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Studies on certain quality attributes of meat pickle prepared from spent chicken  [cached]
Ankur Das,Dilip Ranjan Nath,Mineswar Hazarika and Saurabh Kumar Laskar
Veterinary World , 2013, DOI: 10.5455/vetworld.2013.156-158
Abstract: Aim: An attempt was made to develop a desirable meat pickle from the less tender and low demand spent chicken meat with the prime objective of its better marketability and wider acceptability amongst the non-vegetarian masses. Materials and Methods: Lean of culled spent meat was marinated for overnight and then pressure cooked and fried with spices and condiments to prepare a shelf stable meat pickle. Proximate composition, pH, TBA Values, Total viable plate count, Counts for yeast and moulds and sensory quality of the pickles were studied as per standard procedure. Results: The mean per cent moisture, crude protein, ether extract and total ash contents were 61.89±0.12, 17.28±0.56, 14.65±0.16 and 3.35±0.17 respectively. The product pH and the yeast and mould counts though did not differ significantly amongst the storage periods, yet there were significant differences (p<0.01) in TBA and total viable plate count amongst the storage periods. Organoleptic studies with score card method recorded a progressive decrease in the mean panel scores along with the increased storage periods. Conclusion: The spent chicken meat pickle was found to be acceptable for consumption up-to 90 days of storage at room temperature. [Vet World 2013; 6(3.000): 156-158]
Functional Characteristics of Spent Duck Meat for Use in Emulsion-Type Meat Products  [cached]
Juni Sumarmono,Samsu Wasito
Journal of Animal Production , 2010,
Abstract: Spent ducks produce nutritive meat; however the meat possesses undesirable characteristics such as strong odor and tough. Hence, appropriate yet simple processing technologies need to be developed in order to maximize the use of duck meat. The experiment was conducted to evaluate functional characteristics of spent duck meat as raw material for the production of emulsion-type meat products, such as nugget and sausage. Chilled carcasses of 96 spent ducks were deboned manually, then mixed thoroughly and ground using a 5 mm diameter grinding plate. The ground meat was divided into 4 batches (group) of treatments; one batch was treated with iced tap water (M1), one batch with 0.1% NaCl solution (M2), one batch with 0.5% NaHCO3 solution (M3), and one batch was left as is as control (M4). Variables measured were water holding capacity (WHC), pH, emulsion capacity and stability of the meat; and firmness and tenderness of the meat gel. Results showed that M1 meat has significantly higher WHC (less percentage of free water) than control (M4), whereas M2 and M3 meat has similar WHC to control. Processing caused the ground duck meat to have significantly higher pH than control. The highest meat pH was observed in M3, followed by M2, M1 and control. Processing duck meat with iced tap water, NaCl or NaHCO3 produced significantly more tender meat gel compared to untreated meat (as is). Tenderness of meat gel of M3 was the most tender followed by M2 and M1. Similar results for meat gel firmness were observed. No significant differences were observed in term of emulsion capacity (expressed as ml oil/gr protein and ml oil/gr fresh meat), emulsion stability (expressed as ml oil and total liquid released per 100 gr emulsion), and cooking recovery (%). The study reported in this paper offers simple processing technologies to improve functional characteristics of spent duck meat to be use as raw material for the production of emulsion type meat products. (Animal Production 12(1): 55-59 (2010)Key Words: spent duck meat, processing, functional characteristics, emulsion type meat product
Quality and Storage Stability of Low Acid Goat Meat Pickle
Arun K. Das,R.B. Sharma,N.P. Singh
American Journal of Food Technology , 2007,
Abstract: The objective of this study was to prepare highly acceptable and long shelf-life low acid goat meat pickle and its quality evaluation and storage stability at 32±0.5°C. Low acid goat meat pickle was prepared using deboned meat from spent Barbari goat breed. The product was evaluated after an elapse of seven days as maturation, for changes in physico-chemical (pH, titrable acidity), microbiological (Aerobic mesophilic, halophiles, yeast and mould counts) and organoleptic properties at an interval of 15 days up to 60 days of storage at 32±0.5°C. Results showed that pH and titrable acidity of the low acid pickles was 4.87 and 0.69 whereas in control goat meat pickle, these values were 4.70 and 0.76, respectively after 60 days storage period. Microbiological counts and sensory quality traits did not show appreciable change and remained satisfactory throughout the storage period. Low acid pickles had significantly lower sourness and higher overall acceptability compared to the control. Therefore, the present study suggests that a highly acceptable low acid goat meat pickle can be prepared using spent goat meat and can safely be stored on shelf for 60 days even during summer season.
