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PONDICHERRY UNIVERSITY(A CENTRAL UNIVERSITY)

PUDUCHERRY-605014

M.Sc. Food Science & Technology

FS&T551 Technology of Animal Products Lab

Certified that this is the bonafide record work of ………………………………………….

With Register No.:.……………………… of Third Semester Food Science & Technology during

the Academic year 2014.

Date: Course Teacher

Examiners 1:

2:

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FS&T551 Technology of Animal Products Lab

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INDEXSr. no. Date Experiment Name Page

No.Teacher’s Signature

1. Detection of presence of glycogen in meat

2. Blotting paper test

3. Determination of Water Holding Capacity

4. Bleeding test

5. Quality Evaluation of Eggs: External Qualities

6. Quality Evaluation of Eggs: Internal Qualities

7. Cattle slaughter and dressing

8. Fabrication of Beef or Buffalo Carcass

9. Fabrication of Pork Carcass

10. Fabrication of Goat, Lamb or Sheep Carcass

11. Slaughter and dressing of pigs

12. Smoking of meat

13. Dehydration of Meat

14. Slaughter and dressing of poultry

15. Microbiology Of Meat

A. Preparation Of Different Agar

B. Culture Methods

C. Gram Staining

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D. Motility Testing

E. Indole Test

F. Methyl Red Test

G. Voges- Proskauer Test

H. Citrate Utilization Test

I. Triple Sugar Iron Agar Media

J. Mannitol Motility Media

K. Microbiological Analysis Of Meat

16. Preservation of shelled eggs

17. Sensory Analysis Of Fish

18. Preparation of chicken based products-

A. Chicken chilli

B. Chicken Popcorn

C. chicken masala curry

19. Preparation Of Fish Based Product

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Expt. no:

Date :

Detection of presence of glycogen in meat

Aim:

To detect the presence of glycogen in the given meat sample.

Principle:

Glycogen is the storage form of glucose in animals and humans which is analogous to the starch in

plants. Glycogen is synthesized and stored mainly in the liver and the muscles. Slaughter of the

animal is followed by anaerobic glycolysis leading to formation of lactic acid from the glycogen

reserves:

Glycogen Lactic acid + 2 ATP

Materials Required:

Meat sample, Beakers, Funnel, Weigh balance, Thermometer, lugol’s iodine.

Procedure:

50g of minced meat in 4 volumes of water was boiled for 15 minutes. Then the filtrate was cooled

through filter paper. Few amount of the filtrate was taken and to this a few drops of lugol’s s iodine

was added. Reddish brown colour indicates the presence of glycogen.

Observation:

Reddish brown colour was detected which decolourised on heating the filtrate to 800 C.

Result:

Inferences:

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Expt.no:

Date :

Blotting paper test

Aim:

To check the efficiency of bleeding by ‘Blotting paper test’.

Materials required:

Meat sample, knife, blotting paper

Procedure:

In a block of meat an incision is made, then a stripe of white blotting paper or filter paper was placed

in the incision and the paper was removed after 2 minutes.

Result:

Badly bled meat will stain the paper light or dark red and moisten it irregularly beyond the line of

contact with the meat, while well bled meat stain the paper faint pink and not exceed the line of

contact.

Inferences:

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Expt.no:

Date :

Determination of Water Holding Capacity

Aim:

To determine the water holding capacity of the given meat sample.

Principle:

The capacity of meat to retain its water during the application of physical forces is known as water

holding capacity. This property of meat has a special significance because it contributes to the

juiciness of cooked meat besides influencing the texture and color.

Procedure:

20g of meat is taken

Keep in centrifuge tube containing 30ml 0.6N NaCl

Stirred with glass rod for 1 min

Tube is kept for 15min at 4°C

Stirred for 1min

Centrifuge at 3000 RPM for 25min

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Observations:

Weight of the empty tubes

Weight of the empty tube 1 =

Weight of the empty tube 2=

Weight of the Tube and Sodium Chloride

Weight of NaCl in tube 1 =

Weight of NaCl in tube 2 =

Weight of tube and meat

Weight of the meat in tube 1 =

Weight of the meat in tube 2 =

Weight of the supernatant

Weight of the supernatant in 1st tube =

Weight of the supernatant in 2nd tube =

Result:

Inferences:

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Expt.no:

Date :

Bleeding test

Aim:

To check whether the meat is well bled or not

Factors affecting on bleeding:

Species, sex and age:

Species: Each species is specifically characterized by a certain range of total blood

and blood yielded during bleeding.

Sex: Cow yield more blood than bulls or bullocks of the same weight.

Age: With advanced age, blood yield decreases (at similar weight).

Live weight: There is a relation between live weight (usually muscle not fat) and total blood &

blood yielded during bleeding.

Health and physical condition: Healthy and well rested animal will give greater amount of blood

that diseased or fatigued one.

Technology of slaughter:

Method of stunning

Position of carcasses during bleeding

Duration of bleed

Hemoglobin extraction test:

In a clean test tube put 5g of chopped meat and add 10ml of water(few drops of ether may be

added) shake well and allow to stand for 10 minutes.

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Result:

Inferences:

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Expt.no:

Date :

Quality Evaluation of Eggs: External Qualities

Aim:

To study the external physical qualities of egg by physical examination.

Materials required:

Eggs, Weighing Balance, Beaker, Water, measuring cylinder etc..

Theory:

There are two types of eggs that are present in market

1. Fertile egg

2. In fertile egg

In fertile egg the embryo development takes place due to the functional properties of egg and content

changes take place continuously to a considerable extent. So, infertile eggs are produced for more

shelf-life. Eggs are to be evaluated in-order to check their quality.

Egg contains about 11% Shell, 50% Albumin, and 30-33% yolk.

Air cells are formed by the contraction of the inside of the egg by evaporation of moisture during

storage. High quality eggs have small air cells.

Procedure:

Physical examination of eggs is carried out by judging the following external qualities of egg:

1. Colour of Eggs

Colour of the egg affects the egg qualities but it is the basis of separation of eggs in the market.

2. Shell Shape and Texture

The normal egg has oval shape and grading is done as follows:

AA Grade => Normal shape, Free from rough areas

A Grade => It is somewhat similar to AA grade, but the shell may not be smooth.

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B Grade => Presence of raises over the surface of egg.

C Grade => Presence of raises and rough areas.

3. Shell Soundness

Soundness of eggs attributes to the condition of the shells. A perfect shell is the one which is

unbroken and is in a sound condition.

Cracked eggs, leakers (having broken shell membrane) are the terms used for the characterizing the

soundness of the shells.

4. Shell Cleanliness

Based on the shell cleanliness eggs are graded as follows

A Grade => Shell free from foreign materials and discolouration

B Grade => Slightly discoloured but free from dirt.

C Grade => Egg shell containing dirt and other foreign materials on the surface and also discoloured.

5. Specific gravity

Specific gravity should be measured within few hours after laying to reduce the loss of air due to

evaporation. It is calculated by Archimedes’s principle.

Observations:-

1. Color of egg =

2. Shell shape and texture =

3. Shell Soundness =

4. Shell Cleanliness =

5. Length of the egg =

6. Breadth of the egg =

7. Weight of the egg in air =

8. Weight of water displaced by the egg =

9. Specific gravity of egg =

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Calculation:

Weight of the egg in air

Specific gravity of the egg =

Weight of water displaced by the egg

=

Result:

1. Colour of egg =

2. Shell shape and texture =

3. Shell Soundness =

4. Shell Cleanliness =

5. Length of the egg =

6. Breadth of the egg =

8. Weight of the egg in air =

9. Weight of water displaced by the egg =

10. Specific gravity of egg =

Inferences:

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Expt.no:

Date :

Quality Evaluation of Eggs: Internal Qualities

Aim:

To study the internal physical qualities of egg by breakout test.

