The present study was conducted to optimize the level of incorporation of drumstick (Moringa oleifera) leaves extract in ground chicken nuggets. The aqueous MoLE was prepared by taking dried mature Moringa olifera leaves powder and water at 1: 10 ratio, then kept at 55ºC for 3 hours and finally filtered with the help of filter paper. During optimization, ground chicken nuggets were prepared by incorporating 0, 2.5, 5, and 7.5% MoLE in the nugget mix. The quality and acceptability of the MoLE added nuggets were evaluated based on proximate composition, physico-chemical, and sensory analysis. Moisture and fat showed a non-significant difference, while protein and ash significantly increased to 5% MoLE added product. pH decreases while cooking yield & emulsion stability increase non-significantly with an increase in the level of MoLE. Sensory scores of flavour, texture, juiciness and overall acceptability were comparable in the 2.5 % MoLE, while appearance was affected non significantly by the increased level of MoLE. The result of the study shows that nuggets incorporated with a 2.5% level of MoLE were comparable to the control in all quality parameters, along with improved nutritional properties.

A study was conducted to understand consumption patterns and factors influencing consumption pattern of meat and meat products in and around Nagpur city. A proportionate random sampling method was used to conduct a survey (sample size of 400) using a bilingual (Marathi and English) questionnaire comprising questions related to the socioeconomic particulars of the consumers, meat and meat products consumption patterns, and factors influencing on it. The study revealed that most respondents were 15 to 30 years (52.5%) and college graduates (35.8%). About 43% of the respondents reported a family income of more than six lakhs. Most of the consumers ate meat for taste (54.4%) and health benefits (27.0%) and responded that they usually consume meat once a week (50.3%). The most preferred meat in and around Nagpur city was poultry meat (50.8%), followed by chevon (27.5%) and Fish & seafood (18.7%). Most respondents (66.8%) were unwilling to pay more for lean meat. The results indicated that most respondents consider safety, nutritional value, taste, market price, availability, and children’s meat preference as essential factors influencing meat consumption.

The research aimed at standardisation of chunk size for cold-set restructured beef prepared using microbial transglutaminase (MTGase) as binding agent. Type II quality beef cuts, includes round and chuck were mixed in 1:1 ratio and compared at three different dimensions viz., T1 [7.5 cm (Breadth) × 10 cm (Length) × 5 cm (Thickness)], T2 [10 cm (Breadth) × 10 cm (Length) × 5 cm (Thickness)] and T3 [10 cm (Breadth) × 12.5 cm (Length) × 5 cm (Thickness)]. Microbial transglutaminase and curing agents were used as ingredients. Cold-set beef blocks were created by a series of stages including vacuum tumbling, vacuum packaging, equilibration and freezing. The resulting cold-set beef blocks were then sliced into 5 mm thick beef steaks, seasoned with a spice and cooked. The steaks were subjected to sensory evaluation both as raw and cooked. Sensory evaluations indicated that smaller chunk sizes resulted in a more favourable sensory experience, particularly in terms of appearance, flavour, tenderness, saltiness, juiciness, cohesiveness and overall acceptability. According to the findings of this study, the chunk size of 7.5 cm (Breadth) × 10 cm (Length) × 5 cm (Thickness) was chosen as the standardized size for cold-setted restructured beef block.

The concept of superchilling, an alternative to traditional chilling and freezing methods, is to reduce the temperature 1-2 °C below the initial freezing point of the food enabling safe, and high-quality product. This work was aimed to explore the effects of superchilling (-2±0.5°C), chilling (4±1°C), and freezing (−18±1°C) on the quality and storage stability of dressed chicken and also to evaluate the role of cryoprotectants during superchilling for enhanced meat quality. In superchilled samples, improved water holding capacity (WHC) and lower shear force values were observed relative to frozen chicken. SDS-PAGE analysis revealed the appearance of 29 kDa protein bands in superchilled samples on 7th and 14th day, indicating troponin degradation and tenderization. Scanning electron microscopy (SEM) studies indicated minimal damage to muscle fibre ultrastructure in superchilled chicken relative to frozen samples. Integrity of fibre structure was well maintained in superchilled samples treated with sorbitol as a cryoprotectant relative to sucrose and polyphosphate. Results demonstrated the potential use of superchilling process along with cryoprotectants for improved quality and enhanced shelf-life of chicken.

This study investigated the impact of conditioning on muscle-specific meat quality in various muscle types, including Vastus lateralis (VL), Gluteo biceps femoris (GBF), Gluteomedius (GM), Longissimus dorsi et lumborum (LL), Psoas major (PM), and Semitendinosus (ST) in sheep. Meat qualityparameters such as water holding capacity (WHC), thiobarbituric acid reactive substance (TBARS), drip loss, and color stability (myoglobin [Mb], met-myoglobin [met-Mb], instrumental color [L*, a* and b*]) were assessed under refrigeration conditions (4±1 º C) on the 0th, 5th, 10th, and 15th day post-mortem. The findings of this study indicated a significant decrease (P<0.05) in myoglobin concentration on the 10th day for VL and GBF muscles, while GM, LD, and ST muscles exhibited this decrease on the 15thday. Notably, met-Mb percentage showed considerable variation (P<0.05) during different post-mortem aging periods among the muscles. TBARS values were significantly higher (P<0.05) on the 5th and 10th days, while water holding capacity and drip loss exhibited a substantial increase (P<0.05), reaching their highest (P<0.05) values on the 15th day post-mortem.Furthermore, the lightness value (L*) increased significantly (P<0.05) in VL, GBF, LL, PM, and ST as the post-mortem aging period progressed. The redness (a*) and yellowness (b*) also increased significantly (P<0.05) with advancing post-mortem aging period. These results provide valuable insights into the effect of conditioning on the meat quality of different muscle types in sheep, shedding light on changes in color stability, myoglobin content, lipid oxidation, and water holding capacity during the post-mortem aging process.