An Assessment of the Factors Influencing the Consumption of Duck Meat in Southern Nigeria  [PDF]
I.T. Oteku,J.O. Igene,I.M. Yessuf
Pakistan Journal of Nutrition , 2006,
Abstract: Consumer acceptability, consumption pattern, and preference for the duck and its meat products in Southern Nigeria were assessed, using Edo state as a case study. A field survey using about 250 well structured and computer-validated questionnaires were randomly administered to about 200 respondents. Familiarity, degree of likeness, sanitary condition of duck and the consumption constraints were assessed. Also determined were consumption frequency, sensory comparison of duck and chicken meats as well as motivational and preferred methods of preparation of the meat. Duck meat was nevertheless acceptable and rated fairly by most of the respondents. Consumption of duck meat was however constrained by non-availability, non-familiarity, inability to slaughter the live duck and some traditional and religious taboos associated with the meat. There was a significant indication that consumption level of the meat will improve considerably when established duck meat shop and processed meat products are available.
Effect of Chicken and Duck Meat Ratio on the Properties of Sausage
Nurul Huda,Ooi Jun Lin,Yong Chiew Ping,Tina Nurkhoeriyati
International Journal of Poultry Science , 2010,
Abstract: In this study, sausages with different ratios of chicken to duck meat were produced: A (100:0), B (75:25), C (50:50), D (25:75) and E (0:100). Analyses of the physicochemical properties and chemical contents of the samples were carried out. The proximate contents were significantly different (p<0.05) among all samples with different formulations. In order, from samples A to E, moisture contents exhibited a decreasing trend, while protein, fat and ash contents showed increasing trends as the fraction of duck meat was increased in the formulation. Sausages having higher ratios of duck meat had a darker color, with the L* value decreasing from sample A to E. All the samples showed significant differences in the texture analysis. The texture of sausages became harder when more duck meat was incorporated in the formulation.
Utilization of Spent Hens as a Flavoring Base: 1. Preparation and Characteristics of Spent Hen Meat Enzymatic Hydrolysate
O. Sangtherapitikul,Y. C. Chen,T. C. Chen
Journal of Food Technology , 2013,
Abstract: Studies were conducted to investigate the hydrolyzing efficacies of papain (P), bromelain (B), trypsin (T), and Aspergillus oryzae protease (A) on ground spent hen breast meat. Ground breast meat, water, and enzyme were mixed and hydrolyzed in a water bath at 50 C for four hours. The enzyme activity was terminated by placing the reaction bottles in boiling water for 15 min. Optimal pH values, enzyme concentrations, and sensory characteristics of enzymatic hydrolysates were determined for each enzyme and enzyme combinations. Results indicated that pH 5.0-7.0 was the optimal range for all treated enzymes. Papain and Aspergillus oryzae protease at the 1.0 % (w/w, based on weight of raw meat) level showed the highest (P<0.05) hydrolysis efficacy, followed by 0.5% (w/w) and 0.1% (w/w). Considering the enzyme cost factor, the hydrolysates from A, P+A, P+B, and P+A+B were selected for sensory study. Undiluted enzymatic hydrolysates showed higher (P<0.05) scores in chickeny, meaty, mouth feeling, bitterness, and umami sensory attributes compared with the controls but there were no (p<0.05) difference on all sensory attributes among those enzyme hydrolysates. Generally, P+A showed the highest acceptability in sensory attributes among treatments followed by P+A+B, A, and P+B. Considering enzyme efficacy, cost, and sensory attributes, P+A and P+A+B were recommended for spent hen meat hydrolysate preparation.
