Effect of Packaging Methods on Storage And Sensory Quality Of Variety Meats Incorporated Carabeef Loaves At Chiller Storage

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dc.contributor.authorVasanthi, C.
dc.contributor.authorDushyanthan, K.
dc.contributor.authorRao, V. Appa
dc.contributor.authorBabu, R. Narendra
dc.contributor.authorRamani, R.
dc.contributor.authorAbraham, Robinson J.J.
dc.contributor.authorTANUVAS
dc.date.accessioned2018-09-04T09:33:27Z
dc.date.available2018-09-04T09:33:27Z
dc.date.issued2017
dc.description.abstractThe study aims to develop value added emulsion meat product by incorporation of low value meat and offals under different packing methods. Emulsion based carabeef loaves incorporated with low value variety meat and offals (@ 25% of meat) were prepared using different binders like Refined Wheat Flour (RWF) @ 7%, Egg @ 1%, Soya flour @3% and Liquid Whey @ 3% as treatments while control loaves were prepared using only skeletal meat and RFW @ 5% as binder. Prepared loaves were subjected to microbial quality analysis like Total Viable Count (TVC), Anaerobic Count (AC) and Yeast and Mould Count (YMC) and to sensory quality analysis by 9 point hedonic scale to study the effect of value addition by low value meat incorporation under different packaging methods like Aerobic (AP), Vacuum (VP) and Modified Atmosphere packaging (MAP) methods on the storage and sensory quality of the product. The results were analyzed statistically by SPS software for One way ANOVA and least significant variable by DUNCANS. The results revealed that vacuum packed loaves and egg treated loaves recorded lowest microbial counts and highest sensory scores compared to other packing methods and binders respectively but it was statistically insignificant. Based on the results, it could be concluded that the offal incorporated loaves were found to be microbiologicaly safe and organoleptically acceptable like that of control loaves upto 14 days of chiller storage irrespective of packing methods.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810071858
dc.keywordsVeterinary Science, Meat Science and Technologyen_US
dc.language.isoen_USen_US
dc.pages51-55en_US
dc.relation.ispartofseries;01
dc.subjectVeterinary Scienceen_US
dc.subjectMeat Science and Technologyen_US
dc.titleEffect of Packaging Methods on Storage And Sensory Quality Of Variety Meats Incorporated Carabeef Loaves At Chiller Storageen_US
dc.typeArticleen_US
dc.volume31en_US
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