The objective of this study was to determine the effect of rearing systems on reproductive performance of turkey (Meleagris gallopavo). A total of 180 Beltsville Small White and Board Breasted Bronze turkeys were taken for the study and reared under three different rearing system viz. intensive system (full confinement), semi-intensive system (partial confinement and partial day scavenging) and free range system (all-day scavenging). Average egg weight (g), percentage of infertile eggs, embryonic mortalities, total egg hatchability, fertile egg hatchability, fertility and poults survivability values were significantly (P>0.01) higher in turkeys reared under intensive system of management followed by semi intensive system and free range system of management. The highest percentage of dead in shell was found in intensive system and was did not differ significantly from semi intensive and free range system. Hatched weight of poults (g) between semi intensive and intensive system did not differ significantly between them, but both groups found statistically significant (P>0.01) from free range system. From the study, it is concluded that higher reproductive performance was obtained in intensive system of management followed by semi intensive and free range system of management.

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Smoked buffalo rumen meat products were prepared from 3 times blade tenderized buffalo tripe with 5.0% ginger extract and were subjected to various physico-chemical parameters, microbial profile and sensory quality at 25 ± 1 °C under aerobic packaging. All physico-chemical parameters, microbial counts and sensory evaluation score of ginger extract treated buffalo rumen meat product were higher compared to control. pH, moisture content, thiobarbituric acid, tyrosine values, total plate, yeast and mould and staphylococcal counts were increased and extract release volume were decreased significantly with increasing storage period. Throughout the storage period, all microbial counts and sensory evaluation score were within the acceptable limits up to storage period of 15 days at 25 ± 1 °C in LDPE pouches under aerobic packaging.

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Cooked buffalo tripe rolls prepared from a combination of buffalo tripe and buffalo meat by using mincing and blade tenderization process were stored at 4 ± 1 °C in polyethylene teraphthalate laminated with polythene (PET/PE) pouches under vacuum packaging condition. The samples were evaluated for physico-chemical parameters, microbial quality and sensory attributes at regular intervals of 0, 7, 14, 21 and 28 days of storage. Significant changes were seen in physico-chemical, microbial and sensory characteristics of BTRs during storage at refrigeration temperature (4 ± 1 °C) under vacuum packaging condition. All microbial counts were well within the acceptable limits and the products did not show any signs of spoilage. Thus, BTRs prepared by mincing or BT can be best stored up to 28 days at 4 ± 1 °C under vacuum packaging.