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Open Access
QUANTITATIVE IDENTIFICATION, CHARACTERIZATION AND VALIDATION OF SPECIES SPECIFIC ANIMAL DERIVED GELATIN BY CONVENTIONAL AND MULTIPLE REACTION MONITORING MASS SPECTROMETRY APPROACHES
(SRI VENKATESWARA VETERINARY UNIVERSITY, TIRUPATI - 517 502. (A.P.) INDIA, 2023-12) BIDYUT PRAVA MISHRA; ESWARA RAO .B (MAJOR); NAVEENA .B.M; NAGA MALLIKA .E; SRINIVASA RAO .T; NARENDRA NATH .D
Comprehensive analysis of gelatin extracted from water buffalo hide, pig, sheep, broiler chicken and spent hen skins using different acid and/alkali pre-treatment followed by thermo-hydrolysis was carried out. Highest (P < 0.05) gelatin yield was obtained from sheep skin (SSG, 9.55%) and water buffalo hide (BHG, 9.47%) relative to chicken (CSG, 6.06%), pig (PSG, 5.98%) and spent hen (SHSG, 5.98%) skins, respectively. The SSG showed highest transmittance (%) among all the gelatin samples. Buffalo hide presented the highest collagen solubility (75.76%), followed by chicken (68.95%), sheep (59.58%), spent hen (11.74%) and pig (5.23%) skin, respectively. The PSG gels showed lower L*, a* and b* values and higher (P < 0.05) viscosity relative to other samples. The SSG had higher (P < 0.05) gel strength, foaming capacity and foaming stability as compared to others. Fourier transform infrared (FTIR) spectroscopy analysis of gelatin exhibited the presence of amide-I peaks for all samples in the lower frequency range (1629.9-1647.26 cm-1), whereas, only SSG, BHG and PSG revealed amide-II peaks at lower frequency range (1500.67-1523.82 cm-1) indicating NH deformation. Scanning electron microscopy analysis revealed that BHG gel had a consistent network of thicker strands and medium-sized holes whereas, PSG and SSG gel showed a sheet-like appearance with no voids. The SDS-PAGE fractionation of extracted gelatin powder followed by MALDI-TOF MS analysis has identified the collagen alpha 1 (I) chain as a predominant component responsible for gelatin stability and detected unique species-specific peptides. Current study has demonstrated the potential of using water buffalo hide and sheep skin as an alternative to pig skin/bovine hides or bones for industrial production of gelatin with superior quality attributes. In the second phase of experiment, the binary mixture samples were prepared by spiking chicken meat patties (CMP) with 0.1, 0.5, 1.0 and 2.5% (w/w) of in-house derived pig skin gelatin (PSG)/water buffalo hide gelatin (BHG). Gelatin was extracted from these binary mixture samples by using cold acetone and were subjected to LC-MS/MS multiple reaction monitoring (MRM) mass spectrometry for authentication of presence of bovine and or porcine gelatin in processed meat products. The current study has identified 2 unique bovine gelatin peptides of m/z 781.3364 (GETGPAGPAGPIGPVGAR) and m/z 852.7189 and 3 unique porcine gelatin peptides of m/z 774.570 (GETGPAGPAGPVGPVGAR), m/z 971.776 (VPAGECCPVCPEGEVSPTDQETTGVEGPK) and m/z 727.436 and the optimized MRM-MS method was successful in detecting BHG/PSG in chicken meat patties up to a 0.5% (w/w) of the total weight and these levels can be considered as the minimum level of detection (LOD) of BHG / PSG in gelatin containing processed products. By using calibration curves for bovine gelatin (certified reference material) peptide of m/z 781.3 (transition 781.3  127.1466) and porcine gelatin specific peptide of m/z 774. 570 (transition 774.570  70.1561), gelatin content of 10.03 nmol/ml and 45.88 nmol/ml were detected in gelatin samples extracted from cooked CMP spiked with 0.5% (w/w) of BHG and PSG, respectively. To screen the undeclared source of gelatin in commercial samples available in the market, 25 commercial food samples (marshmallows, commercial gelatin powder, jelly candies, chicken sausages, chicken meat balls, chewing gums and chocolate cookies) were procured from the local market of Hyderabad. The gelatin (if any) extracted using cold acetone and subjected to MRM mass spectrometry to authenticate the animal origin of gelatin in commercial samples. The findings revealed that 2 bovine gelatin peptides and 3 porcine gelatin peptides identified in the current study are highly unique and specific in detecting the species of gelatin and gelatin-containing foods and are able to identify the adulteration of processed foods with BHG and PSG. In the present study, out of 25 tested samples, 4 samples showed the presence of bovine gelatin and 6 samples showed the presence of porcine gelatin. The LC-MS/MS MRM method optimized in the present study was suitable in detecting the presence of animal derived gelatin in commercial samples.
