Goat meat or chevon is regarded as nutritious food and became popular food for health conscious people. In the
Philippines, demand for chevon is growing as noted in the increasing per capita consumption of chevon.
However, the price of chevon remains high. With a goal to transform the basis of disposal from per head basis to
retail scheme and to make it affordable to consumers, a study was conducted to use canning technology to
develop chevon-based products. Using 11-month old male upgraded Boer, local dishes popularly cooked using
chevon were innovated and elevated to capture wider market. These dishes include braised chevon in soy sauce
and spices (locally known adobo), savory goat stew commonly in tomato stew (locally called kaldereta) and
goat meat ceviche made with skin, smothered with vinegar and spices (known as kilawin) Sensory evaluation
and different analyses such as nutritional, shelf-life and microbial were conducted for food safety. On sensory
evaluation, kaldereta and adobo were rated as “like moderately” while kilawin was rated as “like slightly”. On
nutritional analysis, calorie level was found highest for adobo, followed by kaldereta and kilawin; on fat and
saturated fat, kilawin was found lowest, followed by kaldereta and adobo; on cholesterol level, kilawin was
found highest, followed by adobo and kaldereta. On microbial analysis, the products were found negative on
food-borne microorganisms such as aerobic and anaerobic thermophiles and mesophiles, making these products
commercially sterile. On shelf-life analysis, kilawin can be stored longest at 15months, followed by adobo at
12months and kaldereta can be stored at 10months. These results suggest that canning can be used to develop
products that can be sold to different costumer. These activity can be utilized to make product value-adding
more profitable, while transforming the traditional per head basis of selling goat.
Effect of Intensifying Stocking Densities and Proper Feed Management Techniqu...IJERA Editor
Clarias gariepinus was cultured in earthen ponds at three very high stocking densities- 27, 45, and 90 fingerlings/m2 in replicates and fed with both commercial (CF) and formulated feed (FF). After eight weeks, fish fed CF had the highest mean daily weight gain of 0.591±0.004g/day; 0.491±0.004g/day; 0.576±0.001g/day respectively for 27, 45 and 90 fingerlings/m2 with a corresponding MDWG of 0.576±0.001; 0.608±0.005 and 0.607±0.012g/day with FF. The weight and Condition Factor (g)(C.F.) for CF fed were 32.71g (0.93); 31.66g (0.68) and 32.0g (0.85) respectively for 27, 45 and 90 fingerlings/m2 , while FF correspondingly yielded 34.43g (0.80); 35.33g (0.47) and 35.33g (0.90). The survival rate was highest with CF at 27 fingerlings/m2 and lowest with FF at 90 fingerlings/m2 . Consequently, a stocking density of 45 fingerlings/m2 is recommended for earthen pond culture with either CF or FF. Feeding specificity, timeliness in feeding cum high quality feed enhanced fish growth and development.
The International Journal of Engineering and Science (The IJES)theijes
The International Journal of Engineering & Science is aimed at providing a platform for researchers, engineers, scientists, or educators to publish their original research results, to exchange new ideas, to disseminate information in innovative designs, engineering experiences and technological skills. It is also the Journal's objective to promote engineering and technology education. All papers submitted to the Journal will be blind peer-reviewed. Only original articles will be published.
The papers for publication in The International Journal of Engineering& Science are selected through rigorous peer reviews to ensure originality, timeliness, relevance, and readability.
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on May 25, 2017 at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
Presentation during the Bureau of Agricultural Research (BAR) 14th Agriculture and Fisheries Technology Forum and Product Exhibition Seminar Series on September 1, 2018 at Megatrade Hall 2, SM Megamall, Mandaluyong City
ABSTRACT- The present study was undertaken to make paneer enriched with fiber otherwise fiber deficient paneer. Coconut powder is in the form of fiber was included in the preparation of paneer. Paneer is one such product which is a regular dietary favorite among the Indians. Paneer has short life span at room temperature. So, the present study was aimed to assess the shelf life of salted paneer at different intervals in refrigeration temperature and physico-chemical attributes also. Paneer is prepared by combined action of acid coagulants and heat treatment of buffalo and cow milk or a combination thereof. Paneer have pleasant odour and characteristic mild acidic flavour. No extraneous coloring matter should be added to paneer at any stage. Paneer is a highly perishable product and has limited shelf life, largely because of its high moisture content. Its shelf life was reported to be only six days under refrigeration, though its freshness is lost within three days. The spoilage of paneer occurs mainly due to the growth of microorganisms, which bring about various physico-chemical changes. The growth of microorganisms can be delayed and shelf life of paneer be increased by addition of salt in the paneer. All treatment combinations were analyzed for a total viable count (bacteria) on nutrient agar and fungi on PDA and Coliform on Mcconkey agar. All the samples had bacteriological count ranging from 1x104 to 14x104 cfu/gm. And in all samples coliform was absent, so the product was found to be good and proper hygienic condition were maintain during the preparation, handling, and storage.
Key words: Paneer, Standard Plate Count, Chemical analysis, Yeast and mould count, Fiber
Effect of Intensifying Stocking Densities and Proper Feed Management Techniqu...IJERA Editor
Clarias gariepinus was cultured in earthen ponds at three very high stocking densities- 27, 45, and 90 fingerlings/m2 in replicates and fed with both commercial (CF) and formulated feed (FF). After eight weeks, fish fed CF had the highest mean daily weight gain of 0.591±0.004g/day; 0.491±0.004g/day; 0.576±0.001g/day respectively for 27, 45 and 90 fingerlings/m2 with a corresponding MDWG of 0.576±0.001; 0.608±0.005 and 0.607±0.012g/day with FF. The weight and Condition Factor (g)(C.F.) for CF fed were 32.71g (0.93); 31.66g (0.68) and 32.0g (0.85) respectively for 27, 45 and 90 fingerlings/m2 , while FF correspondingly yielded 34.43g (0.80); 35.33g (0.47) and 35.33g (0.90). The survival rate was highest with CF at 27 fingerlings/m2 and lowest with FF at 90 fingerlings/m2 . Consequently, a stocking density of 45 fingerlings/m2 is recommended for earthen pond culture with either CF or FF. Feeding specificity, timeliness in feeding cum high quality feed enhanced fish growth and development.
