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Assam Agricultural University, Jorhat
Assam Agricultural University is the first institution of its kind in the whole of North-Eastern Region of India. The main goal of this institution is to produce globally competitive human resources in farm sectorand to carry out research in both conventional and frontier areas for production optimization as well as to disseminate the generated technologies as public good for benefitting the food growers/produces and traders involved in the sector while emphasizing on sustainability, equity and overall food security at household level.
Genesis of AAU -
The embryo of the agricultural research in the state of Assam was formed as early as 1897 with the establishment of the Upper Shillong Experimental Farm (now in Meghalaya) just after about a decade of creation of the agricultural department in 1882. However, the seeds of agricultural research in today’s Assam were sown in the dawn of the twentieth century with the establishment of two Rice Experimental Stations, one at Karimganj in Barak valley in 1913 and the other at Titabor in Brahmaputra valley in 1923. Subsequent to these research stations, a number of research stations were established to conduct research on important crops, more specifically, jute, pulses, oilseeds etc. The Assam Agricultural University was established on April 1, 1969 under The Assam Agricultural University Act, 1968’ with the mandate of imparting farm education, conduct research in agriculture and allied sciences and to effectively disseminate technologies so generated. Before establishment of the University, there were altogether 17 research schemes/projects in the state under the Department of Agriculture. By July 1973, all the research projects and 10 experimental farms were transferred by the Government of Assam to the AAU which already inherited the College of Agriculture and its farm at Barbheta, Jorhat and College of Veterinary Sciences at Khanapara, Guwahati.
Subsequently, College of Community Science at Jorhat (1969), College of Fisheries at Raha (1988), Biswanath College of Agriculture at Biswanath Chariali (1988) and Lakhimpur College of Veterinary Science at Joyhing, North Lakhimpur (1988) were established. Presently, the University has three more colleges under its jurisdiction, viz., Sarat Chandra Singha College of Agriculture, Chapar, College of Horticulture, Nalbari & College of Sericulture, Titabar. Similarly, few more regional research stations at Shillongani, Diphu, Gossaigaon, Lakhimpur; and commodity research stations at Kahikuchi, Buralikson, Tinsukia, Kharua, Burnihat and Mandira were added to generate location and crop specific agricultural production packages.
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ThesisItem Open Access DEVELOPMENT AND QUALITY ASSESSMENT OF SOLAR AND OVEN DRIED SPENT HEN MEAT POWDER(College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati, 2019-06) SARKAR, BIJOY KUMAR; Hazarika, MineswarChicken occupies one of the important constituents of Indian non-vegetarian diet due to cost competitiveness, nutritional quality, universal availability and absence of religious taboos. Spent hen meat represents hardiness, poor acceptability and lowers remunerative prices in spite of its good nutritional quality, because of its higher collagen content and toughness of meat compared to those of broilers and roasters. To overcome the problems of toughness of spent hen meat, perishability of fresh meat, high cost involvement in maintaining refrigeration, lack of cold storage facility, energy deficiency in NER, disadvantages of traditional drying etc. a study was undertaken to develop spent hen meat powder with better shelf life at ambient temperature without affecting its quality. Keeping in view the above facts, the proposed study was undertaken with the following objectives viz. development of technology for preparation of spent hen meat powder by using oven and solar dryer and by incorporating phytochemicals; determination of physico-chemical, microbiological and sensory qualities of spent hen meat powder; selection of an effective and suitable packaging method; and determination of shelf life and cost of production. A total of five batches of spent hen meat powder were prepared with different formulations with or without addition of the phytoingredients in solar dryer (60-70°C for 30- 32h) and oven dryer (70°C for 18-20h). Control of solar dried spent hen meat powder was packaged with LDPE (150μm) under aerobic (A) and vacuum packaging (B); similarly treatment was packaged under aerobic (C) and vacuum packaging (D) for assessment of quality and identifies shelf stability. At the same time control of oven dried spent hen meat powder was packaged under aerobic (E) and vacuum packaging (F) and treatment was packaged under aerobic (G) and vacuum packaging (H). The results of the investigation are as follows- Yield decreased in treatments, whereas hygroscopicity, water hydration capacity, bulk density and solubility do not very. Water activity, pH and TBARS value increased during storage. Treated sample show lower pH and TBARS value than control. TBARS values of meat powder under vacuum packaging