National Academy of Agricultural Sciences (NAAS)
|
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 2018: 95.39 NAAS RATING 2020: 5.38 |
The present research has been conducted to evaluate both the effect of conventional and scientific methods of slaughtering in order to identify microbial risks related to the various stages of slaughtering the Ducks. Meat samples have been obtained from various locations and are being analyzed by microbial, physicochemical and sensory parameters. It has been found that the duck level, slaughtered by conventional method, is significantly greater than in scientific methods than total plate counts (TPC) and psychotropic counts. The pH, water holding capacity (WHC) of the duck slaughtered with conventional method and extract release volume of duck were significantly lower than the scientific method. The value of the conventional method thiobarbituric acid (TBA) was also higher than that of the scientific method. The meat collected from traditionally raised birds was contaminated at an early stage due to poor hygienic practices.
Citations |
 |
 |
 |
 |