The International Journal of Engineering and Science (The IJES)theijes
The International Journal of Engineering & Science is aimed at providing a platform for researchers, engineers, scientists, or educators to publish their original research results, to exchange new ideas, to disseminate information in innovative designs, engineering experiences and technological skills. It is also the Journal's objective to promote engineering and technology education. All papers submitted to the Journal will be blind peer-reviewed. Only original articles will be published.
The papers for publication in The International Journal of Engineering& Science are selected through rigorous peer reviews to ensure originality, timeliness, relevance, and readability.
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on May 25, 2017 at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
Presentation during the Bureau of Agricultural Research (BAR) 14th Agriculture and Fisheries Technology Forum and Product Exhibition Seminar Series on September 1, 2018 at Megatrade Hall 2, SM Megamall, Mandaluyong City
ABSTRACT- The present study was undertaken to make paneer enriched with fiber otherwise fiber deficient paneer. Coconut powder is in the form of fiber was included in the preparation of paneer. Paneer is one such product which is a regular dietary favorite among the Indians. Paneer has short life span at room temperature. So, the present study was aimed to assess the shelf life of salted paneer at different intervals in refrigeration temperature and physico-chemical attributes also. Paneer is prepared by combined action of acid coagulants and heat treatment of buffalo and cow milk or a combination thereof. Paneer have pleasant odour and characteristic mild acidic flavour. No extraneous coloring matter should be added to paneer at any stage. Paneer is a highly perishable product and has limited shelf life, largely because of its high moisture content. Its shelf life was reported to be only six days under refrigeration, though its freshness is lost within three days. The spoilage of paneer occurs mainly due to the growth of microorganisms, which bring about various physico-chemical changes. The growth of microorganisms can be delayed and shelf life of paneer be increased by addition of salt in the paneer. All treatment combinations were analyzed for a total viable count (bacteria) on nutrient agar and fungi on PDA and Coliform on Mcconkey agar. All the samples had bacteriological count ranging from 1x104 to 14x104 cfu/gm. And in all samples coliform was absent, so the product was found to be good and proper hygienic condition were maintain during the preparation, handling, and storage.
Key words: Paneer, Standard Plate Count, Chemical analysis, Yeast and mould count, Fiber
Meat processing industry is of enormous significance for India's development because of the vital linkages and synergies that it promotes. Meat processing covers a spectrum of products from sub-sector comprising animal husbandry and poultry farms, and bulk frozen meat, packaged meat, ready-to-eat processed meat products.
The modern meat industry uses machine vision, robots, and integrated processing lines to enhance speed, efficiency and sanitation. Poultry processing is a complex combination of biology, chemistry, engineering, marketing, and economics.
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All about the Meat Processing Industry, Beef Meat Processing Technology, Beef Products, Best small and cottage scale industries, Book of Meat and Meat Processing, Book on Meat Processing and Preservation, Business guidance for Meat processing, Business Plan for a Startup Business, Business Plan for Small Meat Plant, Business start-up, Complete book on meat processing, Cured meat cuts, How to Cure Meat, How to Start a Meat processing industry?, How to Start a Meat Production Business, How to start a successful Meat processing business, How to Start Meat Processing Industry in India, How to Start Meat Processing Industry, Livestock Processing, Meat and Poultry, Meat Based Profitable Projects, Meat Based Small Scale Industries Projects, Meat cutting and packaging, Meat industry facts, Meat packing industry, Meat packing plants, Meat processing Business, Meat Processing Industry in India, Meat processing industry, Meat Processing Meat Industry Poultry, Meat processing process, Meat Processing Projects, Meat processing technology, Method of processing meat, Methods of processing and preservation of meat, Methods of processing meat and poultry, Methods Used to Make Processed Meat, Modern small and cottage scale industries, Most Profitable Meat Processing Business Ideas, Packaging of fresh and processed meat, Poultry and meat packaging, Processed Meat and Meat Preservatives, Processing Meat and Livestock, Processing of meat and meat products, Profit from Production Beef Processing, Profitable small and cottage scale industries, Profitable Small Scale Meat processing industry, Project for startups, Sausage making, Sausage Making: Formulation and Processing, Sausage Manufacturing, Sausage processing plant, Sausage production, Science of Poultry and Meat Processing, Setting up and opening your meat processing business, Small Scale Meat Processing, Small Scale Meat Processing Projects, Small scale Meat production line, Small scale sausage production, Small Start-up Business Project, Start up India, Stand up India, Starting a Meat Processing Business, Start-up Business Plan for Meat processing, Startup ideas, Startup Project, Startup Project for Meat processing, Startup project plan, Ways to Preserve Meat
Effect of Functional Ingredients Such As Mushrooms, Sesame Seeds And wheat Gl...IJERA Editor
The present research has made an efforts to evaluate the quality and shelf life of chicken meat cutlets by
incorporating functional ingredients such as mushrooms, sesame seeds and wheat gluten at optimized levels.
Mushrooms (0, 5, 10, 15 and 20 per cent levels) sesame seeds (0, 1.0, 1.5, 2.0, 2.5 and 3.0 per cent levels) and
wheat gluten (0, 1.0, 1.5, 2.0, 2.5 and 3 per cent levels) in the products for their optimization in formulation of
chicken meat cutlets. Fresh mushrooms when incorporated above 15 percent had deteriorative effect on
appearance, color, texture, flavor and also on cutlets making property. So 15 percent level was selected.