Materials required:

Eggs, Weighing Balance, Beaker, Vernier Calipers, flat bottom plate, spoon etc..

Theory:

There are two types of eggs that are present in market

1. Fertile egg

2. In fertile egg

In fertile egg the embryo development takes place due to the functional properties of egg and content

changes take place continuously to a considerable extent. So, infertile eggs are produced for more

shelf-life. Eggs are to be evaluated in-order to check their quality.

Egg contains about 11% Shell, 50% Albumin, and 30-33% yolk.

Air cells are formed by the contraction of the inside of the egg by evaporation of moisture during

stirage. High quality eggs have small air cells.

Procedure:

1. Break out test

Contents of the eggs are collected on a flat surface by breaking the shell and height and breadth of

yolk are observed and recorded. The weight of the yolk and albumin and their percentage are also

recorded.

2. Yolk quality

This is determined by the condition of yolk i.e. whether it is thick or thin. It determines the

freshness of yolk. Yolk index is determined by calculating the ratio of yolk height to its breadth

and the albumin index is calculated by finding out the ratio of height to the breadth of albumin.

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3. Haugh unit

It is one of the most important internal qualities of egg. This can be calculated by the following

formula:

Haugh Unit =100 log [(7.57+ h)–(1.7 X W0.37)]

Where,

h= Height of albumin in mm

W= Weight of egg in air (kg)

Grading of eggs based on Haugh units

AA Grade ≥ 72 HU

A Grade = 60-72 HU

B Grade = 31-60 HU

C Grade ≤ 31HU

The eggs are categorized into four units according to the above categories

Observations:

1.Height of yolk =

2.Breadth of yolk =

3.Height of albumen =

4.Breadth of albumen=

5.Weight of albumen =

6.Weight of yolk =

7.Weight of egg shell =

8.Weight of egg in air =

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Calculations:

1. Yolk index = Height of yolk x 100 =

Breadth of yolk

2. Albumin index = Height of albumin x 100 =

Breadth of albumin

3. % yolk = Weight of yolk x 100 =

Weight of egg

4. % albumen = Weight of albumin x 100 =

Weight of egg

5. % Shell = Weight of egg shell x 100 =

Weight of egg

6. Haugh Unit = 100 log [(7.57+ h)–(1.7 X W0.37)]=

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Results:

Yolk index =

Albumin index =

Percent yolk =

Percent albumin=

Percent shell =

Haugh unit =

Grade of egg =

Inferences:

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Expt.no:7

Date :

Cattle slaughter and dressing

Aim:

To slaughter cattle and perform dressing

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Steps in cattle slaughter and dressing

1. Reception- Animals are unloaded to a platform of height 9- 12 m

2. Rest- Animals are kept in lairage to reduce stress. Lairage space for cattle is 2.3-2.8 m2. Cattle

and pig should not be mixed.

3. AMI- This is done for diagnosis of disease and also for a sound PMI. Diseases detected in

AMI are rabies, tetanus etc.

AMI judgment:

Total unfit (FMD, tetanus)

Suspect

Fit for slaughter

Three steps in slaughter are: emergency, casualty and delayed

4. Stunning, Hoisting and breeding- Stunning by 3 methods:

i. Mechanical/ captive bolt pistol/ free bullet- speed of bullet is 65-70m/s- acceleration

concussion method

ii. Chemical by mixing CO2 gas.

iii. Electrical- 250 mA, 70-75 V is used.

Bleeding/ sticking by cutting jugular vein and carotid artery on both sides. Time is 6-9

minutes.

5. Dehiding or Flaying- removal of hide

6. Decapitation- done at atlanto occipital junction.

7. Evisceration- first rectum is removed and then viscera

8. PMI- involves inspection of head, viscera and carcass

Head- inspects eye, lip and tongue. Mainly done to detect FMD, stomatitis, actinomycosin

and actinobacillosin. Incision is made on massetee parallel to lower jaw for eg: sticercus

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bovis. Retropharyngeal, submaxillary and parotid lymph nodes are inspected for T.B., abcess,

tonsil for tubercle bacilli.

Viscera- color, consistency and congestion is noted. For lung- froth may be there in

pneumonia, pleuritis, TB, fasciolosis, hydratid cyst, Taenia saginata, lung worm, node should

be examined.

Heart- pericarditis, haemorrage on pericardium, endocardium, epicardium, cysticercus,

hydratid cyst in myocardium, flabby condition in septicemia

Liver- Visual examination and palpitation is done in cirrhosis, hepatosis, falty change,

cysticurcus bovis, linguatulla, fasciolosis, oesophagostomum radiations, larvae can be seen.

Milk spots due to larval migrance can be seen. Portal lymph node and bile duct are examined.

Oesophagus, stomach and intestine- Serons surface examined for TB, actinobacillosis,

anterior part of reticulum examined for penetration by foreign body. Mesentric lymph node

examined for TB and linguatula.

Kidney- Renal lymph node and adrenal gland are examined.

Spleen- Surface and substance examined for TB, anthrax

Uterus- Visual examination is done

Udder- Mastitis, abscess, TB, super maxillary lymph node examined

Testis- Visual examination and palpitation

Urinary bladder- Cysticercus tennicolis

PMI judgment

i. Fit for consumption

ii. Partially condemned- abscess

iii. Totally condemned- TB, FMD, anthrax

Carcass- Cut surface of bones and muscle, pleura, peritoas, diaphragm is noted. Condition

and efficacy of bleeding, color, cleanliness and odour is noted. Triceps brachi muscle is

examined for C. bovis. Superficial inguinal external and internal iliac, pectoral and renal LN

should be examined in TB. Thoracic and abdominal cavity are noted for inflammation, abcess,

actinobacillosis, mesothelioma, TB.

Meat can be graded as:

A: Fit for human consumption

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B: Totally condemned

D: Partially condemned

I: Inferior quality

L: Limited distribution

Splitting: longitudinally

9. Washing and weighing

10. Chilling and processing- To improve smoothness and texture at 4 - 7⁰C. Freezing is done at -

15 to -20⁰C.

Result:-

Inference:

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Expt.no:

Date :

Fabrication of Beef or Buffalo Carcass

Aim:

Fabrication of beef or buffalo carcass and identification of their whole sale cuts.

Principle:

Beef carcass is divided into halves by splitting vertebral column from posterior to anterior end

of carcass. The resulting halves are then further divided into quarters by cutting by cutting between

12th & 13th rib. Separating the beef forequarter from hind quarter is known as ribbing of carcass. 13th

rib remains with hind quarter. Ribbing aside of beef is accomplished by inserting the knife between

12th – 13th rib near the centre of the carcass & adjacent to the posterior edge of the 12th rib. Follow the

contour of 12th rib & cut towards the longissmus dorsi muscle, making a smooth cut through

longismus dorsi & adjacent muscle. It will be necessary to saw through the thoracic vertebrae at this

point.

Procedure:

Fabrication of Beef Fore Quarter

1. Place the fore quarter on the cutting table with the ribs up & remove the peritoneum & diaphragm.

2. Rib & short plate: Remove the rib short plates section by cutting between 5th & 6th rib in a straight

line perpendicular to the outside skin surface. This sawing through thoracic vertebrae, scapula, costal

cartilage & sternum. The rib is removed from the short plate by a straight cut across the ribs. The

straight cut is determined by measuring not more than 25cm from the most ventral point of the 6th &

12th thorasic vertebrae to the point of intersection of respective ribs.

3. Chuck, brisket , fore shank: Brisket & fore shank are removed from chuck by cutting perpendicular to

rib across the lateral end of humerus & perpendicular to the original cut made between 5th & 6th rib.

The fore shank is separated from brisket by following natural seam that exist between these two

wholesale cuts.

