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Gadvasu

Guru Angad Dev Veterinary And Animal Sciences University
ਗੁਰੂ ਅੰਗਦ ਦੇਵ ਵੈਟਨਰੀ ਐਂਡ ਐਨੀਮਲ ਸਾਇੰਸਜ਼ ਯੂਨੀਵਰਸਿਟੀ

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College of Veterinary Science

LIVESTOCK-PRODUCTS-TECHNOLOGY
LIVESTOCK-PRODUCTS-TECHNOLOGY

Edible films for storage of meat products:

The department has developed various types of edible/biodegradable films using whey protein, soy protein, starch, chitosan and composite impregnated with various antimicrobial substances nisin, cinnamaldehyde, potassium sorbate, green tea extract, eugenol, lemon grass oil etc. for extending the storage life of meat products.

Evaluation of Phytoextracts

(fenugreek seed extract, Seabeuckthorn seed extract, grape seed extract, green tea extract, turmericin, Acacia catechu extract, peppermint, eugenol, lemon grass oil, aloe vera extract, tomato and pink guava lycopene) for its antioxidant and antimicrobial efficacy for the preservation of various meat and meat products.

Nitrite-free cured goat meat patties:

Studies on alternative colourants in palace of sodium nitrite revealed that 0.035% pink rose colour is a suitable alternative colourant as compared to 1% deggimirch powder and 0.2% clove powder to prepare cured goat meat patties without affecting the quality of the product.

Functional/Health-oriented Meat Products

Fibre enriched Pork Loaves:

Functional Pork loaves were developed by incorporating the fibers from inulin.

Fibre enriched chevon patties:

Functional chevon patties were developed by incorporating the fibers from finger millet.

Fiber and bioactive compound enriched low-fat Chicken Meat nuggets:

The developed product fulfills almost 50% of recommended daily fiber requirement and has 1.98 % crude fibre and 3.60 mg ?-carotene in 100g product.

Fiber enriched Chicken nuggets:

Developed chicken nuggets withthe incorporation of selected level of ground carrot. It significantly (p<0.05) improved nutritional value, texture profile such as hardness, gumminess and chewiness, Hunter colour values, sensory scores for colour and appearance without affecting the other sensory attributes.

Omega-3 enriched low-fat chicken meat patties:

The developed product has polyunsaturated fatty acids/Saturated fatty acids ratio as 3.48 and Omega-6 and omega -3 fatty acid ratio as - 2.02 (Recommended <4.0).

Omega-3 enriched chevon patties

were developed by incorporating encapsulated algal oil and powder.

Chicken nuggets with mashed green banana:

Effective incorporation of mashed green banana at 15% level in the formulation of chicken nuggets can be made without affecting the products quality.

Chicken nuggets with mashed green banana:

Effective incorporation of mashed green banana at 15% level in the formulation of chicken nuggets can be made without affecting the products quality.

Low-fat buffalo meat patties:

Soy protein isolate at 2.0% level is recommended as a fat replacer in low-fat buffalo meat patties as it showed higher moisture: protein ratio, cooking yield, dimensional characters, sensory attributes such as colour, flavor, texture, juiciness and overall palatability including 35-40% decreased calorie content.

Tapioca starch can be successfully utilized at 3.0% level as a fat replacer with significant improvement in processing, compositional and sensory properties.

Processed Egg Products

Novel egg products:

The department has developed the processing protocols for a number of novel egg products e.g. Egg Drink, Egg Parantha, Egg nuggets, Egg Cutlets etc.

Shelf Stable Egg Products:

The department has developed the processing protocols for various egg products which can be stored at room temperature for long time e.g.Quail egg pickle, Chicken egg pickle, Egg Soup Powder, Egg Omelet mix, Egg bhurji mix, Egg Jam, Egg chutney etc.

