International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2018, Volume : 6, Issue : 1
First page : (322) Last page : (332)
Article doi: http://dx.doi.org/10.18782/2320-7051.5995
Effect of Tenderization on Histological, Physico-Chemical and Properties of Raw and Cooked Emu Meat Treated with Natural Tenderizers
S. Verma1, S. Biswas2, S. N. Rindhe3*, B. Kumari4 and V. H. Kumbhar5
1Assistant Professor, Department of Livestock Products Technology,
College of Veterinary Science & A. H., Anjora, Durg, Chhattisgarh
2Professor, Department of Livestock Products Technology,
West Bengal University of Animal and Fishery Sciences, Kolkata
3Assistant Professor, Department of Livestock Products Technology,
College of Veterinary & Animal Sciences, Parbhani
4Ph.D Scholar, Department of Veterinary Parasitology,
College of Veterinary Science & A. H, Anjora, Durg, Chhattisgarh
5Ph.D Scholar, Department of Livestock Products Technology,
College of Veterinary Science, GADVASU, Ludhiana
*Corresponding Author E-mail: subhash90verma@gmail.com
Received: 14.11.2017 | Revised: 22.12.2017 | Accepted: 25.12.2017
ABSTRACT
The effect of natural tenderization on histological, physico-chemical and sensory properties of raw and cooked emu meat were studied and evaluated to improved tenderness and flavour of emu meat. Fresh emu meats were procured from local market and cut into small chunk of approximately 3 cm3 size and were marinated with different concentrations (0, 5, 7 and 10% w/v) of cucumis and papaya juice for 24 h at 4±1°C. Based on sensory evaluation results, 10% w/v cucumis and papaya juice sample were randomly allotted for different treatments for detailed study. The results obtained revealed remarkable variations in all the studied parameters in the emu meat using plant proteolytic enzymes compared with corresponding control. Sensory evaluation scores revealed a significant improvement in flavor, tenderness and juiciness of treated samples compared to control samples. The results showed that the muscle fibre diameter and sarcomere length value were slightly lower than control. There was significant (P<0.01) reduction of cooking yield and pH in samples treated with cucumis compared to papaya. Significant reduction (P<0.01) in shear force value all treated samples. There was significant (P<0.01) improvement in flavor, juiciness, tenderness and overall acceptability scores of all treated samples compared to control.
Key words: Emu meat, Tenderness, Herbal tenderizer, Histological, Physicochemical, Raw meat, Cooked meat.
Full Text : PDF; Journal doi : http://dx.doi.org/10.18782
Cite this article: Verma, S., Biswas, S., Rindhe, S.N., Kumari, B. and Kumbhar, V.H., Effect of Tenderization on Histological, Physico-Chemical and Properties of Raw and Cooked Emu Meat Treated with Natural Tenderizers, Int. J. Pure App. Biosci.6(1): 322-332 (2018). doi: http://dx.doi.org/10.18782/2320-7051.5995
