Effects of different drying methods (sun drying, oven drying & rural cooker smoking) and meat size (block, flat & mince) on the nutrient content of beef was investigated with cooked cured (CC) or noncooked cured (NC) beef. Both physical and chemical assessment were done to assess the quality of meat. Organoleptically all the samples were in acceptable condition upto 120 days of storage time. The initial (30 days) DM, CP, EE and ash content, of the samples (g/100 g DM) were ranged from 81.32-90.00, 69.00-80.16, 2.90-5.23 and 15.00-18.01, respectively. The DM, CP and EE decreased and ash content increased with increasing storage time. At the end of 120 days of storage the DM, CP, EE and ash content of the samples (g/100 g DM) ranged from 79.00-87.36, 67.24-77.92, 1.90 -4.00 and 19.00 -24.70, respectively. DM and CP content in cooked meat was higher than non-cooked meat. However, cooked meat contains less EE and ash value than non-cooked meat. At the end of storing time rural smoked cooked block contain highest protein (77.92%) and oven dried non-cooked mince meat (67.24%) contain lowest protein percent. Statistical analysis revealed that there was a significant (P<0.5 to 0.01) effect of drying methods and meat size on cooked or non-cooked meat. The nutrient contents of meat sample degraded significantly (P<0.05 to 0.01) with the elapse of storage time. The quality decreasing trend was lower in smoked, cooked, flat size meat sample. From this study it was observed that rural cooker smoking method of meat drying could be a useful technique of meat preservation.
The landmark-based morphometric and meristic analysis of three different stocks from the Atrai, the Jamuna and the Kangsha of Bhagna (Labeo ariza, Hamilton 1807) were examined from a phenotypical point of view to evaluate the population structure and to assess shape variation. A total of 90 Bhagna (L. ariza) were collected from three different water bodies: the Atrai, the Jamuna and the Kangsha of Bangladesh during January, 2017. Ten morphometric and nine meristic characters were analyzed along with twenty two truss network measurements. One way ANOVA showed that all morphometric, meristic and truss network measurement were significantly different (P<0.001) among three different stock of the fish. For morphometric and landmark measurements, the first discriminant functions (DF) accounted for 98.6% and 97.9% and the second DF accounted for 1.4% and 2.1%, respectively among group variability, explaining 100% of total among groups variability. For the morphometric and truss network measurements, plotting discriminant functions showed a well separated clusters of the stocks indicating that the measurement were significantly different among three stocks. The dendrogram based on morphometric and landmark distances data showed two major clusters; the Atrai and Jamuna stocks in one cluster and the Kangsha stock in another cluster. High degree of variation was observed in morphological characteristics among three different stocks (the Atrai, Jamuna and Kangsha) of L .ariza due to their environmental variation and separate geographical location. The results of this study are very useful for proper conservation and successful management of L. ariza and also for the scientific community for the further research.
Effects of different levels of wheat flour as dietary fiber on the quality of fresh and preserved beef meatballs during storage were explored in this study. Ground beef (Batter) samples were divided into four treatment groups and treated with different level of wheat flour as T1 (control, 0%), T2 (5%), T3 (10%) and T4 (15%). Proximate analysis (dry matter, ash, ether extract and crude fat), sensory tests significantly (p<0.05) at different treatment levels. In conclusions, meatballs having 5% wheat flour was better in terms of color, odor, tenderness, juiciness and overall acceptability, cooking loss and microbial qualities.
The present study was conducted to investigate the effect of age on slaughterhouse by-products and their chemical composition of indigenous cattle of Bangladesh. Live weight, warm carcass weight and dressing percentage of different age group (T1= 0 Tooth, T2= 2 Teeths, T3= 4 Teeths, T4= 6 Teeths and T5= 8 Teeths) of indigenous cattle were estimated. Average live weight and warm carcass weight of indigenous cattle was 167.64±79.93 kg and 84.83±47.88 kg, respectively on which age has significant effect. The average dressing percentage of indigenous cattle was 48.99±4.84. The average weight (kg) of inedible by-products eg. blood, hide, tail, scrotum, penis, cannon, horn, ear and tail was 6.35±0.69, 14.02±1.66, 0.34±0.03, 0.27±0.02, 0.28±0.03, 2.74±0.22, 0.33±0.04 and 0.17±0.02, respectively on which age has significant effect. The average weight (kg) of edible by-products eg. liver, heart, kidney, lung, brain, spleen, empty stomach, empty intestine, head and tongue was 2.40±0.22, 0.55±0.06, 0.35±0.04, 1.43±0.14, 0.33±0.01, 0.46±0.04, 6.32±0.74, 4.77±0.52, 8.21±0.78 and 0.48±0.04, respectively on which age has significant effect. The chemical composition of edible by-products was more or less similar to the main products of meat industry. DOI: http://dx.doi.org/10.3329/bjas.v42i1.15784 Bang. J. Anim. Sci. 2013. 42 (1): 62-66
The study was conducted to investigate the effect of curing on the quality of beef and buffen and also to find out the relationship between the quality of beef and buffen with their storage time. Six treatments of which three from beef were taken as dry salt cured beef (A 1 ), dry sugar cured beef (A 2 ), brine cured beef (A 3 ) and three from buffen as dry salt cured buffen (A 4 ), dry sugar cured buffen (A 5 ) and brine cured buffen (A 6 ). These samples were cured at room temperature for 10 days and then dried. The dried sample was stored for 120 days and analyzed on first day, 30 th day, 60 th day and 120 th day. The quality of cured meat samples were studied by chemical analysis. All the samples were acceptable up to the end of the storage time. Dry matter, ash, crude protein and ether extract of all the samples decreased gradually with elapse of storage time. The initial (0 day) dry matter, ash, crude protein and ether extract content of the samples were ranged from 98.00-99.10%, 13.07-15.33%, 75.01-81.07% and 3.70-5.50%, respectively and at the end of 120 days of storage the dry matter, ash, crude protein and ether extract content of the samples ranged from 89.50-90.50%, 12.80-14.802%, 73.68-74.97% and 3.35-4.25%, respectively. Statistical analysis indicated that with the elapse of storage time quality parameters of meat samples decreased significantly (P<0.01). Quality parameters also varied among the samples. A significant difference exists in species when considering the value of fat. The relationship between the quality of beef and buffen shows that dry matter and crude protein are highly significant (P<0.01), ether extract is significant (P<0.05) and ash was statistically not significant with their storage times. Although the values are non significant, the loss of protein was lower in brine cured meat than other sample. It may be concluded that, brine curing could be a useful technique for beef and buffen preservation.
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