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ThesisItem Restricted EFFECT OF REPEATED FREEZING AND THAWING ON THE QUALITY OF CHICKEN MEAT(2021) LAMPRA DEBBARMA; TANUVAS; CHANDIRASEKARAN V; SURESHKUMAR S; GOPALA KRISHNA MURTHY TRChicken meat is preferred more when compared with other meats because of its low price, exempt from religious taboos, easy to process, chicken’s fast growth with short raising time and easy availability in the local market. Chicken meat has relatively low fat and cholesterol and is considered to be healthier when compared to red meat. A study on the effects of repeated freezing and thawing on the physicochemical, microbial quality, nutritional loss and sensory quality of chicken meat was undertaken at the Department of Livestock Products Technology (Meat Science), Veterinary College and Research Institute, Namakkal – 637002 from January, 2020 to February, 2021. A total number of 57 pairs of breast fillets were purchased from local meat market. 3 trials were conducted with 6 cycles in each trial wherein 19 breast fillets were used. One fillet was used to conduct zero day experiment without undergoing freezing and thawing. The rest 18 breast fillets in each trial were frozen at -18 ºC for a week and subjected to 3 different types of thawing methods viz. room temperature thawing (RT), chiller temperature thawing (CT) and microwave thawing (MT). The first batch i.e. 3 fillets, one each from RT, CT and MT were studied for physico-chemical parameters, microbial quality, nutritional composition, sensory quality and histological damage. The remaining breast fillets were subjected to freezing again immediately after different thawing methods. Likewise, the breast fillets were frozen and thawed every week for 6 cycles and all the meat quality required parameters were studied.ThesisItem Restricted DEVELOPMENT OF LOW SODIUM FUNCTIONAL CARABEEF PATTIES BY UTILIZING BIOACTIVE COMPOUNDS(2021) IRSHAD; TANUVAS; SURESHKUMAR S; CHANDIRASEKARAN V; RAMESH V; NATARAJANA study was conducted to develop low-sodium functional carabeef patties by utilizing bioactive compounds from fruit by-products viz. red banana peel (pomace) paste (RPP), apple peel paste (APP), lemon peel and seed powder extract (LPE) and plant materials viz. aloe vera gel powder (AGP), dried carrot pomace powder (CPE), drumstick (moringa) leaf powder (DPE) extract, to optimize the levels of inclusion of different sources of bioactive compounds from natural materials and assess the storage stability by performing physico-chemical, sensory and microbial analyses under three different packaging viz. aerobic, vacuum and modified atmospheric packaging, during refrigerated storage (4±1oC) conditions. A total of six experiments were conducted. The formulation and processing conditions of carabeef patties were standardized, and the levels of vegetable oil and chilled water/ice were also optimized. In the first experiment, three levels of vegetable oils (10, 12 and 14 per cent) and three levels of chilled water/ice (7, 10 and 13 per cent) were incorporated into the initial formulation by adjusting the level of lean carabeef. The mean values of ES, CY, shear force value and sensory scores of carabeef patties were significantly (P<0.01) higher and optimum at 12 per cent level of fat and 10 per cent level of chilled water/ice than other treatments. Therefore, based on physical properties, cooking yield, and sensory scores, 12 per cent level of vegetable fat and 10 per cent level of chilled water or ice were considered as optimum for the preparation of carabeef patties and incorporated into the formulation for further experiment.ThesisItem Restricted EFFECT OF TENDERIZATION METHODS ON PHYSICO CHEMICAL, ULTRASTRUCTURE AND PROTEOME CHARACTERISTICS OF SPENT HEN MEAT(2021) VINAYANANDA CO; TANUVAS; NARENDRA BABU R; APPA RAO V; VIJAYA RANI K; RAMESH S; KALAIKANNAN AThe present research work was carried out to study the effect of three different tenderizers viz., papain, electrical stimulation and CaCl2 on various physico-chemical parameters, textural properties, structural and proteomic changes in spent hen meat. Spent hens (White leghorn) of around 72 weeks old, weighing 1.2-1.3 kg, which were fed and handled under the same management conditions were purchased from local market of Vepery, Chennai, Tamil Nadu were used in the study. Birds were withdrawn from feed for 12 hours prior to slaughter