Spent broiler breeder chicken sausages were developed by incorporated with 10% level of ground vegetable oilseeds (poppy, sesame and peanut) separately and were stored at refrigeration temperature (4±1°C) under vacuum packaging. The vacuum packaged low fat chicken sausages along with control were analyzed for physico- chemical, microbiological and sensory changes throughout the storage time at regular intervals. Results revealed that the vacuum packaged low fat chicken sausages had significantly (p < 0.05) lower FFA, TBARS, tyrosine values and microbial counts than control throughout storage period. Regardless of formulation, coli forms were not detected throughout the storage period in all vacuum packaged sausages. Among low fat treatments, sausages with ground sesame seed recorded significantly (P<0.05) lower microbial counts followed by ground peanut seed and ground poppy seed added sausages. Scores for all sensory attributes decreased significantly (P<0.05) during storage in refrigeration temperatures in all treatments irrespective of formulation. Regardless of formulation low fat chicken sausages along with control were spoiled after 30 days of refrigeration storage (4±1ᵒC). Combination of vacuum packing and fat replacement with ground vegetable oilseeds as natural antioxidants reduced lipid oxidation and microbial growth in sausages and maintained the sensory quality characteristics during refrigeration for 30 days.

The present study was undertaken to evaluate the effect of different levels of raw banana dried powder on the quality characteristics of chicken koftas. The raw banana dried powder was incorporated at three different levels viz. 2, 4 and 6% in the formulation. The products were analyzed for various physicochemical and sensory attributes. pH, emulsion stability, cooking yield, water holding capacity, moisture, crude fibre and total ash content of the products showed significant (P<0.05) increasing trend with increase in levels of incorporation of raw banana dried powder. However, a significant (P<0.05) decrease in the crude protein and ether extract content of the chicken koftas was observed with increasing levels of incorporation. Sensory evaluation revealed that koftas prepared with 4 percent raw banana dried powder had superior scores (P<0.05) compared to 2 and 6 percent. Hence incorporation of raw banana dried powder at 4 percent level in chicken koftas was considered to be optimum.

The objective of this study was to assess the impact of transportation and lairage on biochemical, enzymatic, hormonal changes, and meat quality in Nellore Jodipi sheep. Blood samples were collected from two groups of sheep, L0 (slaughtered immediately after transportation without rest) and L12 (12 h of lairage) during exsanguination to analyze biochemical (blood glucose, creatinine, and total protein), enzymatic (creatine kinase [CK], lactate dehydrogenase [LDH], aspartate transaminase [AST], and alanine aminotransferase [ALT]), and hormonal (cortisol, triiodothyronine [T3], and thyroxine [T4]) parameters. Meat samples from the longissimus dorsi muscle were examined for pH, r value, instrumental color, water holding capacity (WHC), shear force, drip loss, cooking loss, and thiobarbituric acid reactive substances (TBARS). Lower (P<0.05) levels of glucose, creatinine, total protein, LDH, CK, ALT, cortisol, and T4 were noticed in L12. Meat quality parameters indicated higher (P<0.05) pH, r value, and a* values during the post-mortem period in the L0 group compared to L12. However, no difference (P>0.05) was observed for cooking loss, drip loss values between the groups. Current findings suggest that slaughter of sheep immediately after transportation without lairage results in increased stress levels in animals adversely affecting both welfare and meat quality. From the present study, it is concluded that a minimum of 12 h lairage period will allow sheep to regain normal homeostasis.

The current study was aimed at optimizing the amount of fat and walnut kernel content for the production of functional meat balls (locally called as Rista). In the first experiment, different combinations of lean meat, animal fat and vegetable fat (T1 = 90% lean meat: 10% animal fat; T2 = 90% lean meat: 5% animal fat: 5% vegetable fat; T3 = 90% lean meat: 10% vegetable fat) were compared to control (T0 = 80% lean meat: 20% animal fat). Based on physico-chemical, proximate, antioxidant activity parameters and sensory scores, T1 (90% lean meat: 10% animal fat) was found optimum for the formulation of functional meat balls. In the second experiment, walnut kernel paste (WKP) was incorporated at three levels (3, 6 and 9%) replacing lean meat in the formulation of gravy based product. 6% WKP was found optimum for the development of functional meat balls. It was concluded that the formulation containing 84% lean meat, 10% animal fat and 6% walnut kernel paste was suitable for the preparation of functional meat balls.

The investigation examined the impact of varying concentrations of Cinnamon Essential Oil (CEO) on the preservation of pork sausages. The sausages were divided into different groups: a control group,0.2 µl/g CEO (T1) 0.4 µl/g CEO (T2) and 0.6% µl/g (T3). All these samples were stored at 4°C for 15 days. Notably, the sausages treated with 0.4 µl/g CEO exhibited superior preservation qualities, as evidenced by lower levels of TBARS, free fatty acids, pH, water activity, microbial count (Total Plate Count, coliform count and staphylococcal count) and sensory properties (colour, flavour and overall acceptability) compared to all other treatments (p<0.05). So it can be concluded that the addition of 0.4 µl/g CEO had the most effective preservative impact on pork sausages during the refrigerated storage for a period of 15 days.