Meat Research

Poultry processing and value addition in Bangladesh- A review

MA Hashem, MSK Sarker, AMM Nurul Alam, N Mia, MM Rahman — Sun, 30 Jun 2024 00:00:00 -0500

The poultry sector in Bangladesh has experienced substantial expansion, establishing itself as a crucial element of the country's agricultural economy. Bangladesh is experiencing significant growth in its commercial poultry industry, which includes the commercial processing of chicken. The increase in poultry processing factories is driven by the notion that this particular industry offers better food and presents lower risks of food-borne diseases compared to traditional processing in wet markets. This review examines the various complex aspects of chicken processing and further processing along with product dimensions in Bangladesh market. Furthermore, it presents a thorough analysis of the poultry processing industry in Bangladesh and provides valuable insights on how to optimize its ability to add value, to fulfill the demands of both the domestic and export markets.

Enhancing the qualitative attributes of meat through processing and preservation techniques- A review

AMMN Alam, N Mia, JA Monti, MA Hashem, MS Ali — Sun, 30 Jun 2024 00:00:00 -0500

Various techniques have been devised to produce more nutritious meat and animal products. Understanding the impact of meat aging and other processing processes on sensory quality is crucial. To enhance the nutritional value and flavor of products, it is necessary to employ a variety of technologies. This review highlighted the processes of aging, curing, and processing to create the optimal product that meets market demand. High-intensity ultrasound (HIUS) and other physical processing techniques along with wet and dry aging enhance the flavor and softness of beef. The fascinating technique of sous vide cooking preserves the nutrition and sensory qualities of food. Utilizing natural preservation techniques can extend the shelf life of beef products without compromising their flavor. These techniques can enhance the range of organically fortified beef products while preserving or enhancing their nutritional and sensory characteristics.

Sensory, nutrition and physiochemical properties of beef in relation to their genotype

MA Hashem, MS Hossain, A Ahmmed, S Begum, M Sadakuzzaman — Sun, 30 Jun 2024 00:00:00 -0500

The study aimed to evaluate the sensory, nutritional, and physicochemical characteristics of meat from crossbred cattle (CBC) and indigenous cattle (IC) at different time intervals. Samples of M. longissimus dorsi muscle were collected from three Holstein-Friesian crossbred cattle and three indigenous cattle in the Mymensingh district. The analysis included two treatments based on cattle genotype and time intervals, labeled T0 (0 hours) and T24 (24 hours), and was conducted using a 2×2 factorial design in a completely randomized format. The study assessed various factors such as sensory attributes (color, flavor, tenderness, juiciness, overall acceptability), proximate composition (dry matter, crude protein, ether extract, ash), and physicochemical properties (pH, cooking loss, drip loss, water holding capacity, CIE L*, a*, b*, saturation index, and hue angle). Results showed no significant difference in color, flavor, and overall acceptability between the two treatments. However, juiciness was significantly (p<0.05) higher in IC (3.83) compared to CBC (3.17). While dry matter, crude protein, and ether extract did not differ significantly between the two groups, ash content was significantly higher in IC (1.48) compared to CBC (1.05) (p<0.05). There were no significant differences in pH, cooking loss, drip loss, CIE L*, a*, b*, and saturation index between the two treatment groups, but water holding capacity (WHC) was significantly (p<0.05) higher in IC (96.03%) compared to CBC (92.67%). Aged meat (24 hours) showed better quality based on sensory attributes. Physicochemical properties like pH and WHC decreased over time, while cooking loss and hue angle increased at the 24-hour mark.

