oalib
Search Results: 1 - 10 of 100 matches for " "
All listed articles are free for downloading (OA Articles)
Page 1 /100
Display every page Item
Preparation of Spent Duck Meat Pickle and its Storage Studies at Room Temperature  [PDF]
P. Kanagaraju,A. Subramanian
American Journal of Food Technology , 2012,
Abstract: Spent duck meat can be profitably utilized by preparing value added meat products. A study was conducted on preparation and storage stability of ready to eat meat product-pickle at room temperature. The storage studies were conducted at an interval of 15 days up to 90 days. The dressing percent, giblet percent, percent meat and bone yield were 53.84, 0.91, 61.22 and 29.92, respectively. Average cooking yield of the pickle was 58.4%. The mean per cent values for moisture, crude protein, ether extract, salt and total ash of the freshly prepared pickle were 33.12, 19.85, 39.86, 2.13 and 3.35, respectively. The Thiobarbuturic acid, free faty acid, peroxide, acid values and total viable count and yeast and mould count did not increase significantly (p<0.05) during the storage at room temperature up to 90 days. The pathogenic bacteria like Salmonella spp., Staphylococcus spp., Clostridium spp. and E.coli were absent in the pickle during the entire storage period. The sensory scores also revealed that the pickle was acceptable even up to 90 days storage. Hence it can be concluded that an acceptable meat pickle with storage stability up to 90 days at room temperature can be prepared from duck hen meat.
Quality characteristics of raw and canned goat meat in water, brine, oil and Thai curry during storage
Saowakon Wattanachant,Thanyaporn Sornprasitt,Yoottana Polpara
Songklanakarin Journal of Science and Technology , 2008,
Abstract: The quality characteristics of three groups of goat meat obtained from one year and three years old Anglonubian crossed native, and culled Saanen crossed native were investigated. Significant differences in fat, ash and total collagen content, were observed among groups of goat meat (P<0.05). The meat from younger goat was lighter in color and more tender (P<0.05). Chemical composition and physical properties of raw goat meat from 3 years Anglonubian crossed nativeand 7 years Saanen crossed native were similar. The quality characteristics of canned goat meat in water, brine, oil, and Thai curry (massaman) made from those three groups of goat meat were determined during storage. The heat penetration at 118oC to Fo values 7.5 of all goat meat products was also studied. During storage at room temperature, canned goat meat in water and oil had a non-significant increase in drained weight while significant results were obtained from goat meat in brine and curry (P<0.05). Three years Anglonubian crossed native and 7 years Saanen crossed native goat meat had more hardness and chewiness than one year Anglonubian crossed native when processed in water and brine media. Media types had more influence on texture of canned goat meat rather than the groups of meat. Canned goat meat was markedly reduced in hardness and chewiness when processed in massaman curry and oil media. Storage time had a significant effect on texture of canned goat meat. Twenty days after storage, a dramatic reduction of hardness and chewiness was observed (P<0.05). L*, a* and b* value of all canned goat meat did not change (P>0.05) during storage. The influence of groups of goat meat on TBARS value was significantly observed (P<0.05) when processed in water and brine. Massaman curry could reduce the change in TBARS value of canned goat meat during storage. The results based on texture, color and lipid oxidation suggested that there were no significant differences between the groups of goat meat from 3 years Anglonubian crossed native and 7 years Saanen crossed native for being processed in canned goat meat curry products.
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]
Stability of Viable Counts of Lactic Acid Bacteria during Storage of Goat Milk Soft Cheese  [cached]
WINIATI PUDJI RAHAYU,FERI KUSNANDAR,WIDYA EKA PRAYITNO
Microbiology Indonesia , 2011, DOI: 10.5454/mi.5.4.1
Abstract: The use of goat milk is limited in Indonesia due to lack of good milking practices resulted in disliked goaty smell. One of the method to eliminate this off flavor is by processing the goat milk into soft cheese. The aim of this research was to study the stability of viable starter lactic acid bacteria cultures (Lactobacillus acidophilus FNCC-0051 and L. casei FNCC-0090) during storage of goat milk soft cheese. Three batches of goat milk soft cheeses were produced with different starter cultures L. acidophilus FNCC-0051 (5.0 x 106 cfu mL-1); L. casei FNCC-0090 (5.0 x 106 cfu mL-1); and the mixture of L. acidophilus FNCC-0051 (2.5 x 106 cfu mL-1) and L. casei FNCC-0090 (2.5 x 106 cfu mL-1). The goat milk cheeses had white color and soft. The viable lactic acid bacteria in the goat milk soft cheese reached 109 cfu g-1, which was stable for 8 weeks at 5 °C. Panelists liked goat milk soft cheeses, especially in term of its aroma. The specific aroma produced could mask the disliked goaty smell.
Effect of natural antioxidants on the stability of ostrich meat during storage
Abou-Arab, Esmat A.,Abu-Salem, Ferial M.
