The Asian Journal of Animal Science

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The Effect of Different Cooking Procedures on Microbiological Quality of Chevon Meat Balls


Affiliations
1 Department of Livestock Products Technology, West Bengal University Animal and Fishery Sciences, KOLKATA (W.B.), India
2 Department of Veterinary Public Health and Epidemiology, West Bengal University Animal and Fishery Sciences, KOLKATA (W.B.), India
3 Department of Veterinary Microbiology, Arawali Veterinary College, Rajasthan University of Veterinary and Animal Sciences, SIKAR (RAJASTHAN), India
4 Department of Veterinary Physiology and Biochemistry, West Bengal University Animal and Fishery Sciences, KOLKATA (W.B.), India
5 Department of Animal Genetics and Breeding, West Bengal University Animal and Fishery Sciences, KOLKATA (W.B.), India
     

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In this research, the effects of different cooking processes (pan fried and microwave cooking) on microbiological quality of the raw and cooked chevon meatballs were studied. Microbial flora of the raw meatballs was as follows: total plate count, 5.98±0.235 (log cfu/g); yeast and mould, 4.80±0.328 (log cfu/g); coliforms, 3.05±0.433 (log cfu/g). Highly significant (P<0.01) difference was noticed in microbiological quality of chevon meat balls. The cooking processes decreased the microbial flora approximately 2-3 log cycles, and pan frying was the effective cooking process for reducing microbial numbers compared to the microwave oven. The temperature of the Pan fried (150-160°C for 5-7 min) was higher than the To conclude, it was advised to use slightly higher temperatures than used in the microwave oven cooking procedures to increase microbial quality of the meat balls studied in this research.

Keywords

Pan Fried, Microwave Oven, Microbiological Quality, Chevon Meat Balls.
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  • The Effect of Different Cooking Procedures on Microbiological Quality of Chevon Meat Balls

Abstract Views: 352  |  PDF Views: 0

Authors

Richa Rai
Department of Livestock Products Technology, West Bengal University Animal and Fishery Sciences, KOLKATA (W.B.), India
Debashis Bhattacharyya
Department of Livestock Products Technology, West Bengal University Animal and Fishery Sciences, KOLKATA (W.B.), India
Praveen Kumar Praveen
Department of Veterinary Public Health and Epidemiology, West Bengal University Animal and Fishery Sciences, KOLKATA (W.B.), India
Subha Ganguly
Department of Veterinary Microbiology, Arawali Veterinary College, Rajasthan University of Veterinary and Animal Sciences, SIKAR (RAJASTHAN), India
Nirupama Dalai
Department of Veterinary Physiology and Biochemistry, West Bengal University Animal and Fishery Sciences, KOLKATA (W.B.), India
Shashank Shekhar
Department of Animal Genetics and Breeding, West Bengal University Animal and Fishery Sciences, KOLKATA (W.B.), India

Abstract


In this research, the effects of different cooking processes (pan fried and microwave cooking) on microbiological quality of the raw and cooked chevon meatballs were studied. Microbial flora of the raw meatballs was as follows: total plate count, 5.98±0.235 (log cfu/g); yeast and mould, 4.80±0.328 (log cfu/g); coliforms, 3.05±0.433 (log cfu/g). Highly significant (P<0.01) difference was noticed in microbiological quality of chevon meat balls. The cooking processes decreased the microbial flora approximately 2-3 log cycles, and pan frying was the effective cooking process for reducing microbial numbers compared to the microwave oven. The temperature of the Pan fried (150-160°C for 5-7 min) was higher than the To conclude, it was advised to use slightly higher temperatures than used in the microwave oven cooking procedures to increase microbial quality of the meat balls studied in this research.

Keywords


Pan Fried, Microwave Oven, Microbiological Quality, Chevon Meat Balls.

References