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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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2009 - 20103
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Subject: Livestock Product Technology × End date: 2010 × Start date: 2009 × Thesis Type: M.V.Sc. ×
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    ThesisItemOpen Access
    Effect of pork skin collagen as a fat replacer in low fat frankfurter
    (Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Mannuthy, 2009) Selvakumar, P; KAU; George T Oommen
    The health conscious meat consumers prefer low fat meat products and therefore, the present study was designed with a view to developing a suitable formulary for low fat frankfurter (LFF) with pork skin collagen (PSC) gel as a fat replacer. Quality was assessed by measuring pH, emulsion stability, cook yield, cook loss, dimensional shrinkage, water holding capacity (WHC), Warner-Bratzler Shear Force Value (WBSFV) , colour by Hunter L*, a*, b* values, proximate composition, nutritive value and organoleptic qualities on the day of production. The shelf life of frankfurters in aerobic (AP) and vacuum packaging (VP) systems at -20oC for 75 days were evaluated based on purge loss, 2-thiobarbituric acid reactive substances value (TBARS), organoleptic qualities, and moisture, protein and fat contents. Six trials of the experiment were conducted and the cost of production was also calculated. Seven different formulations viz., one full fat control 30% with out PSC (30/0) and six treatments 10% low fat with out PSC (10/0), 5% low fat with out PSC (5/0), 10% fat with 5% PSC (10/5), 10% fat with 10% PSC (10/10), 5% fat with 5% PSC (5/5), 5% fat with 10% PSC (5/10) using beef and pork trimmings 1:1, pork skin collagen gel, lard, curing ingredients, spices and condiments were prepared. The steam cooked frankfurters were packaged under AP and VP systems in high density polyethylene and polyamide/polyethylene pouches, respectively and stored at -20oC for 75 days for shelf life studies The pH of the cooked LFF with PSC was significantly more (P< 0.05) than those with out PSC, their uncooked batter and in the range of 6.46-6.55 and could be considered a low acid food. Formulation 10/10 had the highest (P< 0.05) emulsion stability of 87.40, cook yield of 96.28, water holding capacity (WHC) of 95.57 and lowest (P< 0.05) dimensional shrinkage of 1.83 per cent. The WHC of 95.57 of formulation 10/10 was significantly higher (P< 0.05) than in other treatments. The WBSFV of 10/10 was 1.12 kgf, which was significantly lower (P< 0.05) than other treatments indicating its increased tenderness. The PSC significantly reduced the shear force of LFF. The 10/10 formulation had higher L* and b* values of 62.99 and 17.51 and a lower a* value of 5.70. Formulation 10/5 was ranked second among treatments in all these traits. The moisture, protein, fat, carbohydrate and ash contents in 10/5 and 10/10 were 72.32, 13.01, 9.57, 4.17, 0.93 and 71.30, 13.09, 9.82, 4.81 and 0.98, respectively. The per cent contribution of protein to the RDA from 10/10 and 10/5 were 21.82 and 21.68, respectively. The per cent RDA of calories from fat was 4.02 and 3.92, respectively and below the recommended 30 per cent. The purge of 10/10 and 10/5 formulations were significantly lower (P< 0.05) irrespective of the packaging systems and period of storage. The TBARS of low fat formulations with varying levels of PSC were within the acceptable range of 1mg malonaldehyde/kg of frankfurter for oxidative rancidity, irrespective of the packaging systems and storage period. There was no significant increase in the oxidative rancidity of PSC added formulations noticed during the initial 30 days of storage. The appearance, colour, flavour, texture, juiciness, saltiness, mouth coating and overall acceptability of 10/10 were very desirable and comparable with that of full fat control. Formulation 10/10 under VP had a more beneficial effect in retaining flavour, texture, and juiciness followed by formulation 10/5. The period of storage affected the moisture and protein content of 10/5 and 10/10 formulations on d 60 and on d 45 onwards, respectively and packaging systems affected the protein content on d 75 of storage at -20oC. The cost of production calculated per kg of 10/5 and 10/10 were Rs.84/= and Rs.86/= respectively. The formularies for LFF 10/10 and 10/5 were developed with very acceptable organoleptic attributes, cook yield and shelf life up to 75 days at -20oC, respectively under AP and VP systems economically. The contribution of calories from fat to the Recommended Daily Allowance (RDA) was below the recommended 30% in all frankfurter formulations making the product acceptable to health conscious consumers. The cost of production was calculated on laboratory scale and further investigations with large quantity are required for commercial production at industrial level.
