Follow
International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

Login as a Reviewer

Indexed in



National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

See Guidelines to Authors
Current Issues
Download Publication Certificate

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 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2021.10(5): 32-42
DOI: https://doi.org/10.20546/ijcmas.2021.1005.007


Quality Evaluation of Carabeef Patties Containing Different Levels of Water and Added Fat
A. Irshad1*, S. Suresh kumar1, V. Chandirasekaran1, V. Ramesh2,A. Natarajan3 and P. Sivakumar1
1Department of Livestock Products Technology (Meat Science), Veterinary College and Research Institute, Namakkal - 637 002, India
2Department of Livestock Production Management, Veterinary College and Research Institute, Salem - 636 112, India
3Department of Animal Feed Analytical and Quality Assurance Laboratory, Veterinary College and Research Institute, Namakkal - 637 002, India
 
*Corresponding author
Abstract:

The objective of the present study was undertaken to standardize the optimum level of vegetable oil and added water in the development of carabeef patties. The lean meat was minced twice through 3 mm plate and prepared emulsion by using a bowl chopper. The patties were prepared with the incorporation of chilled water at 7, 10 and 13 % level and added vegetable fat at 10, 12 and 14 %, respectively replacing the lean meat. The mean values of emulsion stability and cooking yield of carabeef patties was significantly (P<0.01) higher at 12 % level of fat and 10 % level of chilled water as compared to other treatment. A significant effect of different level of vegetable fat incorporation was observed with respect to sensory scores. The highest scores for appearance, juiciness, binding, texture and overall acceptability values noted for the products developed with 12 % level of fat and 10 % level of chilled water in the formulation. Thus, good quality carabeef patties could be prepared by incorporating 12 % level of fat and 10 % level of chilled water in the formulation.


Keywords: buffalo meat, patties, meat emulsion, vegetable oil and quality characteristics
Download this article as Download

How to cite this article:

Irshad, A., S. Suresh kumar, V. Chandirasekaran, V. Ramesh, A. Natarajan and Sivakumar, P. 2021. Quality Evaluation of Carabeef Patties Containing Different Levels of Water and Added Fat.Int.J.Curr.Microbiol.App.Sci. 10(5): 32-42. doi: https://doi.org/10.20546/ijcmas.2021.1005.007