Consolidation Behaviour of The Neutralisation Spent Pickle Liquor (NSPL) Sludge from Steel Works
N. N. Nik Daud,H. R. Thomas,S. Seetharam
Jurnal Kejuruteraan , 2010,
Abstract: The disposal of industrial waste sludge at a landfill has become a global problem especially when dealing with high moisture content material. Neutralisation Spent Pickle Liquor (NSPL) sludge waste generated in steel industry has been categorized as one of the slurry wastes in geotechnical engineering and poses serious handling problem due to its high water content. The NSPL sludge waste is categorized as a high water content material with a low solid concentration. The main objective in this paper is present a study related to compressive behaviour of the NSPL sludge material under external load. A series of consolidation tests of different NSPL initial water content and load pressure using Rowe cell equipment were performed. The consolidation behaviour of the NSPL sludge was shown to be complex, especially during the initial stages of the loading process. For any given load increment, an instantaneous compression was observed but no pore water dissipation were detected. The coefficient of permeability was found to be very high during the first few minutes, i.e. in the range of 10-4 – 10-5 m/s, and reduces significantly to 10-10 m/s after the first 17 hours of the test. The compression behaviour of the sludge materials are directly related to their coefficient of permeability.
Effects of Washing on the Functional Properties of Duck Meat  [PDF]
Ishamri Ismail,Nurul Huda,Fazilah Ariffin,Noryati Ismail
International Journal of Poultry Science , 2010,
Abstract: The objective of this research was to study the effect of washing cycles on the functional properties of washed duck meat. Five types of treatment were applied in this study: unwashing, single, double, triple and quadruple washing. The washing cycles were found to reduce fat content and protein content significantly. The quadruple washing resulted in the lowest cholesterol and myoglobin contents. Double washing showed significantly higher Lightness (L*) and Whiteness (W) values than the other washing cycles. Washing cycles increased the shear force of the samples (p>0.05). Washing cycles also significantly affected pH, folding test, gel strength, expressible moisture and WHC; quadruple washing exhibited a significantly higher pH, folding score, expressible moisture and WHC but reduced the gel strength of the sample. Sample treated with a double washing cycle exhibited the highest folding score, a low fat content and the best lightness and whiteness values.
Mechanically separated meat of broiler breeder and white layer spent hens
Trindade, Marco Antonio;Felício, Pedro Eduardo de;Castillo, Carmen Josefina Contreras;
Scientia Agricola , 2004, DOI: 10.1590/S0103-90162004000200018
Abstract: there are aproximately 90 millions of hens housed in brazil, that concluding their production cycle, become available for slaughter. the poultry industry has economical interest in the use of spent hen meat through adequate processes. this review evaluates the quality of mechanically separated spent hen meat by chemical and functional characteristics, such as proximate composition, colagen, cholesterol, bones, calcium and iron contents, fatty acid profile, ph and emulsifying capacity, and as raw material for sausage production. the mechanical separation of meat migth be a good alternative use for spent hen carcasses.
Mechanically separated meat of broiler breeder and white layer spent hens  [cached]
Trindade Marco Antonio,Felício Pedro Eduardo de,Castillo Carmen Josefina Contreras
Scientia Agricola , 2004,
Abstract: There are aproximately 90 millions of hens housed in Brazil, that concluding their production cycle, become available for slaughter. The poultry industry has economical interest in the use of spent hen meat through adequate processes. This review evaluates the quality of mechanically separated spent hen meat by chemical and functional characteristics, such as proximate composition, colagen, cholesterol, bones, calcium and iron contents, fatty acid profile, pH and emulsifying capacity, and as raw material for sausage production. The mechanical separation of meat migth be a good alternative use for spent hen carcasses.
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