and hygienically slaughtered as per the standard procedure followed at Department of Livestock Products Technology (Meat Science) and used in the experiments. Tenderization treatments were applied within 20 minutes after exsanguination. In experiment I, Pectoralis major muscles were excised from left side of carcass muscles and injected with different concentrations of papain (100 TU (T1), 150 TU (T2) or 200 TU (T3)) at the rate of 10 per cent of the weight and corresponding right-side muscles were injected with distilled water and used as control groups. Samples were stored at 4±1 ºC and physico-chemical parameters like pH, water-holding capacity, shear force value, myofibrillar fragmentation index, cooking loss, R-value, lactic acid and glycogen were analysed at different ageing periods (0, 2, 4 and 6 hours). In experiment II, carcasses were split into two halves using electric carcass splitting saw by leaving neck at the left side and without affecting the muscle integrity. Left half of the carcasses were electrically stimulated (ES) with 90 V (T1) or 150 V (T2) (Specifications of ES-alternative current; frequency 50 Hz; period-20 milli seconds; duration of 90 seconds with 5 seconds on/off) using electrical stimulator within 20 minutes of exsanguination and right half used kept as a control without stimulation. Pectoralis major muscle were excised from all carcasses and stored at 4±1 ºC followed by analysis of physico-chemical parameters at different time intervals (0, 2, 4, 6, 8, 10, 12 and 24 hours). Similarly, in experiment III, left side muscles were injected with CaCl2 at different concentrations (0.1 M (T1), 0.3 M (T2) or 0.5 M (T3)) at the rate of 10 per cent and corresponding right-side muscles were injected with distilled water and used as control groups. All the injected samples were stored at 4±1 ºC and physico-chemical parameters were analysed at different time intervals (0, 2, 4, 6, 8, 10, 12 and 24 hours). In experiment IV, the selected optimum tenderizing concentration from experiment I, experiment III and voltage from experiment II with corresponding ageing time were employed parallelly and parameters like collagen content, collagen solubility, protein extractability, texture profile, ultrastructural morphology and proteome characteristics were analysed along with control groups. Mean value of 6 trials were used for statistical analysis Statistical analysis was performed with the analysis of variance (ANOVA) using SPSS software and mean values were obtained by Duncan’s multiple range tests.ThesisItem Restricted FUNCTIONAL CHICKEN MEAT NUGGETS INCORPORATING KODO MILLET (PASPALUM SCROBICULATUM) AND EDIBLE BROWN SEAWEED (SARGASSUM SP)(TANUVAS, CHENNAI, 2021) VASANTHI, C.; TANUVAS; APPA RAO, V.; NARENDRA BABU, R.; KARUNAKARAN, R.; SRIRAM, P.A study was conducted to develop functional chicken meat nuggets incorporated with a plant source of dietary fibre and a marine source of natural antioxidant and antimicrobial and further assess the shelf-life quality of the developed nuggets under different packaging conditions in refrigerated (4±1°C) storage as three experiments. The first experiment was conducted to optimise the level of inclusion of Kodo millet (T1- 5%; T2- 6%; T3-7% and T4-10%) based on the physicochemical characteristics like emulsion stability, emulsion pH, product pH, product yield and water holding capacity and Organoleptic characteristics like appearance, flavour, juiciness, texture and overall acceptability.ThesisItem Restricted ASSESSMENT OF PRACTICAL STORAGE LIFE OF FROZEN BROILER CHICKEN UNDER DIFFERENT PACKAGING METHODS AND COMMERCIAL STORAGE CONDITIONS(TANUVAS, CHENNAI, 2021) SIVAKUMAR, P.; TANUVAS; SURESHKUMAR, S.; CHANDIRASEKARAN, V.; SIVAKUMAR, K.; MURALI, N.A study on the assessment of practical storage life of frozen broiler chicken under different packaging methods (aerobic and vacuum) and commercial storage conditions (-12ºC, -18ºC and -24ºC) for 12 months was conducted at the Department of Livestock Products Technology (Meat Science), Veterinary College and Research Institute, Namakkal - 637002. A total of 270 blast frozen whole broiler meat, divided into three groups (45 each for aerobic and vacuum packaging) were purchased from the commercial processing plant, Udumalipet, Tirupur, Tamil Nadu with ten days interval for each group and six numbers of freshly slaughtered broiler breast meat were also procured from