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ThesisItem Open Access EFFECT OF REPEATED FREEZING AND THAWING ON THE QUALITY OF SPENT CATTLE AND BUFFALO MEAT(COLLEGE OF VETERINARY & ANIMAL SCIENCES MANNUTHY, THRISSUR, KERALA VETERINARY AND ANIMAL SCIENCES UNIVERSITY, 2023-03-23) HRIDHYA VIJAY C; Dr.Irshad AThe objective of the present study was to assess the effect of repeated freeze-thaw cycles on the physic-chemical, microbial, nutritional and sensory qualities of spent cattle (n=6) and buffalo meat (n=6). The effect of three successive freeze-thaw cycles on beef and carabeef was compared with raw meat (before freezing). The biceps femoris muscle was collected and subjected to freezing at -18 ℃ for seven days, after ageing for 72 hours. The samples were thawed by five different methods, viz., ambient temperature thawing (AT) at 31-34°C, chiller temperature thawing (CT) at 4 °C, microwave thawing (MT), immersion thawing with water replacement (ITW) and immersion thawing without water replacement (ITWO). All the meat samples were subjected to three freezing (one week) and thawing cycles. The post-thaw meat after each freezethaw cycle was subjected to physico-chemical, microbiological, nutritional loss and sensory attribute assessment. The results of the present study suggested that as the number of freeze-thaw cycles increased, physico-chemical parameters such as pH, water holding capacity, shear force value, moisture content and redness (a*) value declined significantly (P≤0.05). On the other hand, the thaw loss, MFI, Lightness (L*) and yellowness (b*) value, thiobarbituric acid value, total ash and collagen solubility increased significantly (P≤0.05) and significantly differed between the thawing methods within the freeze-thaw cycles. The drip loss and tyrosine value did not differed significantly among the freeze-thaw cycle as well as among the thawing methods but an increase was observed in the 3rd freezethaw cycle compared to raw meat. Collagen content, cooking loss, crude protein and ether extract remained non-significant throughout the three freeze-thaw cycles and were not affected by thawing methods. Sensory characteristics like colour, odour, appearance, flavour, juiciness and overall acceptability declined significantly (P≤0.05), but tenderness increased, and it was well within the acceptable range as evaluated by the semi-trained panellists. There were significant differences (P≤0.05) observed between the thawing methods within the freeze-thaw cycles for the sensory attributes and CT had the best scores among the thawing methods in all the freeze-thaw cycles. Microbial quality was improved with successive freeze-thaw cycles. The total viable count increased initially in the first freeze-thaw cycle and then decreased gradually with an increase in freeze-thaw cycles without significant differences. Among the thawing methods, CT had the highest sensory scores and the least effects on physico chemical attributes. Therefore, based on the results of the present study, it can be concluded that as the number of freeze-thaw cycles increased, the physicochemical, microbial, nutritional, and sensory parameters were affected significantly and repeated freeze-thaw cycles should be minimised at processor as well as at consumer level as much as possible. It was also concluded that the best thawing method was CT followed by MT, ITWO, ITW and AT.ThesisItem Open Access DEVELOPMENT AND QUALITY EVALUATION OF ORGANIC BRIQUETTES INCORPORATING SLAUGHTERHOUSE WASTE AND SEWAGE SLUDGE(COLLEGE OF VETERINARY AND ANIMAL SCIENCES MANNUTHY, THRISSUR, KERALA VETERINARY AND ANIMAL SCIENCES UNIVERSITY, 2023-03-23) MANASA.M; Dr. V. N. VasudevanIn the present study, various slaughterhouse waste materials like rumen contents, poultry feathers, abattoir sewage sludge, and commercially available coir pith, were pre-processed and separately analyzed for their physico-chemicalproperties. Raw blood collected during the slaughter of animals was also analyzed. Three different treatment combinations were formulated using the preprocessed non-composted abattoir waste materials, coir pith and raw blood, viz. T1: Rumen contents (R) added with 80 per cent coir pith (C) and 100 per cent blood; T2: Rumen contents and poultry feathers (P) (1:1) added with 80 per cent coir pith and 100 per cent blood; T3: Rumen contents and sewage sludge (S) (1:1) added with 80 per cent coir pith and 100 per cent blood. The mixture was sun dried followed by tray drying and briquetting. Based