0.05) higher than patties wrapped in control films.
  • ThesisItemOpen Access
    DEVELOPMENT & EVALUATION OF CANINE FOOD FROM VARIETY MEATS (HEART, LIVER & KIDNEY) OF PORCINE ORIGIN
    (SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517502. (A.P.) INDIA, 2018-12) MAHESH, BANDELA; ESWARA RAO, B(MAJOR); NAGA MALLIKA, E; NARENDRA NATH, D
    Present study was undertaken for effective utilization of porcine variety meats in pet food production. For pet food production, selected variety meats were processed hygienically in sterile containers by autoclaving liver and heart. Autoclaved variety meats were then minced. Four types of dry pet foods were prepared by mixing different levels of variety meats with rice flour, wheat flour, rendered pork fat and other ingredients with (40% w/w) warm water in a food processor for 10 minutes followed by baking at 70ºC for 16 hours. Sensory evaluation of dry pet foods revealed that treatment 3 containing 30% porcine variety meats were found superior over other treatments. The proximate composition of the pet food containing 30% porcine variety meats as on feed basis for moisture, crude protein, ether extract, crude fibre, total ash, nitrogen free extract and Metabolisable energy were 7.75%, 25.79%, 22.60%, 2.26%, 9.82%, 44.47% and 451.71 kcal /100g respectively. All the treatments were similar in supporting maintenance of body weight. The pH, TBA value, free amino acid content and total plate count in pet food containing 30 per cent variety meats was lower than other treatments and control. Psychrophiles, yeast and mould were not encountered in any of the sample. General appearance, colour, Meat odour intensity and overall acceptability scores of all the treatments were significantly higher (P<0.01) than control but crispiness of pet food incorporated with porcine variety meats was poor than the control. Scores for all the sensory attributes decreased with progress of storage but decrease was gradual. Thus porcine variety meats like heart and liver can be effectively incorporated in dry pet food.
  • ThesisItemOpen Access
    INFLUENCE OF SALT SUBSTITUTION ON QUALITY CHARACTERISTICS OF CHICKEN MEAT PRODUCTS
    (SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA, 2018-05) SWATHI, B; NAGA MALLIKA, E(Major); VIJAY BASKAR REDDY, G; Srinivasa rao, T
    ABSTRACT: The main objectives of the present study was to standardize the procedure for preparation of low salt chicken meat nuggets and chicken meat curry and to optimize the levels of different salt replacers and flavour enhancers in the above products, The physicochemical and microbiological quality characteristics of the developed low salt meat products were studied and also the shelf life of the finished products was studied at refrigerated (4±1 o C) storage. Among different herbal spices oregano and ajwain were utilized at 0.5 per cent level along with 0.7 per cent potassium chloride to replace the sodium chloride portion during preparation of nuggets and curry. Among seven herbal spices oregano and ajwain were selected for further studies. Nuggets and curry were prepared by replacing sodium chloride content using potassium chloride with oregano or ajwain along with potassium chloride with 0.5% ajwain and 0.6% oregano and ajwain thus producing T1, T2, T3 formulations along with control (C), in case of nuggets and CC, CT1, CT2, CT3 in case of curry. The mean percent cooking yield of all the treatments was significantly (P<0.05) lower than the control. The emulsion stability of the treatment with potassium chloride incorporation differed non-significantly (P<0.05) from control and the formulation without salt and potassium chloride recorded significantly (P<0.05) lower emulsion stability than all the other formulations. The mean pH values, 2-Thio-barbituric acid Values and Peroxide values of all treatments of chicken meat nuggets and chicken meat curry were significantly (P<0.05) lower when compared to control. Total plate counts, psychrophilic counts and yeast and moulds count were non-significant (P<0.05) different from control. Sensory quality of treatment formulation of both chicken meat nuggets and chicken meat curry were non-significantly (P<0.05) different from control except flavour. All physico-chemical, microbiological parameters exhibited an increasing trend in this values with increasing storage. Lipid oxidation and microbiological counts increased significantly (P<0.05) with increasing storage period. Whereas the sensory quality had significantly (P<0.05) decreased.