Fabrication of beef hind quarter

1. Place the hind quarter of carcass on cutting table.

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2. Flank, kidney & kidney fat: Remove the flank with a cut beginning at a point on the inside of round

opposite to the lower extremity of patella. Trim slightly over the inside of round & continue cutting

down through the blank to a point on the 13th rib. This point is not more than 25cm when measured in

a straight line from the most ventral edge of 13th thoracic vertebrae. Removal of the flank is

completed by sawing through the 13th rib. Remove the udder (cow) or cod fat or scrotal fat (bulls) or

kidney along with kidney fat. So that the fat on the round & loin is not more than 2.5cm thick.

3. Round, short loin and sirloin:

Round is separated from the reminder of hind quarter by cutting in a straight line that starts at the

junction of 5th sacral vertebrae & 1st coccygeal vertebrae & continue to a 2nd point at 2.5cm from

the anterior edge of aitch bone. Cut is then finished by cutting perpendicular to the outer skin

surface of hind quarter.

Sirloin may be separated from short loin by cutting adjacent to the anterior end of ileum in a

straight line that bisects the junction between 5th & 6th lumbar vertebrae.

Result:-

Inference:

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Expt.no:

Date :

Fabrication of Pork Carcass

Aim:

1. To study the procedure of fabrication of pork carcass in to wholesale cuts

2. To determine the dressing % & yield of wholesale cuts

Procedure:

Pork carcass is dressed in packers style as two sides with joule attached but head removed & leaf

layout. Carcass is divided into sides by sawing the vertebral column from the posterior to

anterior end of the carcass.

Place the sides of pork on the cutting table with the ribs up & feet towards the person cutting it.

Neck bones, joule, clear plate, Boston shoulder/ butt, picnic shoulder & fore foot:

Remove the shoulders, clear plates, neck bones, forefoot & joule from the rest of the carcass by

cutting between 2nd & 3rd ribs. The cut should be perpendicular to the long axis of the side &

outside of skin surface. This enables sawing through scapula ribs, thoracic vertebrae, costal

cartilage & sternum.

The neck bones (cervical vertebrae, ribs, sternum, costal cartilage & thoracic vertebrae) are

removed without allowing excessive amount of lean muscle to adhere to bone. Turn the shoulder

over with the skin side up & remove the jowl by cutting close to the shoulder & parallel to the

original cut between the 2nd & 3rd ribs. Square & trim the joule

Remove the clear plates & excess fat & skin from atleast the upper 50% of shoulder, the fat

thickness should not be more than 2.5 cm thick. Separate the Boston butt & picnic shoulder by

sawing across the scapula just above its junction with the humerus & parallel to the dressed side

of shoulder appropriately 2.5 cm below the posterior edge of scapula. Cut should be

perpendicular to the outer skin surface of the carcass. Remove the flap from picnic shoulder at

this point. Remove forefoot by saving across the carpel bone

Remove the leg & hind foot by cutting at a point approximately 6.25 cm from the most anterior

part of the active bone. Cut should be made perpendicular to the long axis of the leg & outside

skin surface. Cut should pass through sacral vertebrae & shaft of the ileum.

Loin , backfat, belly& spare ribs

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Separate loin & fat back from belly & spare ribs by separate loin & fat back from belly& spare

ribs by cutting on a curved line from the lower edge of tenderloin muscle to a point just below

tenderloin at the last rib. Then saw the ribs from a point as close to the shine bone (body of

vertebrae) of the 3rd thoracic vertebrae as possible to appoint just below the tenderloin muscle at

the last rib. Following the division of the rib made by the saw finish the separation of the loin &

fat back from the bell of & spare ribs. Following the contour of the loin remove fat back, fat

thickness should not be more than 0.7 cm.Cut along the contour of ribs removing the spare ribs

from the belly. Cut as close to sides as possible trim & square the belly . it is not necessary to

remove all of the teat line

Observations:-

Result:-

Inference:

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Expt.no:

Date :

Fabrication of Goat, Lamb or Sheep Carcass

Aim:

1. To study procedure of fabricating goat, lamb or sheep carcass in to whole Sale cuts.

2. To determine dressing% & yield of whole sale cuts.

Procedure:

Normally goat/ sheep carcass is not divided along the vertebral column as beef & pork

carcass. However it is divided in to fore saddle & hind saddle by cutting between 12th & 13th

rib. Saw through the thoracic vertebrae at this point. Hind saddle include loin, flank, leg,

sirloin, kidney& a pair of ribs.

Breast, Flank and Shank: Carcass is placed on its side on the table and the breast, flank &

shank are removed by cutting from cod (male) or from udder (of) towards on a straight line to

the junction of shoulder & fore shank. Ribs & humerus are cut through carcass, is turned over

& procedure in repeated. Fore shank in separated from breast & flank by following the natural

seam between shank & breast.

Remove Kidney and Kidney fat

Neck & Shoulder: Remove neck at junction of neck & shoulders. Shoulders are separated

from remainder of carcass by cutting between 5th & 6th ribs perpendicular to the surface of

table on which carcass is placed. Saw through the scapula & thoracic vertebrae.

Rib (hotel rack): Remove the wholesale rib from the loin & sirloin & leg are by cutting

between the last two ribs & sawing through thoracic vertebrae. This cut should be

perpendicular to the table surface.

Loin: Loin is separated from leg & sirloin by cutting adjacent to anterior tip of ileum &

sawing through the lumbar vertebrae. This cut should be parallel to anterior edge of loin.

Leg: Leg & sirloin can be let as one piece.

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Observations:-

Wholesale cuts of the Lamb

Result:-

Inference:

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Expt.no:

Date:

Slaughter and dressing of pigs

Aim:

Steps in slaughter and dressing of pigs

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Reception: Animals are unloaded to the platform having a height of 0.9-1.2m. It is followed by

unloading ramp.

Rest: Animals are kept in lairage to minimise the stress enough water should be provided.

AMI: It can be done in lairage to detect Haemorrhagic scepticaemia, foot & mouth disease, tumour

etc.

Stunning: Three Methods

a) Electrical Stunning: - 250 mA & 70-75V tong should be applied on temporal side on

either part of ear. Sensory centre like thalamus, medulla oblangata, lymphatic system are

affected, tong should be properly placed, otherwise leads to missed shock.

b) Captive bolt pistol: - Sudden jerk decrease intra cranial pressure, leadings to acceleration

concussion.

c) Gaseous method: - CO2 gas method. It is a non inflammable gas and has high specific

gravity than air, sinking to bottom of any containers. CO2 is usually stored in cylinders or

bulk tank as a liquid under pressure. CO2 blocks nerve endings and reduce the speed of

nerve impulse .70% CO2 is used for the purpose. If concentration is low, pig can’t be

properly stunned and if too high there is tendency for carcass to become stiff. It shows

reflex muscular activity and bleeds poorly. If exposure period is too long, superficial

congestion of the skin occurs and when pigs are scalded the skin is bluish in color.

Types of Apparatus: Three types

1. Oval tunnel is used for higher killing rate i.e. 120-140 pigs per hr (113kg can be handled).

2. Dip lift is suitable for smaller through puts.

3. Ferris wheel is a horizontally revolving apparatus divided into 3 compartments operating in

such a way that when one section in uppermost, the other two all out merged in gas chamber

Advantages of CO2 Stunning:

Relaxed carcass allowing easier dehairing & dressing.

Less noise & reduced labour requirement.

Yield of blood from pigs stunned by this method is 0.75%. It is better because CO2 stimulate

respiration, thus favour blood circulation & subsequent bleeding.

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Muscular haemorhage are avoided & price of meat will be lower.

Hoisting & Bleeding:

Sticking of the animal is done at the site just in front of sternum, cutting anterior venacava, it should

be done with in 30 sec of stunning. Bleeding is for 6 min. if sticking in not proper, blood will

accumulate loading to a condition called as muscular splash.

