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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.ThesisItem Open Access ABATTOIR SLUDGE AS SUBSTRATE FOR BIOMASS PRODUCTIVITY OF BLACK SOLDIER FLY LARVAE(COLLEGE OF VETERINARY AND ANIMAL SCIENCES, MANNUTHY, THRISSUR, KERALA VETERINARY AND ANIMAL SCIENCES UNIVERSITY, 2022-01-02) RINTU JOSEPH; Dr. Sathu T.The study was conducted to assessthe feasibility of using Black Soldier Fly Larvae (BSFL) in the valorization of the abattoir sludge, which is a left - over substance from the effluent treatment plants. The substrate for the study included abattoir sludge as the principal substrate (PS) and hostel food waste as the cosubstrate (Co- S) for BSFL rearing. Two different experiments were carried out to optimize the proportion of principal substrate and co-substrate for rearing larvae, to fix the level of larval incorporation into the substrate and to assess the nutritional qualities of the harvested prepupae. Abattoir sludge without Co-S was the control and treatment included the combinations of principal substrate and the co-substrate in three different proportions (T1: 70 per cent PS and 30 per cent Co-S, T2: 80 per cent PS and 20 per cent Co-S and T3: 90 per cent PS and 10 per cent Co-S). The efficiency of BSFL to feed on the substrate and get converted into biomass wasevaluated for the control and treatment combinations. The control substrate did not favour the development of larvae. Among the different treatments, T1 had significantly (p<0.001) higher mean prepupal weight (21.04 ± 2.34 milligrams) and total prepupal yield (1.47± 0.14 grams). Therefore, T1 was selected as the best substrate combination for the next stage of experiment. The experiment 2 was conducted to fix the level of larval incorporation in the T1. Larvae were incorporated in four different levels viz., 150 (T4), 450 (T5), 600 (T6) and 750 (T7) mg in the selected substrate combination of the experiment 1. Different treatments did not vary significantly with respect to total prepupal yield, feed conversion and reduction efficiencies. The average prepupal weight (38.44 ± 6.34 milligrams) and larval survivability (82.67 ± 7.04 per cent) were observed to be highest for T4. Therefore, T4 was selected as the best treatment. The protein content of larvae harvested from different treatments ranged from 29.88 ± 0.93 to 34.77 ± 2.62 per cent. The fat content was variable and depended on the proportion of co-substrates as well as the level of larval incorporation. The ether extract content ranged from 6.34 ± 2.67 to 18.83 ± 1.00 per cent. The study showed that the nutrients in the abattoir sludge were not readily available to the larvae. Addition of food waste as a co-substrate improved the waste reduction and survival rates of the larvae. Acombination of 70 per cent abattoir sludge and 30 per cent food waste yielded maximum biomass. The optimum amount of BSFL to be added to this substrate combination for the larvae to reach the maximum weight within the shortest development time was found to be 150 mg. However, the utilization of BSFL composting as a method for recycling of untreated abattoir sludge requires further research.ThesisItem Open Access QUALITY OF RETORT POUCH PROCESSED TRADITIONAL KERALA CHICKEN CURRY(COLLEGE OF VETERINARY AND ANIMAL SCIENCS, POOKODE, WAYANAD, KERALA VETERINARY AND ANIMAL SCIENCES UNIVERSITY, 2022-07-20) VISMITHA SHREE V; Dr. Renuka NayarThe present study was carried out in Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Pookode and ICAR- Central Institute of Fisheries Technology, Kochi and to evaluate the quality of retort pouch processed traditional Kerala chicken curry. Foods processed in retort pouches appear to be acceptable in terms of colour, hardness, texture, and hence preserve consistent product quality. Even after extended storage, the products appear to be microbiologically sound. When compared to canned foods, these foods have several additional advantages, including convenience of opening, in-pack heating, and lower production costs. The product is put into a multilayer laminated pouch, which is then hermetically sealed and processed in an over-pressure retort. Accurate time-temperature standardization is critical for a high-quality ready-to-eat retorted product. Traditional Kerala chicken dish (varutharacha kozhi curry) was prepared in the product preparation division of the ICAR-Central Institute of Fisheries Technology, Pilot Plant of Fish Processing Division, Kochi. The curry was filled in retortable pouches with a three-layer design of 12 PET ALOX / 15 Nylon/70 cast polypropylene, measuring 16 x 18cm. The gravy/curry medium and the chicken pieces were prepared and was allowed to cool before being put to the retort pouches.. In an over pressure autoclave, the filled and sealed pouches were set flat on the trays. The F0value of 7 min was established based on sensory evaluation. All the pouches were wiped dry after processing and stored in a dustproof container at room temperature (25–30°C). On the 0th, 30th, 60th, 90th, and 120th days of storage, the samples were subjected to physicochemical analysis, proximate analysis, sensory, and microbiological assessments. The results of sterility test represented that the pouches had enough thermal processing temperature to gain commercial sterility. The heat penetration parameters were calculated by plotting a semi-log graph with time and temperature. The come-up time to reach 121.1o C was 8 min. The heat penetration factor (fh) was 21 minutes, the heating lag factor (Jh) was 1.613, and the