were lower than aerobic packaging during storage. Tyrosine values were higher in oven dried sample compared to solar dried sample. Lightness and yellowness values shows an increasing trend, whereas redness shows decreasing trend during storage period. Increasing trends in moisture content were observed during the storage periods. Crude protein, crude fat, total ash and carbohydrate content of spent hen meat powder did not differ much between samples and during storage. Decreasing trends of calorific value of samples were observed during storage period kept under aerobic packaging. All the samples were microbiologically safe throughout the storage period. All the samples were acceptable up to 150 days with good sensory scores. Spent hen meat powder can store up to five months at room temperature under both aerobic and vacuum packaging. Main antioxidant compounds present in phytoingredients extract were identified by LC-MS and large numbers of antioxidant compounds were found to be present in the phytoingredients. Solar drying is economical over oven drying for preparation of spent hen meat powder with similar product quality. Vacuum packaging is better to preserve product quality. Addition of phytoingredients increases the cost of production but provides better product quality and shelf stability. Based on the above study it can be concluded that chemically, microbiologically and organoleptically acceptable spent hen meat powder can be prepared with the use of low cost solar dryer.ThesisItem Open Access CERTAIN ASPECTS OF CARCASS AND MEAT QUALITY CHARACTERISTICS OF SWAMP BUFFALOES OF ASSAM(College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati, 2019-07) RAHMAN, ZIAUR; Hazarika, MineswarThe swamp buffaloes of Assam play an important role in the socio-economic as well as socio-cultural life of the people of Assam. Swamp buffaloes are poor in milk production but yield excellent source of meat. It is widely recognized that meat is an excellent source of good quality protein provides all essential amino acids and several micro-nutrients in proper proportion to support human health. As some people have wrong conception towards the consumption of red meat that it causes cardiovascular diseases, but in present day situation the best alternative red meat is carabeef, a rich source of hypocholesterolemic fatty acids. Buffalo is the only potential animal that can boost meat industry in India. A study on the carcass characteristics and meat quality traits including viz. pH, Water Holding Capacity (WHC), Extract Release Volume (ERV), Drip loss, Cooking loss, TBARS, Tyrosine value, Muscle fibre diameter, MFI, Hydroxyproline content, Proximate Composition, Texture and Colour profile analysis along with organoleptic, shelf-life and microbial qualities of meat of swamp buffaloes of the age groups 2-4 years and above 4 years of either sexes were carried out. Twenty buffaloes were slaughtered in service type of slaughterhouses. Their live weight, carcass weight, dressing percentage, carcass length, loin eye area, weight of different wholesale cuts and by-products were recorded. The physico-chemical qualities were assessed on 1st, 2nd, 4th and 6th day. The representative meat samples (L. dorsi) were kept at refrigerated temperature (4 ± 1°C) up to 6th day for quality assessment. Significant (P < 0.01) and progressive increase in live weight, carcass weight, carcass length, loin eye area and dressing percentages were recorded along with increase in age and irrespective of sexes although these were recorded more pronounced in male than female. A progressive increase in by-products yields were recorded as age advanced and were found to be more in female than in male. The weight of fore quarter was more than the hind quarters, round followed by chuck were the heaviest among the wholesale cuts. The meat pH did not show significant differences. Although there was significant (P < 0.01) increase in the overall mean values of pH and WHC (sq cm) during the refrigerated storage. Yet, there were no significant differences in overall mean pH and WHC values with increasing age of buffaloes of either sexes. The overall mean ERV (ml/100gm) and shear force values (kg/cm2) were higher on 1st day as compared to 6th day of refrigerated storage. There was significant (P < 0.01) increase in the overall mean of shear force along with increase in the age of both the sexes of buffaloes but no significant differences were observed in overall mean ERV values. TBARS (mg malonaldehyde/kg) and Tyrosine (mg tyrosine/100gm) values increased significantly (P < 0.01) with the increase in the refrigerated storage period from 1st to 6th day. No significant differences were observed in overall mean TBARS and Tyrosine values with the increasing age of either sex of swamp buffaloes. A significant (P < 0.01) decrease in the overall mean values of per cent MFI was recorded with increase in the age of both the sexes of buffaloes. The overall mean per cent MFI values increased significantly (P < 0.01) along with the increase in the storage periods from 1st to 6th day. Muscle fibre diameter (μ) and per cent Hydroxyproline content were higher on 1st day as compared to 6th day of storage in refrigeration