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N Kondaiah - One of the best experts on this subject based on the ideXlab platform.

  • quality characteristics of Loaves from buffalo meat liver and vegetables
    Meat Science, 2004
    Co-Authors: Suresh K Devatkal, S K Mendiratta, N Kondaiah
    Abstract:

    The present investigation explored the possibilities of commercial utilization of buffalo liver in comminuted meat products. In this study, the effect of incorporating liver with meat and vegetables in Loaves was studied. Different types of Loaves were evaluated: (1) Control meat loaf, (2) liver–meat loaf (20% liver) and (3) liver–vegetable Loaves (40% liver, 1:1 ratio of carrot and potato). The pH’s; yield’s, emulsion stabilities and proximate compositions were not significantly different between meat and liver–meat Loaves. However, liver–vegetable Loaves gave significantly (P<0.05) lower yields and different proximate compositions. Although, liver–meat and liver–vegetable Loaves had acceptable sensory scores (above 6), control meat Loaves gave significantly (P<0.05) higher sensory scores. Instrumental color evaluation suggested significantly (P<0.05) higher redness (a*) and chroma values in meat Loaves and significantly (P<0.05) higher values of brightness (L*), yellowness (b*) and hue values in liver–meat and liver–vegetable Loaves. Texture profile analysis showed that liver–meat and liver–vegetable Loaves had significantly (P<0.05) lower values of hardness, springiness, cohesiveness, gumminess and chewiness than the control meat Loaves. Among the Loaves, liver–vegetable Loaves were softer and hence had lower values for the textural parameters than liver–meat Loaves. During refrigerated storage, liver–vegetable Loaves had significantly (P<0.05) lower thiobarbituric acid reacting substances (TBARS) values than meat and liver–meat Loaves. Shelf life studies indicated a shelf life of 15 days for meat and liver–meat Loaves and 10 days for liver–vegetable Loaves at 4±1 °C. It was concluded that buffalo liver could be commercially utilized for the preparation of acceptable comminuted meat products.

  • Quality characteristics of Loaves from buffalo meat, liver and vegetables.
    Meat Science, 2004
    Co-Authors: Suresh K Devatkal, S K Mendiratta, N Kondaiah
    Abstract:

    The present investigation explored the possibilities of commercial utilization of buffalo liver in comminuted meat products. In this study, the effect of incorporating liver with meat and vegetables in Loaves was studied. Different types of Loaves were evaluated: (1) Control meat loaf, (2) liver–meat loaf (20% liver) and (3) liver–vegetable Loaves (40% liver, 1:1 ratio of carrot and potato). The pH’s; yield’s, emulsion stabilities and proximate compositions were not significantly different between meat and liver–meat Loaves. However, liver–vegetable Loaves gave significantly (P

Suresh K Devatkal - One of the best experts on this subject based on the ideXlab platform.

  • quality characteristics of Loaves from buffalo meat liver and vegetables
    Meat Science, 2004
    Co-Authors: Suresh K Devatkal, S K Mendiratta, N Kondaiah
    Abstract:

    The present investigation explored the possibilities of commercial utilization of buffalo liver in comminuted meat products. In this study, the effect of incorporating liver with meat and vegetables in Loaves was studied. Different types of Loaves were evaluated: (1) Control meat loaf, (2) liver–meat loaf (20% liver) and (3) liver–vegetable Loaves (40% liver, 1:1 ratio of carrot and potato). The pH’s; yield’s, emulsion stabilities and proximate compositions were not significantly different between meat and liver–meat Loaves. However, liver–vegetable Loaves gave significantly (P<0.05) lower yields and different proximate compositions. Although, liver–meat and liver–vegetable Loaves had acceptable sensory scores (above 6), control meat Loaves gave significantly (P<0.05) higher sensory scores. Instrumental color evaluation suggested significantly (P<0.05) higher redness (a*) and chroma values in meat Loaves and significantly (P<0.05) higher values of brightness (L*), yellowness (b*) and hue values in liver–meat and liver–vegetable Loaves. Texture profile analysis showed that liver–meat and liver–vegetable Loaves had significantly (P<0.05) lower values of hardness, springiness, cohesiveness, gumminess and chewiness than the control meat Loaves. Among the Loaves, liver–vegetable Loaves were softer and hence had lower values for the textural parameters than liver–meat Loaves. During refrigerated storage, liver–vegetable Loaves had significantly (P<0.05) lower thiobarbituric acid reacting substances (TBARS) values than meat and liver–meat Loaves. Shelf life studies indicated a shelf life of 15 days for meat and liver–meat Loaves and 10 days for liver–vegetable Loaves at 4±1 °C. It was concluded that buffalo liver could be commercially utilized for the preparation of acceptable comminuted meat products.

