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Chaudhary Charan Singh Haryana Agricultural University, Hisar

Chaudhary Charan Singh Haryana Agricultural University popularly known as HAU, is one of Asia's biggest agricultural universities, located at Hisar in the Indian state of Haryana. It is named after India's seventh Prime Minister, Chaudhary Charan Singh. It is a leader in agricultural research in India and contributed significantly to Green Revolution and White Revolution in India in the 1960s and 70s. It has a very large campus and has several research centres throughout the state. It won the Indian Council of Agricultural Research's Award for the Best Institute in 1997. HAU was initially a campus of Punjab Agricultural University, Ludhiana. After the formation of Haryana in 1966, it became an autonomous institution on February 2, 1970 through a Presidential Ordinance, later ratified as Haryana and Punjab Agricultural Universities Act, 1970, passed by the Lok Sabha on March 29, 1970. A. L. Fletcher, the first Vice-Chancellor of the university, was instrumental in its initial growth.

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20111
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Subject: Livestock Production and Management × End date: 2014 × Thesis Type: M.V.Sc ×
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    ThesisItemOpen Access
    Utilization of citrus fruit waste for development of chicken meat roll
    (CCSHAU, 2011) Mahender Singh; Sharma, D.P.
    A study was conducted to assess the utilit y of kinnow (Citrus reticulata) waste in development of chicken meat rolls. Fresh peel and pulp of kinnow were incorporated at 5, 7.5 and 10% levels each. Chemical, physico-chemical, microbiological and sensory characteristic were evaluated. Product was stored at 4±1oC for shelf life study. Peel had higher crude fibre and polyphenol content than pulp. Addition of peel and pulp increased the moisture, crude fibre and polyphenol content of chicken meat rolls. As a result of moisture retention ability of fibre, cooking loss and shear press value of treated chicken rolls decreased. Chicken rolls with peel and pulp showed lower residual nitrite level. Peel, due to its higher fibre and polyphenolic content was more effective in improving the processing characteristics of chicken rolls. Peel was acceptable organoleptically up to 5% and pulp up to 10% level of addition. Control and treated products (5% peel and 10% pulp added rolls) had overall acceptability scores of 7.00 and above up to 12th day of storage. Peel and pulp addition was able to check the rise in TBA value in treated products during storage. All the products were microbiologically acceptable up to 12th day. It is concluded that 5% peel and 10% pulp of kinnow in chicken meat rolls can be incorporated for improving the fibre and polyphenol content and processing characteristics of chicken meat rolls. However, peel and pulp in dried form may yield better result than fresh form, for further increasing the fibre content of meat product up to substantial level.