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Anna Anandh, M.
- Quality and Acceptability of Turkey (Meleagrisgallopavo) Meat Cutlets
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Authors
Affiliations
1 Tamil Nadu Veterinary and Animal Sciences University, Department of Livestock Products Technology, Veterinary College and Research Institute, Orathanadu, Thanjavut (T.N.), IN
1 Tamil Nadu Veterinary and Animal Sciences University, Department of Livestock Products Technology, Veterinary College and Research Institute, Orathanadu, Thanjavut (T.N.), IN
Source
The Asian Journal of Animal Science, Vol 13, No 2 (2018), Pagination: 54-58Abstract
A study was conducted to assess the quality and acceptability of turkey meat cutlets. Cutlets prepared from broiler chicken meat were used as control. Significantly (P<0.05) higher breading pick up, moisture retention, product yield, water holding capacity, moisture and fat percentage were observed in control broiler chicken meat cutlets as compared to turkey meat cutlets. The product shrinkage value was significantly (P<0.05) higher in turkey meat cutlets as compared to control broiler chicken meat cutlets. No significant change was noticed in pH, protein and microbial counts between the control broiler chicken meat and turkey meat cutlets. The cutlets prepared by using broiler chicken meat more acceptable and turkey meat cutlets were assessed as moderately to highly acceptable. Therefore, turkey meat can also be successfully used for value addition in to preparation of meat cutlets with comparable physico – chemical, microbial and sensory characteristics of control broiler chicken meat cutlets.
References
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- Effect of Sex on Slaughter and Carcass Characteristics of Broad Breasted Bronze Turkeys (Meleagris gallopavo)
Abstract Views :342 |
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Authors
Affiliations
1 Tamil Nadu Veterinary and Animal Sciences University, Department of Livestock Products Technology, Veterinary College and Research Institute, Tirunelveli (T.N.), IN
1 Tamil Nadu Veterinary and Animal Sciences University, Department of Livestock Products Technology, Veterinary College and Research Institute, Tirunelveli (T.N.), IN
Source
The Asian Journal of Animal Science, Vol 14, No 1 (2019), Pagination: 6-9Abstract
The study was conducted to compare the slaughter and carcass quality characteristics of broad breasted bronze male and female turkeys (Meleagris gallopavo) under hot humid Indian climatic condition. Broad breasted bronze tom turkey yielded significantly (P>0.05) higher live weight (kg), carcass weight (kg), dressing percentage (%), feathers (%), feet (%), head (%), wings (%), breast (%), thighs (%) and drumstick (%) than broad breasted bronze hen turkeys. Significantly higher (P>0.05) intestines (%) and giblets (%) yield values were observed in broad breasted bronze hen turkeys as compared to broad breasted bronze tom turkeys. Blood (%), abdominal fat (%), neck (%) and back (%) yield values were non- significantly higher in broad breasted bronze hen turkeys as compared to broad breasted bronze tom turkeys. From these results, it is concluded that, broad breasted bronze tom turkeys yielded better slaughter and carcass traits and suitable for higher meat production.Keywords
Broad Breasted Bronze, Tom, Hen, Turkey, Slaughter, Carcass, Traits, Cut Up ArtsReferences
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- Tenderization of Spent Japanese Quail using Ginger Extract and Sodium Bi Carbonate
Abstract Views :457 |
PDF Views:0
Authors
Affiliations
1 Tamil Nadu Veterinary and Animal Sciences University (TANUVAS), Department of Livestock Products Technology, Veterinary College and Research Institute, Tirunelveli (T.N.), IN
1 Tamil Nadu Veterinary and Animal Sciences University (TANUVAS), Department of Livestock Products Technology, Veterinary College and Research Institute, Tirunelveli (T.N.), IN
Source
The Asian Journal of Animal Science, Vol 15, No 1 (2020), Pagination: 10-14Abstract
A study was conducted to standardize the method for tenderization of spent Japanese quail (Coturnix coturnix japonica) with ginger extract (GE) and sodium bi carbonate (SB) alone and in combination. Spent Japanese quail carcasses were treated with 5 % GE, 2.5% SB and 5% GE + 2.5% SB. Treated spent Japanese quail carcasses were kept at 4 ± 2°C for 12 hours and were evaluated for various physico-chemical and organoleptic qualities. The results showed that spent Japanese quail carcass treated with 5% GE + 2.5% SB had significantly (P < 0.05) better physio- chemical properties as compared to other treated samples. The results of sensory attributes also showed that the scores for appearance and colour, flavour, tenderness, juciness and overall acceptability significantly (P < 0.05) higher for % GE + 2.5% SB treated spent Japanese quail carcass samples as compared to Japanese quail carcasses treated with 5% GE or 2.5% SB. Therefore, combination of 5% GE and 2.5% SB more efficient for tenderization of for spent Japanese quail carcasses for production of products.Keywords
Japanese Quail, Spent, Ginger Extract, Sodium Bi Carbonate, Tenderization, Quality, Sensory Attributes.References
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