on the analysis of physicochemical properties of raw materials, five different combinations were subjected to aerobic composting. There was a significant (p<0.05) increase in total nitrogen, total phosphorus and total potassium and a significant (p<0.05) decrease in C: N ratio after composting. The composted samples were subsequently added with raw blood (B), sun dried and briquetted. Thus, the five composted briquette treatments were T4: S+C (1:1) + B (100 per cent); T5: R+B (1:1); T6: P+R (1:1) + B (100 per cent), S+R (1:1) + B (100 per cent) and R+C+S (1:0.5:1) + B (100 per cent). Each briquette treatment was analyzed for pH, moisture, electrical conductivity, organic carbon, total nitrogen, carbon: nitrogen ratio, total phosphorus and total potassium. Organic briquettes containing composted rumen contents, sludge, coir pith and blood (T8) recorded the highest total nitrogen (2.52±0.015 per cent), total potassium (1.83±0.005 per cent) and total phosphorous (1.95±0.005 per cent). Pot experiments using the eight briquette treatments were carried out to determine the effect of briquettes on growth parameters and yield attributes of okra (Abelmoschus esculentus). The maximum water holding capacity and nutrient release pattern of the briquette treatments were also studied. The treatments T6, T7 and T8 showed significantly higher plant growth and yield parameters as compared to the non-composted treatments. Plant height (184.83±3.120 cm), number of flowers (20.333±0.33), number of leaves (23.83±0.651), length of the fruits (16.29±0.109 cm), number of fruits (19.33±0.557), the weight of the fruits (17.28±0.194gm) and total fruit yield per plant (0.334±0.011kg) were significantly (p<0.05) higher in T8. Days to first flowering were lower (29.50±0.557 days) in T8. Hence, among the eight briquette treatments, the most desirable plant growth parameters and yield attributes were observed in T8. The addition of briquettes enhanced the water holding capacity of the soil for all the treatments and was the highest in T8. Early release of nutrients was observed in the treatment comprising composted briquettes resulting in better plant growth and yield. The availability of nutrients in the potting medium was relatively higher in the treatments developed by incorporating sludge and poultry feathers. The study showed that organic briquettes developed with composted abattoir waste materials can better enhance plant growth and yield when used for grow bag cultivation.ThesisItem Open Access EFFECT OF MORINGA (MORINGA OLEIFERA) LEAF EXTRACT AND NISIN ON QUALITY AND SHELF LIFE OF JAPANESE QUAIL MEAT(COLLEGE OF VETERINARY AND ANIMAL SCIENCES MANNUTHY, THRISSUR, KERALA VETERINARY AND ANIMAL SCIENCES UNIVERSITY, 2023-03-23) ANJITHA JOSE K; Dr. Irshad AThe effective utilisation of Moringa oleiferia leaves aqueous extract and nisin as natural antioxidant and antimicrobial ingredients in quail carcasses during refrigerated storage was investigated, and its efficiency was evaluated. During the 12 days storage period at 4 ± 1ºC, the quality of the carcass was assessed via physico-chemical, sensory attributes and microbiological quality characteristics at three days intervals. The mean value of total phenolics and flavonoid content of prepared moringa leaves extract (MLE) was 72.16 ± 1.8mg GAE/ml and 12.65 ± 0.83 mg QE/ml, respectively. The antioxidant activity of MLE was analysed and expressed in terms of IC50 (half maximal inhibitory concentration) value of 4.60 ± 0.20 per cent of MLE. The best four concentration was selected, such as 5, 10, 15 and 20 per cent, having mean values of 52.22 ± 1.09, 71.50 ± 2.23, 82.53 ± 1.84 and 87.30 ± 1.46 of antioxidant activity, respectively and used as dipping solutions and conducted raw and cooked quail carcasses sensory analysis. No antimicrobial activity was observed for prepared moringa leaf aqueous extract against E. coli and Staphylococcus aureus susp. aureus. All the results were statistically analysed. There was no significant difference (p>0.05) between treatments and controls in the sensory parameters of raw quail carcasses. But there was a significant (p<0.05) difference in sensory attributes of cooked quail carcasses, and carcasses treated with 20 per cent MLE had lower flavour values and overall acceptability scores compared to other treatments and controls. Quail carcass treated with MLE concentration up to 15 per cent having higher scores compared to other treatments and controls. Hence, 15 per cent