Appearance, color, texture, flavor and overall acceptability scores were maximum at 2.5% level of sesame seed
incorporation . Vital wheat gluten was added upto 3 percent there was drastic decrease in texture and flavor
scores and also on texture and overall acceptability scores. So 1.5 percent level was selected for incorporation
based on these sensory scores. On the basis of sensory evaluation, best levels of mushrooms (15.0 per cent)
sesame seeds (2.5 per cent) and wheat gluten (1.5 per cent) were incorporated in the chicken meat cutlets and
stored under frozen (-20± 2°C) for two months after packing in coextruded plastic films (conventional and
vacuum packs) to evaluate shelf life of the product. The chicken meat cutlets containing functional ingredients
had significantly (p≤ 0.05) higher acceptability than control chicken meat cutlets. Vacuum packed chicken meat
cutlets had significantly (p≤ 0.05) higher appearance, color, texture, flavor, juiciness and overall acceptability
than conventionally packed chicken meat cutlets at the end of 2 months of frozen storage period (-20± 2°C).
The effect of different physical form feeds (pellet and mash) and stocking density on the growth performance characteristics of carcass and immunity of Ross-308 broiler chicks were studied. A total of 1800 one day-old ross-308 mixed-sex broilers were used in a completely randomized design with six treatments and four replicates of 75 birds each. They were arranged in a 2×3 factorial design: two feed forms (mash and pellet) and three stocking density (10, 14 and 18 bird/m2). Live body Weight (LW), Weight Gain (WG), Feed Intake (FI) and Feed Conversion Ratio (FCR) were measured periodically (0-10, 11-24 and 25-42 days). Carcass components and litter quality were recorded at the end of the trial (day 45). Also antibody titer against SRBC, and heterophil to lymphocyte ratio were measured in 45 day of age. The highest body weight in grower period was observed in the pellet diet form (p<0.05). Also the highest Body Weight (BW) and Body Weight Gain (BWG) in the starter period was observed in the lowest stocking density treatment (10 bird/m2) (p<0.05). Physical form of diet had no significant effect on feed intake, BW and FCR throughout the periods. However the broiler feed intake was significantly influenced by stocking density and a decrease in the high stocking density group (18 bird/m2). Different types of feed and stocking density had no significant effect on carcass characteristics, antibody titer and H:L ratio. Use of pellet form diet and high stocking density treatment (18 bird/m2) significantly increased broiler litter moisture (P<0.05).
Preservation of Meat and Poultry Products (Chicken, Cured, Smoked Poultry Rolls, Freezing Stuffed Turkeys, Freezing Ducks, Frozen Chicken burgers, Frozen Turkey Burgers, Turkey Bologna, Chicken Sandwich Spread, Smoked Chicken, Poultry Sausage, Chicken Frankfurters, Frozen Chicken Curry)
Food preservation is a method of maintaining foods at a desired level of properties or nature for their maximum benefits. Preservation usually involves preventing the growth of bacteria, yeasts, fungi, and other micro-organisms (although some methods work by introducing bacteria, or fungi to the food), as well as retarding the oxidation of fats which cause rancidity. There are various methods of preservation chilling, freezing, curing, smoking, dehydration, canning, radiation preservation etc.
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Contact us:
Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Meat and Meat Products, Meat Products Preservation, Ways to Preserve Meat, Meat and Poultry, Preservation of Meat and Poultry Products, Methods for Preserving Meat, Meat Processing, Meat Preservation Techniques, Meat Preservation Methods, Methods of Processing Meat, Preservation of Meat and Meat Products, Processed Meat and Meat Preservatives, Food Preservation, Meat Preservation, Meat Processing and Preserving of Meat Products, Meat Preservation and Storage, How to Preserve Meat, Ways of Preserving Food, Poultry Meat Preservation, Preservation Products, Preserving Meat, How to Start Meat Processing Business, Starting Your Meat Processing Business, Free Meat Business Plans, How to Start Meat Processing Business, Profitable Meat Processing Business Ideas, Planning Small Meat Business, Meat Processing Business Plan India, Meat Processing Business at Small Scale, Meat Business Ideas, Business Plan for Poultry Farm, Poultry Farming Business Plan, Poultry Business Plan Free Download, Small Scale Poultry Processing, Poultry Products in India, Poultry Products in India, How to Start Poultry Farming, Starting Poultry Farm for Beginners, Poultry Farm Business Plan Free Download, Poultry Farming in India, Preservation of Poultry Meat, Starting Egg Business on Your Small Farm, Starting Poultry Egg Farming Business Plan, Start Successful Egg Business, Chicken Egg Farming Process, Starting Commercial Farm, Profitable Poultry Farming Business, Luncheon Meats, Meat Loaves, and Meat Spreads, Pork or Pork Beef Luncheon Meat, Pork Product, Nonfat Dry Milk in Meat Loaves, Pickle and Pimiento Loaf, Baked Veal Loaf, Veal, Pork, and Liver Loaf Using Nonfat Dry Milk, Meat and Cheese Loaf Using Nonfat Dry Milk, Macaroni, Meat, and Cheese Loaf Using Nonfat Dry Milk
Microbiological and Physicochemical Properties of Wholegrain Millet Sourdough...Premier Publishers
This study enumerates the bacterial and fungal isolates responsible for the fermentation of millet sourdoughs, evaluates the antimicrobial safety of the sourdough starters and the quality of bread produced thereafter. The individual flours were spontaneously fermented in the ratio 1:1 (w/v) for 48 h. At the end of the fermentation, the microbial consortium of the sourdough meals obtained were determined and also screened for antagonistic activity against selected pathogens. All the sourdough starters revealed strong clearance zones against the selected food borne pathogens with values ranging from 5.00 to 16.1 mm. The proximate compositions of the breads were improved by the sourdough fermentation process compared with the raw flour. The moisture content of flour determined ranged from 7.48 to 11.20% while the protein, fat, ash, crude fibre and carbohydrate were 9.53 to 12.4%; 2.13 to 2.78%; 0.82 to 2.87%; 2.10 to 4.67% and 71.83 to 76.33% respectively. The carbohydrate content of the breads reduced with fermentation and ranged from 63.10% to 73.33% while the protein, ash, crude fibre and fat content increased and ranged from 11.57 to 15.31%; 2.39 to 3.08%; 1.76 to 3.62% and 7.15 to 12.32% respectively. The highest value for calcium 48.86 mg/100 g was exhibited by pearl millet bread. Sensory evaluation showed significant difference (P < 0.05) in the appearance, taste, colour, aroma and texture of the bread samples. The findings have suggested that indigenous wholegrain cereals could be employed for bread production, which has the potential to improve the nutritional profile and safety of cereal fermented foods which forms the bulk of the diet of rural dwellers in sub-Saharan Africa.