the same unit and kept as control. The purchased broiler meat (3 groups each 90 samples) were transported to the Department of Livestock Products Technology (Meat Science) and kept in the dedicated deep freezer at -12ºC, -18ºC and -24ºC temperature for 12 months. The breast meat was used for the evaluation of the various parameters in this study.ThesisItem Restricted DEVELOPMENT OF DRY AND MOIST PET FOOD FROM CHICKEN AND ASSESSMENT OF STORAGE STABILITY UNDER DIFFERENT PACKAGING CONDITIONS(2022) RAJKUMAR R; TANUVAS; CHANDIRASEKARAN V; KUMARESAN G; NATARAJAN A; GEETHA MA detailed investigation has been made to develop dry and moist pet foods from chicken meat. The physico-chemical, microbiological parameters, toxicological studies along with dog feeding trail under different packaging conditions of pet food samples were assessed at the Department of Livestock Products Technology (Meat Science), Veterinary College and Research Institute, Namakkal - 637002. The treatments were divided into four groups viz., TC (Control-without chicken meat/offal meal) dry pet food, T1 (Dry pet food incorporated with Chicken boneless breast), T2 (Dry pet food incorporated with Whole chicken) and T3 (Dry pet food incorporated with Chicken offal meal) and all treatments were formulated to contain 18.5 per cent crude protein and 3900Kcal/kg of gross energy as per the Association of American Feed Control Official, (2014). The moist pet food diet formulations were also divided into four treatments viz., as TC (Control-without chicken meat/offal meal), T1 (Moist pet food incorporated with Chicken boneless breast, liver and heart), T2 (Moist pet food incorporated with whole chicken, liver and heart), and T3 (Moist pet food incorporated with Chicken offal meal, liver and heart). All the formulations were adjusted to contain 12 to 13 per cent crude protein and 66 to 70 per cent moisture for adult dog.ThesisItem Restricted IMPACT OF DIFFERENT COOKING METHODS ON THE QUALITY AND NUTRITIVE VALUE OF CHICKEN MEAT(2022) MUTHULAKSHMI M; TANUVAS; CHANDRASEKARAN V; KALAIKANNAN A; JAGADEESWARAN A; SELVARAJ GA detailed study was conducted to evaluate the impact of different cooking methods on the quality and nutritive value of chicken meat at the Department of Livestock Products Technology (Meat Science), Veterinary College and Research Institute, Namakkal. The chicken breast meat was subjected to different cooking methods, temperature and duration intervals viz., simmering, boiling, microwave cooking, grilling, frying and sous vide cooking to reach the internal core temperature of 75°C except in pressure cooking, where the internal core temperature was 121°C. The cooked meat samples were subjected to physico-chemical, microbiological analysis, sensory evaluation, nutritional quality and histological changes. Impact of cooking on the formation of polycyclic aromatic hydrocarbons was also estimated. The mean pH of the sous vide cooked meat was significantly (p<0.01) lower and the water holding capacity was significantly (p<0.01) higher. The mean colour L*, a*, b*, Hue and Chroma values of the fried and grilled chicken breast meat was significantly higher compared to those of other cooking methods. There was a significant (p<0.01) difference in the water activity between cooking methods. Significantly lower shear force value and cooking loss was observed in sous vide cooking and the collagen solubility was significantly higher in the sous vide cooking. The mean myoglobin denaturation was lower in the sous vide cooking. The free amino acid content of chicken meat samples was significantly influenced (p<0.01) by the cooking methods as well as the cooking temperature and duration. The carbonyl content of the fried chicken breast meat was significantly higher and it was significantly lower in sous vide cooking. Further, a significantly higher TBARS value was noticed in simmering and lower values in the sous vide cooking.ThesisItem Restricted DEVELOPMENT OF A NOVEL NANO CALCIUM FORTIFIED VALUE ADDED GOAT MEAT SPREAD(2022) MOHAMMAD RAZIUDDIN MOHAMMAD NASEERUDDIN; NARENDRA BABU; APPA RAO V; KARUNAKARAN R; RAMESH SA study was conducted to develop novel nano calcium incorporated value added goat meat spread. During development of spread preliminary trials were conducted to standardize the formulation with paprika (0.5, 1.0 & 1.5 %), honey (1.0, 3.0 & 5.0 %) butter (1.0, 3.0 & 5.0 %). Optimum level of calcium