Jamnapari goat meat has the potential to be used for producing quality meat products. The present work thus aimed to evaluate the properties of Jamnapari meat emulsion. A two-level factorial design with three independent variables (23), fat (10 and 30%), sodium chloride (NaCl) (0.8 and 2.4%), and sodium tripolyphosphate (STPP) (0.5 and 1.5%) was used to randomly produce eight formulations of Jamnapari goat meat emulsion. The total expressible fluid (%TEF), expressible fat (%EFAT), pH, cooking loss, water holding capacity (WHC), texture, and microstructure properties of the eight Jamnapari goat meat emulsions were analysed. The %TEF was highly influenced by all factors (fat, NaCl, and STPP), while the %EFAT was only affected by the amount of fat. The pH and cooking loss were affected by fat and STPP levels, while the WHC was affected by the NaCl level. The hardness of the cooked Jamnapari meat emulsion was influenced by all the factors, while the cohesiveness by the fat and NaCl, the springiness by the fat content, and the gumminess, chewiness, and resilience by the STPP. A high NaCl level resulted in a homogeneous microstructure and smaller fat droplets. Although Formulation 3 (10% fat, 2.4% NaCl, and 0.5% STPP) showed good results in emulsion stability, cooking loss, WHC, textural properties, and uniform fat distribution within the meat protein matrix, Formulation 7 (10% fat, 0.8% NaCl, and 0.5% STPP) could be more preferable for its lower salt level. To conclude, the present work developed a stable formulation of Jamnapari goat meat emulsion that can be used to produce meat products.
The present work evaluated the antioxidant, physicochemical, and sensory properties of buffalo meat patties incorporated with 2% roselle (Hibiscus sabdariffa L.), wolfberry (Lycium barbarum L.), or beetroot (Beta vulgaris L.), and chill-stored (4°C) for 11 days. 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, 2-thiobarbituric acid reactive substances (TBARS), shrinkage, cooking yield, water holding capacity, pH, colour, textural properties, and sensory evaluation of the patties were examined. Patties incorporated with roselle, wolfberry, and beetroot had increased scavenging activity, thus decreasing oxidative activity in the patties during storage. Cooking yield was improved in all treatments with significant decrease in pH in both cooked and uncooked roselle-incorporated patties. No changes were observed for the texture of all samples, while roselle-incorporated patties maintained the redness after the 11th day of storage. Sensory attributes of the modified patties were acceptable to all panellists. In conclusion, the incorporation of roselle in buffalo meat patties showed more beneficial effects than the other purées tested in improving the quality of the patties while maintaining their sensory properties.
This study aims to evaluate the optimum duration of flushing dental unit waterlines (DUWLs) in Universiti Sains Islam Malaysia (USIM) dental polyclinics for removal of heterotrophic bacteria. Water samples were obtained from triple air syringes at each dental chair from oral surgery clinic, outpatient clinic and polyclinic 17 at Faculty of Dentistry, USIM after 16 and 64 hours of not operating the dental units as baseline samples. This is followed by sampling after continuous flushing at 30 seconds, 1 minute, 2 minutes and 3 minutes of flushing duration. The levels of heterotrophic plate count (HPC) for each flushing duration were determined by quantification of colony forming units (CFUs) after cultivation of samples on plate count agar (PCA), R2A agar and 5% sheep blood agar (SBA). Statistically, there was no significant reduction in CFUs of HPC for all flushing duration compared to baseline (P > 0.05) with the most notable HPC reducing level after 1 minute and 3 minutes of flushing DUWLs. However, HPC level at USIM dental clinics is still exceeding the recommendation by Centers for Disease Control and Prevention (CDC) which should be less than 500 CFU/mL. The existing method of controlling DUWLs contamination in USIM dental clinics is only by flushing DUWLs 1 minute every morning prior to dental treatment as recommended by Malaysian Dental Council (MDC) without the use of chemical germicides. Thus, the flushing method alone is not reliable to reduce the number of microorganisms in the DUWLs.
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