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This study was conducted to fortify low-fat chicken meatballs with dried carrot pomace as dietary fibre (DF) source and to assess the physicochemical and sensory properties. Carrot pomace was dried and made into powder. Emulsion-based low-fat chicken meatballs were prepared with the addition of carrot pomace powder (CPP) at levels of 1%, 2%, and 3%, over and above the amount of meat along with a control. In the physicochemical properties, there was no significant difference in the emulsion pH, product pH, and emulsion stability among the treatments. Product yield significantly (p≤0.01) increased with the addition of CPP at 2% and 3%. In sensory evaluation, the appearance score was significantly (p≤0.01) lowest for the 3% level. Juiciness, texture, and tenderness scores decreased with the addition of CPP where 3% level had the lowest scores. The flavour and overall acceptability scores significantly (p≤0.01) decreased with the addition of CPP where 1% and 2% had scores more the ‘moderately acceptable’ level and 3% had the lowest score which was only ‘slightly acceptable’. It is concluded that emulsion-based low-fat chicken meatballs could be fortified with dietary fibre content by the inclusion of carrot pomace powder up to a level of 2% without significantly affecting the sensory qualities.

The aim of the study was to evaluate the antioxidant potential of Indian gooseberry (Emblica officinalis) paste in chicken meatballs and its effect on physicochemical and sensory properties. Chicken meatballs were prepared with the inclusion of Indian gooseberry paste (GBP) at 0, 12%, 15%, and 18% levels. The emulsion pH, product pH, emulsion stability, and product yield were determined. DPPH Scavenging Activity (%) was studied to establish the antioxidant potential of the GBP in the product. Sensory properties were evaluated using 8 points hedonic scale. Emulsion pH and Product pH decreased significantly (P

Background: Clove bud oil (CBO) and oleoresin rosemary (ORM) possess antioxidant and antibacterial properties and are widely used as natural preservatives in meat products. The present study was conducted with the objective of evaluating the essential oils CBO and ORM as a hurdle for extending the shelf life of chicken patties at ambient temperature storage. Methods: The natural preservatives viz. CBO at 0.05% level (T1) and ORM at 0.1% level (T2) and their combination (CBO 0.05% with ORM 0.1%) (T3) were incorporated in chicken meat patties in the basic formulation along with a control (C) and the cooked product quality packed in food grade pet-poly co-extruded film pouches stored at ambient temperature (30±2°C) was assessed. Result: Upon storage, in terms of sensory evaluation, T3 spoiled on 5th day and other samples on 3rd day of storage. Addition of essential oils significantly (P less than 0.05) enhanced the DPPH scavenging effect. TBARS and tyrosine values of all treatments significantly (P less than 0.05) increased linearly with storage period. CBO and ORM combination significantly (P less than 0.05) inhibited the microbial load during the storage period and maintained the odour score in the acceptable level even at 3rd day of storage. The combination of CBO and ORM might be applied as one of the hurdles in adopting the ‘Hurdle Technology’ storage of chicken meat patties.

Japanese quail (Coturnix coturnix japonica), the smallest farmed avian species, has become a popular meat source among consumers. From the producers’ point of view, commercial quail farming is a profitable avenue and the volume is increasing significantly. Producing value added quail meat is an important way to improve marketing opportunities. The purpose of this paper is to review slaughter, carcass characteristics, meat quality and meat composition of Japanese quail. The status of Japanese quail meat consumption, along with marketing strategies, such as the development of new products and processing methods is discussed, and in addition, the paper covers adding value to spent Japanese quail meat by means of tenderisation with natural agents.

Background: For strawberry production, accurate yield prediction is very important to help growers increase their profit by efficiently managing their harvesting operation and setting their contracts with buyers. Strawberry plants produce flowers and fruits simultaneously throughout the season. Strawberry flowers are white in color with a yellow pollen at the center, which later becomes a fruit. Strawberry yield can be estimated by counting the number of flowers in a field in advance of harvesting. The objective of this project is to count the number of flowers using image processing techniques, create a map of flower counts using gee-tagging and provide farmers with an estimate of the yield in a given area. Methods: Strawberry flowers could be at different stages of maturation during imaging. We pre-process images using edge-preserving smoothing filter to remove noise without removing fine features. The next stage involves segmentation of flowers from the background. Since flowers are brighter than most other components of plants, simple thresholding with segmentation algorithm will produce candidate pixels. Then flower detection will be conducted using traditional feature engineering along with a classifier such as Histogram of Oriented Gradients, Wavelet Transform, Local Binary Patterns, and the Deep Learning based techniques. Results: Once flowers are detected, the number of flowers is counted to provide farmers with an estimate of yield and variability at different locations in the field. Discussions: One of the biggest challenges with outdoor imaging is the variable lighting conditions. We propose a camera mounted autonomous system to go over rows of strawberry plants to capture images with geo-tags. Cameras are positioned to capture images from different angles to capture occluded flowers. Conclusion: A novel image processing method for accurate strawberry yield prediction is proposed by counting the number of flowers from images for efficient crop management.