Scalding: - Done at a temp of 61-620 C for 2-4 minutes.

Vertical scalding:-Vertical scalding tank in provided so that pigs will not be dipped in to

water for scalding in order to avoid contamination through cuts/wounds on the carcass.

Apparatus involves a double walled funnel in which steam generated from a water bath in its

bottom is blown over the carcass through ventilation located over the condenser. It also

involves a conveyer system, collector, filler & pump for making the flow of hot water,

continuous controls are for detecting water flow & temperature. Thermostat is for maintaining

temp at 62-640 C. Cooling water from the condenser in the funnel is used to flash the pig

carcass during the dehairing process. Before entry into the funnel carcass should hang for 3

min and then on the side for 2 min. pig carcass are then transported to the tunnel on a rising

rail so that the hend is under the other parts of the body, the whole scalding process which last

for 6 min. Trimming & singeing take place afterwards.

Aim of Vertical Scalding;

1. Improve bacteriological standard of pig meat produce bacteria, cocci & organism

belonging to coli-proteus group-Salmonella paratyphi & typhimureum.

2. Reduce incidence of PSE, because in vertical scalding won’t be a rise in body temperature

to above 410 C as in normal scalding operations.

3. De hairing will be more efficient.

4. Operating cost also reduced.

Disease spread through scalding tank, aerobic & anaerobic spore forming bacteria, cocci & organisms

belonging to coli- protease group. Salmonella paratyphi & typhimureum, Ascalis sunm, nelip worm,

trichulis, Balantidium coli, mold such as aspergillosis & mucor. There can gain in to blood vessels in

wound & can gain entry to lungs.

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Dehairing: - By putting carcass in a rotating platform.

Singeing: - Remaining hair is removed by burning using kerosene blow lamp or LPG lamp at a temp

of 13000 C.

Scraping & Washing:-Done with a bell scrapper & washed using cold water

Decapitation:-At atlanto occipital axis.

Evisceration: - Cut the carcass medially & remove intestinal contents

PMI:-Include examination of color, consistency, presence of parasites, and examination of carcass

lymph node.

Splitting: - Can be done electrically.

Washing & Weighing: - Wash with clean water.

Chilling & Processing: - Meat should be chilled to a temperature of < 70 C in the processing room,

offal room <30 C, storage temperature should be less than -150 C.

Zoonotic disease of Pig: - Trichenellosis, Anthrax, Actinomycosin, lung worm infestation.

Result:-

Inference:

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Expt no:

Date:

Smoking of meat

Aim:

Preservation of meat by smoking

Theory:

Smoking gives a drying effect to the meat, imparts a desirable taste, gives a pleasant odor,

brings out the color of the meat, and helps keep the meat from going rancid and from spoiling. Smoke

is an additive to the food processing system as is salt, sugar, water, and spices. The woods used for

smoking meats are in the group referred to as hardwoods. Oak, hickory, pecan, cherry, and maple are

a few of the more frequently used hardwoods. When wood is burned and smoke is generated, there

are two phases of the smoke: gaseous and particulate. The pyrolysis of cellulose and hemicellulose

produces carbonyls. These carbonyl compounds play an important role in color development of meat

when smoke is applied. The carbonyls then react with amino groups in the meat and follow a similar

path of reactions as in the Maillard browning reaction. This group of reactions is enhanced as the

temperature and dryness of the product are increase. The phenolic portion of the smoke is credited

with contributing the antioxidant capability. Oxidation in processed meats leads to rancidity

development and a negative impact, in most cases, on the sensory response of consumers.

There are three primary ways that wood is burned for smoking: Friction, Smoldering and Steam

Smoke is produced in the specially constructed ‘smoke house’ where saw dust or hardwood and

sometimes both are subjected to combustion at room temperature of about 300℃. High temperature is

desirable to minimize the production of carcinogenic compounds. Smoke generation is accompanied

by production of numerous organic compounds and their condensation products. Aldehydes and

phenols condense to form resins, which constitute 50% of the smoke components and contribute to

most of the color in smoked meat. Phenol acts as bacteriostatic and formaldehyde as chief bactericidal

compound.

Liquid Smoke:

Smoke is generated and applied to products for the objectives of positive flavor and color attributes

along with antioxidant and antimicrobial activity. Liquid smoke is produced by the pyrolysis of

hardwoods followed by the capturing of beneficial components of the smoke as a liquid. The raw

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liquid smoke is filtered to give various products. The liquid smoke would then be applied to the meat

or food product in the form of a drench, dip, atomized mist, or internal addition as an ingredient.

Result:-

Inference:

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Expt No:

Date:

Dehydration of Meat

Aim:

Dehydration of meat sample at different temperatures and studying the drying curve.

Materials required:

Meat sample, Petri plates, oven, dessicator etc.

Theory:

Drying is probably one of the oldest methods of food preservation. It is a process in which water is

removed from a material by evaporation or sublimation. It takes advantage of the fact that only part of

the water in food has the properties of bulk water, i.e. it is a good solvent and an environment for

biological reactions to take place. Removing that part of water from food ensures its microbial

stability and limits or inhibits chemical and enzymatic reactions. The aim of drying is to increase the

shelf-life of the product and to create new, sometimes unusual, properties in the final product. Dry-

cured ham, semi-dry and dry sausages are good examples of controlled drying that imparts and

develops special texture and flavour to the product.

Procedure:

Meat samples were cut into cubes of 0.5, 1.0, 1.5, 2.0, 2.5 and 3.0 cm thickness. Samples of various

thickness were weighed and dried at 60, 70, 80° C in hot air oven.

Samples were taken out after every 15 mins and cooled in a dessicator.

Cooled samples were weighed and again kept in oven for drying.

The procedure was repeated till constant weight was obtained.

From the data obtained at various temperature, drying curve was plotted.

35

Observations

Time in minutes Thickness (in cm)

0.5 1.0 1.5 2.0 2.5 3.0

0

15

30

45

60

75

90

105

120

135

Initial weight of meat sample

Weight of Petridish

Result:-

Inference:

36

Expt no:

Date:

Slaughter and dressing of poultry

Aim:

To study the slaughtering and dressing of meat animals and also the post-mortem changes

Principle:

1) Slaughtering: In case of poultry (chicken), it involves bleeding only and not stunning. Most

commonly, ‘modified Kocher method’ is used in which jugular vein is severed just below the

jowl taking care not to cut trachea and oesophagus. In general, a bleeding time of 1.5 to 2.0

minutes is allowed. Incomplete bleeding retards the keeping quality of dressed chicken.

2) Defeathering: The feathers are removed manually by pulling it. Alternatively feather plucker

can be used which consist of two drums with rubber fingers which revolve in opposite

direction.

3) Removal of feet and oil gland: The feet are cut from tars metatarsal joint with the sharp

knife. Also the oil glands are removed.

4) Evisceration: By a slit opening from the tip of breast bone, abdominal cavity is opened by

means of a transverse cub. The viscera is drawn outside but allowed to remain attached to the

carcass for post-mortem inspection (PMI). A slit cut is made in the skin of the neck for easy

removal of crop and neck.

After PMI, inedible offals are removed.

5) Washing cutting & storing: The chicken is washed thoroughly and is cut into various cuts

and graded. The cuts are packaged and stored in deep freezer at -18° to -20°C for period of 4-

6 months.

37

Flow Chart:

Anti Mortem Inspection :

It is essential to conduct proper ante mortem inspection of live poultry in order to ensure that

they are not affected with any disease or condition which may render their meat

unwholesome.

38

It is carried out in the holding pens. Enough space and water should be provided in the

holding pens. Adequate light is an essential requirement during inspection.