concentration of MLE was selected for the third phase of the study. In the third experiment, various studies were conducted on Quail carcass treated with 15 per cent moringa leaf extract along with 500ppm and 1000ppm nisin against positive and negative control. All the control and treated Japanese quail meat were packed aerobically in polyethylene bags and stored at 4±1 ⁰C. Samples were evaluated for pH, TBARS, tyrosine value, colour values, microbiological quality and sensory attributes for 12 days of storage. Findings showed that TBARS value, tyrosine value, b* colour values and microbiological parameters were significantly (p<0.05) lower in treatments as compared to the negative control. There was no significant difference between treatments and controls and during storage days for pH, L* values. There was significant (p<0.05) difference in sensory attributes of raw and cooked quail meat throughout the storage period. From the studies, it can be concluded that MLE alone or in combination with nisin can be utilised as a natural preservative in quail carcass to extend shelf-life and quality during refrigerated storage upto 12 days.ThesisItem Open Access COMPARATIVE STUDY ON THE CRYOTOLERANCE OF IN VITRO MATURED AND VITRIFIED BOVINE OOCYTES SUPPLEMENTED WITH L- CARNITINE AND NIACIN(COLLEGE OF VETERINARY AND ANIMAL SCIENCES MANNUTHY, THRISSUR, KERALA VETERINARY AND ANIMAL SCIENCES UNIVERSITY, 2023-03-23) ANJITHA K; Dr. Amritha AravindThe study was designed to assess the cryotolerance of in vitro matured bovine oocytes, supplemented with L- carnitine and niacin in maturation media,and vitrified using cryoloop technique. Bovine ovaries were collected from the slaughterhouse and cumulus-oocyte complexes (COCs) were retrieved by follicular aspiration. The yield of grade A, B, C and D oocytes was 21.82 ± 0.02, 36.21 ± 0.03, 25.14 ± 0.02 and 16.81 ± 0.02, respectively. Culture quality COCs (Grade A and B) were selected and randomly allocated to three different experimental groups. Group I oocytes (control), were subjected to in vitro maturation (IVM) in basic maturation media, while Group II and III oocytes (experimental groups) were matured in media supplemented with L- carnitine (0.6 mg/mL) and niacin (400 µM/mL), respectively. The mean per cent of oocytes with cumulus cell expansion noticed in different groups were 80.92 ± 0.02, 79.18 ± 0.03 and 87.95 ±0.02 for Group I, II and III, respectively. A significantly high (p ˂ 0.05) cumulus cell expansion rate could be observed in niacin treated group than L- carnitine, whereas a difference close to being statistically significant (p = 0.057) was noticed between niacin and control. The mean per cent of IVM rates observed were 87.02 ± 0.02, 85.12 ± 0.04 and 94.73 ± 0.02, respectively in Groups I, II and III. A significantly high (p ˂ 0.05) maturation rate could be observed in niacin treated group than Lcarnitine, whereas no significant difference was noticed between control and experimental groups. The matured oocytes were subjected to cryoloop vitrificationusing dimethylsulfoxide (15%), ethylene glycol (15%) and sucrose (0.05M) as cryoprotectants. The mean per cent of survival rates observed in the study was 67.26 ± 0.05, 76.34 ± 0.05 and 79.68 ± 0.03 for Group I, II and III,respectively. A higher survival survival rate with a trend towards significance (p = 0.069) could be observed in vitrified oocytes supplemented with niacin than control. However, no significant difference could be observed between L- carnitine and niacin supplemented oocytes and L- carnitine and control. Shrinkage of cytoplasm was the most common type of cryodamage observed in all the three groups followed by cracked zona pellucida, abnormal shape and increased peri vitelline space. The survived oocytes were subjected to in vitro fertilization with no significant difference between the groups. The present study revealed the beneficiary effect of supplementing niacin over L- carnitine in maturation media as it increased the maturation rate of bovine oocytes with higher survival rates.ThesisItem Open Access DEVELOPMENT AND QUALITY EVALUATION OF SHELF STABLE EXTRUDED SNACK INCORPORATED WITH CHICKEN MEAT(COLLEGE OF VETERINARY AND ANIMAL SCIENCES POOKODE, WAYANAD, KERALA VETERINARY AND ANIMAL SCIENCES UNIVERSITY, 2023-02-24) KAVITHA RAJAGOPAL; Dr. Renuka NayarA study was conducted at the department of Livestock Products Technology, College of Veterinary and Animal Sciences, Pookode to develop ready-to-eat extruded snacks from