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Not AvailableShelf stable pork sausages were developed using hurdle technology and their quality was evaluated during ambient temperature (37 ± 1 °C) storage. Hurdles incorporated were low pH, low water activity, vacuum packaging and post package reheating. Dipping in potassium sorbate solution prior to vacuum packaging was also studied. Reheating increased the pH of the sausages by 0.17 units as against 0.11 units in controls. Incorporation of hurdles significantly decreased emulsion stability, cooking yield, moisture and fat percent, yellowness and hardness, while increasing the protein percent and redness. Hurdle treatment reduced quality deterioration during storage as indicated by pH, TBARS and tyrosine values. About 1 log reduction in total plate count was observed with the different hurdles as were reductions in the coliform, anaerobic, lactobacilli and Staphylococcus aureus counts. pH, aw and reheating hurdles inhibited yeast and mold growth up to day 3, while additional dipping in 1% potassium sorbate solution inhibited their growth throughout the 9 days storage. Despite low initial sensory appeal, the hurdle treated sausages had an overall acceptability in the range ‘very good’ to ‘good’ up to day 6.Not Availabl

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Not AvailableEffect of different fats such as goat fat, chicken fat, combination of goat and chicken fat and refined mustard oil (RMO) were evaluated in goat meat patties (GMPs). Patties with 10% RMO contributed significantly (P < 0.05) better emulsion stability compared with others. There were no significant effects of different fats on physicochemical and textural attributes of patties. Patties with RMO had significantly (P < 0.05) lower cholesterol content than other groups. GMPs with RMO, chicken fat and chicken and goat fat combination rated higher for all sensory attributes than patties with goat fat, which had significantly (P < 0.05) higher mouth coating and lower overall acceptability. Flavor and overall acceptability were higher in patties with chicken fat. Histological study showed improper dispersion of goat fat in continuous phase of meat protein matrix (emulsion) compared with others.Not Availabl

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Not AvailableNatural antioxidants as hurdles to improve the quality of shelf stable pork sausages at ambient temperature storageNot Availabl

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Not AvailableSimultaneous determination of cypermethrin and deltamethrin residues in buffalo meatNot Availabl

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Not AvailableThe article provides results of the experiment undertaken on 'Effect of nitrite levels on the quality of smoked buffalo meat chunks and their shelf life during refrigerated storage'.Not Availabl

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Not AvailableComparison of quality and shelf life of buffalo meat patties stored at refrigeration temperature.Not Availabl

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Not AvailableGoat meat nuggets were prepared using commercially available textured soy granules and reduced beany flavour full-fat soy paste (FFSP) made by simple processing technology to compare the performance of these proteins in a comminuted meat system. Addition of soy proteins (soy paste and soy granules) did not significantly affect the product yield, pH, moisture and fat percentage whereas protein content and water holding capacity (% expressible water) were significantly (p > 0.05) lower in nuggets with 15% soy paste. Lower force was required to compress or shear the sample as hardness, springiness, gumminess and chewiness decreased in soy paste incorporated nuggets. Soy proteins either paste or granules, did not affect sensory attributes except flavour and overall acceptability. Nuggets with soy paste and control ones did not differ significantly for flavour and overall acceptability whereas nuggets with soy granules were rated significantly (p > 0.05) lower. The nuggets remained stable with minor changes in physico-chemical, microbiological and sensory quality during frozen storage (−18 ± 1 °C) for 90 days. It is concluded from this study that FFSP could be successfully incorporated in comminuted meat systems for producing quality products similar to commercially available soy granulesNot Availabl

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Not AvailableThe process temperature for buffalo met blocks processed in retort pouches calculated based on the heat resistance of Clostridium sporogenes PA 3679 in Phosphate buffer saline (PBS- Ph 7.0) as reference medium and in buffalo meat block (pH 6.28) was in the range of 110-121°C. The D values and Z values calculated for C.sporogenes PA 3679 confirmed that the suspension was best suited for conducting thermal resistance studies. The experiment for indirect confirmation of microbial safety of the products involving inoculating the buffalo meat emulsion filled in pouches with C.sporogenes PA 3679 and processed at Fo 12.13 min showed no growth of microorganisms.Not Availabl