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    ThesisItemOpen Access
    Effectt of curry leaves (murraya sp.) and peppermint (mentha sp.) plate on shelf life irradiated chicken tikka
    (Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Mannuthy, 2009) Ahire Girish, Sureshrao; KAU; Kuttinarayanan, P
    To study the beneficial effects of irradiation, application of curry leaves (Murraya sp.) and peppermint (Mentha sp.) paste in the marinade of chicken tikka, the present study was conducted at Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Mannuthy. Chicken tikka was prepared incorporating zero per cent, 1.0% CL, 1.0% PL or both and it was fried separately. After cooling, tikka was packed in HDPE (50µ) packets. Half of the packets in each treatment group were subjected to irradiation at 2.5 kGy using Gamma Chamber 5000 and stored at chiller temperature (1–40C). The irradiated and non-irradiated chicken tikka of various treatment groups under chiller storage were analysed for different quality parameters viz., physical, physicochemical, microbiological analysis and organoleptic evaluation on the day of preparation and on days 5, 10, 15, 20, 25, 30, 45 and 60 or until spoilage whichever was earlier. The samples were subjected to proximate analysis on the day of preparation. Shelf life of chicken tikka was assessed based on the physical signs of spoilage. The non-irradiated control samples had a shelf life of 27-30 days in chiller storage. Application of CL, PL and both had extended the shelf life of the product by 3-4 days, 7-8 days and nearly 5 days respectively. Irradiated samples had approximately two times shelf life than that of non-irradiated samples in all treatment groups under chiller storage. The C-IR and PL-IR samples had storage life of 61-63 days and 68-70 days respectively in chiller storage. Irradiation did not significantly affect any of the proximate composition. Moisture, fat and protein were significantly affected by application of CL, PL and their combination. The highest energy content of 255.40±2.79 kcal/100g was recorded in PL-IR group. The pH of chicken tikka samples did not show any significant difference due to irradiation in different treatment groups on the day of preparation. As storage period enhanced pH had significantly (P<0.05) reduced in all treatment groups except in CL-NR and CL-IR groups where, pH had significantly (P<0.05) increased. The TBARS values were non significantly increased due to irradiation on the day of preparation in various treatment groups. Addition of CL, PL and CLPL alone in the marinade had a beneficial effect in reducing the TBARS compared to control samples in both NR and IR groups. TV showed decreasing trend due to irradiation as well as application of CL, PL and CLPL. Storage had significant (P<0.05) effect in increasing both these physicochemical properties. Aerobic plate count, Psychrotrophic count and yeast and mould count were significantly (P<0.05) reduced due to irradiation and combination of irradiation with CL, PL and CLPL. Whereas, extend of reduction due to application of CL, CLPL alone was not up to the level of PL alone to non-irradiated groups. PL-IR samples had recorded the lowest counts among all treatment groups throughout the storage period. As storage period enhanced the counts were significantly (P<0.05) increased. The organoleptic qualities were assessed with help of nine point Hedonic scale. The colour, juiciness, tenderness and overall acceptability of the product were improved by irradiation as well as addition of CL, PL and CLPL. A gradual decrease in organoleptic qualities was observed only after 5th day of storage in most of the samples. Even on 60th day of chiller storage, the samples had an overall acceptability score of above 7 indicating the samples are preferred by the consumers. The cost of production was Rs. 122.30, Rs. 123.30, Rs. 125.30 and Rs. 126.30 per kg for the control, CL, PL and CLPL treatment groups respectively. Irradiation of ready-to-eat chicken tikka was beneficial for enhancing the keeping quality of the product under chilling condition without affecting qualities. Addition of herbal pastes containing natural antioxidants in the marinade for the preparation of chicken tikka was found to be beneficial in reducing many of undesirable effects. Among the herbal pastes viz., peppermint paste, curry leaf paste and their combination, it was found that peppermint paste had better effect than the other two. The microbial counts were significantly (P<0.05) reduced due to irradiation at 2.5 kGy, the lowest limit prescribed by PFA. Considering extended shelf life, wholesomeness of the product, reducing the microbial load and energy saving aspects, preparation of chicken tikka incorporating peppermint paste in the marinade and followed by irradiation can be advocated as a suitable method for preparation of ready-to-eat value added meat products.