THIS PRESENTATION DESCRIBES MEAT PRODUCTION. MEAT PROCESSING, VALUE ADDED PTODUCTS FROM MEAT , BASIC PROCESSES FOR PROCESSING OF MEAT, ROLE OF NON MEAT INGREDIENTS IN MEAT PROCESSING IN A VERY EFFICIENT MANNER. THIS PRESENTATION CONTAIN IMAGES SO YOU CAN UNDERSTANDEASILY.
How to Start Meat, Poultry and Fish Processing IndustryAjjay Kumar Gupta
Food manufacturers need to be able to produce meat, poultry and fish products which are considered to be healthy and that can meet the consumer demands. Meat industry, although is a very developing stage in India, is the top food industry in the world. Processed meat products are poised for continuous growth in the country. Poultry is one of the fastest growing segments of the agricultural sector.
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All about the Meat Processing Industry, Beef Meat Processing Technology, Beef Products, Business guidance for meat, poultry and fish processing, Business Plan for Small Meat Plant, Chicken processing plant, Cured meat cuts, Entrepreneurship Development in Fish Processing, Fish and fish products, Fish and fish products being produced in Fish processing, Fish processing, Fish processing and preservation, Fish Processing Industry in India, Fish processing module, Fish processing plant, Fish Production, Fish Production in India, Fishing industry, How to Cure Meat, How to Start a Fish Production Business, How to Start a Meat Production Business, How to Start a Poultry Production Business, How to Start Fish Processing Business, How to Start Fish Processing Industry, How to Start Meat Processing Industry, How to start meat, poultry and fish processing Industry in India, How to Start Poultry Processing Business, How to Start Poultry Processing Industry, Livestock Processing, Marine Products, Meat and Poultry, Meat cutting and packaging, Meat industry facts, Meat packing industry, Meat packing plants, Meat Processing Industry in India, Meat processing industry, Meat Processing Meat Industry Poultry, Meat processing process, Meat processing technology, Method of processing meat, Methods of processing and preservation of meat, Methods of processing meat and poultry, Methods Used to Make Processed Meat, Most Profitable fish Processing Business Ideas, Most Profitable Meat Processing Business Ideas, Most Profitable poultry Processing Business Ideas, New small scale ideas in Fish processing industry, New small scale ideas in Meat processing industry, New small scale ideas in Poultry processing industry, Packaging of fresh and processed meat, Poultry and meat packaging, Poultry Processing Industry in India, Poultry Processing Plant, Processed fish products, Processed Meat and Meat Preservatives, Processing fish, Processing Meat and Livestock, Processing of meat and meat products, Products made from fish, Profit from Production Beef Processing, Sausage making, Sausage Making: Formulation and Processing, Sausage Manufacturing, Sausage processing plant, Sausage production, Seafood processing industry, Setting up and opening your meat, poultry and fish processing Business, Shellfish and miscellaneous marine products, Small poultry processing plants
Process Optimization, Consumer testing and Shelf-life Determination of Canne...Agriculture Journal IJOEAR
Halang-halang and tagutoare the Filipino names given to the hot and spicy pulutan (finger food) prepared from finely chopped across of young native chickens stewed in coconut milk with chopped chillies and spices. The basic formulation and process of halang-halang need to be assessed especially as canned product for longer shelf life and wider distribution. Thus, this research optimizes the formulation, processing conditions and determines shelf-life and proximate composition of canned halang-halang. Three identified factors were used in the optimization experiment following the Box-Benhken Design (BBD)with 15 treatments. Three levels of coconut milk (0, 20, 40%), sautéing time (0, 3, 6 minutes) and processing time (30, 40 and 50 minutes) were used. Different treatments were subjected to sensory evaluation, optimization and verification test. Response surface regression (RSREG) analysis was used to determine the optimum level of coconut milk, sautéing and processing time combinations. Optimum formulation was achieved at mid-level coconut milk (20%), longer (50 minutes) or shorter (30 minutes) processing time and at any sautéing time. Both coconut milk level and processing time significantly influenced the sensory qualities of the product, while sautéing time showed no significant effect in all response variables. Verification test confirms that optimum formulation is better in acceptability scores compared to treatment outside the optimum region. Both the developed “plain” and “hot” halang-halang formulations have high preference from young and adult consumers. After 15 months of storage, canned halang-halang products were still microbiologically acceptable showing a microbial count much lower than the safe level.
Meat processing industry is of enormous significance for India's development because of the vital linkages and synergies that it promotes. Meat processing covers a spectrum of products from sub-sector comprising animal husbandry and poultry farms, and bulk frozen meat, packaged meat, ready-to-eat processed meat products.
The modern meat industry uses machine vision, robots, and integrated processing lines to enhance speed, efficiency and sanitation. Poultry processing is a complex combination of biology, chemistry, engineering, marketing, and economics.
