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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(6): 3282-3288
DOI: https://doi.org/10.20546/ijcmas.2019.806.391


Quality Assessment of Traditionally Processed Kola, a Deli Meat of Tamil Nadu
P. Selvan* and R. Gayathri
Department of Poultry Technology, College of Poultry Production and Management, TANUVAS, Mathigiri, Hosur – 635 110, India
*Corresponding author
Abstract:

In the present study, kola, a comminuted deli meat of Tamil Nadu was traditionally processed and assessed for microbial, sensory and physiochemical qualities. For the standardization of recipe and process, the traditional knowledge on different recipes and processes of kola possessed by the caterers and homemakers were utilized for conducting preliminary experiments that were solely based on sensory trails. Subsequently, the kola prepared using standardized recipe and process was subjected to sensory (colour, flavour, texture, and overall acceptability), microbial (total viable count, staphylococcal count and coliform count) and physio chemical (pH and cooking loss) quality analysis at periodic intervals during refrigerated storage (4±1°C). Data obtained from different analysis were presented and discussed.


Keywords: Kola, Coarse ground meat, Cooking loss, Deli meat
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How to cite this article:

Selvan, P. and Gayathri, R. 2019. Quality Assessment of Traditionally Processed Kola, a Deli Meat of Tamil Nadu.Int.J.Curr.Microbiol.App.Sci. 8(6): 3282-3288. doi: https://doi.org/10.20546/ijcmas.2019.806.391