Effect of different thawing methods on the quality of goat liver

R Hasan, H Kathun, M Khatun, MAK Azad, M Khan — Sun, 30 Jun 2024 00:00:00 -0500

The experiment was conducted to find out the effect of different thawing methods like ambient temperature thawing, refrigerator thawing and tap water thawing on the quality of goat liver. Sensory evaluation, proximate components, physico-chemical quality, biochemical properties and microbiological tests. Six goat livers were collected from a local slaughterhouse. Liver samples were preserved under freezing condition (-20°C) for 3 months after fresh evaluation. After evaluation of thawed liver, color, odor, juiciness, and tenderness were significantly (P<0.05) different with maximum values of color and odor found in refrigerator thawing while maximum juiciness and tenderness value found in ambient temperature thawing. DM and Ash contents were not significantly differed (P>0.05); however, the highest value found in refrigerator thawing within the three thawing methods. CP content was significant (P<0.05) different among the different thawing methods. EE content differed significantly (P<0.05), although less amount of EE content was found in refrigerator thawing. There was no significant (P>0.05) variation of pH value on studied thawing methods. Thawing loss, WHC and colour measurement significantly (P<0.05) differed with the different thawing methods, while thawing loss of tap water thawing, WHC value of ambient temperature thawing and colour value of refrigerator thawing were found in maximum level. TBARS value was significantly varied among the different thawing methods where the minimum result found in tap water thawing but maximum result found in ambient temperature thawing. TVC, TCC and TYMC comparatively more number found in ambient temperature thawing but less number found in refrigerator thawing. The lowest number of microbial counts found in refrigerator thawing. It may conclude that refrigerator thawing is the best thawing method to determine the quality of goat liver than others in this experimental condition.

Detection of adulteration of cattle and buffalo meat through NIRS and chemometric analysis

MA Hashem, R Akter, A Ahmmed, MM Billah, MM Rahman — Sun, 30 Jun 2024 00:00:00 -0500

The objective of this study was to evaluate the efficacy of near-infrared (NIR) reflectance spectroscopy in detecting adulteration in cattle and buffalo meat. A total of 16 samples were tested, 2 of which were pure and 14 were adulterated. The beef samples were adulterated by mixing buffalo meat in the range of 0-28% (w/w) at approximately 2% increments according to weight. To detect adulteration, DLP® NIRscan™ Nano Software was used to gather spectra. The Unscrambler X program was used to develop calibration and validation models utilizing principal component regression and partial least squares. Root mean square error of calibration (RMSEc), root mean square error of cross-validation (RMSEcv), coefficient of calibration (R2 c ), and coefficient of cross-validation (R2 cv) were used to assess the accuracy of the calibration models. The R2 value of 0.90 or above indicates that the regression model is excellent. For the PCR model, the predicted R2 cv value was 0.73 and for the PLSR model, the predicted R2 cv value was 0.98 through leverage correction. In cross-validation, the R2 cv value was 0.65 for both the PCR and PLSR models. According to the findings, it is suggested that NIR spectroscopy is a reasonably efficient method for detecting adulteration in cattle meat with buffalo meat.

Production and preservation quality assessment of canned beef

BK Roy, N Sultana, JS Khanam, SA Tule — Sun, 30 Jun 2024 00:00:00 -0500

The present study was undertaken to produce canned beef along with the determination of its preservation quality. Kalojira oil (Nigella sativa), Na-nitrite (NaNO2 ) and common salt (NaCl) were added in beef and treated as preservative groups namely T1 , T2 and T3 treatment group respectively. Beef without addition of any preservative kept as control group (T0 ) and each group or treatment containing three (03) replications. Data from both fresh raw beef and canned beef were compared statistically in an ANOVA of a Completely Randomized Design using General Linier Model Procedures of SPSS, 20 computer software packages. Beef was purchased from local market immediate after slaughter and brought at meat processing laboratory of BLRI. The physicochemical properties and microbiological properties of both raw beef and canned beef were recorded. The physical properties viz, pH, drip and cook loss of fresh raw beef were 6.40, 5.55% and 27.71%, respectively. The moisture and CP content in raw beef were 74.61 and 25.39%, respectively. The total viable bacteria count and Coliform count in raw beef were 8.8 × 106 and 4.3 × 104 cfu/g, respectively. The pH of canned beef was higher (p < 0.05) in meat preserved with NaNO2 and Kalojira oil than that of NaCl and control group. Preservatives, however, had no effects (p > 0.05) on moisture or DM and CP content in canned beef. Though, there was no significant (p > 0.05) effect, but Kalojira oil performed as impressive preservative compared to others. In microbiological aspects of canned meat, the TVC, TCC, Salmonella spp. and Staphylococcus spp. were entirely absent in Kalojira group. In case of NaNO2 and NaCl group, only a very few numbers of viable bacteria were found (1 × 102 ). On the other hand, only the Staphylococcus bacteria were found in case of control group. Considering the physico-chemical and microbiological aspects in canned beef, it may be concluded that the Kalojira oil could be a suitable value-added preservative in meat canning.