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Tags
All about the Meat Processing Industry, Beef Meat Processing Technology, Beef Products, Best small and cottage scale industries, Book of Meat and Meat Processing, Book on Meat Processing and Preservation, Business guidance for Meat processing, Business Plan for a Startup Business, Business Plan for Small Meat Plant, Business start-up, Complete book on meat processing, Cured meat cuts, How to Cure Meat, How to Start a Meat processing industry?, How to Start a Meat Production Business, How to start a successful Meat processing business, How to Start Meat Processing Industry in India, How to Start Meat Processing Industry, Livestock Processing, Meat and Poultry, Meat Based Profitable Projects, Meat Based Small Scale Industries Projects, Meat cutting and packaging, Meat industry facts, Meat packing industry, Meat packing plants, Meat processing Business, Meat Processing Industry in India, Meat processing industry, Meat Processing Meat Industry Poultry, Meat processing process, Meat Processing Projects, Meat processing technology, Method of processing meat, Methods of processing and preservation of meat, Methods of processing meat and poultry, Methods Used to Make Processed Meat, Modern small and cottage scale industries, Most Profitable Meat Processing Business Ideas, Packaging of fresh and processed meat, Poultry and meat packaging, Processed Meat and Meat Preservatives, Processing Meat and Livestock, Processing of meat and meat products, Profit from Production Beef Processing, Profitable small and cottage scale industries, Profitable Small Scale Meat processing industry, Project for startups, Sausage making, Sausage Making: Formulation and Processing, Sausage Manufacturing, Sausage processing plant, Sausage production, Science of Poultry and Meat Processing, Setting up and opening your meat processing business, Small Scale Meat Processing, Small Scale Meat Processing Projects, Small scale Meat production line, Small scale sausage production, Small Start-up Business Project, Start up India, Stand up India, Starting a Meat Processing Business, Start-up Business Plan for Meat processing, Startup ideas, Startup Project, Startup Project for Meat processing, Startup project plan, Ways to Preserve Meat
Effect of Functional Ingredients Such As Mushrooms, Sesame Seeds And wheat Gl...IJERA Editor
The present research has made an efforts to evaluate the quality and shelf life of chicken meat cutlets by
incorporating functional ingredients such as mushrooms, sesame seeds and wheat gluten at optimized levels.
Mushrooms (0, 5, 10, 15 and 20 per cent levels) sesame seeds (0, 1.0, 1.5, 2.0, 2.5 and 3.0 per cent levels) and
wheat gluten (0, 1.0, 1.5, 2.0, 2.5 and 3 per cent levels) in the products for their optimization in formulation of
chicken meat cutlets. Fresh mushrooms when incorporated above 15 percent had deteriorative effect on
appearance, color, texture, flavor and also on cutlets making property. So 15 percent level was selected.
Appearance, color, texture, flavor and overall acceptability scores were maximum at 2.5% level of sesame seed
incorporation . Vital wheat gluten was added upto 3 percent there was drastic decrease in texture and flavor
scores and also on texture and overall acceptability scores. So 1.5 percent level was selected for incorporation
based on these sensory scores. On the basis of sensory evaluation, best levels of mushrooms (15.0 per cent)
sesame seeds (2.5 per cent) and wheat gluten (1.5 per cent) were incorporated in the chicken meat cutlets and
stored under frozen (-20± 2°C) for two months after packing in coextruded plastic films (conventional and
vacuum packs) to evaluate shelf life of the product. The chicken meat cutlets containing functional ingredients
had significantly (p≤ 0.05) higher acceptability than control chicken meat cutlets. Vacuum packed chicken meat
cutlets had significantly (p≤ 0.05) higher appearance, color, texture, flavor, juiciness and overall acceptability
than conventionally packed chicken meat cutlets at the end of 2 months of frozen storage period (-20± 2°C).
The effect of different physical form feeds (pellet and mash) and stocking density on the growth performance characteristics of carcass and immunity of Ross-308 broiler chicks were studied. A total of 1800 one day-old ross-308 mixed-sex broilers were used in a completely randomized design with six treatments and four replicates of 75 birds each. They were arranged in a 2×3 factorial design: two feed forms (mash and pellet) and three stocking density (10, 14 and 18 bird/m2). Live body Weight (LW), Weight Gain (WG), Feed Intake (FI) and Feed Conversion Ratio (FCR) were measured periodically (0-10, 11-24 and 25-42 days). Carcass components and litter quality were recorded at the end of the trial (day 45). Also antibody titer against SRBC, and heterophil to lymphocyte ratio were measured in 45 day of age. The highest body weight in grower period was observed in the pellet diet form (p<0.05). Also the highest Body Weight (BW) and Body Weight Gain (BWG) in the starter period was observed in the lowest stocking density treatment (10 bird/m2) (p<0.05). Physical form of diet had no significant effect on feed intake, BW and FCR throughout the periods. However the broiler feed intake was significantly influenced by stocking density and a decrease in the high stocking density group (18 bird/m2). Different types of feed and stocking density had no significant effect on carcass characteristics, antibody titer and H:L ratio. Use of pellet form diet and high stocking density treatment (18 bird/m2) significantly increased broiler litter moisture (P<0.05).
Preservation of Meat and Poultry Products (Chicken, Cured, Smoked Poultry Rolls, Freezing Stuffed Turkeys, Freezing Ducks, Frozen Chicken burgers, Frozen Turkey Burgers, Turkey Bologna, Chicken Sandwich Spread, Smoked Chicken, Poultry Sausage, Chicken Frankfurters, Frozen Chicken Curry)
Food preservation is a method of maintaining foods at a desired level of properties or nature for their maximum benefits. Preservation usually involves preventing the growth of bacteria, yeasts, fungi, and other micro-organisms (although some methods work by introducing bacteria, or fungi to the food), as well as retarding the oxidation of fats which cause rancidity. There are various methods of preservation chilling, freezing, curing, smoking, dehydration, canning, radiation preservation etc.