Open Access
ISOLATION AND MOLECULAR CHARACTERIZATION OF ANTIMICROBIAL RESISTANT ESCHERICHIA COLI IN PORK PRODUCTION CHAIN IN HASSAN DISTRICT OF KARNATAKA
(SRI VENKATESWARA VETERINARY UNIVERSITY, TIRUPATI - 517 502. (A.P.) INDIA, 2023-06) SUDARSHAN .S; ESWARA RAO .B (MAJOR); WILFRED RUBAN .S; NAGA MALLIKA .E; SRINIVASA RAO .T; NARENDRA NATH .D
The present investigation was carried out to evaluate the occurrence of AMR E. coli in pork production chain in and around Hassan. Initial survey indicated that majority of the pig farmers were marginal farmers (65%) and kitchen / hotel waste was the major source of feed. The major antibiotics used were enrofloxacin followed by streptopenicillin, tetracycline, fortified procaine penicillin sulphonamides (Co-trimazole) and antibiotics were administered by themselves (92%). A total of 280 samples (40 each from piglets, weaners and adults, 20 feed, 30 water and 20 hand swabs from 10 pig farms and 20 each from meat samples, cutting board, hand swabs and knives swab and 10 water sample from retail pork outlets ) were screened and 227 E. coli isolates were used for further characterization. The average E. coli count ranged from 6.104 to 6.464 log10cfu/g. The overall occurrence of E. coli from various samples from pig production system was 67.89 per cent (129/190). The highest per cent of AMR E. coli counts as proportion of total E. coli was observed in human hand swabs (83.90%) followed by water trough (30.56%) and piglets (22.06%) samples as compared to other samples in this study. The overall prevalence of tetracycline, fluoroquinolone, ESBL resistant and colistin resistant E. coli in the entire pork production chain irrespective of the samples was 52.11, 37.37, 17.89 and 13.16 per cent, respectively. Of the 208 isolates, 191 isolates (91.83%) carried either one or the other gene, whereas, only 8.17 per cent of the isolates did not harbor any of the genes screened. Majority of the isolates carried tetA (68.38%), followed by blaTEM (55.77%), qnrS (44.23%), and none of the isolates carried colistin resistance gene (mcr1 to mcr5). Antimicrobial susceptibility testing revealed that majority of the isolates showed resistance to tetracycline (86.96-100%) followed by extended-spectrum b lactamase inhibitors and fluoroquinolones and complete sensitivity to carbapenem followed by aminoglycosides. It was observed that 96.92 per cent of E. coli isolates were MDR. The occurrence of ESBL and colistin resistant E. coli was 17.89 and 0.714 per cent per cent, respectively.