  • Quality characteristics of Loaves from buffalo meat, liver and vegetables.
    Meat Science, 2004
    Co-Authors: Suresh K Devatkal, S K Mendiratta, N Kondaiah
    Abstract:

    The present investigation explored the possibilities of commercial utilization of buffalo liver in comminuted meat products. In this study, the effect of incorporating liver with meat and vegetables in Loaves was studied. Different types of Loaves were evaluated: (1) Control meat loaf, (2) liver–meat loaf (20% liver) and (3) liver–vegetable Loaves (40% liver, 1:1 ratio of carrot and potato). The pH’s; yield’s, emulsion stabilities and proximate compositions were not significantly different between meat and liver–meat Loaves. However, liver–vegetable Loaves gave significantly (P

D. Narasimha Rao - One of the best experts on this subject based on the ideXlab platform.

  • Suitability of Detarium microcarpum (Dm) seed flour as a binder and partial fat substitute in buffalo meat Loaves
    Plant Foods for Human Nutrition, 2003
    Co-Authors: J.c. Onweluzo, P. Puttarajappa, P.z. Sakhare, D. Narasimha Rao
    Abstract:

    The suitability of Detarium microcarpum (Dm) seed flour as a binder and partial fat substitute was investigated in buffalo ( Bubalus bubalis ) meat Loaves. Buffalo meat Loaves were prepared incorporating 0.5% and 1.0% Dm seed flour using two (5% and 10%) levels of fat. A control was prepared with 3% wheat semolina as the binder. Inclusion of Dm seed flour had no effect ( p > 0.05) on the product's yield, water holding capacity and consumer shrink (frying loss). The microbiological quality and the internal surface color of the meat Loaves were not affected by the presence of Dm seed flour. Increased fat level reduced the consumer shrink, cooking loss and sheer force significantly ( p < 0.05). Increasing Dm seed flour substitution from 0.5% to 1.0% affected the textural quality of the meat Loaves significantly ( p < 0.05) particularly at 10% fat level. Sensory panel results showed that the 0.5% Dm product had comparable scores with the control in all the sensory attributes tested. Overall acceptability scores indicated that all the products were acceptable.

Janardhana B Rao - One of the best experts on this subject based on the ideXlab platform.

  • influence of binders and refrigerated storage on the quality of chicken meat Loaves
    Indian journal of poultry science, 2000
    Co-Authors: Janardhana B Rao, Prabhakara K Reddy
    Abstract:

    Chicken meat loves were processed by replacing meat with 20% of Bengal gram flour (BGGF) and 20% Black gram flour (BGLF) and evaluated for quality upto 12 days of refrigerated storage(6±1°C). Addition of above binders has resulted in significant (P<0.01) reduction in cooking losses, extractrelease value (ERV) values and higher emulsion stability and pH of Loaves, while the thiobarbituric acid (TBA) values werehigher in 20% added BGGF. Further,the addition of both binders in Loaves have significantly (P<0.01) increased the moisture, crude protein and the scores for colour, flavour tenderness and overall acceptability throughout the periods of 12 days of storage. Refrigeration (6±l°C) for 12 days resulted in significant (P<0.01) and gradual decrease in all the quality attributes and sensory scores, but were well within the limits of acceptability. Extended formulations gave superior (P<0.01) sensory scores than the controls during storage.

