Formulation of value added beef meatball using tulsi (Ocimum sanctum) leaf extract as a source of natural antioxidant

The present study was undertaken to evaluate the effect of different levels of tulsi leaf extract on fresh and preserved beef meatballs. Four types of beef meatballs were formulated for this purpose. Meatballs were made with 0 (control), 0.1, 0.2 and 0.3% tulsi leaf extract, respectively and preserved at-20°C. Quality and safety evaluation of meatballs were determined by sensory, physicochemical, biochemical and microbiological tests. The analyses were conducted at 0, 15th, 30th and 60th days of interval. Considering CP, tenderness, juiciness, overall acceptability, cooking loss, Free Fatty Acid (FFA), Per oxide Value (POV) and Thiobarbituric Acid Reactive Substances (TBARS) value, it can be concluded that tulsi leaf extract @ 0.1, 0.2 and 0.3% can be used in the formulation of beef meatball. In case of sensory evaluation 0.2% tulsi leaf extract is appreciated but on the basis of nutrient quality, physicochemical properties, biochemical analysis and microbial analysis 0.3% tulsi leaf extract is more satisfactory as a source of natural antioxidant than that of other treatment groups. Therefore, it may be concluded that 0.3% tulsi leaf extract can be added as a functional ingredients in beef meatball

Chromium from tannery waste in poultry feed: A potential cradle to transport human food chain

Raw skin trimmings (RST), wet blue shaving dusts (WSD), and low-chrome wet-blue scraps (LCWS) are protein-rich tannery wastes which are used as one of the main ingredients for manufacturing of poultry feeds. These feeds may contain toxic chromium, which accumulates in the poultry and cause chrome contamination in human food chain. It is a major concern for humans consuming these poultry as part of their regular diet. In this study, tannery wastes, 12 brands of poultry feeds, broiler chickens (Gallus gallusdomesticus) nourished on chrome containing feed were collected for the investigation of total chromium present and circulated through the process of ingestion and digestion. The chromium content of RST and all poultry feed samples were found to be below 0.03 mg/kg, except the samples of WSD, LCWS, starter feed (FS10), and grower feed (FS11), which were 29854.4 ± 0.9, 14902.0 ± 1.01, 618.3 ± 0.9 and 3.02 ± 0.07 mg/kg, respectively. The chromium in protein concentrate made from WSD and LCWS were 21535.4 ± 1.01 and 13421.8 ± 0.04 mg/kg, respectively. Various body parts of chickens were found to be contained the element in the range of 0.42 to 0.84 mg/kg. Hence, there is a potential human health risk through consumption of contaminated poultry meat as it exceeded the daily adequate intakes (AIs) level