The birds are careful examined and those in good conditions are declared fit for slaughter

Birds with abnormal conditions are categorized as:

1) Unfit for slaughter:

Birds with morbid condition due to clinical evidence of a contagious disease, heat stroke or traumatic

injury which cannot be treated are declared unfit for slaughter

2) Suspects

Birds affected with disease conditions not advanced enough to declare unfit are passed for slaughter

as suspect. Such birds are slaughtered separately and both ante & post mortem findings are

considered while taking a final decision.

Various diseases that can be detected are ornitnosis, bronchitis, cholera, pox…

Post Mortem Inspection:

The carcass is inspected externally for signs of disease, bone abnormalities, wounds, muscular

atrophy, tumors, etc followed by body cavity.

Liver is examined ofr consistency, texture and abnormalities.

Spleen is also palpated for texture and abnormalities.

Procedure

1) Live chicken are weighed and AMI is carried out

2) The chickens were slaughtered and dressing was done

3) It was eviscerated and PMI was carried out

4) Inedible offal was removed and various organes were also taken out and weight

5) The carcass was cut and various cuts were weighed

6) Then the meat was deboned and weighed

39

Observation:

Table 1

Parameters BIRD 1 BIRD 2

Live Weight

Weight After Slaughter

Liver

Heart

Lungs

Kidney

Gizard

Spleen

Legs(2)

Breast bone

Wings

Loin

Feathers

Crop

Neck

Gall Bladder

Bone Weight

Muscle Weight

40

Table 2

Parameter Bird 1 Bird 2

Percentage of shrinkage

Percentage of dressing

Percentage of yield of organ

Percentage of yield of kidney

Percentage of yield of heart

Percentage of

yield of intestine

Percentage of yield of break fast

Percentage of yield of debonned meat

Percentage of yield of bones

Percentage of yield of lungs

41

Wholesale cuts of poultry carcass

Result:-

Inference:

42

Expt no:

Date:

MICROBIOLOGY OF MEAT

PREPARATION OF DIFFERENT AGAR

NUTRIENT AGAR

Aim:

To prepare nutrient agar

Theory:

In order to obtain the isolated colonies of bacteria, it is necessary to use solid media. Organism

growing on solid media exhibit characteristic colony morphology and specific feature like

pigmentation, hemolysis etc. these will enable the identification of organisms.

The commonly used solid media in microbiology laboratory is nutrient agar. Nutrient agar is

prepared by adding 2-2.5% of agar to nutrient broth. It is used for isolation of common pathogens

which are non fastidious from clinical specimens. It is also used for preparation of enriched media by

supplementing it with blood, serum or other nutrients. Routine antimicrobial sensitivity tests are

performed on nutrient agar.

Composition:

Peptone - 1g

Meat extract- 0.5g

Sodium chloride- 0.5g

Agar- 2.5g

Distilled water- 100ml

pH- 7.2

Procedure:-

1) The solid ingredients expect agar were weighed and added to a 250ml conical flask.

43

2) 80ml of distilled water is added and stirred with a glass rod till the solids were dissolved

(warmed if necessary).

3) Adjusted the pH to 7.2 by adding 0.1N NaOH or 0.1N HCl.

4) Made up to 100ml with distilled water.

5) Agar is weighed and added to the flask.

6) Heated in a boiling water bath to dissolve the agar.

7) Flask is plugged with non absorbent cotton and covered with Kraft paper.

8) Sterilized by autoclaving at 121°C for 15 minutes.

9) 15-20ml of sterile media is added to a sterile petridish aseptically and is allowed to

solidify.

10) Used for culture after sterility check.

Result:-

Inference:

44

Mac Conkey’s AGAR

Aim:

To prepare Mac Conkey’s agar

Theory:

Mac Coney’s agar is a selective as well as differentiated medium. The presence of bile salt inhibits

the growth of non enteric bacteria and lactate with neutral red differentiates lactose fermenters from

non lactose fermenters. The media is used mainly for culturing enteric bacteria and for water analysis.

Composition

Peptone- 2g

Sodium taurochloride- 0.5g

Neutral red (2% in 50% ethanol) – 0.35ml

Agar – 2.5g

Distilled water – 90ml

Lactose (aqueous solution sterile) – 10ml

Procedure:

1) Peptone and sodium taurochloride were weighed and transferred to a 250ml conical flask.

Dissolve in water by heating.

2) adjusted the pH to 7.5 and agar is added to the media.

3) Sterilizing at 121°C for 15 minutes.

4) Allowed the media to cool to 60°C and allowed to solidify after adding lactose in the

petriplates.

Result:

45

CULTURE METHODS

STREAK CULTURE

Aim:-

To study the streak culture method.

Theory:-

This method is routinely used in microbiology laboratory in order to obtain pure culture from mixed

population of bacteria. For economy of material and time this method is best. This method is

performed on solid media in Petri plates. A small amount of the sample is transferred to the plate by

using a sterile wire loop and thinning the inoculum by drawing parallel lines in different directions on

the medium. Streaking is done in such a way that the density of the organism will become less at the

ends of the streaks so that isolated colonies will develop on these areas of the plates. This method is

also used for studying cultural characteristics of bacteria.

Requirements:-

Bacterial culture, nutrient agar plates, wire loop, routine microbiology lab facilities.

Procedure:-

1. Prepared nutrient agar and sterilized by autoclaving at 121°C for 20 minutes.

2. Dispensed about 20ml of sterile media into each sterile Petridishes. It is allowed to solidify.

3. Sterilize the wire loop by showing in Bunsen burner flame and cooled to room temperature.

4. A loopful of sample was taken by the sterile loop and transferred to area marked on the Petridish.

5. Streaks were made in the quadrants to obtain the pure isolated colonies.

6. The lid was closed and the plates were incubated at 37°C for overnight.

7. After incubation, the plates were observed for the presence of isolated colonies.

Result:-

46

GRAM STAINING

Aim:-

To study the gram character of bacteria in given culture.

Principle:-

Gram staining is based on the differences in the structure and composition of cell wall between the

gram positive and gram negative bacteria. The cell wall of gram positive bacteria contains thick

peptidoglycan layer and no lipopolysaccharide layer as compared to that of gram negative cell. When

crystal violet is applied to react with the cell and stain it. Subsequently on the application of mordant

(iodine), formation of crystal violet-iodine takes place in the cell. On application of decolourizing

agent like alcohol, due to dehydration, shrinkage of cell takes place in gram positive cells which

inturn decreases the permeability of crystal violet- iodine complex. Thus the complex is retained in

the cell wall and cell wall is stained deep violet in the colour. On the other hand, the treatment of

decolourizing agent extracts lipid from the cell wall of gram negative bacteria. This results in

increased permeability of cell wall. Thus the complex is extracted out and thereby cells are

decolorized. On application of counter stain, cell takes the colour of counter stain.

Requirements:-

Bacterial culture, crystal violet, iodine, decolourizing agent, saffranine, routine microbiology lab

facilities

Procedure:-

1) Smear was prepared and fixed by heat.

2) The smear was flooded with crystal violet solution and allowed to react for one minute.

3) Gram’s iodine was added to wash off crystal violet solution and allowed the smear to react with

fresh iodine for one minute.

4) Rinsed the slide with running tap water.

5) Added the decolourizing agent drop wise at the end of inclined slide till the washing is clear.

6) Rinsed the smear with water.

7) Counter stain with saffranine for 30-60 sec is done.

47

8) Dried the slide and examine under oil immersion lens.

Result:-

48

MOTILITY TESTING

Aim:-

To observe the motility of the bacteria.

Principle:-

Some bacteria are motile when they are viable. They can be observed in living condition by using a

compound microscope. Hanging drop method is used for this. Greater number of bacteria is seen

towards the edge due to their greater tendency to move towards the edge of the drop. Bacteria move

with the help of flagella in a rotary motion.

