MVSc

Smoked dried meat of cattle and buffalo are very popular in hilly areas and a sought after product. In order to assess the quality, method of preparation and consumption pattern, a survey was conducted at 100 households in Adimaly Gramapanchayat, Idukki district, Kerala. It was revealed that ninety eight per cent of people had consumed the product, smoking is the preferred method over sun drying and eighty per cent of the people prepared the product at their home. Twenty five samples were collected and were divided according to the method of preparation. On assessment of chemical composition, physicochemical qualities and microbiological qualities, the moisture, fat, protein, ash, energy, sodium chloride content, pH, TBARS, TV and Rehydration ratio varied non significantly and acid insoluble ash and carbohydrate content, aerobic plate count and yeast and mould count varied significantly between samples prepared by different methods. Unhygienic preparation practices shortened the shelf life of the product but nevertheless the product had a great demand.
Six batches of meat were procured from the animal slaughtered at Department of Livestock Products Technology. Half of the sample was rubbed with salt (10%), powdered pepper (1.0%) and turmeric (0.5%) and to the other half chitosan (1.0%) was incorporated in excess of above ingredients. Cured meat samples were subjected to smoking and drying in the smoke house. The temperature and relative humidity of the smoke house were recorded. Both the smoked samples were packed separately in HDPE (aerobic) and PAPE (vacuum). Half of the sample from each group were subjected to gamma irradiation at 2.5 kGy and stored at ambient temperature.
The proximate composition of the sample was analysed on day of preparation and other quality parameters were assessed on days 5, 10, 15, 20, 25, 30, 45, 60 and 75 or until spoilage which was detected by the physical signs of spoilage.
The irradiated sample had an extended shelf life of 79-83 days compared to non irradiated sample which had a storage life of 27-29 days. Maximum storage life was noticed in chitosan applied smoked dried beef, placed in vacuum and irradiated at 2.5kGy.
Chitosan addition improved yield, reduced drip loss and changed proximate composition. By the addition of one per cent chitosan, there was about five per cent higher yield without altering shelf life and content of moisture, fat, protein, ash, carbohydrate and sodium chloride content were significantly changed.
Irradiation did not alter the rehydration capacity but chitosan application decreased it. Addition of chitosan showed a higher pH on the day of preparation. Addition of chitosan and irradiation reduced tyrosine value. Irradiation and non addition of chitosan individually or in combination increased TBARS values. Aerobic plate count and yeast and mould count were significantly reduced due to irradiation alone and in combination with chitosan. The pH, TV,TBARS and microbial load increased due to storage.
The organoleptic qualities like colour, flavour, juiciness, tenderness and overall acceptability of the product were improved by irradiation initially and reduced on storage in all samples. Chitosan added and vacuum packaged product showed higher scores compared to control. The cost of control sample was Rs. 268.18 per Kg and in the case of chitosan incorporated samples it was Rs. 252.35 per Kg.
Irradiation in combination with different hurdles like addition of chitosan, vacuum packaging can be recommended for the production of shelf stable smoked dried beef and can be marketed without much quality change since the product has a great demand.