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Kerala Agricultural University, Thrissur

The history of agricultural education in Kerala can be traced back to the year 1896 when a scheme was evolved in the erstwhile Travancore State to train a few young men in scientific agriculture at the Demonstration Farm, Karamana, Thiruvananthapuram, presently, the Cropping Systems Research Centre under Kerala Agricultural University. Agriculture was introduced as an optional subject in the middle school classes in the State in 1922 when an Agricultural Middle School was started at Aluva, Ernakulam District. The popularity and usefulness of this school led to the starting of similar institutions at Kottarakkara and Konni in 1928 and 1931 respectively. Agriculture was later introduced as an optional subject for Intermediate Course in 1953. In 1955, the erstwhile Government of Travancore-Cochin started the Agricultural College and Research Institute at Vellayani, Thiruvananthapuram and the College of Veterinary and Animal Sciences at Mannuthy, Thrissur for imparting higher education in agricultural and veterinary sciences, respectively. These institutions were brought under the direct administrative control of the Department of Agriculture and the Department of Animal Husbandry, respectively. With the formation of Kerala State in 1956, these two colleges were affiliated to the University of Kerala. The post-graduate programmes leading to M.Sc. (Ag), M.V.Sc. and Ph.D. degrees were started in 1961, 1962 and 1965 respectively. On the recommendation of the Second National Education Commission (1964-66) headed by Dr. D.S. Kothari, the then Chairman of the University Grants Commission, one Agricultural University in each State was established. The State Agricultural Universities (SAUs) were established in India as an integral part of the National Agricultural Research System to give the much needed impetus to Agriculture Education and Research in the Country. As a result the Kerala Agricultural University (KAU) was established on 24th February 1971 by virtue of the Act 33 of 1971 and started functioning on 1st February 1972. The Kerala Agricultural University is the 15th in the series of the SAUs. In accordance with the provisions of KAU Act of 1971, the Agricultural College and Research Institute at Vellayani, and the College of Veterinary and Animal Sciences, Mannuthy, were brought under the Kerala Agricultural University. In addition, twenty one agricultural and animal husbandry research stations were also transferred to the KAU for taking up research and extension programmes on various crops, animals, birds, etc. During 2011, Kerala Agricultural University was trifurcated into Kerala Veterinary and Animal Sciences University (KVASU), Kerala University of Fisheries and Ocean Studies (KUFOS) and Kerala Agricultural University (KAU). Now the University has seven colleges (four Agriculture, one Agricultural Engineering, one Forestry, one Co-operation Banking & Management), six RARSs, seven KVKs, 15 Research Stations and 16 Research and Extension Units under the faculties of Agriculture, Agricultural Engineering and Forestry. In addition, one Academy on Climate Change Adaptation and one Institute of Agricultural Technology offering M.Sc. (Integrated) Climate Change Adaptation and Diploma in Agricultural Sciences respectively are also functioning in Kerala Agricultural University.

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Subject: Livestock Product Technology × Author: KAU × Author: Naseera, A P × End date: 2009 × Start date: 2005 × Type: Thesis ×
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    ThesisItemOpen Access
    Quality and shelf life of low fat restructured turkey meat loaf
    (Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Mannuthy, 2007) Naseera, A P; KAU; George, T Oommen
    The health conscious consumers prefer low fat meat products and therefore, the present study was designed to develop a suitable formulary for low fat restructured turkey meat loaf and to assess its physico-chemical and cooking characteristics, sensory qualities, proximate and mineral composition, nutritional value, shelf life and cost of production. Four different formulations, viz., low fat control loaf without fat or fat replacer (LFC), added fat control loaf with 10 per cent sunflower oil added on meat weight basis (AFC), low fat loaf with 0.2 per cent carrageenan (CG) and low fat loaf with 4 per cent nonfat dry milk (NFDM) using skinless lean white and dark turkey meat (2:1), curing ingredients, spices and condiments were prepared. The baked loaves were sliced, packaged aerobically and under vacuum in high density polyethylene and polyamide-polyethylene pouches, respectively. The shelf life of the loaves at 0-4oC for 40 days and -20oC for 60 days were evaluated based on 2-thiobarbituric acid reactive substances value (TBARS), sensory qualities, moisture, protein and fat contents. The pH of the loaves with fat replacers was more (P< 0.05) than the uncooked loaf mix in the range of 5.8-6 and could be considered low acid food. NFDM had the highest (P< 0.05) percentages of 93.29 cooking yield, 65.82 moisture retention (MRP) and 108.7 fat retention (FRP). Carrageenan improved (P< 0.05) the cooking yield and MRP but not FRP. The fat replacers significantly reduced the shear force of the loaves. The percentage of moisture, protein, fat and ash in the mixture of skinless turkey white and dark meat were 75.08, 20.79, 2.11 and 0.95, respectively. The white meat is an excellent source of protein and minerals with the least amount of fat. As the percentage of fat in CG and NFDM were 1.53 and 1.57, respectively they can be labeled as ‘low fat’ as per regulations (<3). Moisture loss on baking was significantly lower for CG and NFDM. but it did not affect other components. The per cent contribution of protein in CG and NFDM to the RDA were 26.21 and 26.83, respectively. Addition of nonfat dry milk significantly increased the percentage of carbohydrate, ash, K, Ca and P and their contribution to RDA. The percentage RDA of calories from fat was 0.63 and 0.64 for CG and NFDM, respectively and below the recommended 30 per cent. The TBARS values of the low fat loaves were lesser than the acceptable range of 1mg malonaldehyde/kg loaf for oxidative rancidity, irrespective of packaging and period of storage. Carrageenan and nonfat dry milk had no significant influence on reducing lipid oxidation. The fat replacers increased the sliceability, flavour, juiciness and overall acceptability of the low fat loaves on day zero but it did not affect the texture, saltiness and mouth coating. NFDM was rated higher for colour, flavor and overall acceptability than CG. The packaging, addition of fat replacers and period of storage at 0-4oC and -20oC for 40 and 60 days, respectively did not affect the appearance, colour, texture and mouth coating. Even though the flavour, juiciness and overall acceptability of the packaged loaves with fat replacers reduced (P< 0.05) on storage, these were moderately acceptable up to 40 and 60 days at 0-4oC and -20oC, respectively. Carrageenan and vacuum packaging enabled in retaining flavour and juiciness on storage. Irrespective of the period of storage and packaging a significant reduction in the moisture and corresponding increase in protein and fat of all loaves was noticed on d 60 of storage at -20oC. The cost of production per kg of CG and NFDM were Rs.167/= and Rs.164/=, respectively. The recipes for a low fat (<2 per cent) restructured turkey loaf with 0.2 per cent carrageenan and 4 per cent nonfat dry milk were developed economically with good overall acceptability, cooking yield, nutritional value and shelf life up to 40 and 60 days at 0-4oC and -20oC, respectively under aerobic and vacuum packaging systems.