Effect of Vegetable Oil on the Quality of Fresh Chevon Sausages

Pal, U.K.; Agnihotri, Meena

doi:10.1080/09712119.1996.9706120

Cited by 8 publications

(3 citation statements)

References 3 publications

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“…It has been stated that sausage samples are influenced by the content, handling of meat and the ripening conditions [20]. The average ash content in sausage samples was 2.80%, whereas 2.15% for salami samples, this was consistent with previous study [21]. In this study, the most common tissues except muscle and adipose tissue in histological examination of salami and sausage samples were the cartilage, skin, hair follicle, bone and connective tissues.…”

Section: Discussion:-supporting

confidence: 90%

Determination of Some Microbiological, Chemical and Histological Properties of Salami and Sausages Sold in Markets

Yanmaz¹,

Gelen²,

Gedikli³

2021

IJAR

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Salami and Sausage are ready to eat meat products that can pose a risk for human health. This study was aimed to determine the some microbiological, chemical and histological properties of 31 salami and 23 sausages from different companies offered for sale in markets, Turkey. The total aerobic mesophilic bacteria (TAMB), yeast and mould enumeration, lactic acid bacteria and psychrophilic bacteria count were evaluated. The water activity, pH, moisture content, and ash content were analysed. The mean TAMB value of salami and sausage samples were 2.30 log CFU/g and 2.80 log CFU/g, respectively (P>0.05). The water activity was found as 0.97 for both samples. The pH value of salami and sausage samples were 5.94 and 5.87, respectively (P>0.05). Moisture content was higher in salami samples (63.80%) than sausage samples (62.00%) (P>0.05). The average ash content in salami samples was 2.15%, while it was 2.80% in sausage samples (P>0.05). In conclusion, the microbiological and chemical analysis of sausage and salami products were within the range of Turkish standards. However, histological analysis revealed that some packed sausage and salami products sold in market are manufactured from lower-value trimmed food.

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Section: Discussion:-supporting

confidence: 90%

Determination of Some Microbiological, Chemical and Histological Properties of Salami and Sausages Sold in Markets

Yanmaz¹,

Gelen²,

Gedikli³

2021

IJAR

View full text Add to dashboard Cite

show abstract

“…Sensory evaluation: Meat product was subjected to organoleptic evaluation by 6 semi-trained panelists using 9-point Hedonic scale (9=like extremely; 1=dislike extremely) (Pal and Agnihotri 1996). Meat products at 30-35°C were assessed under incandescent light for appearance, colour, fl avour, juiciness, texture and overall acceptability.…”

Section: Methodsmentioning

confidence: 99%

Retort pouch processing of Chettinad style goat meat curry — a heritage meat product

Rajkumar

Dushyanthan²,

Das

2010

J Food Sci Technol

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Chettinad style goat meat curry, a heritage meat product, was thermal processed in retort pouches having 4 layer confi gurations. Physical properties of retort pouches indicated that they are suitable for processing. Pouches fi lled with 150 g of goat meat and 100 g of curry medium were retorted to a F O value of 12.1 min. Retort cooked products were tested for sterility and quality characteristics. Retorting decreased the product pH, thiobarbituric acid reactive substances and shear force values. Retort processed products had signifi cantly lower L*, a*, b* and chroma values. Product was superior in all sensory attributes. It is concluded that Chettinad style goat meat product retorted to a F O value of 12.1 min, had acceptable sensory quality characteristics.

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“…Meat balls were subjected to organoleptic evaluation by minimum of 6 semi-trained panelists using 9 point hedonic scale (9 = like extremely; 1 = dislike extremely) (Pal and Agnihotri, 1996). Meat balls at a temperature of 30-35°C were assessed under incandescent light for their appearance, color, flavour, juiciness, texture and overall acceptability.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Effect of Feeding Complete Rations with Variable Protein and Energy Levels Prepared Using By-products of Pulses and Oilseeds on Carcass Characteristics, Meat and Meat Ball Quality of Goats

Agnihotri¹,

Rajkumar²,

Dutta³

2006

Asian Australas. J. Anim. Sci

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Thirty six pre-weaned Barbari kids at 4 months age were reared on four rations computed using coarse cereal grains and by-products of pulses and oil seeds with Crude Protein (CP) and Total Digestible Nutrients (TDN) of 12 and 55% (Low protein Low energy); 12 and 60% (Low protein High energy); 14 and 55% (High protein Low energy); and 14 and 60% (High protein High energy), respectively. After 180 days on feed, male animals (4×5 = 20) were slaughtered to study the effect of diet on carcass characteristics and meat quality. To asses the effect, if any, of such diet on product quality, meat balls were prepared and evaluated for quality changes when fresh as well as during storage (-20±1°C). Feeding a ration with CP12 and TDN 60% (LH) to kids produced animals with highest slaughter weight (20.3 kg) yielding higher carcass weight and dressing percentage, lean (65.6%) and fat (6.6%) contents with low bone and trim losses. Although total variety meat yield was markedly higher in HL, the non-carcass fat deposition was relatively higher in LH carcasses. The water activity (a w ) of fresh goat meat ranged from 0.994-0.995 and total cholesterol 72.8-90.5 mg/100 g meat. The pH was high in HL and HH meat resulting in decreased (p≤0.05) extract release volume (ERV). Meat balls were prepared using meat obtained from goats fed different rations (treatments) and stored at -20±1°C. They were evaluated on day 0 and months 1, 2, 3, 4 for physicochemical, microbiological and organoleptic changes. Overall moisture (%), a w , TBA number and pH value were 67.9, 0.987, 0.17, 6.6 respectively and were not affected by treatments except pH that was significantly (p≤0.01) lower on LH. As the storage period advanced moisture, pH, a w and TBA number increased irrespective of treatments. Feeding various diets had no marked effect on microbial load of meat balls but with increasing storage period Standard Plate Count (SPC) and psychrotrophs declined (p≤0.01). Treatment LL and LH produced meat balls with better flavour.

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Effect of Vegetable Oil on the Quality of Fresh Chevon Sausages

Cited by 8 publications

References 3 publications

Determination of Some Microbiological, Chemical and Histological Properties of Salami and Sausages Sold in Markets

Determination of Some Microbiological, Chemical and Histological Properties of Salami and Sausages Sold in Markets

Retort pouch processing of Chettinad style goat meat curry — a heritage meat product

Effect of Feeding Complete Rations with Variable Protein and Energy Levels Prepared Using By-products of Pulses and Oilseeds on Carcass Characteristics, Meat and Meat Ball Quality of Goats

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