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Research
(Published
online: 29-01-2015)
19. Microbial quality,
instrumental texture, and color profile evaluation of edible
by-products obtained from Barbari goats
- Pramila Umaraw, V. Pathak, V.
Rajkumar, Arun K. Verma, V. P. Singh and Akhilesh K. Verma
Veterinary World, 8(1): 97-102
doi:
10.14202/vetworld.2015.97-102
Pramila Umaraw: Department of
Livestock Products Technology, College of Veterinary Sciences and
Animal Husbandry, Uttar Pradesh Pandit Deen Dayal Upadhyaya Pashu
Chikitsa Vigyan Vishwavidyalaya Evam Go Anusandhan Sansthan,
Mathura, Uttar Pradesh, India; pramila1303@gmail.com
V. Pathak: Department of Livestock
Products Technology, College of Veterinary Sciences and Animal
Husbandry, Uttar Pradesh Pandit Deen Dayal Upadhyaya Pashu
Chikitsa Vigyan Vishwavidyalaya Evam Go Anusandhan Sansthan,
Mathura, Uttar Pradesh, India; pathakvet@gmail.com
V. Rajkumar: Goat Products Technology
Laboratory, Central Institute for Research on Goats, Makhdoom,
Mathura, Uttar Pradesh, India; vrvet@rediffmail.com
Arun K. Verma:
Goat Products Technology
Laboratory, Central Institute for Research on Goats, Makhdoom,
Mathura, Uttar Pradesh, India; arun.lpt2003@gmail.com
V. P. Singh: Department of Livestock
Products Technology, College of Veterinary Sciences and Animal
Husbandry, Uttar Pradesh Pandit Deen Dayal Upadhyaya Pashu
Chikitsa Vigyan Vishwavidyalaya Evam Go Anusandhan Sansthan,
Mathura, Uttar Pradesh, India; vetvpsingh@rediffmail.com
Akhilesh K. Verma: Department of
Livestock Products Technology, College of Veterinary Sciences and
Animal Husbandry, Uttar Pradesh Pandit Deen Dayal Upadhyaya Pashu
Chikitsa Vigyan Vishwavidyalaya Evam Go Anusandhan Sansthan,
Mathura, Uttar Pradesh, India; vetakhilesh@rediffmail.com
Received:
09-08-2014, Revised: 06-12-2014, Accepted: 11-12-2014, Published
online: 29-01-2015
Corresponding author:
Pramila Umaraw, e-mail: pramila1303@gmail.com
Abstract
Aim: The study was conducted
to estimate the contribution of edible byproducts of Barbari kids
to their live and carcass weight as well as to assess textural and
color characteristics and microbiological status of these
byproducts.
Materials and Methods: Percent live weight, Percent carcass
weight, Texture, color, and microbiological analysis was done for
edible byproducts viz. liver, heart, kidney, spleen, brain
and testicle and longissimus dorsi muscle was taken as a
reference.
Results: The edible byproducts of Barbari kids constitute
about 3% of the live weight of an animal of which liver
contributed maximum (1.47%) followed by testicles (0.69%) and
heart (0.41%). While the same constituted 3.57, 1.70, and 0.99%,
respectively on carcass weight. There was significant (p<0.05)
difference among all organs regarding textural properties. Liver
required the maximum shear force and work of shear (121.48N and
32.19 kg-sec) followed by spleen and heart. All organs revealed
characteristics color values (L*, a*, b*,
chroma, and hue) which were significantly different (p<0.05) from
muscle values. The total viable count, coliform count showed
slight differences for all organs studied. The staphylococcus
counts were low with little differences among organs.
Conclusion: Edible byproducts have a significant contribution
to carcass weight which could enhance total edible portion of the
carcass. Efficient utilization of these by-products returns good
source of revenue to the meat industries. Textural and color
analysis give information for their incorporation in comminuted
meat products, and microbial study tells about the storage study.
However, study was in the preliminary and basic step forward
toward better utilization of 3% of live animal which could
increase the saleable cost of animal by 6.94%.
Keywords: edible byproducts, hunter color lab, microbial
quality, textural characteristics
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