Open Access
A STUDY ON EFFECT OF FINGER MILLET FLOUR AND DIFFERENT ANTIOXIDANTS ON QUALITY AND STORAGE STABILITY OF FUNCTIONAL PORK SAUSAGES
(SRI VENKATESWARA VETERINARY UNIVERSITY, TIRUPATI - 517 502. (A.P.) INDIA, 2023-05) VASU DWARAPUREDDY; AMBEDKAR .Y.R (MAJOR); ESWARA RAO .B; SUBHASHINI .N
A study was conducted to investigate the effect of finger millet flour and different antioxidants on the quality and storage stability of pork sausages. During first phase six trails were conducted by incorporating finger millet flour at three different levels viz., 1, 2 and 3 per cent. Among different treatments, 3 per cent finger millet flour incorporated pork sausages showed higher physical (per cent moisture, per cent crude fiber and calcium level), physico-chemical (cooking yield) and sensory scores than control. So in the second phase natural antioxidants that are moringa leaf powder at 1% (T1), ponnaganti leaf powder at 1% (T2) and Butylated Hydroxy Toluene (BHT) at 0.01% (T3) levels were added separately to the 3 per cent finger millet flour incorporated pork sausages. The antioxidant treated samples along with control were stored at refrigeration (4±1°C) temperature and were analysed for a period of 11 days at 0, 3, 5, 7, 9 and 11thday interval. Storage studies revealed that pork sausages incorporated with 1% moringa leaf powder showed significantly (P<0.05) lower values in pH, 2-TBARS, tyrosine, total plate count and yeast and mould count than other treatments and its values increased significantly (P<0.05) as the refrigeration (4±1°C) storage period progressed from 0 to 11 days. There was a non-significant (P>0.05) difference in per cent cooking loss among the treatments, but there was a significant (P<0.05) increase in the per cent cooking loss as the refrigeration storage period progressed from 0 to 11 days. Sensory evaluation revealed a progressively decreasing trend in all sensory quality parameters in control and treatments during refrigeration storage period. Based on the result obtained in the study it might be concluded that pork sausages could be prepared satisfactorily on addition of 1% moringa leaf powder and can be stored upto 11 days without adversely affecting the quality of the products under refrigeration storage.
Open Access
STUDIES ON ENHANCEMENT OF NUTRITIONAL STATUS OF CHICKEN PATTIES BY ADDING PROSOMILLET AND DIFFERENT NATURAL ANTIOXIDANTS
(SRI VENKATESWARA VETERINARY UNIVERSITY, TIRUPATI - 517 502. (A.P.) INDIA, 2023-05) LOHITH KUMAR REDDY .L; AMBEDKAR .Y.R (MAJOR); ESWARA RAO .B; SUBHASHINI .N
A study was conducted to investigate the effect of natural and synthetic antioxidants on the quality and storage stability of chicken meat patties incorporated with prosomillet. Trials were conducted to incorporate prosomillet at two different levels 1.5 and 3 percent to select a binder at its optimum desirable level. Among different treatments, chicken meat patties incorporated with prosomillet at 3 percent possessed superior physico-chemical and organoleptic qualities, hence prosomillet at 3 percent level was selected for further studies. In the next phase, chicken meat patties standardized with prosomillet at 3 percent level were treated with dried mint leaf power at 1 percent(T1), dried ponnaganti leaf powder(T2) at 1 percent and BHA(T3) at 0.01 percent separately to evaluate the quality and shelf life of chicken meat patties at refrigerated (4 ± 1℃) temperature. Chicken patties incorporated with mint leaf powder showed significantly (p<0.05) lower values for pH, cooking loss, 2-tbars, tyrosine values and microbial counts and significantly (p<0.05) higher values for various attributes in organoleptic evaluation under refrigeration than control and other treatments. Therefore, it is concluded that mint leaf powder could be successfully added to chicken meat batter to function as natural antioxidant with additional health benefits and increasing consumer appeal.
Open Access
DEVELOPMENT AND EVALUATION OF CELLULOSE FILM WITH NANO EMULSIONS OF GINGER AND TURMERIC FOR PACKAGING OF CHICKEN NUGGETS
(SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA, 2023-03) ROSHNI; NAGA MALLIKA .E (MAJOR); ESWARA RAO .B; SRINIVASA RAO .T
In the present research work, an attempt was made to develop nano carboxy methyl cellulose based edible active films incorporated with turmeric and ginger nano emulsions and to evaluate their effect on the quality of chicken meat nuggets. Different films i.e., nano carboxy methyl cellulose film without turmeric and ginger extract nano emulsions (C), nano carboxy methyl cellulose film with nano turmeric extract emulsions with 3 per cent (T1), 6 per cent (T2), 10 per cent (T3) and nano carboxymethyl cellulose film with nano ginger extract emulsions with 1 per cent (T4), 2 per cent (T5) and 5 per cent (T6) were developed. Among all these films, two best films were selected from each turmeric and ginger groups along with control and chicken meat nuggets were packaged in the above films. The efficacy of these films in preserving the quality and extending the shelf-life of chicken meat nuggets was studies under refrigerated (4 ± 10C) storage period for 20 days. The film characteristics like film Thickness, Grammature, Tensile strength, per cent elongation at break, Water vapour permeability, Water sorption kinetics, Opacity, Antioxidant activity and antimicrobial activity, Fourier transform infrared spectrometry and Scanning electron microscopy were studied. The mean film thickness values differed non-significantly (P≥0.05) among T1, T2, T3, T4, T5, T6 and control films. The mean grammature was significantly (P≤0.05) higher in T4 film compared to other formulations. The mean tensile strength and per cent elongation at break values of T5 was significantly (P≤0.05) higher than the rest of the formulations. The set of T5, T4, T3 and T2 and the set