different blends of a composite flour comprising of rice, jackfruit bulb and seed and powdered chicken meat employing response surface methodology. For this, different blends of the composite flour were processed under different extrusion process parameters. The two process variables were barrel temperature (varied from 100 to 140oC) and screw speed (ranged from 230 to 270 rpm) while the response/dependent variables were bulk density, expansion ratio and sensory parameters. The regression models for bulk density, expansion ratio, sensory attributes viz. appearance/colour, flavour, texture, aftertaste, meat flavour intensity and overall acceptability displayed an R2 of 0.26, 0.88, 0.64, 0.15, 0.59, 0.21, 0.60 and 0. 007, respectively. Employing response surface methodology, the relationship of the response variables with independent factors were arrived at and 3 optimum solutions for the independent factors used in the design were identified. They were, T1- 78.31 % flour (rice flour + jackfruit bulb and seed powder) and 21.69 % chicken meat extruded at a barrel temperature of 130oC and screw speed of 262 rpm; T2-77.79 % flour (rice flour + jackfruit bulb and seed powder) and 22.21 % chicken meat extruded at a barrel temperature of 123oC and screw speed of 254 rpm; T3- 71.65 % flour (rice flour + jackfruit bulb and seed powder) and 28.35 % chicken meat extruded at a barrel temperature of 140oC and screw speed of 230 rpm. The effect of process parameters of extrusion on the extrudate properties was studied in comparison with a control - 80 % rice flour and 20 % jackfruit bulb +seed powderextruded at barrel temperature of 120 oC and screw speed of 250 rpm. Quality characteristics of these snacks were analysed on 0, 15, 30, 45 60, 90 and 120 days of production. Expansion ratios of extrudates assessed on the day of preparation differed significantly (P<0.001) between control and treatment samples, with C being the most expanded. The process parameters were found to exert an effect on the bulk density of the extruded snacks which differed significantly (P<0.001) on the day of production. The less dense and best expanded extrudates were the control samples, while T3 was found to have lesser expansion and increased bulk density. The evaluation of water absorption index of extrudates revealed that addition of powdered chicken meat significantly (P<0.001) influenced the water absorption capacities of extrudates. Analysis of pH revealed that C had significantly (P<0.001) lower pH when compared to T3 on all storage days and as the meat content in the extrudate increased there was an increasing trend in pH. On the day of preparation, T1, T2 and T3 showed significantly (P<0.001) higher TBARS values than C. Throughout the storage period none of the samples registered any significant increase in TBARS number and T2 showed a significant (P<0.001) decrease in value. Tyrosine values were significantly (P<0.01) higher for T3 and lower for C and on storage, extrudates showed significant (P<0.001) increase with T3 having significantly higher values than others. Total phenolic assay during 120 days of storage indicated that the control samples with non-meat ingredients contained the highest amount of phenolics at any given time of storage. Total phenolics were found to decrease in all samples during storage. Antioxidant potential of ethanolic extract of jackfruit bulb powder at 50 ppm, measured as % inhibition was 13.04 and that of seed powder was 21.73. At 100 ppm, the corresponding values were 16.07 and 25.8. Instrumental colour of the extrudates expressed as CIE L*a*b* colour values indicated that the highest L* value was observed in C whereas the lowest L* value was observed in T3. The* values of T3were higher whereas the b* values were higher for C. With the increase in the concentrations of powdered chicken meat in the extrudates, the b* values decreased. In all extrudates, the hue angle was near 90 oindicating that they were yellow in colour. T3 was found less saturated with a significantly lower hue angle for yellow and lower chroma values on all days of storage. Aerobic plate count of extrudates stored under modified atmospheric packaging did not register any significant change among themselves during storage. Across storage there was no significant difference for C, however, for T1, T2 and T3 there was significant (P<0.001) difference, with day 120 count significantly higher than that of day 0. Regarding, the counts of yeast and mold, growth was absent