Vasanthi, C.Dushyanthan, K.Rao, V. AppaBabu, R. NarendraRamani, R.Abraham, Robinson J.J.TANUVAS2018-09-042018-09-042017http://krishikosh.egranth.ac.in/handle/1/5810071858The 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-USVeterinary ScienceMeat Science and TechnologyArticle