of T5, T1, T4 and T6 films had recorded a decreasing order of tensile strength and percent elongation at break respectively. The mean water vapour permeability and opacity values was significantly (P≤0.05) higher in nano turmeric incorporated films compared to nano ginger extracts incorporated films and control films. The mean water sorption kinetics of T4 was significantly (P≤0.05) lower than the other treatment formulations. The mean antioxidant activity values were significantly (P≤0.05) higher in T2 and T3 films compared to control and other treatment formulations. The antimicrobial activity of the films were not evident against E.coli but was evident against S. aureus. The films were rather bacteriostatic than bactericidal. Depending on the quality of above films, T2 and T4 films were selected among each turmeric and ginger groups and were studied for their ultrastructure along with control film. Further the efficacy of these films was evaluated in terms of quality maintenance and shelf-life extension of chicken meat nuggets at refrigerated (4 ± 10C) storage. The Fourier transform infrared spectrum wavenumbers of T2, T4 and control films were non-significantly (P≥0.05) different.The scanning electron microscopy had revealed more homogenous and compact structure in T2 and T4 films as that of control with slight difference. The pH values of chicken meat nuggets wrapped in turmeric extract nano emulsion incorporated film (T2) were significantly (P≤0.05) lower than the nuggets that were wrapped in T4 and control films. The pH values of chicken meat nuggets wrapped in T2 film ranged from 6.03 to 7.12 which were well within the limits during storage period. 2-TBARS and Per cent cooking loss values of chicken meat nuggets wrapped in ginger extract nano emulsion incorporated film (T4) were significantly (P≤0.05) lower than the nuggets that were wrapped in T2 and control films. The 2-TBARS and Per cent cooking loss values of chicken meat nuggets wrapped in T4 film ranged from 0.41 to 1.63 mg of malonaldehyde per kg of the sample and 6.59 to 23.98 per cent, respectively which were well within the limits during storage period. The total plate count were significantly (P≤0.05) lower in nuggets wrapped in treatment films than nuggets wrapped in control film and the yeast and mould count were significantly (P≤0.05) lower in the T4 film packaged nuggets when compared with nuggets packaged with control and T2 film. Sensory scores were significantly (P≤0.05) higher in nuggets packaged in treatments films than nuggets wrapped in control films.
Open Access
STUDIES ON PREVENTION OF WARMED-OVER FLAVOUR IN PRECOOKED CHICKEN MEAT
(SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA, 2023-03) GIRIJA SRAVANI. V; NAGA MALLIKA .E (MAJOR); SEN .A.R; ESWARA RAO .B; SRINIVASA RAO .T
In the present research work an attempt has been made to prevent the occurrence of warmed-over flavour in precooked chicken meat. In first part of the study different meat products like chicken breast pieces, chunks, patties and sausages were cooked by various cooking methods. In this, chicken breast pieces were subjected to barbequing and charcoal grilling, chicken chunks were subjected to conventional oven cooking and charcoal grilling, chicken patties were subjected to conventional oven cooking and electric grilling and sausages were subjected to steam cooking and steam cooking coupled with electric grilling. Grilled chicken chunks, breast, patties and sausages had significantly (p<0.05) lower 2-TBARS, FFA, peroxide values, total plate count and yeast and mould count values than steam cooked sausages and conventional oven cooked chunks. At the end of storage period warmed-over flavour was experienced in steam cooked sausages and conventional oven cooked chunks. In the second part of study, based on intensity of the warmed-over flavour from part 1 samples (steam cooked sausages and conventional oven cooked chunks) were selected and different preventive methods like marination (T1), marination and vacuum packaging (T2) and marination, vacuum packaging with addition of polyphosphates (T3) were applied. T3 sausages and chunks had significantly lower 2-TBARS, free fatty acid, total plate count, total psychrophilic count and yeast and mould count values compared to other treatments and control. T3 chunks and sausages had significantly (p<0.05) higher sensory scores. In sensory evaluation, warmed over flavour did not develop in T3 and T2 whereas it was noticed in control by 28 days and in T1 by 35 days. In the third part of the study the possible preventive method (vacuum packaging) was validated with commercial precooked products such as peri-peri chunks, sausage chunks and chicken keema available in the Hyderabad market. Vacuum packaged peri peri chunks, sausage chunks and keema had significantly (p<0.05) lower 2-TBARS, free fatty acid, microbial count values and higher sensory scores than aerobically packaged peri-peri chunks, sausage chunks and keema at up to 8th day of storage period. Aerobic samples were spoiled by 4th day of storage period whereas vacuum samples didn’t show any off- flavours up to 8th day of storage. Warmed-over flavours were developed in in keema samples towards the end of storage period under refrigeration. It was concluded from the products stated that warmed-over flavour was developed in steam cooked sausages and conventional oven cooked chunks after one month of frozen storage with intermittent thawing, reheating followed by one week of refrigerated storage. The combination of hurdles viz. marination, addition of polyphosphate and vacuum packaging exerted the considerable preventive effect during storage of products. In the validation study, the vacuum packaging proved to be efficient in preventing the warmed-over flavour generation when coupled with addition of spices and polyphosphates.