Restructured Meat Products

Low-salt restructured ham slices:

Natural preservatives such as aloe vera gel, amla powder and chitosan were incorporated for development of low-salt restructured ham slices (RHS). The developed product has greatly improved the oxidative stability, microbiological quality and sensory quality and can be stored under refrigerated storage up to 15 days.

Restructured chicken meat slices:

In the formulation of restructured meat slices, natural acidulants like amla powder and mango powder were used and found to be organoleptically acceptable and microbiologically safe.

Shelf Stable Meat Products

Novel Shelf stable meat products:

The department has developed the processing protocols for a number of novel shelf stablemeat products e.g. Meat Biscuits, Meat mathi, Meat papad, Chicken lollypops, Chicken meat bullets, chicken meat croquettes etc.

Meat waddi:

Common Indian culinary product used in various curry products. The meat waddi prepared from chicken meat and has high protein content (50% DM basis). It can be stored at room temperature for 2-3 months.

Chicken kurkure:

Chicken meat kurkure are extruded, nutritious meat based snack product. It can be stored without refrigeration at room temperature for 3-4 months. The total protein content in the developed kurkure varied in the range of 20-25%.

Chicken snacks sticks:

Good quality chicken snack sticks can be prepared by using minced chicken meat at 70% level in the formulation developed.

Turkey meat Products

Turkey meat patties:

  • Turkey meat patties can be prepared at much lower cost with the incorporation of 3% TS with an appreciable increase in cooking yield and sensory attributes.
  • Mashed potatoes can be incorporated into the formulation of turkey meat patties upto 5% level with an appreciable increase in product quality.
  • Turkey meat patties can be prepared with 10% hydrated 1:3 texturized Soya Protein level with an appreciable increase in cooking yield and sensory attributes.
  • The optimum level of incorporation of Soy Protein Isolate in turkey meat patties was found to be 1.5% which showed significant improvement in the sensory scores with respect to colour, flavour, juiciness and overall acceptability of TMP out of the different levels i.e. 1.0%, 1.5% and 2.0% SPI tried.
  • Among the extenders such as 5% Mashed potatoes,10% 1:3 hydrated TSP and 1.5% Soy Protein Isolate tried to develop turkey meat patties. TSP is preferred which can significantly improve the product quality.

Extended Shelf life Meat Products

Enrobed goat meat bites:

The shelf life of goat meat bites was extended by using edible coatings (25% liquid egg white) and natural antioxidants (3% aloe vera gel). The developed enrobed goat meat bites were successfully stored under aerobic packaging conditions for 35 days and 45 days under MAP conditions at refrigerated temperature.

Quality of refrigerated stored chicken nuggets:

Texture profile studies indicated that chewiness and gumminess increased in nuggets containing ground carrot and decreased in control nuggets. Springiness showed increasing trend and cohesiveness showed decreasing trend in both types of nuggets during the refrigerated storage period of 15 days.

Cooking methods of chevon patties:

The moisture: protein ratio and calorie content was recorded highest in microwave oven (MO) cooked patties. MO cooked patties recorded maximum moisture and fat retention resulting in highest cooked yield. The dimensional parameters of patties varied significantly with the method of cooking. The sensory panelists scored hot air oven (HO) cooked better than MO and pressure cooked (PC) patties.

Emu Meat Products

Emu meat products:

Various value added processed emu meat products such as emu meat nuggets, patties, sausage balls/koftas, pickle etc have been developed by the department.

Tenderizing mixture

Tenderizing mixture:

The department has standardized the formula for making tenderizing mixture for tenderization of the tough meat.

Tenderization of turkey meat:

Lactic acid (0.15M) and calcium chloride (0.15M) marination of turkey meat chunks is a useful tool to improve the acceptability of tough turkey meat. Papain at concentration of 0.25% resulted in over tenderization of turkey meat chunks, when treated along with LA and Calcium chloride. 0.15M LA in combination with 0.1% papain solution was suitably effective in overcoming the toughness of turkey meat chunks.