Summary The effects of whole egg powder (WEP), dried albumen (DA), dried yolk (DY) at a 1% level and liquid egg (LE) at a 3.7% level on the quality characteristics and refrigerated storage (4 ± 1 °C) stability of chicken patties made with meat and by-products of broiler-spent hens were evaluated. The addition of egg powders significantly enhanced the emulsion stability (ES) and product yield compared with control and LE. There was a marked increase in moisture content and sensory attributes by the addition of egg powders. During the refrigerated storage (4 ± 1 °C), thio-barbituric acid number (TBARS), aerobic plate count (APC) and psychrophilic count increased in all samples. Incorporation of DA and DY significantly reduced the TBARS number and APC during the storage over control. The addition of DA, DY and WEP significantly lowered the psychrophilic counts. Treated and control patties packaged in LDPE (low-density polyethylene) pouches were acceptable for 20 days and 15 days, respectively.

Microbial transglutaminase (MTG) is an enzyme isolated from a variant of Streptomyces mobaraensis that forms covalent cross-links between protein molecules. Studies are being conducted since last two decades on utilization of MTG in meat foods to improve their characteristics, such as gelation, water-binding, emulsion stability, purge loss, cooking loss, etc. MTG is one of the important topics of interest in meat processing industry due to its advantages in practical utilization and commercial exploitation. This review will discuss about the overall applications of MTG in manipulating the functional properties of meat and meat products by means of various processes such as restructuring, value addition, etc.

Emulsion-based meat products play an important role in modern meat industry. Though meat batters have been prepared traditionally since long back in the history, the scientific principles and the knowhow are significantly important in the case of commercial products. In India, the market for emulsion meat products is gaining importance in the recent years and the native producers are in critical need for the scientific basis of production of emulsion meat products with better yield, good sensory qualities and nutrition. Hence, this review will throw light on some of the important factors which influence the properties of meat emulsion such as stability, structure, etc. and the product texture and yield as the revealed by past researches which will be useful to the meat processors in their practical application in preparing meat emulsion products.

The objective of this study was to develop low-fat chicken nuggets with the inclusion of Oat Flour (OF) and assess the cooking yield, textural properties, sensory properties and proximate composition. Chicken nuggets were prepared with the addition of 0%, 10% and 20% of OF over and above the quantity of meat. The cooking yield was significantly higher in the nuggets containing OF. The increased OF level significantly increased the hardness and adhesiveness; however, the cohesiveness, springiness and resilience significantly decreased with no significant difference between the treatments. No significant difference in the gumminess and chewiness values was noted. The juiciness score increased, whereas the texture and flavor scores and overall acceptability decreased with the increased levels OF inclusion. The increased OF levels resulted in a significant increase in moisture, crude fiber and gross energy and a decrease in the percentage of crude protein and fat. Hence, acceptable dietary fiber-enriched low-fat chicken nuggets can be made with the addition of up to 10% OF over and above the amount of chicken meat.

To tenderize tough spent goat meat, an aqueous emulsion of ginger oil (0.10, 0.25 and 0.50%) was added and marinated for 24 h at refrigeration temperature. The samples were analyzed for physico-chemical characteristics, texture profile and sensory evaluation. With the addition of ginger oil, sarcomere length increased, muscle fibre diameter was altered and the other physicochemical characteristics did not show any significant difference. The shear force value of control was 7.64 kg/cm2 and that of the ginger oil (0.25 and 0.50%) treated sample was significantly (P

The water activity of buffalo meat sausage was adjusted to 0.88 using humectants and by heat treatment. Nisin and butylated hydroxyanisole (BHA) were added to study the shelf life of sausage. The treatments were nisin 100 ppm + BHA 100 ppm (T3); nisin 100 ppm (T2); BHA 100 ppm (T1) and control (T0) without nisin and BHA. The sausages were vacuum packaged in polyethylene terephthalate (PET-poly) pouch and stored for 7 days at ambient conditions (35 ± 2°C, 70-80% RH). The pH of sausage increased during storage whereas the moisture content was higher in treatment T1. Tyrosine value was lowest (18.1 mg%) in T3. There was no significant difference among T0 and T1. The thiobarbituric acid reactive substances (TBARS) number of T1 and T3 were lower than that of T0 and T2. Nisin and BHA together exhibited a significant inhibitory effect on total viable count, staphylococcal, streptococcal and anaerobic counts. There was no significant difference in the yeast and mould counts among T1-T3. T3 had a better appearance, flavour, texture and overall acceptability scores up to 5 days. The product (T3) was acceptable up to 5(th) day of storage at 35 ± 2°C and 70-80% RH.