  • effect of binders and pre cooking meat on quality of chicken Loaves
    Journal of Food Science and Technology-mysore, 2000
    Co-Authors: Prabhakara K Reddy, Janardhana B Rao
    Abstract:

    Extension of chicken meat Loaves with Bengalgram and blackgram flour each at 20% level resulted in significantly (P<0.01) lowered percent cooking loss, lesser ERV values and higher emulsion stability and pH. Chicken Loaves prepared containing cooked meat, recorded significantly lesser cooking loss and ERV values and higher emulsion stability, TBA and pH than those of raw chicken Loaves. Addition of the above binders at 20% level in chicken Loaves resulted in significantly (P<0.01) higher moisture and crude proteins and lesser ether extractives than those of the control samples. Cooked meat chicken Loaves recorded significantly lesser moisture and higher crude proteins and ether extractives than those of raw chicken meat Loaves. Organoleptic scores for colour, flavour, tenderness and overall acceptability were significantly (P<0.01) higher in the chicken Loaves added with 20% blackgram flour, followed by those added with 20% blackgram flour. Chicken Loaves added with 20% blackgram flour (P<0.01) scored superior mean juiciness scores than the rest of the formulations. Cooked meat chicken Loaves got significantly superior colour, tenderness and overall acceptability scores, while raw chicken Loaves got significantly higher flavour scores.

S K Mendiratta - One of the best experts on this subject based on the ideXlab platform.

  • quality characteristics of Loaves from buffalo meat liver and vegetables
    Meat Science, 2004
    Co-Authors: Suresh K Devatkal, S K Mendiratta, N Kondaiah
    Abstract:

    The present investigation explored the possibilities of commercial utilization of buffalo liver in comminuted meat products. In this study, the effect of incorporating liver with meat and vegetables in Loaves was studied. Different types of Loaves were evaluated: (1) Control meat loaf, (2) liver–meat loaf (20% liver) and (3) liver–vegetable Loaves (40% liver, 1:1 ratio of carrot and potato). The pH’s; yield’s, emulsion stabilities and proximate compositions were not significantly different between meat and liver–meat Loaves. However, liver–vegetable Loaves gave significantly (P<0.05) lower yields and different proximate compositions. Although, liver–meat and liver–vegetable Loaves had acceptable sensory scores (above 6), control meat Loaves gave significantly (P<0.05) higher sensory scores. Instrumental color evaluation suggested significantly (P<0.05) higher redness (a*) and chroma values in meat Loaves and significantly (P<0.05) higher values of brightness (L*), yellowness (b*) and hue values in liver–meat and liver–vegetable Loaves. Texture profile analysis showed that liver–meat and liver–vegetable Loaves had significantly (P<0.05) lower values of hardness, springiness, cohesiveness, gumminess and chewiness than the control meat Loaves. Among the Loaves, liver–vegetable Loaves were softer and hence had lower values for the textural parameters than liver–meat Loaves. During refrigerated storage, liver–vegetable Loaves had significantly (P<0.05) lower thiobarbituric acid reacting substances (TBARS) values than meat and liver–meat Loaves. Shelf life studies indicated a shelf life of 15 days for meat and liver–meat Loaves and 10 days for liver–vegetable Loaves at 4±1 °C. It was concluded that buffalo liver could be commercially utilized for the preparation of acceptable comminuted meat products.

  • Quality characteristics of Loaves from buffalo meat, liver and vegetables.
    Meat Science, 2004
    Co-Authors: Suresh K Devatkal, S K Mendiratta, N Kondaiah
    Abstract:

    The present investigation explored the possibilities of commercial utilization of buffalo liver in comminuted meat products. In this study, the effect of incorporating liver with meat and vegetables in Loaves was studied. Different types of Loaves were evaluated: (1) Control meat loaf, (2) liver–meat loaf (20% liver) and (3) liver–vegetable Loaves (40% liver, 1:1 ratio of carrot and potato). The pH’s; yield’s, emulsion stabilities and proximate compositions were not significantly different between meat and liver–meat Loaves. However, liver–vegetable Loaves gave significantly (P