See more
https://goo.gl/BKuw8K
https://goo.gl/PdxH6p
https://goo.gl/qs7UPo
Contact us:
Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Meat and Meat Products, Meat Products Preservation, Ways to Preserve Meat, Meat and Poultry, Preservation of Meat and Poultry Products, Methods for Preserving Meat, Meat Processing, Meat Preservation Techniques, Meat Preservation Methods, Methods of Processing Meat, Preservation of Meat and Meat Products, Processed Meat and Meat Preservatives, Food Preservation, Meat Preservation, Meat Processing and Preserving of Meat Products, Meat Preservation and Storage, How to Preserve Meat, Ways of Preserving Food, Poultry Meat Preservation, Preservation Products, Preserving Meat, How to Start Meat Processing Business, Starting Your Meat Processing Business, Free Meat Business Plans, How to Start Meat Processing Business, Profitable Meat Processing Business Ideas, Planning Small Meat Business, Meat Processing Business Plan India, Meat Processing Business at Small Scale, Meat Business Ideas, Business Plan for Poultry Farm, Poultry Farming Business Plan, Poultry Business Plan Free Download, Small Scale Poultry Processing, Poultry Products in India, Poultry Products in India, How to Start Poultry Farming, Starting Poultry Farm for Beginners, Poultry Farm Business Plan Free Download, Poultry Farming in India, Preservation of Poultry Meat, Starting Egg Business on Your Small Farm, Starting Poultry Egg Farming Business Plan, Start Successful Egg Business, Chicken Egg Farming Process, Starting Commercial Farm, Profitable Poultry Farming Business, Luncheon Meats, Meat Loaves, and Meat Spreads, Pork or Pork Beef Luncheon Meat, Pork Product, Nonfat Dry Milk in Meat Loaves, Pickle and Pimiento Loaf, Baked Veal Loaf, Veal, Pork, and Liver Loaf Using Nonfat Dry Milk, Meat and Cheese Loaf Using Nonfat Dry Milk, Macaroni, Meat, and Cheese Loaf Using Nonfat Dry Milk
Microbiological and Physicochemical Properties of Wholegrain Millet Sourdough...Premier Publishers
This study enumerates the bacterial and fungal isolates responsible for the fermentation of millet sourdoughs, evaluates the antimicrobial safety of the sourdough starters and the quality of bread produced thereafter. The individual flours were spontaneously fermented in the ratio 1:1 (w/v) for 48 h. At the end of the fermentation, the microbial consortium of the sourdough meals obtained were determined and also screened for antagonistic activity against selected pathogens. All the sourdough starters revealed strong clearance zones against the selected food borne pathogens with values ranging from 5.00 to 16.1 mm. The proximate compositions of the breads were improved by the sourdough fermentation process compared with the raw flour. The moisture content of flour determined ranged from 7.48 to 11.20% while the protein, fat, ash, crude fibre and carbohydrate were 9.53 to 12.4%; 2.13 to 2.78%; 0.82 to 2.87%; 2.10 to 4.67% and 71.83 to 76.33% respectively. The carbohydrate content of the breads reduced with fermentation and ranged from 63.10% to 73.33% while the protein, ash, crude fibre and fat content increased and ranged from 11.57 to 15.31%; 2.39 to 3.08%; 1.76 to 3.62% and 7.15 to 12.32% respectively. The highest value for calcium 48.86 mg/100 g was exhibited by pearl millet bread. Sensory evaluation showed significant difference (P < 0.05) in the appearance, taste, colour, aroma and texture of the bread samples. The findings have suggested that indigenous wholegrain cereals could be employed for bread production, which has the potential to improve the nutritional profile and safety of cereal fermented foods which forms the bulk of the diet of rural dwellers in sub-Saharan Africa.
THIS PRESENTATION DESCRIBES MEAT PRODUCTION. MEAT PROCESSING, VALUE ADDED PTODUCTS FROM MEAT , BASIC PROCESSES FOR PROCESSING OF MEAT, ROLE OF NON MEAT INGREDIENTS IN MEAT PROCESSING IN A VERY EFFICIENT MANNER. THIS PRESENTATION CONTAIN IMAGES SO YOU CAN UNDERSTANDEASILY.
How to Start Meat, Poultry and Fish Processing IndustryAjjay Kumar Gupta
Food manufacturers need to be able to produce meat, poultry and fish products which are considered to be healthy and that can meet the consumer demands. Meat industry, although is a very developing stage in India, is the top food industry in the world. Processed meat products are poised for continuous growth in the country. Poultry is one of the fastest growing segments of the agricultural sector.
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Sensory and Nutritional Quality, Shelf-Life, and Microbial Analyses of Hermitically Sealed Chevon Products
1. Jonathan N. Nayga.et.al. Int. Journal of Engineering Research and Applications www.ijera.com
ISSN: 2248-9622, Vol. 6, Issue 3, (Part - 6) March 2016, pp.15-19
www.ijera.com 15|P a g e
Sensory and Nutritional Quality, Shelf-Life, and Microbial
Analyses of Hermitically Sealed Chevon Products
Jonathan N. Nayga, Emelita B. Valdez, Mila R. Andres1
, Beulah B. Estrada2
,
Emelina A. Lopez3
, Rogelio B. Tamayo4
, and Aubrey Joy M. Balbin5*
1
Animal Science Department, College of Agriculture, Isabela State University, Echague, Isabela,
2
Food Science Department, College of Engineering, ISU,
3
Animal Products Development Center, Marulas, Valenzuela,
4
Department of Animal Science, College of Agriculture, Cagayan State University, Lallo, Cagayan, and
5
Research Department, ISU, Author of correspondence: aubrey_0804@yahoo.com
ABSTRACT
Goat meat or chevon is regarded as nutritious food and became popular food for health conscious people. In the
Philippines, demand for chevon is growing as noted in the increasing per capita consumption of chevon.
