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Lala Lajpat Rai University of Veterinary & Animal Sciences, Hisar

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20162
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Subject: Livestock Products Technology ×
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    Quality characteristics of emu meat and its utilization for development of meat rolls
    (LUVAS, 2016) Shamrao, Raut Subhash; Sharma, D.P.
    The study was conducted to assess the carcass characteristics and meat quality of emu. Quality characteristics of developed emu meat rolls were compared with those of chicken and mutton rolls. Dressing percentage of emu, including separable abdomen, back and breast fat was 67.85%. Leg portion had the highest meat bone ratio of 3.91:1. Whole emu carcass had moisture, protein, fat and ash content of 72.69, 22.32, 1.72 and 1.64%, respectively. The pH and WHC of leg meat were higher than back and breast meat. Breast meat had the highest shear force value. Whole emu carcass had a cholesterol content of 140.34 mg/100g meat and had a USFA to SFA ratio of 2.22:1. Emu meat had a myoglobin content of 8.87 mg/g meat. Higher metmyoglobin content of 45.70% in back meat indicated that colour of back meat was less stable. Emu meat rolls had significantly higher protein content and lower fat content than chicken and mutton rolls. TBA values and shear force values of emu and chicken rolls were statistically similar. Emu meat rolls showed the highest redness and lowest lightness and yellowness scores. Texture profile analysis of meat rolls revealed that hardness value of emu rolls was intermediate of chicken and mutton rolls, indicating its suitability for product development. The overall acceptability of emu meat rolls was similar to that of chicken and significantly higher than mutton rolls. During storage, SPC, yeast and mould count and TBA values increased gradually, however, all the products were organoleptically acceptable and within safe microbiological limits up to 15th day of refrigerated storage. It is concluded that emu meat is suitable for development of meat rolls and is comparable with chicken meat with regard to product characteristics and acceptability.
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    Studies on meat quality of male buffalo calf and its utilization to develop ground meat slices
    (LUVAS, 2016) Pradeep Kumar Singh; Ahlawat, S.S.
    The present study was conducted to evaluate the buffalo male calf carcass and meat characteristics, and its utilization for development of slices in comparison to goat meat by optimization of different meat particle size (3mm, 6mm and 1:1 ratio of 3+6mm), fat level (10%, 15% and 20%) and vacuum tumbling time (1h., 2h. and 3h.). The standardized product was further treated with GSE (0.1% and 0.2% level) to increase its storage stability. The carcass study revealed that the dressing per cent (47.63), carcass length (101.67 cm), loin eye area (37.00 cm2) and fat thickness (1.20 mm) were within the optimum range. On live weight basis, the gastrointestinal tract (26.42 %), skin (9.74 %) and head (4.96 %) were the major byproducts. The per cent of dressed weight revealed that chuck (27.17) and round (25.84) were the major primal cuts obtained from fore and hind quarter, respectively. The meat: bone ratio was 1.59. The proximate analysis of fresh meat revealed that the per cent moisture, protein, fat and ash contributed 76.64, 19.76, 1.02 and 1.23, respectively. The instrumental colour values (L*, a* and b*) denoting the lightness, redness and yellowness were 40.00, 15.69 and 7.43, respectively, and the muscle fiber diameter and sarcomere length were 32.41 μm and 1.76 μm, respectively. The results of product optimization revealed that slices having 3 mm particle, 10 % fat and 1 hour tumbling time were the best. The product characteristics like emulsion stability, cooking yield, pH, protein content and fat content were better in buffalo calf meat product as compared to goat meat. The addition of GSE (0.2 %) improved the TBARS and FFA, instrumental colour values, microbial counts and overall acceptability scores as compared to control and the products were organoleptically acceptable and microbiologically safe till the 12th day of storage period at refrigeration (4±1°C) temperature.