Requirements:-

Cavity slides, cover slips, petroleum jelly, and bacterial culture

Procedure:-

1) On the 4 corners of clean grease free cover slip, petroleum jelly was placed.

2) By using a sterile wire loop the actively growing culture was taken and placed at the centre of the

cover slip as a drop.

3) Clean cavity slide was placed over the cover slip in such a way that the drop comes at the centre of

the cavity.

4) Inverted the slide and observed under the microscope.

5) The periphery of the slide was focused by using 10X objective and then turned to high power. The

movement of cells were observed and noted.

Result:-

49

TESTS FOR IDENTIFICATION OF BACTERIA

INDOLE TEST

Aim:-

To study the indole test.

Principle:-

This test demonstrates the ability of certain bacteria to decompose the amino acid tryptophan to

indole by the enzymes tryptophanases. Indole is then detected using kovac’s reagent. Indole

chemically reacts with p-dimethylaminobenzaldehyde (DMAB) under acidic conditions to produce

the red dye rosindole.

There is formation of reddish pink ring in indole positive organism and yellow ring in indole

negative organism.

Requirements:-

1) Bacterial culture – overnight grown culture

2) Tryptone agar broth

Tryptone – 10g

NaCl - 5g

The ingredients are dissolved in 1 ltr of sterile water. The media was dispensed into sterile tubes and

the autoclaved at 121°C for 15 minutes. Then stored at refrigerated conditions.

3) Kovac’s reagent:-

Amyl or isoamyl alcohol – 150 ml

50

p-dimethyl amino benzaldehyde – 10g

Concentrated HCl- 50ml

Dissolved the aldehyde to the alcohol. Slowly acid is added to the aldehyde-alcohol mixture. The pale

yellow colour reagent is stored in brown coloured reagent bottle.

Procedure:-

1. The tryptone broth tubes were inoculated with a small amount of overnight grown bacterial

cultures.

2. Tubes were incubated at 37°C for 48 hrs.

3. 0.5ml of Kovak’s reagent was added to the tubes.

4. Formation of cherry red ring in the reaction layer on the top of the medium within seconds of

adding the reagent shows the positive result. Presence of yellow ring indicates negative indole test.

Result:-

Fig- Indole test

51

METHYL RED TEST

Aim:-

To study the methyl red test.

Principle:-

Methyl red test is used to detect the ability of an organism to produce and maintain stable acid end

products from glucose fermentation. This tells about the mixed acid fermentation by the bacteria.

These bacteria produce large amount of acids that they overcome the buffering capacity of the

system. The pH indicator, methyl red, is yellow above pH 6.0 and will turn red at pH below 4.4

showing the positive result. An orange colour indicates the intermediate pH and would be considered

negative.

Requirements:-

1. Overnight grown bacterial cultures

2. MR-VP media:-

Peptone – 0.5g

Potassium hydrogen phosphate – 0.5g

Distilled water – 95ml

Glucose (10% solution sterilized separately) – 5ml

3. Methyl red indicator solution:-

Methyl red- 0.1g

Ethanol – 300ml

Distilled water – 200ml

Methyl red powder dissolved in ethanol completely and then made upto 500ml with distilled

water.

Procedure:-

1) Preparation of MR-VP broth:-

52

Peptone and potassium hydrogen phosphate were dissolved in distilled water and adjusted the pH to

7.6. 5ml of media was dispensed into the tubes and sterilized by autoclaving at 121°C for 15 minutes.

Added 250 ml of sterile 10% solution of glucose to each tube and mixed.

2) Methyl red test:-

i) The test media was inoculated with the overnight grown bacterial cultures and incubated at 37°C

for 24-48hrs.

ii) After incubation, 5 drops of methyl red reagent was added and mixed. It was read immediately.

iii) Development of red colour was noted as positive and yellow colour was noted negative.

Result:

Fig:- Methyl red test

53

VOGES- PROSKAUER TEST

Aim:-

To study Voges-Proskauer test.

Principle:-

The Voges- Proskauer test determines the capability of some microorganisms to ferment

carbohydrate with the production of acetyl methyl carbinol or its reduction product 2,3- butylene

glycol. The substance can be tested by a colorimetric reaction between diacetyl formed during the test

by oxidation of acetyl methyl carbinol and 2,3- butylene glycol and a guanidine group under alkaline

conditions. A pink colour indicates positive test.

The production of acetyl methyl carbinol and 2,3- butylene glycol usually result in insufficient acid

production during fermentation and is usually done in conjugation with the methyl red test. An

organism of the enterobacteria group is either MR positive or VP positive.

Requirements:-

1) Overnight grown bacterial cultures

2) Glucose phosphate peptone water media (MR media)

Peptone – 0.5g

Dipotassium hydrogen phosphate – 0.5g

Distilled water – 95ml

Glucose (10% solution sterilized separately) – 5ml

3) Test reagent

a) 40% potassium hydroxide – prepared by dissolving 40g of potassium hydroxide pellets in

100ml of distilled water.

b) α- naphthol – 5% solution prepared by dissolving 5g of α-naphthol in 100ml of absolute

alcohol.

54

Procedure:-

1) Preparation of MR-VP broth:-

Peptone and dipotassium hydrogen phosphate were dissolved in distilled water and adjusted the pH

to 7.6. 5ml of media was dispensed into the tubes and sterilized by autoclaving at 121°C for 15

minutes. Added 250 ml of sterile 10% solution of glucose to each tube and mixed.

2) VP test:-

a) Inoculated the test organisms in test medium.

b) Incubated at 37°C for 24-48hrs.

c) After incubation period, to each test tube, 1ml of 40% KOH solutions added followed by 3ml

of 5% α-naphthol solution and mixed.

d) A pink colour development within 2-5 minutes (becoming crimson in 30 minutes) is noted as

positive reaction.

Result:-

55

CITRATE UTILIZATION TEST

Aim:-

To study the citrate utilization test.

Principle:-

This is a test for the ability of an organism to utilize citrate as the sole carbon source and energy

source for growth and an ammonium salt as the sole source of nitrogen. In Simmon’s citrate medium,

bromothymol blue is added as an indicator and at the initial pH of the medium (6.8), it has green

colour. The utilization of citrate in the medium will increase the pH of the medium to the alkaline

slide thereby changing the colour of the medium to the blue.

Requirements

1) Overnight bacterial culture

2) Simmon’s citrate medium:-

Sodium chloride – 0.5g

Magnesium sulphate – 0.02g

Ammonium dihydrogen phosphate – 0.1g

Potassium dihyrogen phosphate- 0.1g

Sodium citrate – 0.5g

Distilled water – 100ml

Bromothymol blue (0.2% solution) – 4ml

Procedure

1) Preparation of media:-

All solid ingredients except agar were dissolved in distilled water. Adjusted the pH to 6.8 and added

the bromothymol blue indicator and agar. Filled in tubes and autoclaved at 121°C for 15mins. Then

these are made into tubes.

2) Method:-

56

a) Inoculated the test organisms on simmon’s citrate slants.

b) Incubated at 37°C for 24-48 hours.

c) A colour change from green to blue to the medium is noted as positive test and no change as

negative.

Fig:- Citrate utilization test

57

TRIPLE SUGAR IRON AGAR MEDIA

Aim:-

To study the biochemical properties of bacteria by using triple sugar iron agar media.

Principle:-

Triple sugar iron agar (TSI) is a differential medium that contains lactose, sucrose, a small amount of

glucose (dextrose), ferrous sulfate, and the pH indicator phenol red. It is used to differentiate enterics

based on the ability to reduce sulfur and ferment carbohydrates.