cooling lag factor (JC) was 1.318. The overall heat transfer coefficient (U) was 8.77. The Ball’s process time (B) was 33.73 minutes and the fh/U ratio was 2.414. The total process time (TB) was computed by adding 58 percent of the come up time to the process time (B) which was 55.76 minutes. There occurred a significant (p< 0.01) decrease in pH value, moisture content and fat during storage. Throughout storage, there was a significant (p<0.01) increase in the TBARS number, tyrosine value, hardness, ash and carbohydrate contents. L* value of the product showed a significant (p<0.01) decrease on day 30 compared to the other days of storage. There was no significant difference in a* values of the product on storage. Significant (p<0.01) difference was observed in b* value among days 0, 60 and 30, 120. The protein content, flavour and texture of the product did not vary significantly from day 0 to day 120 of storage. However, appearance, taste, odour and overall acceptability scores of day 120 were significantly (p<0.05) higher than scores of day 0. The product was microbiologically safe and did not spoil up to 120 days of storage under ambient temperature. The cost of production per packet (200g) of chicken curry was Rs.56. Retorting the traditional Kerala chicken curry (varutharacha kozhi curry) aided in the conversion of a perishable dish into a shelf-stable one that can be stored at room temperature for an extended period and consumed as needed. It also aids in conveying this ethnic Kerala product to other states or exporting it to countries outside India, where it will be enjoyed by consumers of various backgrounds and will help to popularise the product.ThesisItem Open Access QUALITY OF BUFFALO MEAT DRIED BY HOT AIR AND MICROWAVE(COLLEGE OF VETERINARY AND ANIMAL SCIENCS, POOKODE, WAYANAD, KERALA VETERINARY AND ANIMAL SCIENCES UNIVERSITY, 2023-01-09) SIVARANJANI M.; Dr. Renuka NayarThe study entitled “Quality of buffalo meat dried by hot air and microwave” was carried out in the department of Livestock Products Technology, College of Veterinary and Animal Sciences, Pookode. The objectives of this study were to standardise the drying techniques, evaluate physico-chemical, microbiological and sensory attributes of dried buffalo meat and to assess the shelf life of the product. Buffalo meat from round portion of buffalo carcass was procured from local meat retail shop and it was subjected to drying by hot air and hot air- microwave combination drying. Buffalo meat was cut into strips, salt was applied at 2% and one portion was dried in a cabinet drier at 60 ̊ C for 14 hours and packed in aerobic (T1) and vacuum (T2) and the second portion was dried in hot air- microwave combination drying, 60 ̊ C for 3 hours in cabinet drier followed by microwave for 5- 10 minutes at high power and packed separately in aerobic (T3) and vacuum (T4) and stored at ambient temperature (25-30 ̊ C).The dried buffalo meat was subjected to physico-chemical, microbiological and sensory qualities on the day of preparation (day 0), 30, 60, and 90. A steady increase in pH was observed during storage period in all the treatments and might be due to alkaline products of proteolysis. Between the treatments the water activity was almost similar on all days on storage except on day 90 where it decreased. Significantly higher (P<0.05) in Thiobarbituric acid reacting substances (TBARS) number and tyrosine value (TV) was found in T3 and T4 when compared to T1 and T2. Both TBARS and TV values significantly (P<0.001) increased on storage in all treatments indicating lipid peroxidation and proteolysis. L* values were significantly (P<0.01) lower for T3 and T4.On days 30, 60 and 90 T3 and T4 showed significantly (P<0.05) higher a* values. Values of b*, hue angle and chroma were significantly (P<0.01) lower for T3 and T4, and these values increased significantly for all on storage. Hardness values significantly (P<0.001) decreased on storage and might be due to proteolytic changes. T3 and T4 had significantly (P<0.05) lower moisture content thanT1and T2 on all days of analysis except the day of preparation. No significant difference was observed in protein, fat, ash, carbohydrate and calorific values between treatments. Aerobic plate count and yeast and mold count were significantly lower for T3 and T4, and in all treatments the counts increased on day 30 and then decreased on further storage. Vacuum packaged dried buffalo meat showed significantly (P<0.001) lower aerobic plate count and yeast and mold count than aerobic packaged dried buffalo meat. Sensory evaluation revealed there was no significant difference in appearance, flavour, texture, juiciness, after taste and overall acceptability between treatments. Appearance and flavour scores reduced significantly (P<0.01) during storage and juiciness score of T2 reduced significantly (P<0.05) during storage. Texture and overall acceptability scores did not show significant difference during storage. Both drying techniques showed similar proximate principles, physico-chemical and sensory attributes. However, better microbial quality was obtained in hot air–microwave combination and vacuum packaging had a significant effect only in microbiological quality. Energy consumption was lower in hot air–microwave combination drying and it took less than one-fourth the time of hot air drying. Thus, hot air-microwave combination drying can be adopted for cost effective, time saving drying of buffalo meat with acceptable qualities which can be stored for 90 days under aerobic as well as vacuum packaging.