However, the price of chevon remains high. With a goal to transform the basis of disposal from per head basis to
retail scheme and to make it affordable to consumers, a study was conducted to use canning technology to
develop chevon-based products. Using 11-month old male upgraded Boer, local dishes popularly cooked using
chevon were innovated and elevated to capture wider market. These dishes include braised chevon in soy sauce
and spices (locally known adobo), savory goat stew commonly in tomato stew (locally called kaldereta) and
goat meat ceviche made with skin, smothered with vinegar and spices (known as kilawin) Sensory evaluation
and different analyses such as nutritional, shelf-life and microbial were conducted for food safety. On sensory
evaluation, kaldereta and adobo were rated as “like moderately” while kilawin was rated as “like slightly”. On
nutritional analysis, calorie level was found highest for adobo, followed by kaldereta and kilawin; on fat and
saturated fat, kilawin was found lowest, followed by kaldereta and adobo; on cholesterol level, kilawin was
found highest, followed by adobo and kaldereta. On microbial analysis, the products were found negative on
food-borne microorganisms such as aerobic and anaerobic thermophiles and mesophiles, making these products
commercially sterile. On shelf-life analysis, kilawin can be stored longest at 15months, followed by adobo at
12months and kaldereta can be stored at 10months. These results suggest that canning can be used to develop
products that can be sold to different costumer. These activity can be utilized to make product value-adding
more profitable, while transforming the traditional per head basis of selling goat.
Keywords: canning, chevon, food processing
I. INTRODUCTION
Goat meat or chevon is regarded as
healthy food, known to be high source of protein,
[1][2]
low cholesterol content at 40mg/100g [3]
and
has lower fat content as compared to other red meat
[4][5]
. Because of these, chevon became popular
food for health conscious people. In the
Philippines, demand for chevon is increasing. In
2010, 3.36 million heads of goats were slaughtered
and per capita consumption of chevon increased
from 0.36 to 0.44 kilogram in 2010, a comparable
data worldwide [6][2]
. However, the price of chevon
remains high. On the other hand, studies conducted
for goat is focused on breeding, production, and
productivity and few were conducted on product
development [7][8][9]
, which is vital to transform the
basis of disposal from per head basis to retail
scheme. With this system goat meat became
affordable to consumers.
Canning is a process to hermitically seal
cooked food. This method facilitates longer storage
and wider distribution of the products. Canning
became one of the most successful industry
worldwide and one of the features of modern life.
In addition, it also facilitates longer storage and
wider distribution of products. The objective of this
study was to use canning technology to add value
and commercialize chevon products.
II. MATERIALS AND METHODS
Upgraded (Boer x Philippine native) male
goat at eleven (11) month old was slaughtered for
food processing. Three (3) different Filipino dishes
such as braised chevon in soy sauce and spices or
adobo, savory goat stew commonly in tomato stew
or kaldereta, and goat meat ceviche made with
skin, smothered with vinegar and spices or kilawin
were innovated. The standard ingredients and
cooking methods for these dishes were used.
Laboratory scale cooking was conducted
followed by a sensory evaluation using Hedonic
Test of seven-point scale [10]
. In the sensory
RESEARCH ARTICLE OPEN ACCESS
2. Jonathan N. Nayga.et.al. Int. Journal of Engineering Research and Applications www.ijera.com
ISSN: 2248-9622, Vol. 6, Issue 3, (Part - 6) March 2016, pp.15-19
www.ijera.com 16|P a g e
evaluation, samples were coded using three-digit
numbers and then served to 50 panel members.
Attributes of the products such as color, flavor
juiciness, tenderness, saltiness, spiciness, thickness
of sauce, goaty odor or flavour and general
acceptability were evaluated.
After sensory evaluation, processed meat
were filled in double-pass tin cans to eliminate
corrosion and to prevent post-processing
contamination [11]
. Each can contained 200g of dish
prepared. Thermal process was applied at 15 psi at
220°C for 1 hour. The products were incubated for
3- days to ensure that Clostridium botulinum is
absent [12]
.
Analyses such as nutritional, microbial
and shelf-life were conducted at Fast Laboratory,
Cubao, Quezon City. On the nutritional analysis,
the levels of the calories, calories from fat, total fat,
saturated fat, cholesterol, sodium, total
carbohydrate and protein were analysed.
Raw meats are important sources of
Salmonella and Clostridium perfringens, which are
often associated in outbreaks of food-borne disease
[13]
. Food processing can change the microbial
composition of the meat, as it can either kill or
prevent growth of pathogens that will help increase
shelf-life of the products from a few days to several
years [14]
. Among the microorganisms that are
screened for food safety are aerobic and anaerobic
thermophiles and mesophiles such as Escherichia
coli, Salmonella sp., Staphylococcus aureus,
Clostridium perfingens, and Clostridium botulinum
[15]
. In shelf life testing, the samples were stored at
different temperature such as 50°C, 40°C, 30°C,
20°C and 10°C and periodic evaluation were
conducted using parameters tested to include
physical, microbiological, and sensory
characteristics [16]
.
III. RESULTS AND DISCUSSION
Sensory Evaluation
The developed products were evaluated
based on color, flavour, juiciness, tenderness, goaty
flavour/odor, general acceptability, and other
parameters including saltiness, spiciness, and
thickness of the sauce.
