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Subject: Livestock Product Technology × Author: KAU × End date: 1997 × Start date: 1997 ×
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    ThesisItemOpen Access
    Hygienic processing technique for quality pig casing manufacture
    (Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Mannuthy, 1997) Thankachan, O T; KAU; George T Oommen
    The fresh small intestines of Large White Yorkshire pigs slaughtered in the Meat Technology Unit were harvested in order to evolve a suitable technique for the hygienic production and storage of pig rounds and to study the economic feasibility of its production. All the pigs were 8-9 months old and of the body weight 70-90 kg and maintained on the same nutritional status. The efficiency of sliming of the pig small intestine by the fermentation technique and by different concentrations of alkaline chemicals such as calcium hydroxide, sodium carbonate, sodium bicarbonate and sodium hydroxide was studied. The various quality parameters of the pig rounds such as cleanliness, appearance, yield, calibre, strength, texture, aerobic mesophilic counts on storage, shelf life and organoleptic qualities after stuffing with fresh pork sausage mix were evaluated. The economic feasibility of production of the rounds was also computed. The pig rounds processed were clean, white, almost transparent and without holes or cuts. The mean length of the round was 17.9 m and the yield was 77.6%. The rounds obtained were of 'Narrow' grade having 29 mm diameter. The casings were strong enough to withstand the pressure of stuffing. Although the overall acceptability of the rounds processed by fermentation technique was' good' the shelf life of the casings on storage in 40% sodium chloride at ambient temperature was less than 15 days. Addition of a little common salt in the water for soaking prevented over fermentation and putrifaction of the intestines till 30 hr. In order to improve the quality of the rounds by reducing the processing time and deteriorative changes, chemical sliming could be resorted to. On inspection and evaluation of the various qualities it was observed that the rounds processed using sodium bicarbonate (2% and 3%) and sodium hydroxide (0.5% and 1 %) were the most acceptable and ranked ‘good'. Their shelf life was also not less than 30 days. The commercial processing of pig small intestine into good quality pig rounds using sodium bicarbonate and sodium hydroxide was economically feasible.
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    ThesisItemOpen Access
    Shelf-life of marinated Rabbit meat
    (Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Mannuthy, 1997) Jayachandra Kamath, G; KAU; Kuttinarayanan, P
    Six Newzeland White crossbred rabbit were slaughtered and cut into suitable size. Cut - up parts were divided into 4 equal parts. Three marinades were prepared containing either curd, lime or vinegar, besides a control with salt alone. Samples were stored at -60 C and -200 C for 30 days period. Samples were subjected to different parameters like pH on zero day and tyrosine value, TBA number, aerobic plate count and sensory evaluation on zero, 5th, 15th and 30th day of storage. In this study, observed that the treatments had no significant effect on pH, tyrosine value, TBA number, aerobic plate count whereas storage period had significant effect on above parameters. Marination, storage period and temperature had significant effect on organoleptic qualities. The rabbit meat marinated with lime had lowest pH. Tyrosine value and TBA number obtained was lowest on zero day. On storage, the rabbit meat cuts treated with marinade gave higher scores in taste panel study. Treatment with lime juice was more expensive.
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    ThesisItemOpen Access
    Effect of marination and polyphosphate on quality improvement of spent layer meat
    (Department of Livestock Products Technology (Meat Technology Unit), College of Veterinary and Animal Sciences, Mannuthy, 1997) Anilkumar, M; KAU; Abraham, J
    Six spent chicken were slaughtered and cut into suitable size, cut up parts were divided into 8 equal parts, two parts were kept as control and the remaining 6 parts were divided into 2 groups and were dipped in 3 per cent STPP solution for 30 minutes and drained, three marinades were prepared containing either curd, lemon juice or tomato pulp. Samples of each group were marinated and kept at 40 C overnight. Parameters such as pH, water holding capacity, weight after marination, weight after overnight chilling, cooking yield and sensory scores were studied after pressure cooking followed by frying and microwave cooking. In this study, it was observed that marination had a significant effect on pH, water holding capacity, cooking yield and organoleptic qualities. The spent chicken meat treated with tomato pulp marinade had the highest score for pH, water holding capacity, cooking yield and organoleptic qualities.