Open Access
STUDY ON EFFECT OF ELECTRIC STUNNING AND DIFFERENT SCALDING METHODS ON QUALITY OF PORK
(SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA, 2023-02) SUPRIYA, KUSAM; ESWARA RAO, B(MAJOR); GIRISH PATIL, S; NAGA MALLIKA, E; SRINIVASA RAO, T
A study was carried out with an objective to investigate the efficiency of the simple electrical stunner developed by the NRCM with a constant voltage of 60V with the strength of 1A in phase I along with the effect of the different dressing techniques like steam scalding and singeing without scalding on physicochemical and organoleptic characteristics of pork in phase II. In phase I, a total of 20 pigs were slaughtered in two groups consisting of ten in each group and the pigs were subjected to stunning by simple electrical stunner and elthers apparatus respectively. Physical reflexes and bleeding efficiency were evaluated and no significant (P>0.05) difference was observed between the groups. For phase II, another total of 20 pigs were stunned by using simple electrical stunner and divided into two groups and the pigs were subjected to dressing techniques like steam scalding and singeing without scalding respectively. The results showed that drip loss percentage higher (P0.05) by dressing method employed. Singeing imposes higher (P0.05) significantly. The juiciness, flavor and overall acceptability values for scalded carcass had higher (P< 0.05) compared to singed meat. The results of the present study revealed the clear advantage of steam scalding before singeing with improvement in tenderness, palatability and aesthetic appearance of meat.
Open Access
DEVELOPMENT OF PACKAGING FILMS EMBEDDED WITH DIFFERENT NANO PARTICLES TO ENHANCE THE SHELLIFE OF PORK
(SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA, 2022-05) NAVEEN, ZILLABATHULA; ESWARA RAO, B(MAJOR); NAGA MALLIKA, E; SRINIVASA RAO, T; NARENDRA NATH, D; PRASAD, T.N.V.K.V
In the present study an attempt was made to develop, standardize and evaluate packaging films embedded with different nanoparticles to enhance the shelf life of pork. Nanoparticulates of Zinc Oxide and Silver were synthesized by sol-gel method. The characterization of Nanoparticles was done by Dynamic Light Scattering technique, Fourier Transform Infrared spectroscopic analysis, X-Ray Diffraction analysis, Scanning Electron Microscopy analysis and Energy Dispersive X-Ray Spectrometer analysis. Nanoparticles were embedded in LDPE base, at different levels to enhance the shelf life of pork. Blown films were prepared with ZnO, Silver and ZnO + Silver nanoparticles at three different levels of 0.5%, 1.0%, 1.5% each. The packaging films embedded with three different combinations of NPs at three different levels each, were further evaluated for physical strength and antimicrobial properties. The film characteristics, like tensile strength, tear resistance, per cent elongation at break, bursting strength, puncture strength, fragmentation tests, antimicrobial activity and water sorption kinetics were evaluated. Fourier Transform Infrared spectroscopic analysis, X-Ray Diffraction analysis, Scanning Electron Microscopy analysis and Energy Dispersive X-Ray Spectrometer analysis of packaging films embedded with three different NPs were also evaluated. The Overall Mean ± SE tensile strength, tear resistance, per cent elongation at break, bursting strength, puncture strength, fragmentation of packaging films embedded with ZnO NPs at 1.0 % level was significantly (P<0.05) higher compared to packaging films embedded with other NPs at different levels. The anti-microbial activity, measured as diameter of inhibition zones (mm) of Silver NPs embedded packaging films were significantly superior (P<0.05) compared to all other levels of each NP. Based on the evaluation of film characteristics, the packaging film embedded with ZnO nanoparticles at 1.0% level was statistically selected and was evaluated for its efficacy to enhance the shelf-life of pork patties under refrigerated (4 ± 1°C) storage. pH, 2- TBARS values, Tyrosine values and Microbial counts of pork packaged in packaging film embedded with ZnO nanoparticles at 1.0% level were significantly (P<0.05) lower than those of pork packed in control film, while the sensory quality of pork packaged in packaging film embedded with ZnO nanoparticles at 1.0% level was significantly (P<0.05) higher than those in control film. The pork packaged in control film was acceptable up to ten days and in packaging film embedded with ZnO nanoparticles at 1.0% level were acceptable up to 12 days of refrigerated storage.
