Journal of Food Processing & Technology

Development of shelf stable dried and rehydrated ready to eat meat rings using meat of different species

International Conference and Exhibition on Food Processing & Technology

November 22-24, 2012 Hyderabad International Convention Centre, India

Bhujendra Soni, Brijesh Kumar, S. Mohapatra, S. K. Mendiratta, G. Chauhan and S. Talukder

Posters: J Food Process Technol

Abstract:

The present study was conducted to develop a dried and rehydrated type ready to cook shelf stable meat ring from meat of different species like poultry, pork, chevon and fish. Deboned and fiber free minced meat from freshly slaughtered animal has been used. A suitable formulation was standardized containing 75% minced meat along with various extenders. The formulated and standardized poultry meat ring was taken as control and rings from other meat as treatments and were used for various physico-chemical and sensory quality evaluation. The pH and cooking yield of rings were 6.2, 93.5; 6.0, 90.3; 6.5, 93; 5.7, 87 respectively for poultry, pork, chevon and fish meat incorporated products. The consecutive moisture, protein and fat percent were calculated as 8.6, 49.8, 14.4 for poultry; 9.5, 43.8, 17.5 for pork; 10.4, 47.6, 16.8 for chevon and 12.3, 48, 15.2 for fish meat rings respectively. The protein content was significantly (p<0.05) higher in poultry meat ring, where as the fat content was significantly (p<0.05) higher in pork meat rings and the moisture content was significantly (p<0.05) higher in fish meat ring. In case of sensory scores, the overall acceptability of fish meat ring was found to be significantly (p<0.05) higher than the other, followed by poultry, chevon and pork meat rings. Preparation of dried and rehydrated, ready to cook shelf stable meat rings of these species could be a novel approach for economic utilization of spent animal meat and development of innovative types of meat products.

Biography :

Bhujendra Soni has completed his B.V.Sc. & A.H. at the age of 23 years from College of Veterinary Science and Animal Husbandry, Durg, C.G. and doing post graduation (M.V.Sc.) in LPT and meat science from Indian Veterinary Research Institute, Izatnagar.