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Ja Ela, Sri Lanka

De Silva P.H.G.J.,Keells Food Products PLC | De Silva P.H.G.J.,University of Peradeniya | Kalubowila A.,Keells Food Products PLC
Indian Journal of Animal Sciences | Year: 2011

Commercially reared mixed sex broilers were utilized to determine the effect of dress carcass weight on percentage yield of broiler parts, breast meat yield in weight category of <1.0, 1.0-1.2, 1.2-1.4, 1.4-1.6, 1.6-1.8, 1.8-2.0 and <2.0 kg. Then pH, cooking yield and moisture content of the breast meat with different time intervals (0 hours, 12 hours, 24 hours, 36 hours, 48 hours) and proximate compositions of meat were measured. Percentage yield of whole leg, thigh, breast, back and rib, neck, wings, gizzards, heart, liver, drumstick and total giblet were significantly affected by dress carcass weight at P<0.05. Yield of body components changed with the increasing body weight. pH values was significantly affected by time after slaughtering and finally it's reduced up to 5.69 at 48 hr after slaughtering. Suitable breast processing weight category of broiler carcass to gain maximum breast yield is <2.0 kg weight category which could be obtained highest fillet yield. To gain highest cooking yield, carcass should be cooked immediately after slaughtering. Broiler live weight had exhibited significant relationship with dress weight among with giblets and without giblets, different transport distance, starvation period, lifetime, cage system and live weight category. Source

De Silva P.H.G.J.,Rajarata University | Kalubowila A.,Keells Food Products PLC | Lalantha N.,Keells Food Products PLC
Journal of Animal and Veterinary Advances | Year: 2011

Veggie burger is a convenient processed food product prepared completely from non-meat ingredients usually based on plant protein sources such as soy flour, wheat flour and rice flour. Physical, chemical, microbial and sensory changes of newly formulated veggie burger prepared from rice flour wheat flour with (RW5E) and without (RI0E) fat emulsion, rice flour Isolated Soya Protein (ISP) with (RI5E) and without (RI0E) fat emulsion were periodically analyzed during frozen storage at -18°C for 90 days. Sensorial characters were altered with fat emulsion and rice flour wheat flour addition (p<0.05). RW5E was the best sample based on sensory score rating remained between good and very good. Further proximate analysis revealed that RW5E had gained 51.68% moisture, 8.38% fat, 48.33% TS, 36.84% ONF and 3.1% ash after 90 days of storage and RW5E was the best option to lessen purge and increase WHC followed by others. The results of microbial, pH and peroxide value indicated that all 4 products were well with in the recommended standards. This study was indicated that the addition of RW5E to veggie burger exhibited reasonable shelf life and acceptable in terms of nutritional value and sensory merits. © Medwell Journals, 2011. Source

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