Open Access
PROCESS OPTIMIZATION AND QUALITY EVALUATION OF SHIKAMPURI KEBAB
(SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA, 2022-03) KRUSHEED, P; INDUMATHI, J (MAJOR); ESWARA RAO, B; SRINIVASA RAO, T
Shikampuri kebab, an ancient ethnic meat product of Hyderabad. The mughals love for meat blended with the fiery spices of Andhra Pradesh which led to the creation of some of the best kebabs and other meat dishes of India. Shikampuri kebab of Hyderabad is also one such kebab recipe which hails from royal kitchens of the nizam. The proteins present in the egg have natural antimicrobial property and protect the product from the microbial spoilage and in addition it imparts acceptable pleasing flavour to the product. The aim of the current study was to prepare and optimize shikampuri kebabs with both chicken and mutton incorporated with different components of liquid egg as binder at different levels and to assess their physico chemical, proximate, microbiological quality and storage stability. In this study both the chicken and mutton shikampuri kebabs were prepared by utilizing different components of liquid egg i.e., egg albumen, egg yolk and whole egg each at three different levels (5%, 7.5%, 10%). The control was prepared in similar manner without using liquid egg. Trials were conducted for each level to select the best one based on the sensory attributes. Sensory evaluation of the product was performed by a panel of six semi-trained judges and were selected 10% level as the most acceptable level. The preparation of shikampuri kebabs with both chicken and mutton with different liquid egg components (egg albumen, egg yolk, whole egg) as binder at 10% level were used as treatments i.e., chicken without egg as C1, chicken with egg albumen as T1, chicken with egg yolk as T2, chicken with whole egg as T3 and mutton without egg as C2, mutton with egg albumen as T4, mutton with egg yolk as T5 and mutton with whole egg as T6. The preparations were subjected to sensory, proximate and quality analysis and the results revealed that the chicken shikampuri kebab with whole egg (T3) and mutton shikampuri kebab whole egg (T6) had significantly (P<0.05) higher sensory scores like appearance, flavour, texture, juiciness and overall acceptability, cooking yield than the other components of addition and control and thus it was selected for further study. The selected product along with control which were packed aerobically in LDPE pouches and stored at refrigeration (4±1°C) temperature. The selected formulations were further assessed for their physico-chemical, microbiological analysis and sensory evaluation. The kebabs were stable up to 12 days and found spoiled on 14th day of storage at refrigerated (4 ± 1°C) temperature. Based on the above study it was concluded that the pH values were non significantly (p<0.05) higher than the control. The batter stability values were non significantly (p<0.05) affected with increase in the storage period. The tyrosine, 2 - thiobarbituric acid reactive substance values, total plate and yeast and mould counts increased significantly (P<0.05) with storage period. Sensory scores like appearance, flavour, meat intensity flavour, texture, juiciness, and overall acceptability values decreased with the advancement of storage period. This study brought out the process for both chicken and mutton shikampuri kebab preparation in a standardized procedure and documented the traditional methodology for shikampuri kebab liquid with egg as binder.

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