carbonate (25, 50 & 75 %) and calcium citrate (25, 50 & 75 %) as per RDA prescribed by ICMR was assessed. Method for preparation of nano calcium carbonate and nano calcium citrate by ball milling was standardized and the yield and time required for synthesis of calcium was determined. The synthesized nano particles were characterized by assessing concentration of calcium, particle size, shape and zeta potential and were subjected to Scanning Electron Microscope (SEM), Transmission Electron Microscope (TEM), Fourier Transform Infrared Spectroscopy (FTIR), X-Ray Diffractometer (XRD) and Energy Dispersive X-ray Spectroscopy (EDAX). In vitro cytotoxicity was assessed by MTT assay. After synthesis, characterization and cytotoxicity study conformation nano calcium particles were incorporated into the goat meat spread and optimum level of nano calcium carbonate (25, 50 & 75 %) and nano calcium citrate (25, 50 & 75 %) was assessed. The bioavailability and absorption of micro and nano calcium was determined by human gastrointestinal digestion simulation using a static in vitro method. Developed micro and nano calcium incorporated value added goat meat spread were packed and stored under refrigeration (4+1˚C) storage for further storage studies.ThesisItem Restricted DETECTION OF BEEF ADULTERATION IN MUTTON USING FOURIER TRANSFORM NEAR INFRARED SPECTROSCOPY(2021) Asinapuram Sindhura; TANUVAS; Appa Rao; Narendra Babu R; Ramesh JA study was conducted in the Department of Livestock Products Technology (Meat Science), Madras Veterinary College, Chennai-7, to detect the beef adulteration in mutton using a spectroscopy method i.e., Fourier Transform Near Infrared Spectroscopy (FT-NIRS). A total of 200 Longissimus dorsi muscle samples of mutton were collected from the retail meat outlets in and around Chennai. The mutton samples were subjected to proximate composition analysis viz., moisture, crude protein, crude fat and total ash by conventional method (AOAC, 1995) and Fourier Transform Near Infrared Spectroscopy (FT-NIRS) method. Mutton samples were scanned at the range of 700-2500 nm in reflectance mode in FT-NIR (Bruker Tango PC model) spectroscopy having integrating sphere and wavelength range from 12500-4000 cm’^ for spectral acquisition. Calibration was performed using Partial least square regression method and verified by cross-validation and the obtained data was evaluated by chemometrics. The proximate data obtained was compared between the two methods. The results revealed that significance does not exist (P>0.05) between the two methods. Beef adulteration in mutton was detected using Fourier Transform Near Infrared Spectroscopy (FT-NIR). A total of 22 trials were conducted each of which contain 7 classes with different ratios of mutton and beef viz. 100:0, 0:100, 90:10, 80:20, 70:30, 60:40 and 50:50. The variation in the chemical bonds of O-H, C-H and N-H were assessed from the absoiption bands in the NIR region for water, fat and protein respectively. Each sample was scarmed six times and 132 spectra were recorded at each class level with a total of 924 spectra which was subjected to chemometrics. Calibration were performed by using Partial least square regression method and verified by Cross-validation. The variance of absorbance of chemical bonds and discrimination between two variables was analysed by one way ANOVA and Discriminant functional analysis respectively. Highly significant (P<0.01) difference was observed for fat content (C-H).between the classes. Wilk’s lambda test results showed highly significant (P<0.01) difference between the test of functions. Adulteration of beef in mutton was confirmed by Polymerase Chain Reaction for mutton and beef samples in different proportions viz., 0:100, 90:10, 80:20, 70:30, 60:40, 50:50 and 100:0 in six replications. Absorbance bands for mutton and beef using species specific primers were detected at 274 and 331 base pairs with no cross reactivity, which signifies the efficiency of this technique in confirming beef adulteration in mutton. The results of proximate composition and detection of beef adulteration in mutton concludes that Fourier Transform Near Infrared Spectroscopy is a eco friendly, green science, rapid, non invasive and efficient technique to detect proximate composition of mutton and the level of beef adulteration in mutton with accuracy of detection of beef @ 10 per cent adulteration in mutton.