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    ThesisItemOpen Access
    Quality analysis of dried beef and standardization to suit the local market
    (College of Veterinary and Animal Sciences, Mannuthy, 2010) Rani, Chacko; KAU; Kuttinarayanan, P
    Smoked dried meat of cattle and buffalo are very popular in hilly areas and a sought after product. In order to assess the quality, method of preparation and consumption pattern, a survey was conducted at 100 households in Adimaly Gramapanchayat, Idukki district, Kerala. It was revealed that ninety eight per cent of people had consumed the product, smoking is the preferred method over sun drying and eighty per cent of the people prepared the product at their home. Twenty five samples were collected and were divided according to the method of preparation. On assessment of chemical composition, physicochemical qualities and microbiological qualities, the moisture, fat, protein, ash, energy, sodium chloride content, pH, TBARS, TV and Rehydration ratio varied non significantly and acid insoluble ash and carbohydrate content, aerobic plate count and yeast and mould count varied significantly between samples prepared by different methods. Unhygienic preparation practices shortened the shelf life of the product but nevertheless the product had a great demand. Six batches of meat were procured from the animal slaughtered at Department of Livestock Products Technology. Half of the sample was rubbed with salt (10%), powdered pepper (1.0%) and turmeric (0.5%) and to the other half chitosan (1.0%) was incorporated in excess of above ingredients. Cured meat samples were subjected to smoking and drying in the smoke house. The temperature and relative humidity of the smoke house were recorded. Both the smoked samples were packed separately in HDPE (aerobic) and PAPE (vacuum). Half of the sample from each group were subjected to gamma irradiation at 2.5 kGy and stored at ambient temperature. The proximate composition of the sample was analysed on day of preparation and other quality parameters were assessed on days 5, 10, 15, 20, 25, 30, 45, 60 and 75 or until spoilage which was detected by the physical signs of spoilage. The irradiated sample had an extended shelf life of 79-83 days compared to non irradiated sample which had a storage life of 27-29 days. Maximum storage life was noticed in chitosan applied smoked dried beef, placed in vacuum and irradiated at 2.5kGy.Chitosan addition improved yield, reduced drip loss and changed proximate composition. By the addition of one per cent chitosan, there was about five per cent higher yield without altering shelf life and content of moisture, fat, protein, ash, carbohydrate and sodium chloride content were significantly changed.Irradiation did not alter the rehydration capacity but chitosan application decreased it. Addition of chitosan showed a higher pH on the day of preparation. Addition of chitosan and irradiation reduced tyrosine value. Irradiation and non addition of chitosan individually or in combination increased TBARS values. Aerobic plate count and yeast and mould count were significantly reduced due to irradiation alone and in combination with chitosan. The pH, TV,TBARS and microbial load increased due to storage.The organoleptic qualities like colour, flavour, juiciness, tenderness and overall acceptability of the product were improved by irradiation initially and reduced on storage in all samples. Chitosan added and vacuum packaged product showed higher scores compared to control. The cost of control sample was Rs. 268.18 per Kg and in the case of chitosan incorporated samples it was Rs. 252.35 per Kg.Irradiation in combination with different hurdles like addition of chitosan, vacuum packaging can be recommended for the production of shelf stable smoked dried beef and can be marketed without much quality change since the product has a great demand.