for all samples up to day 30 and from day 45 onwards, for C and T1 and day 90 onwards, for T2 and T3 yeast and mold growth was noted and the counts remained stable till day 120. On days 90 and 120, C and T1 showed significantly (P<0.01) higher counts than T2 and T3. Extruded snacks with the least expansion (T3) were found to have the highest hardness values and the non-meatcontrol (C) had the lowest values. On storage there was significant (P<0.001) difference between samples except for T1 and in C, T2 and T3 hardness significantly (P<0.001) increased. Microstructure analysis indicated a homogenous matrix with voids at different surfaces in all extrudates. Micrograph of C was obviously smoother as compared with others. All the samples had highest overall acceptability scores on day 0 with the lowest scores on day 120. The scores given by the panelists were around 6 and 7, which corresponds, respectively, moderately acceptable to and very acceptable. It could thus be concluded that chicken meat can be added up to levels of nearly 30% of the feed mix along with up to 15% inclusion of jackfruit seed and bulb flour to achieve sensory scores between 6 to 7 out of 8. The protein content of the extrudates were found to improve with the inclusion of powdered chicken meat in the feed mix, with T3 samples recording the highest value. The content of fat was also higher for T3 samples resulting in highest calorific content, even though the carbohydrate level was less. C had significantly (P<0.001) higher amounts of ash in them. The moisture content of samples differed significantly (P<0.001) between themselves and across the storage period. On day 0, T3 had significantly (p<0.001) lower moisture content than other samples. Moisture content significantly (p<0.01) increased across storage in all the samples, with the highest content on day 120.The dietary fibre content of control samples were the highest while that of T3 were the lowest. Rice-jackfruit snack incorporated with up to 28.35 % chicken meat is showing acceptability under modified atmosphere packaging and is shelf stable up to120 days at ambient temperature. Cost of production of the extrudates was calculated and it was found that the cost was the least for C and highest for T3.ThesisItem Open Access ULTRASONIC MEASUREMENT OF BACK FAT THICKNESS AND LOIN EYE AREA IN CROSSBRED PIGS AND THEIR CORRELATION WITH MEAT YIELD AND FATTY ACID PROFILE(COLLEGE OF VETERINARY & ANIMAL SCIENCES MANNUTHY, THRISSUR, KERALA VETERINARY AND ANIMAL SCIENCES UNIVERSITY, 2022-03-08) JISHNU P.; Dr. V. N. VasudevanThe present study was conducted to determine backfat thickness and loin eye area of live pigs at different body locations using real-time ultrasonography and to find their correlation with direct carcass measurements of backfat thickness and loin eye area made in pig carcasses after slaughter and with attributes related to meat yield. Fatty acid profile of different fat depots of pig carcasses was also determined. The study was carried out in 102 crossbred pigs of different slaughter weight at Meat Technology Unit, Mannuthy. The pigs were divided into three weight groups viz. group I - less than 80 kg, group II – 81 to 120 kg and group III- 121 kg above. Body length, heart girth and flank girth measurements differed significantly (p<0.05) between the weight groups. At the last and 10th rib positions, thickness of outer and middle fat layers measured using ultrasound showed significant (p<0.05) difference between the three weight groups. Ruler measurements of backfat thickness and loin eye area in carcasses of group III pigs differed significantly (p<0.05) from the other two groups. No significant difference was observed for yield of ham, ham meat yield, yield of Boston butt and Boston butt meat yield. Carcass length and hot carcass weight differed significantly (p<0.05) between the three weight groups. There were no significant differences between three weight groups for total meat yield and per cent separable fat. Intramuscular fat content was significantly (p<0.05) lower in group I than the other two heavier weight groups. Mean ultrasound measurements of back fat thickness and loin eye area at different position made in live pigs were significantly lower than the corresponding ruler measurements made in carcasses.Body length, heart girth and flank girth were significantly (p<0.01) correlated with body weight of animals in all the weight groups. Heart girth showed significantcorrelation with thickness