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.
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.).
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