temperature. The overall mean Muscle fibre diameter and per cent Hydroxyproline content increased significantly (P < 0.01) on increase in the age of buffaloes of both sexes. On Texture Profile Analysis, the overall mean values of hardness (g), springiness (mm), cohesiveness, chewiness and resilience were found to be significantly (P < 0.05) decreased from 1st to 6th day of storage. There was no significant differences in the overall mean values of hardness (g), springiness (mm), cohesiveness, chewiness and resilience on increase in the age of both sexes of buffaloes. On colour profile analysis, significant (P < 0.05) decrease in the overall mean values of lightness (L*) with the increase in the age of either sexes of buffaloes. The overall mean values of lightness (L*) increased significantly (P < 0.01) with the increase in the storage period from 1st to 6th day and significant (P < 0.01) increase in overall mean values of redness (a*) with the increase in the age of both the sexes of buffaloes. The overall mean values of redness (a*) decreased significantly (P < 0.01) with the increase in storage period from 1st to 6th day. There was significant (P < 0.01) decrease in the overall mean values of yellowness (b*) with the increase in the age of both the sexes of buffaloes. The overall mean values of yellowness (b*) increased but non significantly with the increase in the storage period from 1st to 6th day. A significant (P < 0.01) decreasing trend in the overall mean values of per cent moisture was observed on increase in the age of buffaloes irrespective of sexes. However, increase in storage days showed no significant differences. A significant increase in the overall mean values of per cent crude protein, per cent ether extract and per cent total ash were recorded along with increase in the age of buffaloes of either sex. The overall mean values of per cent crude protein, per cent ether extract and per cent total ash showed no significant differences with the increase in storage periods from 1st to 6th day. Per cent drip loss showed significant (P < 0.01) decrease in the overall mean values on increase in age of both the sexes of buffaloes. The mean per cent drip loss increased significantly (P < 0.05) with the increase in storage periods from 24 to 48 hours. The overall mean values of per cent cooking loss decreased significantly (P < 0.01) with increase in the age of both the sexes of buffaloes during storage periods. Microbial studies revealed that the Psychrophillic, Mesophillic, Coliform, Yeast and Mould counts increased significantly (P < 0.01) with increase in storage period from 1st day to 6th day and the counts were in acceptable range up to 3rd day. Staphylococcus aureus were detected only on 6th day of storage. Five meat samples out of twenty were found to be positive for Salmonella. Organoleptic evaluation of meat revealed that panelist preferred meat of 2-4 years age group of buffaloes. The above study leads to the conclusion that the meat of 2-4 years of age group of buffaloes of either sex were more tender and juicy and could be stored safely at refrigerated temperature (4 ± 1ºC) up to 3rd day. To reduce the initial bacterial load for slaughtering and dressing of buffaloes, should be done on hanging the carcass to enhance the shelf-life of meat. Since swamp buffaloes are considered as meat animals in draft policy of Assam, data obtained in present study would be quite useful for Government to take progressive steps in the processing and marketing of buffalo meat both for domestic and export purpose.ThesisItem Open Access INFLUENCE OF COAGULATING ENZYMES, IRON FORTIFICATION AND PACKAGING METHODS ON THE QUALITY CHARACTERISTICS AND SHELF-LIFE OF MOZZARELLA CHEESE(College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati, 2019-01) RAQUIB, MASUK; Borpuzari, TrishnaA study was carried out to develop iron fortified mozzarella cheese from cow’s milk, goat’s milk and mixed milk using kiwifruit crude extract. The experiment was conducted in the laboratories of Department of Livestock Products Technology, All India Coordinated Research Project on Post- Harvest Engineering and Technology and Department of Veterinary Microbiology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati -781 022. Kiwifruit crude extract was prepared from fresh kiwi fruits (Actinidia chinensis). The proteolytic enzyme present in the crude extract identified through SDS-PAGE was actinidin having an apparent molecular mass of 24.5 kDa. Optimum level of kiwifruit extract can be used @ 150μg/ml of milk for complete coagulation within 27min for preparation of iron fortified mozzarella cheese. Mozzarella cheese can be efficiently fortified with ferric chloride safely without giving rise to off-flavour in the product at an optimum level of 1g/lts of milk. Maximum retention of iron (51.29mg/kg) was recorded in mixed milk iron fortified mozzarella cheese samples. Effect of enzymes and different types of milk were studied on the physico-chemical properties (pH, acidity), proximate composition, water activity, meltability, colour profile, texture analysis, yield, organoleptic properties and microbiological quality of iron fortified mozzarella cheese. Proximate composition