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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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20101
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Subject: Livestock Product Technology × Start date: 2010 × Type: Thesis × Thesis Type: M.V.Sc. ×
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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.