The present study was carried out at the Meat Technology Unit, Kerala Veterinary and Animal Sciences University, Mannuthy to examine the colour and bleeding efficiency of beef carcasses subjected to varying levels of bleeding. Muscle samples were collected from imperfectly bled (IB), scientifically slaughtered (SS) and cold slaughtered (CS) beef carcasses and were packed in HDPE packages. The Hunter L* a* b* values were analysed on the 0,2,4 and 6 days of refrigerated storage at 4±1◦C and the bleeding efficiency was studied on the day of slaughter. From the results it was concluded that malachite green test (MGT) could be assigned as a test to detect complete bleeding. However only lower proportions of IB and CS samples showed positive results on MGT assay, which makes it a less reliable method for detecting the efficiency of bleeding. The mean haemoglobin (Hb) concentration (mg/g) of IB and CS carcasses (0.07±0.003 and 0.09±0.008, respectively) were significantly (p˂0.01) higher than that from SS carcasses (0.05±0.004). There was no significant difference between IB and SS groups for the blood loss parameters considered. The mean number of turgid intercostal veins for IB (7.83±0.98), SS carcasses (6.5±0.88) was significantly (p˂0.01) lower to that of CS carcasses (10.5±0.43). More than 10 turgid intercostal veins in a bovine carcass may be indicative of cold slaughter and absence of bleeding. No significant difference was noted between groups on all days for a* value and on all days except day 2 for L* and b* values.

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The study was undertaken with the objective of optimizing the level of tripe powder in the formulary of pet pasta. Two levels of tripe powder viz., 2.5 per cent (T1 ) and five per cent (T2 ) were added in the control formulation replacing the cereal flour mix. The samples were subjected to proximate analysis, palatability/acceptability assessment test and preference test. The moisture, dry matter, crude fiber and total ash contents did not vary significantly between the treatments. T2 had significantly (p<0.01) higher crude protein, crude fat and energy content and significantly (p<0.01) lower carbohydrate content among the samples. T2 had high palatability scores when compared to other samples. The intake ratio analysis showed that T2 had significantly (p<0.05) higher intake per cent than T1 and control (p<0.01) and was thus selected as the best formulation. T2 with 6.54±0.24 per cent moisture, 10.44±0.50per cent fat, 16.46±0.60per cent protein, 64.71±0.73 per cent carbohydrate and energy value 418.63±2.64 Kcal/100g could be categorised as dry type pet food based on NRC recommendations (2006).