THE PROXIMATE COMPOSITION OF TURKEY (MELEAGRIS GALLOPAVO) MEAT BALLS ENRICHED WITH OATS FIBRE

P. Sivakumar* and S.Karthika Department of Livestock Products Technology (Meat Science),Veterinary College and Research Institute, Namakkkal – 637 002.Tamil Nadu Veterinary and Animal Sciences University(*E – mail: drsivatn@gmail.com)Received: 20-09-2018 Accepted: 26-10-2018 AbstractDietary fibre is now being used as most common functional ingredients as fat replacer, volume enhancer, binder and stabilizer. Most people are more conscious about reduced fat in the diet, balanced protein sources and more importantly inclusion of recommended level of dietary fibres sources in the daily diet. Since meat is Read More …

EFFECT OF PACKAGING METHODS ON PHYSICO – CHEMICAL QUALITY

EFFECT OF PACKAGING METHODS ON PHYSICO – CHEMICAL QUALITY TRAITS OF VARIETY MEAT CARABEEF LOAVES ON CHILLER STORAGE C.Vasanthi-*, K. Dushyanthan, R. Narendra Babu, V. AppaRao, R. Ramani and Robinson. J. J. Abraham Department of Livestock Products Technology (Meat Science), Madras Veterinary College, Chennai-7 [Corresponding author E-mail-*: cvasanthisuresh@gmail.com ] Received: 26-10-2016 Accepted: 28-02-2017 Abstract: Emulsion based carabeef loaves incorporated with low value variety meat and offals (@ 25% of meat) were subjected to analysis of Physico-chemical characteristics like pH, Shear Force Value Read More …