of carcass total backfat (CBFT) at 10th rib and last rib positions of all the groups. Heart girth showed significant (p<0.01) correlation with carcass weight and total meat yield in group I pigs. Heart girth showed significant (p<0.01) correlation with carcass weight, dressing percent, total meat yield and separable fat in group II pigs. Ultrasonically measured total backfat thickness (USBFT)at 10th rib showed higher correlation with CBFT than USBFT at last rib for group I and group II. Angle was significantly (p<0.05) correlated with thickness of outer layer of backfat (CBFO) and CBFT in group I pigs while angle showed significant (p<0.01) correlation with thickness of middle layer of backfat (CBFM) at 10th rib and last rib positions of group II pigs.Multiple linear regression analysis was carried out to predict some economically important carcass parameters using live animal physical and ultrasound measurements. Adjusted coefficients of multiple determination (adjusted R2) were lower when equations were developed for predicting economically important traits like dressing per cent, meat yield, separable fat and intramuscular fat using heart girth, angle and ultrasonic measurements. However, equations for predicting CBFT at 10th rib and last rib using heart girth alone or in combination with USBFT values had higher adjusted R2 values. The extent of saturation of fatty acids increased from outer layers of backfat to inner fat depots of the body.The results of the present study indicate that significant differences can exist between live animal ultrasonic and carcass measurements of different carcass parameters. A combination of live animal physical and ultrasonic measurements can be used as important predictors for some of the economically important carcass traits.ThesisItem Open Access DEVELOPMENT AND EVALUATION OF CHICKEN CHIPS BY USING EXTRUSION TECHNOLOGY(COLLEGE OF VETERINARY & ANIMAL SCIENCES MANNUTHY, THRISSUR, KERALA VETERINARY AND ANIMAL SCIENCES UNIVERSITY, 2022-03-08) SULE PRATIK YASHODHAN; Dr. Sathu T.A study was conducted to develop an extruded chicken chips with toppings and to evaluate the shelf life of aerobically packed chicken chips in laminate pouches stored at ambient temperature. Different experiments were conducted to fix the level of incorporation of spent hen meat in chicken chips, a time-temperature combination for frying and toppings to be incorporated in the chips. The chicken chips were standardised with spent hen meat (50 per cent) andfrying time-temperature of 170℃ for 1 minute and 30 seconds. The standardised chicken chips were topped with two different toppings separately i.e., tandoori and chicken chip topping and were analysed for physico-chemical and sensory parameters. Chips with chicken chip topping incorporated at a rate of five per cent of chips weight was selected as a standardised product. The standardised product had 18.09 per cent protein, 3.63 per cent moisture, 28.6 per cent fat. The control chips had 7.11 per cent protein, 2.94 per cent moisture and 22.24 per cent fat. The standardised chicken chips (SCC) were aerobically packed in laminated pouches and stored at ambient temperature to compare with control. Samples were evaluated for pH, water activity, TBARS, tyrosine value, colour, microbiological quality and sensory attributes for 60 days of storage period. The pH and water activity values showed a gradual significant (p<0.001) increase throughout the storage period. The lightness (L*) was found in the range of 46.98-51.5 for SCC and 59.05-63.38 for control. The redness (a*) value decreased throughout storagefor both the samples. The yellowness (b*) value did not show any significantdifferences throughout the storage study for SCC. Tyrosine and TBARS valuesshowed an increasing trend during the storage for SCC. Total viable count was found in the range of 1.21-1.85 for control and 1.53-1.97 log10CFU/g for SCC throughout storage. Yeast and mould also showed a significant (p<0.001) increase throughout the storage. Even though SCC showed a 55.34 per cent increase in the cost of production compared to control, higher protein content was present in SCC (18.09 per cent) as compared to control (7.11 per cent)ThesisItem Open Access FOURIER TRANSFORM INFRARED SPECTROSCOPY FOR THE IDENTIFICATION OF COLD SLAUGHTERED MEAT(COLLEGE OF VETERINARY AND ANIMAL SCIENCES MANNUTHY, THRISSUR, KERALA VETERINARY AND ANIMAL SCIENCES UNIVERSITY, 2022-03-08) VANDANA SASIDHARAN; Dr. V. N. VasudevanThe current