revealed highest values for total solid and ash content for goat’s milk iron and fat in mixed milk iron fortified mozzarella cheese, while lowest moisture and fat content were recorded in goat’s milk iron fortified mozzarella cheese in the treatment group. Texture profile analysis of goat’s milk iron fortified mozzarella cheese samples showed higher values for hardness, springiness, cohesiveness and chewiness while cow’s milk iron fortified mozzarella cheese samples recorded higher value for adhesiveness and mixed milk iron fortified mozzarella cheese for gumminess parameters. There was a gradual increase in curd syneresis with advancement of time. Curd syneresis was noted to be highest in cow’s milk followed by goat milk and least was observed in mixed milk over a period of 120min. Mixed milk iron fortified mozzarella cheese enjoyed superior ratings for all the sensory attributes, viz., appearance, colour, body and texture, flavour, saltiness and overall acceptability. The TVC increased gradually from 0d till 15d of refrigerated storage for all the samples of iron fortified mozzarella cheese under both aerobic and vacuum packaging conditions irrespective of the types of milk and enzymes used. Under aerobic packaging condition, higher TVC were observed for goat’s milk sample in both control and treatment group all throughout the storage period. Mixed milk iron fortified mozzarella cheese exhibited least count in both the groups. The TVC of all the cheese samples were higher in aerobic packaging compared to vacuum packing. Nil counts for Yeast and moulds, E. coli, Coliform, Staph. aureus, Salmonella, Shigella, Listeria monocytogenes and anaerobic spore counts were noted for all the types of cheese samples under both the packaging conditions, all throughout the storage period, under refrigerated condition Best before use of mixed milk iron fortified mozzarella cheese samples was found to be 15d under both the packaging conditions with lesser TVC in the vacuum packaged samples. Based on proximate composition, meltability, sensory attributes microbiological quality and cost of production, the technology developed under treatment group for mixed milk mozzarella cheese is recommended and a suitable protocol for commercial production of iron fortified mozzarella cheese has been proposed.ThesisItem Open Access TECHNOLOGY UPSCALING OF CERTAIN TRADITIONAL PORK PRODUCTS OF NAGALAND(College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati, 2018-12) SANGTAM, H. MOAAKUM; Laskar, S. K.Traditional pork products of Nagaland prepared with locally available plant based ingredients viz. Anishi, Silam and FDS (Fermented dried soya) were evaluated in the present study. Based on the popularity, a purposive survey was conducted in field level to evaluate the level of ingredients used and with an aim to refine and upscale the processing steps and to extend the shelf life of the products. Three formulations were prepared using pork with Anishi, Silam and FDS along with a control, prepared without adding the above ingredients. On the basis of pilot study, the level of incorporation for Anishi, Silam and FDS were selected as 5, 10 and 5 percent, respectively. The cooked products were packaged under two different systems viz. retort pouch and vacuum packaging. The retort pouched products were subjected to physicochemical, microbiological and sensory evaluation at ambient temperature (25-32oC) for 6 months whereas, the vacuum packaged products were evaluated at refrigeration temperature (4±1oC) for 15 days. The economics of products were also calculated. Under retort processing, the total heating time (min) was recorded to be highest in pork with FDS compared to control, pork with Anishi and Silam. The proximate composition i.e. percent moisture, crude protein, ether extract and total ash in retort pouch and vacuum packaging revealed highly significant (p<0.01) differences in control and the treated products. The pork with FDS revealed highest protein content in both retort and vacuum packaging. However, no significant differences were observed for different storage periods. For mean scores of pH, TBARS and tyrosine values highly significant (p<0.01) differences were observed among control and different product formulations and also during different storage periods. The TPC, coliform and yeast and mould were absent under retort pouch packaging during the entire storage period, conversely under vacuum packaging highly significant differences (p<0.01) were recorded in respect of TPC and psychrophilic count among control and all the treated products and at different storage periods. Coliform count was <3 and yeast and mould were absent in vacuum packaged products. The amino acid content in control and treated products were decreased with the increase in storage period. Highly significant (p<0.01) differences were observed in texture profile among control and the treated products as well as during different storage periods under retort pouch packaging. In respect of vacuum packaging significant (p<0.05) differences were observed during different storage periods among control and the treated products. Highly significant (p<0.01) differences were observed in colour profile under