As with the phenol red fermentation broths, if an organism can ferment any of the three sugars

present in the medium, the medium will turn yellow. If an organism can only ferment dextrose, the

small amount of dextrose in the medium is used by the organism within the first ten hours of

incubation. After that time, the reaction that produced acid reverts in the aerobic areas of the slant,

and the medium in those areas turns red, indicating alkaline conditions. The anaerobic areas of the

slant, such as the butt, will not revert to an alkaline state, and they will remain yellow.

If an organism can reduce sulfur, the hydrogen sulfide gas which is produced will react with the iron

to form iron sulfide, which appears as a black precipitate. If the fermentation produced gas, fissures

are formed in the medium, or the entire slant may be raised above the bottom of the test tube.

Results (slant/butt) Symbol Interpretation

Red/yellow K/AGlucose fermentation only; Peptone

catabolized

Yellow/yellow A/AGlucose and lactose and/or sucrose

fermentation

Red/red K/K No fermentation; Peptone catabolized

Red/no color change K/NCNo fermentation; Peptone used

aerobically

58

Yellow/yellow with bubbles A/A,GGlucose and lactose and/or sucrose

fermentation; Gas produced

Red/yellow with bubbles K/A,GGlucose fermentation only; Gas

produced

Red/yellow with bubbles

and black precipitateK/A,G, H2S

Glucose fermentation only; Gas

produced; H2S produced

Red/yellow with black

precipitateK/A, H2S

Glucose fermentation only; H2S

produced

Yellow/yellow with black

precipitateA/A, H2S

Glucose and lactose and/or sucrose

fermentation; H2S produced

No change/no change NC/NC No fermentation

A=acid production; K=alkaline reaction; G=gas production; H2S=sulfur reduction

Requirements:-

1) Overnight bacterial culture

2) Triple sugar iron agar medium:-

Animal tissue digest – 10g

Casein enzyme hydrolysate – 10g

Yeast extract – 3g

Beef extract – 3g

59

Saccharose – 10g

Dextrose – 1g

Ferrous sulphate – 0.2g

Sodium chloride -5g

Sodium thiosulphate – 0.3g

Phenol red – 0.024g

Agar – 12g

Distilled water – 1L

Procedure:-

1) Preparation of media:- 13g of dehydrated medium is weighed and dissolved in 100ml distilled

water. About 3ml is dispensed in test tubes and the autoclaved at 121°C for 15 mins. Then the tubes

were placed in slanting position to form the slants.

2) Method:-

a) A small amount of culture is stabbed into the butt region of the media and followed by streaking in the slant.

b) The tubes were incubated at 37°C for overnight.

c) After the incubation time, the result was noted and interpreted.

Result:

Fig:- Triple sugar iron agar

60

MANNITOL MOTILITY MEDIA

Aim:-

To study the motility and mannitol fermentation by bacteria.

Principle:-

Motility and mannitol fermentation have significance in the identification of bacterial species. Both

characters of the organism were studied by using mannitol motility media. The test is performed in

stab cultures. Mannitol fermentation is detected by the presence of pH indicator in the medium and

motility is checked by observing the growth pattern on stab line in the semisolid media.

Requirements:-

1) Overnight bacterial culture

2) Mannitol motility medium:-

Peptic digest of animal tissues – 20g

Mannitol – 2g

Potassium nitrate – 1g

Phenol red – 0.04g

Agar – 3g

Distilled water – 1ltr

pH – 7.6± 0.2

Procedure:-

1) Preparation of media:- 7g of media was weighed and dissolved in 250ml distilled water. About 3

ml was dispensed in each test tube and sterilized by autoclaving at 121°C for 15 mins. The tubes were

allowed to solidify in vertical position.

2) Method:-

61

a) Small amount of media was taken in the loop and stabbed into the media for inoculation.

b) Tubes were incubated at 37°C for 24 hrs and then observed.

Result

62

Expt no:

Date:

MICROBIOLOGICAL ANALYSIS OF MEAT

Aim:-

To conduct microbiological analysis of the processed meat products.

Principle:-

All foods contain a resident microflora and in their processing they usually become further

contaminated. Although many bacteria on food are harmless, some may be potentially pathogenic.

One aspect of food microbiology is the detection and identification of pathogenic bacteria on food as

well as assessing the general microbial load of the food which relates to the shelf-life and spoilage

potential of the food.

The microbial load in product after processing and the storage condition and time will determine the

microbiology of the processed meat. The microbial analysis will help in prevention of diseases caused

by consumption of spoiled or contaminated meat product.

Requirements:-

Meat samples, Ringer’s solution, various agar and biochemical media, microbiology lab facilities

Procedure:-

1) Preparation of sample:-

20g of meat was weighed and put into 20ml of sterile quarter strength ringer solution and gently

mixed. Above mixture was diluted to 10-7 in sterile saline solution.

2) The diluted sample was plated on nutrient agar and Mac Conkey agar plates using the spread plate

method. The plates were incubated at 37°C for 24hrs.

3) After incubation, the culture characteristics of the isolated colonies were studied. Also gram

staining and motility study is done.

4) For the isolated colonies, various biochemical tests were conducted and the result was

interpretated.

63

Observations:-

Sample Colony

characteristics

Gram

character

Motility Lactose

fermentation

64

Biochemical tests:-

Sample colony Indole

test

MR test VP test Citrate

test

Mannitol

motility

TSI

65

Total cfu/g of meat:-

1) Sample 1

2) Sample 2

3) Sample 3

66

Expt no:

Date:

Preservation of shelled eggs

Aim:

To preserve the egg by various coating materials

Principle:

All the preservation methods for eggs have been designed to retard one or more of the following

physic- chemical alterations which lower the quality of egg as it ages:

a) As the surface of egg dries, the keratin cuticle shrinks and the size of shell pores

increases rendering it easier for gases and micro organisms to pass in and out of the

shell.

b) As the warm egg cools down, the egg contents also contracts, resulting in the

formation of air cell.

c) The breakdown of carbonic acid causing loss of CO2 from the albumen is rapid during

first few hours an egg is laid. The alkaline pH acts on the mucin fibres to disturb the

thick gel of albumen making it thin or watery.

d) As the eggs, water migrates from the albumen to the yolk which may overstretch,

weaken or even ruptures the vitelline membrane.

Various preservation methods can be employed and one among them is coating of egg

shell. Coating generally blocks the egg pores which can acts as entry sites for micro

organisms. Various coatings that can be used are poly vinyl alcohol, corn starch, wax, oil,

etc.

Materials required:

Eggs, Vernier caliper, plate, screw gauge, weighing balance

PVA- 1% solution

67

Starch- (1% solution) aqueous solution of 20g/ L starch was cold gelatinized with 10g/ L

NaOH to obtain the coating. This is neutralized with7 M H3PO4 and then 2g of sunflower/

coconut oil is added and the emulsion is prepared by stirring

Oil

Wax

Procedure:

1. The eggs were taken and coated with various coatings (PVA, oil, corn starch, wax)

2. Keep the eggs in dry place .

3. Check the interior and external quality of eggs every week.

4. Repeat the process till next 4-5 weeks .

Observations:-

68

External Quality Parameters:

Parameters 1ST Week 2nd Week 3rd Week

Colour of EggPVA

Starch Oil Wax PVA Starch Oil Wax PVA Stach Oil Wax

Shell shape and texture

Shell soundness

Shell cleanliness

Length of the egg (mm)

Breadth of the Egg (mm)

Weight of the egg in air (gm)

Volume of the water displaced by the egg (ml)

Specific gravity (gm/ml)

69

Internal Quality Parameters:

Parameters 1ST Week 2nd Week 3rd Week

PVA Starch Oil Wax PVA Starch Oil Wax PVA Stach Oil Wax

Height of albumen(mm)

Breadth of albumen(mm)

Breadth of yolk(mm)

Height of yolk(mm)

Weight of egg shell (gm)

Weight of albumen (gm)

Weight of yolk (gm)

Result:-

Inference:

70

Expt no:

Date:

Sensory Analysis Of Fish

Aim:-

To determine the fish quality, by sensory analysis

Theory:-

Fish is a vulnerable, highly perishable and as other food products,the quality and safety must be

guarenteed. These parameters are strongly related with the freshness degree of fish.