study was conducted at the Department of Livestock Products Technology, CVAS Mannuthy with the objective to determine the FTIR spectra of cold slaughtered (IB), imperfectly bled (IB) and scientifically slaughtered (SS) carcasses (n=6) and evaluate the feasibility of using Fourier transform infrared spectroscopy (FTIRS) in combination with machine learning technique for the detection of cold slaughtered meat. Important physico chemical characteristics were analysed on the 0,2,4 and 6 days of refrigerated storage at 4±1◦C and the bleeding efficiency was also studied. The microbiological quality and oxidative stability of meat samples which underwent complete bleeding was superior to other samples on all days of the storage study. No significant difference was noted between groups for pH. And a value and on all days and for all days except day 2 for l and b values... only lower proportions of IB and CS samples showed positive results on MGT assay, which makes it a less reliable method for detecting the efficiency of bleeding. The mean Hb concentration (mg/g) of IB and CS carcasses were significantly (p˂0.01) higher than that from SS carcasses. There was no significant difference between IB and SS groups for the various blood loss parameters considered in the study. More than 10 turgid intercostal veins in a bovine carcass was indicative of cold slaughter and absence of bleeding. The accuracy rates obtained after application of the kNN algorithm to spectral data was highly positive and very much encouraging. Higher prediction accuracy for all the values of k selected was detected for the wavenumber region 3001-3500 cm-1. The obtained SIMCA model was not capable of discriminating subtle spectral differences between the three groups and consequently the clusters were not separated. Our study highlighted the capability of FTIR with kNN algorithm as an approach in grouping animals based on bleeding.ThesisItem Open Access DEVELOPMENT AND EVALUATION OF CHICKEN MEAT SPREAD(COLLEGE OF VETERINARY AND ANIMAL SCIENCES MANNUTHY, THRISSUR, KERALA VETERINARY AND ANIMAL SCIENCES UNIVERSITY, 2022-02-10) ANN THERES JOHN; Dr. Sathu TThe present study was carried out to develop a chicken meat spread by the incorporation of mayonnaise and seasonings at acceptable levels and to evaluate its nutritional and shelf life qualities. Preliminary trials were conducted to standardise the formulary for mayonnaise. Different experiments were conducted to fix the level of incorporation of mayonnaise and seasonings. The optimum level of seasonings viz., thousand island and tandoori seasonings were fixed after a preliminary pilot study. Thousand island seasonings were fixed at a level of 2.2 per cent and tandoori seasonings were fixed at 2 per cent level. The Standardised Chicken Meat Spread (SCMS) was formulated with mayonnaise (60%), chicken (40%) and seasoning thousand island (2.2%).The SCMS was assessed for its physicochemical properties and proximate composition. Standardised chicken meat spread had significantly (p<0.001) low pH (5.32 ± 0.008) and water activity (0.975 ± 0.001) compared to control. Nutrient analysis showed that SCMS contains 51.72 ± 0.15 per cent moisture, 22.53 ± 0.28 per cent protein, 39.44 ± 0.32 per cent fat and 3.15 ± 0.15 per cent total ash. The standardised product had 282 kcal of energy per 100 g of the product. Standardised chicken meat spread and control were aerobically packed in PET bottles and stored at 4 ±1℃ for the shelf life study. Samples were evaluated for pH, water activity, thiobarbituric acid reactive substances (TBARS), tyrosine value, microbiological quality and sensory profiles at three days intervals up to 12 days of storage period. The pH, water activity and colour values decreased significantly (p<0.001) with increase in storage period. The TBARS and tyrosine values increased significantly (p<0.001) during storage. There was significant (p<0.001) increase in aerobic plate count and yeast and mould count throughout the storage period. Psychrotrophic count was not detected up to 12 days of storage. Control had significantly (p<0.001) high aerobic plate count and yeast and mould count throughout the storage period when compared to SCMS. Standardised chicken meat spread exhibited better sensory attributes and keeping quality than the control. From the above studies, it can be inferred that chicken meat spread with 60 per cent mayonnaise, 40 per cent chicken and 2.2 per cent seasonings can be prepared with good acceptability.