retort pouch and vacuum packaging in control and among the treated products and during storage period. The sensory evaluation showed highly significant (p<0.01) differences in appearance, flavour, juiciness, tenderness and overall acceptability in control and treated products and during storage period under retort pouch and vacuum packaging and revealed higher scores in pork with Silam and FDS compared to Anishi and control. The costs of productions were lower in all treated products compared to control under retort pouch and vacuum packaging. Based on the results obtained in the study it might be concluded that traditional pork products could be prepared economically by incorporating traditional ingredients like Anishi, Silam and FDS at 5, 10 and 5 percent levels using vacuum and retort packaging without any appreciable depreciation in nutritive values and sensory qualities till 15 days for vacuum packaging with refrigeration storage and for retort packaging till 180 days under ambient temperature.ThesisItem Open Access DEVELOPMENT OF READY-TO-COOK SOLAR AND MECHANICALLY DRIED PORK PRODUCTS(Assam Agricultural University, Khanapara, Guwahati, 2017-07) CHOWDHURY, SADHANA; Hazarika, MineswarPork is one of the most popular meats in North Eastern Region (NER) and there is a growing demand for Ready-to-Cook meat products in recent years in the country including NER. Because of highly perishable nature of fresh meat at room temperature, high cost involved in maintaining refrigeration, necessity of cold storage facility, presence of energy deficient areas in NER, disadvantages of traditional drying methods to increase the shelf-life etc. an approach was undertaken to develop dry Ready-to-Cook pork products, which could be stored at room temperature for a considerable period without affecting its quality. Keeping in view the above facts, the proposed study was undertaken with the following objectives viz. to develop ready to cook solar and mechanically dried pork products with the addition of phytoingredients viz. amla, carrot, mint, round lemon and pomegranate and to study their different physico-chemical, microbiological, oganoleptic qualities by storing with two packaging methods along with their shelf-life and cost of production. A total of five batches of meat cube and meat balls were prepared with different formulations with or without addition of the phytoingredients. A control group was there for each treatment group. The raw pork were collected from nearby local market and separated in two parts for meat cubes and balls. Meat was cut into small pieces and cured overnight and then marinated with non meat ingredients containing phytoingredients and dried in solar and mechanical dryers. The control group was also dried along with the treated group which contained only cured meat. The meat balls were prepared by curing the minced meat overnight and then bowl chopped with other non meat ingredients and then shape was given as meat balls. They were also dried in solar and mechanical dryers along with the control group. The temperature of the mechanical dryer was maintained at 60° C, whereas in solar dryer it was fluctuating between 50-60°C. The products were packed in food grade High Density Polyethylene (HDPE) and stored at room temperature. The same packaging material was used for both aerobic and vacuum packaging of the products. For sensory evaluation of the products they were rehydrated to a certain period till saturation. The results of the investigation are as follows- The mean percent of proximate composition of products showed similar trend for both the products as well as in both aerobic and vacuum packaging. Moisture and total ash percent showed an increasing trend during storage, whereas crude protein and ether extract showed a deceasing tend during storage. For moisture and crude protein there were no significant differences between control and treated groups but the mean values of ether extract and total ash showed significant differences among control and treated groups. There were significant differences (p<0.01) during the storage period up to 180 days for moisture, crude protein, ether extract and total ash in all the samples and in both the drying methods. But no significant difference could be seen in the vacuum packaged products. The amino acid profile study reveals that the amino acid content was higher in solar dried products than mechanically dried products and control samples had higher values than treated groups. This trend was similar for both meat cubes and balls, whereas meat cubes showed higher values than meat balls and it was observed in both the drying methods. After storage period of 180 days there were changes in all the amino acids and this was not similar for all the amino acids for both the products. The vacuum packaged products showed lesser changes than the aerobically stored products. The mean values of texture profiles also showed similar trend for both meat cubes and meat balls. The drying methods did not show any difference in texture profiles of the products. Significant differences (p<0.01) could be observed in the control and treated groups for hardness, fracturability, cohesiveness and springiness. There