Sensory analysis is the most direct method for evaluating the freshness and the quality of fish.

It is defined as the scientific decipline that allows measuring. Analysing and interpretating human

reaction face to the characterization of food through its five senses that is : view, taste, smell, touch

and hear. Among these attributes that allows determining the freshness grade of fish by evaluating its

external aspects like eyes, gills, skin and texture.

Sensory analysis constitutes reliable, reproduciple and relative easy way to evaluate freshness.

Moreover it can be applied to all fish species being in most case it should be non-destructive.

Materials And Methods

Plates, Knife, Beakers (250 ml), Fish sample.

71

Observations:-

Table 1

Organs Parameters 5 4 3 2 1 0

Skin Outer slime transparent Transparent Milky Opaque Clotted Yellowis

h

pigmentatio

n

Bright iridescent natural Less natural,

not bright

Feded Discolore

d

Grey

Eye colour Bright pupil

,translucent

cornea

Bright

pupil,

translucent

cornea

Translucent

cornea, faded

pupil.

Opalesce

nt cornea

Grey

pupil,

Milky

cornea

Opaque

discolore

d

sinking Completely

convex

Completely

convex

Less convex Plane Slightly

concave

Complete

ly

concave,

sunken

Gills colour Bloody red Bloody red Dull red Pale red Dirty

yellow

White

greyish

odour Fresh (algae sea) Neutral

sweet

Neutral sweet Slightly

rancid

Disagree

able

Nauseous

Flesh rigid Firm

(slightly

rigid)

Elastic Flexible Soft Very soft

Quality

of belly

Firm rigid Intact (not

rigid)

Distented

(firm)

Soft (not

firm)

fragile perforate

d

72

Table 2

Score Odour Rancidity Flavor

5 Fresh sweet None Fresh sweet slightly,shell fish flavour

4 Loss of odour Very slightly Loss of fresh sweetness

3 Slightly off odour, Slightly rancid

Obvious but not predominant

Tastless, no flavor at all, or very slightly sour

2 Sour but not offensive

Definitely rancid Sour but not nauseating

1 Very sour or rancid Offensively rancid Very sour, offensive nauseating, inedible

73

Observation:-

organ parameters A B C D

skin

Outer skin

Transparent Transparent Yellowish Yellowish

pigmentation Bright Bright Bright Bright

Eye Colour Bright pupil Bright pupil Translucent cornea,faded pupil

Translucent cornea, faded pupil

sinking Plane Plane Slightly concave

Slightly concave

Gills colour Dull red Dark red Blood red Blood red

odour Fresh No smell Neutral sweet

Neutral sweet

Flesh Firm and elastic

Soft Firm elastic Firm elastic

Quality of belly

soft Firm rigid Soft soft

Result:-

Inference:

74

Exp no:

Date:

Preparation of chicken based products

Aim: To prepare a chicken based product.

Chicken chilli

Ingredients:

Boneless chicken cut into 1 inch pieces : 400 g

Ginger garlic paste : 1 tablespoon

Green chilli paste : 1 tablespoon

Red chilli powder : ½ teaspoon

Lemon juice :1 teaspoon

Turmeric powder : ½ teaspoon

Tomato puree : 1 cup

Refined oil : 500 ml

Capsicum : 1(cut into cube shape)

Onion : (sliced)

Coriander leaves(chopped) : 1 tablespoon

Salt : to taste

Method :

1.In a large bowl mix together chicken, ginger-garlic paste, red chilli powder, lemon juice, turmeric

powder and salt and set aside for half an hour.

75

2. Heat sufficient oil in a non-stick pan. Deep fry the chicken on medium heat till done. Drain on

absorbent paper and set aside.

3. Heat 2 tablespoon oil in a non-stick pan. Add green chilli paste, salt & tomato putree & mix well

and cok on low heat for 10 minutes.

4. Add chicken pieces & cook on low heat for 5 minutes.

5. Serve hot garnished with coriander leaves.

Result:-

Inference:

76

Exp No:-

Date:-

Preparation of chicken based Product

Aim:- To prepare a fish/chicken based product.

Chicken Popcorn

Ingredients used

Ingredients Amount(Gram)

Chicken (breast part) 4

Onion 2

Green chilli 5

Garlic 6pods

Lemon 1

Salt to taste

Black pepper powder 15

Red chilli powder 5

Refined flour 150

Bread crumbs 150

Egg white 4

Milk 15ml

Refined oil to deep fry

77

Method of preparation:-

a) Cut the chicken in small bites.b) Make a fine paste of onion, green chilli, garlic and mix with chicken pieces. Keep it in freeze

for 30mins.c) In refined flour add 5g chilli powder, 10g black pepper powder and salt. Mix it well.d) Mix egg white and milk. e) Take out the marinated chicken pieces roll it over flour mix then to bread crumbs. Deep fry it.

Result:-

Inference:

78

Exp No:-

Date:-

Preparation of chicken based Product

(Chicken masala curry)

Aim:- To prepare a chicken based product.

Ingredients Amount

Chicken 800gm

Onion 4-5 medium size

Ginger- 1Tsp

Garlic- 1Tsp

Tomatoes- 4-5 medium

Fresh coriander leaves- chopped 1tsp

Oil/ghee- 4 Tsp

Cinnamon- 1 inch stick

Cloves 4-5

Green cardamom- 4-5

Turmeric powder- ½ tsp

Coriander powder- 2Tsp

Cumin powder- 2Tsp

Red chili powder- 2Tsp

salt to taste

Chicken masala powder 1tsp

79

Method:-

Step 1:-

Heat ghee/oil in a thick bottomed pan. Add cinnamon,cloves and green cardmoms &sauté for half a minute.add onions and sauté till golden brown.

Step2:-

Add ginger &garlic paste and continous to sauté for two to three minutes,stirring continuosly.

Step3:-

Add turmeric powder,coriander powder,cumin powder,and red chilli powder.Mix well.

Add pureed tomato and stir.Cook till oil separates from the masala.

Add the chicken pieces and salt.

Step 4:-

Saute on high heat for five minutes.Add two cup water.bring to a boil,cover and cook till the chicken is fully done.Sprinkle garam masala powder and garnish with coriander leaves.

Serve hot.

Result:-

Inference:

80

Exp No:-

Date:-

PREPARATION OF FISH BASED PRODUCT

Aim:

1-To prepare fish fry

2-To prepare roasted prawn

Material Required:

Bowl, plates, knife, chopper, laddle, frying pan

Ingredients:

Red chili, powder, garlic, ginger, turmeric powder, salt, onion, tomato, green chili, curry leaf, black pepper, oil, coriander leaf, lemon

Procedure:

(A)FOR FISH FRY

Wash the fish

Cut the fish

Mix all spices together and allow to put over the fish pieces and kept for 10 min

Fry the fish pieces uniformly under and particular temperature of oil

Keep the fish fried on plates and squeeze lemon and also decorate with coriander leaf

(B) FOR PREPARATION OF PRAWN ROAST

Weigh and wash the prawn

Mix with chili powder, turmeric, fish masala and salt

Mix well and allowed for 10 mins

Pour oil and add the fish in it

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After deep frying strain the fried fish and add onion, tomato, pasted green chili, garlic, ginger and fry till it becomes cooked

Add fish masala, chili powder, turmeric, salt and mix well

When it is about to cook add the fried prawn in to it

Stir well and remove from the stove

Result:-

Inference: