alexa Studies On Shelf Stable Microwaved Ready-to-eat Snacks From Spent Animal Meat Of Different Species | 5591
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

Like us on:

OMICS International organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific Societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.

Open Access Journals gaining more Readers and Citations
700 Journals and 15,000,000 Readers Each Journal is getting 25,000+ Readers

This Readership is 10 times more when compared to other Subscription Journals (Source: Google Analytics)

Studies on shelf stable microwaved ready-to-eat snacks from spent animal meat of different species

International Conference and Exhibition on Food Processing & Technology

Somesh Kumar Meshram, S.K. Mendiratta, S. Chand, P.P. Prabhakaran and B.D. Sharma

Posters: J Food Process Technol

DOI: 10.4172/2157-7110.S1.010

Abstract
There is imperative need to develop low fat, high protein shelf stable meat products, due to lack of cold chain facilities across the country and can also be an effective way for utilization of spent (culled) animal meat which is tough and hard to cook by usual cooking practices. Hence this study was conducted to develop good quality, highly acceptable, nutritive and shelf stable readyto- eat meat based snack from meat of different species viz., chicken, sheep, goat, pig and buffalo. Meat improves protein quality and microwaving instead of frying reduces fat % in snacks. Chicken, chevon, mutton and pork based snacks were selected based on the results of sensory attributes for further detailed studies on physicochemical characteristics and proximate composition. Mutton had significantly (P<0.05) higher values for product yield and pH, pork had significantly (P<0.01) higher value for expansion% and chicken had significantly (P<0.01) lower value for water activity. Chicken based snacks had comparatively lower values for redness, yellowness and chroma. Moisture, protein, fat and ash % of snacks from selected species were in the range of 4.69?0.39 to 5.28?0.24, 12.94?0.34 to 13.85?0.23, 0.73?0.21 to 1.23?0.28 and 4.44?0.25 to 5.04?0.37, respectively. Based on the scores of sensory attributes, physico-chemical characteristics and proximate composition, snacks prepared from mutton were found to be the best.
Biography
Somesh Kumar Meshram has done B.V.Sc. & A.H. ? College of Veterinary Science and Animal Husbandry, MHOW (M.P.) achieved 25th rank in all India entrance exam for ICAR-JRF. M.V.Sc. in Livestock Products Technology - Indian Veterinary Research Institute, Izatnagar, Bareilly (U.P.). Ph.D. pursuing in Livestock Products Technology - Indian Veterinary Research Institute, Izatnagar, Bareilly (U.P.).
Relevant Topics
Leave Your Message 24x7
Top