were significant (p<0.01) decrease for hardness, fracturability and cohesiveness during the storage period whereas significant (p<0.01) increase was observed for springiness in storage period. In vacuum packaging, during storage differences were non-significant. The mean values of colour profile showed significant differences (p<0.01) among control and treated groups for both meat balls and meat cubes. Similar trend could be observed for both the products as well as in both the drying methods. The L٭ and b٭ value showed a significantly (p<0.01) increasing trend during storage for all the samples, whereas a٭ value showed a significantly (p<0.01) decreasing trend. There were significant difference (p<0.01) between the control and treated groups. In vacuum packaging, during storage significant differences were not observed. The shelf-life studies of meat balls and cubes were studied on the basis of water activity, TBARS value and their microbiological studies (TPC, Yeast and Mould count, Presence of Sulphide reducing Clostridium). The mean value of water activity showed a significant (p<0.01) increasing trend during the storage period in acerbic packaging. It was similar for both meat balls and meat cubes in both the drying methods. There were significant differences (p<0.01) between control and treated groups. In vacuum packaging the increase during storage was non-significant. As the storage period was increasing a significant (p<0.01) increasing trend was observed for all the products in all the storage periods. There were significant (p<0.01) differences among the control and treated groups i.e. mean values of treatment groups were lower than control groups. In vacuum packaging, the increase was non-significant during storage. The trend of the results was similar for both meat cubes and balls and for both the drying methods. The microbiological quality studies revealed that in TPC and Yeast and Mould counts were absent in all the storage periods. It was seen in all the samples of meat cubes and balls under both the packaging methods and for both the drying methods also. The Sulphide Reducing Clostridial organisms were also found to be absent in all the samples in all storage periods. The results were similar in both the packaging methods. However, after 150 days of storage periods, problems of yeasts and moulds were observed in the meat cubes in aerobic packaging. The shelf-life of meat cubes and balls were six months at both aerobic and vacuum packaging method of storage. It was similar for both the drying methods. The dry products were rehydrated until a point of saturation was observed and for meat cubes it took one and half hour to two hours whereas meat balls took three to three and a half hour for saturation. The rehydrated products absorbed 60-65% water until saturation. The dry products were rehydrated in order to study the physico-chemical and sensory qualities of the rehydrated products. There were no significant differences for cooking loss and rehydration capacity (percent) for control and treated groups for both meat cubes and balls. The drying method had also no effect on these two parameters but the meat cubes showed a higher rehydration capacity (percent) than meat balls. Significant differences (p<0.01) were observed for pH and aw between control and treated groups for meat cubes and balls. The proximate composition (moisture, crude protein, ether extract and total ash) of the rehydrated products revealed that there were significant differences between control and treated groups for both cubes and balls. The texture profile (hardness, fracturability, cohesiveness and springiness) study showed significant differences (p<0.01) between the treated groups in both cubes and balls. The colour profile (L٭, a٭ and b٭) study also showed significant differences (p<0.01) between the samples at both drying methods. The sensory evaluation studies (appearance, flavour, juiciness, tenderness and overall acceptability) of rehydrated meat cubes showed no significant differences between the samples whereas for meat balls significant differences (p<0.05) were observed for juiciness, and overall acceptability. However, the sensory scores were higher for meat cubes than meat balls. The yield of dried products was found to be 18-20% and after drying one kg of fresh product it could be served upto 8-10 persons. The dry products can be served deepending on method of preparation such as soup, curry etc. Cost of production studies for meat cubes and balls at both drying methods revealed that solar dried products were cheaper than mechanically dried products. The cost of control products per kg were Rs. 1310.81 for solar dried products whereas Rs. 1449.54 for mechanically dried products. The cost of meat cubes were Rs. 1432.22 (solar dried), Rs. 1603.33 (mechanically dried) and the cost of meat balls were Rs. 1410.28 (solar dried), Rs. 1725.57 (mechanically dried). From the above study, between the products solar dried treated group was cheaper than mechanically dried products. Based on the above study, it can be concluded that microbiologically and organoleptically acceptable dry pork products can be prepared economically with the use of low cost solar dryer.