The color is influenced by the level and
state of myglobin [2]
present in the meat. Boer is
known to be heavy animals characterized by high
muscle formation, a factor that increases color of
the meat. Color of adobo and kaldereta were rated
“like very much” can be attributed to the lean meat
present, while kilawin was rated “like moderately”
because lesser lean meat was used in the
processing. Meat flavor on the other hand is
attributed to palatability [17]
and it is determined by
the chemical senses of taste and smell, and depends
on the quantity and composition of the fat in meat
[18]
. In this study, the flavor of kilawin and abodo
were rated “like very much”, while kilawin was
rated “like slighty”. Meat subjected to thermal
treatment affects its flavor as the composition and
degree of saturation of fats has changed [19]
, as such
kilawin and abodo undergo longer cooking period
as compared to kilawin. Juiciness of chevon is
related to quantity and composition of
intramascular fat [20]
age of the animal [7]
and
moisture content of the meat [21]
. In general,
cooking normally changes the composition of the
animal fat as lipid component in the meat melts [23]
and combines with water. This will increase the
energy density of the meat, thus influencing
juiciness [24]
. In this study, adobo and kilawin were
rated “moderately” while kaldereta was rated as
“slight”. Adobo and kilawin are both dry dish
wherein natural oil from the meat is extracted
during cooking, thereby resulting to juicier
perception by sensory evaluators. Meanwhile,
tenderness is governed by meat’s softness to tongue
and cheek, resistance to tooth pressure, ease of
fragmentation, meatiness, adhesion of the fibers
and residue remaining after chewing [23]
. On this
study, all products developed were rated as
“moderate”. The result can be attributed to the age
of the goat, wherein the collagen in the connective
tissue of mature animals decreases ability to
gelatinize under the heat and moisture influences
[2]
. Since the animals used in the study belong to
same age group, it did not impart difference in the
rate given. The goaty flavor/odor of kaldereta and
abodo were rated “perceptible” while kilawin was
rated as “slightly”. The goaty flavor/odor is
attributed to the branched chain fatty acid (BCFA)
present in chevon and mutton [25]
containing 4-
ethyloctanoic acid, also found present in cheeses
[26]
. It could be noted that bone-in lean meat was
used in cooking kaldereta and abodo, thereby
goaty flavor/odor became detectable in these
products as compared to kilawin. The general
acceptability of kaldereta and abodo were rated as
“like moderately”, while kilawin was rated as “like
slightly”. Flavor determines overall score of the
products [23]
, thus, similar ratings for flavor and
general acceptability was found on this study.
Other parameters such as saltiness, spiciness and
thickness of the sauce depend on each recipe, thus
there are different perceptions from the evaluators.
3. Jonathan N. Nayga.et.al. Int. Journal of Engineering Research and Applications www.ijera.com
ISSN: 2248-9622, Vol. 6, Issue 3, (Part - 6) March 2016, pp.15-19
www.ijera.com 17|P a g e
Table 1. Sensory evaluation results for canned chevon Kaldereta, Adobo and Kilawin
Sensory Attributes Average Scores/Descriptive Rating
Kaldereta Adobo Kilawin
Color 7.64 (LVM) 7.73 (LVM) 6.9 (LM)
Flavor 7.09 (LM) 7.46 (LM) 6.1 (LS)
Juiciness 3.45 (S) 3.73 (M) 3.85 (M)
Tenderness 4.46 (M) 4.27 (M) 4.05 (M)
Saltiness 2.82 (S) 3.73 (M) 3.2 (S)
Sweetness 2.64 (S) 2.09 (P) 3.0 (S)
Spiciness 2.73 ((S) -- 3.35 (S)
Goaty odor/flavor 4.46 (P) 4.27 (P) 2.8 (S)
General Acceptability 7.09 (LM) 7.28 (LM) 6.2 (LS)
Legend:
LVM – Like Very Much M- Moderately
S – Slight LM- Like Moderately
P – Perceptible LS – Like Slightly
Nutritional Analysis
On nutritional analysis, calories level,
calories from fat, total fat content and saturated fat,
level of minerals such as sodium and carbohydrate
was found highest in adobo as compared to
kaldereta and kilawin. Protein level was found
highest in kilawin, while calcium level was found
highest in kaldereta, while it was not found on
kilawin. Iron level was found highest for both
kaldereta and kilawin. There was no trace of
dietary fiber, sugar and vitamins A and C in all
developed products as shown in Table 2. Results of
the nutritional analysis further supports the claim
that chevon is a nutritious food. Similar findings of
lower saturated fat level of the products as
compared to poultry without skin at 40%, beef at
85%, pork at 100% and lamb at 90% (Adam et al.,
2010) was found. Furthermore, the products
contains lower cholesterol level than the
recommended daily cholesterol intake of 300 mg
for adult Filipinos [27]
.
Table 2. Results of the nutritional analysis conducted in three (3) products developed
Nutrients Adobo Kaldereta Kilawin
Calories 220 180 160
Calories from fat 130 110 60
Total fat 15g 12g 7g
Saturated fat 9g 7g 5g
Cholesterol 80 mg 50 mg 200mg
Sodium 530 mg 260 mg 320 mg
Total carbohydrate 4g 8g 3g
Dietary fiber 0 0 0
Sugar 0 0 0
Protein 19g 12g 22g
Vitamin A 0 0 0
Vitamin C 0 0 0
Calcium 6% 20% 0%
Iron 10% 16% 16%
Shelf-Life And Microbial Analyses
The products were sterile as indicated by
the absence of Clostridium botulinum after 3-day
incubation as specified thru swelling of can. On
shelf-life analysis, results showed that kaldereta
can be stored for 7.7 months, while adobo can be
stored for 12 months and kilawin can be stored for
15.6 months. On the microbial evaluation, all
products were negative on aerobic and anaerobic
thermophiles and mesophiles. On food safety, the
canned products passed standard procedure of
processing as indicated by the negative result
obtained on analysis for food- borne or food-related
microorganisms [28]
. Thus, it is expected that the
products will have longer shelf-life period. Proper
handling and storage conditions are recommended
to be maintained during product transfer and
storing so that the heat‐resistant and nontoxic
thermophilic spore formers microbes remain
dormant.
IV. CONCLUSION
The study reveals that value-adding of
product is useful in improving the value of goat
meat and in transforming market scheme. The
results of the different analyses conducted for the
products developed showed that the canned chevon
products are nutritious and safe for human
consumption. The products are can be used to
4. Jonathan N. Nayga.et.al. Int. Journal of Engineering Research and Applications www.ijera.com
ISSN: 2248-9622, Vol. 6, Issue 3, (Part - 6) March 2016, pp.15-19
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develop the market venue for goats with better market share as commercialization is push through.
ACKNOWLEDGMENT
The authors would like to thank the
Department of Science and Technology- Philippine
Council for Agriculture, Aquatic and Natural
Resources Research and Development for funding
the project “Value adding of goat meat products
through processing and packaging”.
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