Grasas y Aceites , 2010, DOI: 10.3989/gya.042909
Abstract: Meat from the ostrich is becoming increasingly popular throughout the world. The aim of the current study was to evaluate the effects of different antioxidants such as ascorbic acid (AA), α-tocopherol (Toc) and rosemary herb (Ros) on the stability of ostrich meat during storage. The chemical composition of ostrich meat showed low fat content (1.5 %) combined with high protein content (22.4 %). The combination of AA + Ros, Toc + Ros and AA + Toc was more effective in reducing the thiobarbituric acid (TBA) and peroxide values. The antioxidant showed insignificant effects on acidity as oleic acid. The addition of the efficient role of AA, Toc and Ros showed an improvement in the color stability of ostrich steaks and the combined treatment was more effective in color stability. In conclusion, the addition of AA, Toc and Ros had a positive effect on aroma quality, rancidity and discoloration of refrigerated ostrich meat. La carne de ostra es cada vez más popular en todo el mundo. El objetivo de este estudio fue evaluar el efecto de diferentes antioxidantes tales como el ácido ascóbico (AA), el α-tocoferol (Toc) y hierbas de romero (ROS) en la estabilidad de la carne de ostra durante el almacenamiento. La composición química de la carne de ostra mostro un contenido bajo en grasa (1.5%) en combinación con un alto contenido de proteínas (22.4%). Las combinaciones de AA + Ros, Toc + Ros y AA + Toc fueron las más efectiva en la reducción de los valores de ácido tiobarbitúrico (TBA) y de peróxidos. Los antioxidantes muestran un insignificante efecto en la acidez como ácido oleico. La adicción de AA, Toc y Ros mostro una mejora de la estabilidad del color de los filetes de ostra, es más, el tratamiento combinado fue más efectivo en la estabilidad del color. En conclusión, la adicción de AA, Toc y Ros tuvo un efecto positivo en el aroma, rancidez y decoloración de la carne refrigerada de ostra.
Dietary oxidized poultry offal fat: broiler performance and oxidative stability of thigh meat during chilled storage
Racanicci, AMC;Menten, JFM;Regitano-d'Arce, MAB;Torres, EAFS;Pino, LM;Pedroso, AA;
Revista Brasileira de Ciência Avícola , 2008, DOI: 10.1590/S1516-635X2008000100005
Abstract: two experiments were conducted to evaluate the effects of dietary oxidized poultry offal fat on the performance of broilers and on the oxidative stability of dark chicken meat. one hundred and sixty male chicks were fed a corn-soybean meal diet containing 4% fresh or oxidized poultry fat from 10 to 47 days of age. fresh fat was stored frozen until diets were produced, and oxidized fat was obtained by electrical heating (110 to 120 oc). birds were slaughtered at 47 days of age, and carcass characteristics were measured. skinless and deboned thigh meat was stored chilled during 12 days, and samples were periodically collected to assess their quality and oxidative stability. dietary oxidized fat did not affect bird performance or carcass characteristics. during chilled storage, meat color (l*, a* and b*) was not affected by dietary treatments; however, tbars (thiobarbituric acid reactive substances) values were higher (p<0.05) in thigh meat from chickens fed the oxidized fat, indicating that oxidative stability was adversely affected.
Effect of Dietary Green Tea Powder and Vitamin E on Performance and Meat Oxidative Stability of Broiler Chickens in Different Storage Times  [cached]
H.R. Rahmani,A.A. Gheisari,R. Taheri,A. Khodami
Journal of Science and Technology of Agriculture and Natural Resources , 2008,
Abstract: This experiment was conducted to evaluate the effects of 7 experimental diets (2 diets containing 100 and 200 mg vitamin E (VE)/kg and 5 diets containing 0, 0.5, 1, 1.5 and 2% green tea powder (GTP) ) on performance and breast and thigh meat oxidative stability of broiler chicks during different storage times. A total of 364 male broiler chicks were divided to 28 groups of 13 chicks each. Then every 4 groups were randomly allocated to one of experimental diets. During the experimental period (7-42 days of age) feed intake, weight gain and feed conversion of the experimental groups were measured. On day 42, 2 birds from each replicate (8 chicks per treatment) were weighed, slaughtered and their muscles of breast and thigh were minced and stored at 4oC. Meat oxidative stability of the samples was determined on days 0, 6 and 9 of storage time using thiobarbituric acid test (TBA test). The results showed that addition of the VE and GTP to diets tended to significantly (P
Effect of groundnut flour substitution on yield, quality and storage stability of kilishii – a Nigerian indigenous dried meat product
VN Mgbemere, MA Akpapunam, JO Igene
African Journal of Food, Agriculture, Nutrition and Development , 2011,
Abstract: Kilishi, a traditionally sun-dried roasted meat product usually produced using raw meat, Tunkusa (a locally defatted groundnut cake paste), in combination with spices and condiments in the mix was produced after substitution with conventional defatted groundnut flour. This study was undertaken to establish the potential use of conventional defatted groundnut flour in place of Tunkusa in making a better quality and shelf - stable Kilishi. The yield, quality and storage stability of the product were evaluated using standard assay techniques. Yield was estimated as the ratio of weight of Kilishi over the fresh beef. Quality was measured in terms of proximate composition which included protein, fat, carbohydrate, fibre and ash contents, and the amount of calorie obtained from the Kilishi was calculated based on these constituents. Sensory quality attributes were also measured in terms of colour/appearance, flavour, crispiness, texture and overall acceptability. Microbial counts such as total plate, yeast and mould and coliform were measured. Storage stability was evaluated in terms of thiobarbituric acid (TBA), free fatty acid (FFA) and Peroxide value (PV) values prior and following storage in ambient (25-32°C) or refrigerator (7±1°C) for 12 weeks. Yield of the Kilishi (GFK) produced from conventional defatted groundnut flour ingredients was 87.3% compared to 83.7% of traditionally defatted groundnut cake (Tunkusa) Kilishi (TK) (control). The GFK had 12.1% moisture, 51.8% protein, 13.4% fat, 5.1% ash, 2.8% crude fibre and 14.8% carbohydrate compared to TK 11.6%, 49.8%, 11.4%, 5.2%, 3.1%, and 18.9% for these constituents, respectively. GFK also had 387.0 Kcal/100g energy value compared to 377.4 for TK. Both GFK and TK were highly rated in sensory attributes, however, TK had lesser acceptability. Microbial counts were non detectable in the fresh Kilishi products until week 12 and were within standard safe limits (106 CFU/g aerobic and 107 anaerobic counts) thereafter. At week 12, microbial counts were 2.1x101 CFU/g bacteria and 3.0x100 moulds for GFK stored at ambient (25-32°C) condition and 4.5x101 CFU/g bacteria for GFK stored at refrigerator (7±1°C) conditions, whereas TK had 1.6x101 CFU/g bacteria, 1.0x101 moulds and 1.1x101 CFU/g bacteria. Storage for 12 weeks slightly decreased sensory scores, protein and fat contents and also TBA, FFA, PV but moisture increased slightly. It is possible to produce high quality and yield as well as acceptable and shelf stable Kilishi using conventional defatted groundnut flour. Also GFK Kilishi had better quality attributes when compared with TK, Tunkusa Kilishi.
Validating the demand for goat meat in the US meat market  [PDF]
Xuanli Liu, Mack Nelson, Erika Styles
Agricultural Sciences (AS) , 2013, DOI: 10.4236/as.2013.410074
Abstract:

There is a large body of literature in economics examining the US meat market, but few studies have focused on the US goat meat market. This study, as a catch-up effort, provides an estimate of the demand for goat meat and assesses the impact of driving factors in the US goat meat market. The data for this study were collected in 11 southern states and specifically elicit the demand and consumer preferences in this non-conventional market. Four econometric models are fitted to examine the multiple layers of the demand, including the current, the potential, the latent, and the seasonal demand. Findings indicate a substantial demand for goat meat with great growth potential, driven by demographic factors and food safety concerns. Ethnic groups and the aged comprise the current niches for goat meat, and the preferences for healthy and safe meat will define the market in the future.

Examination of Physical Properties of Goat Meat  [PDF]
Mohammad Asif Arain,M. Khaskheli,I.R. Rajput,S. Rao
Pakistan Journal of Nutrition , 2010,
Abstract: The study was conducted to examine physical properties of goat meat to evaluate the relationship between goat meat in different age groups, group A (<7 m), group B (8-10 m) and group C (>11 m). In the first step physicochemical characteristics of goat meat in respect of pH, Water Holding Capacity (WHC), Cooking Loss (CL) and Drip Loss (DL) were determined. A total of 21 goat meat samples were collected equally from three age groups each containing 7 samples. The mean pH value of goat meat of group A, B, and C (6.28, 6.30 and 6.34% respectively) mean WHC (61.77, 63.36 and 63.36% respectively) were not significantly different (p>0.05) from each other. WHC of goat meat group B (63.36±028%) and group C (63.36±0.21%) were very similar and significantly (p<0.05) higher than meat group A goat (61.77±0.32%). Cooking loss and drip loss in goat meat of group A (38.72±0.60 and 4.93±0.16%, respectively) were higher compared to advanced slaughter age (8-10 m of age: 35.77±0.86 and 4.02±0.10% and >11 m of age: 33.40±1.13 and 4.06±0.14%, respectively). The result concludes the meat of goat slaughtered in advanced age may have an extensive advantage to reduce qualitative and quantitative losses of end products and by products with relation to export.
Page 1 /100
Display every page Item


Home
Copyright © 2008-2017 Open Access Library. All rights reserved.