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An experiment was conducted to develop a plant extracts based quality indicator for monitoring aerobically packed chicken meat quality during storage at room temperature (25±1°C) until spoiled. Ripen black mulberry (Morus nigra) fruit extracts containing anthocyanins was used for developing quality indicator. Filter paper based indicator was exposed to the closed fresh meat environment. Changes in the indicator color and different quality parameters of chicken meat viz., total volatile basic nitrogen (TVBN), ammonia level, pH, sensory attributes and instrumental color values were evaluated and were correlated with color changed of indicator. During storage meat become visibly spoiled on 5th day of storage where as the color of the indicator changed gradually from red on 1st day to light green between 2nd-4th day and finally dark yellow on 5th. Both Total volatile basic nitrogen (TVBN) and ammonia level increased significantly (P<0.5) during storage. The pH value of meat increased significantly (P<0.5) from 5.4 to 6.1 during storage. Sensory attributes score for color, general appearance and acceptability decreased significantly (P<0.5) throughout the storage period. Lovibond Tinto meter color value for redness, yellowness, hue and chroma decreased during storage period. On the basis of results observed it might be concluded that the developed quality indicator is expected to provide a convenient aid to monitor the quality and shelf life of chicken meat during storage at room temperature.

Chicken is one of the most preferred protein sources for nonvegetarian consumers around the world. Due to the huge demand for quality chicken products, the processors and the suppliers need to maintain the optimum chicken quality during the supply chain. Therefore, this study was aimed to develop a suitable device to monitor chicken quality in supply chain. In the present study, a natural dye extracted from coleus blumei leaves ( Plectranthus scutellarioides ) has been used to develop a chicken quality monitoring sensor. This sensor has been tested for its color-changing ability by attaching inside the packet of fresh chicken at different storage temperatures viz., 4 ± 1, 10 ± 1, 15 ± 1, 25 ± 1, and 37 ± 1 °C. During the storage of chicken the changes in quality parameters (physicochemical, microbiological, and sensory attributes) were measured at regular intervals. The sensor showed a color change during the progress of the storage period and this was well in concurrence with the changes in the quality parameters of the chicken. The results showed the potentiality of the coleus blumei leaves dye-based sensor as a monitoring device to detect the quality of chicken during its storage at various temperatures.

Purpose This study was conducted to characterize the extract collagen hydrolysate (CH) from low value buffalo skin using enzymes bromelain (B) and papain (P), including their bioactivities. Methods Optimum levels of the two enzymes were determined by Sodium dodecyl sulphate-Polyacrylamide gel electrophoresis (SDS-PAGE) and degree of hydrolysis. Levels (30 and 50 units of B/g of skin and 20 and 30 units of P/g of skin) showing maximum degradation of collagen proteins were used to extract CH and the recovered CH were correspondingly referred as B20, B50, P20 and P30, respectively. Results The yield of CH from skin for P20, P30, B30 and B50 was 27.38, 26.32, 20.71 and 16.19%, respectively. SDS-PAGE image of the different CH samples showed complete degradation of α- and β- chains of the collagen protein chains revealing only smear bands. 2, 2-Diphenyl-1-picrylhydrazyl (DPPH) scavenging ability was highest (94.51%) for B50 sample followed by 90.59% for P30 at the concentration of 10 mg/ml. Amide I peaks of various CHs as revealed by fourier-transform infrared spectroscopy (FTIR) showed greater disruption in the triple helical structure of collagen chains in P30 and B50 than P20 and B30 samples. Antiarthritic study revealed that B30 and B50 samples had 71.07 and 99.47% inhibition, respectively at the concentration of 50 µg/ml. Conclusion Thus, it could be concluded that 30 and 50 units of papain and bromelain per gram of skin, respectively, could be used to extract CH from buffalo skin and better utilize this high protein byproduct into high value food supplement.

High consumption of poultry meat in the country leads to a considerable amount of poultry sleeves (skin along with feathers) as waste, which causes serious environmental problems and loss of valuable nutrients. Skin is one of the most underutilized poultry byproducts and a good source of quality fat. The present study was done to prepare pet soap utilizing rendered poultry skin fat from deserted poultry sleeves. Chicken skin fat (CSF) was obtained from de-feathered poultry skin by dry rendering (70°C, 2 h); wet rendering (70°C, 2 h) and microwave rendering (low microwave power for 6 min). The rendered poultry skin fat was then utilized for preparation of pet soap. The sodium hydroxide requirement for preparation of pet soap was standardized and the process for its preparation was optimized based on BIS standards. There was no significant difference (P>0.05) in the Yield, pH, Free alkali content, Total alkali content and Foam stability of soap prepared from CSF extracted by dry, wet or microwave rendering. However, the Leathering/washing power, Cleansing power and Total fatty matter (TFM) content were significantly higher (P<0.05) in soap prepared from microwave rendered fat. In addition, Free fatty acid value, Peroxide value and MDA value were significantly higher (PO.05) in wet rendered than dry or microwave rendered fat soap. Hence, the rendered poultry skin fat could be a good base material for preparation of utility pet soap and micro wave rendered CSF produce best quality soap.

While looking for an alternate source of commercial collagen the deserted poultry sleeves from wet poultry market appears promising. The present study was envisaged with objective of evaluating effect of the rendering regime on quantity of collagen in rendered poultry skin. The deserted poultry sleeves were custom processed for separation of feathers from skin. The skin was subjected to different rendering temperatures viz: 40, 50 and 60°C for 2 hr. The yield of rendered fat, fat recovery rate, amount of defatted skin, hydroxyproline and collagen content in differently rendered skin were quantified to know the effect of rendering regime. Results revealed a gradual increase in yield of rendered fat and fat recovery rate with increase in temperature, while the amount of defatted skin, hydroxyproline and collagen content in rendered skin decreased with increase in rendering temperature. The yield of rendered fat at 40, 50 and 60°C rendering temperature were 25.50%, 30.97% and 35.08% with corresponding fat recovery rates of 61.59%, 74.80% and 84.74%, respectively. The hydroxyproline content was highest in skin processed at 40°C and least in skin rendered at 60°C. The percentage recovery of collagen from skin rendered at 40°C, 50°C and 60°C were 96.37%, 77.22% and 62.01%,respectively. The study indicated that dry rendering at 40°C temperature is optimal for rendering of fat while processing the poultry skin for extraction of valuable collagen.

Real-time quality monitoring of packaged meat is the key of today's commercialized meat sector to ensure its safety in supply chain. Designing of user friendly dye based cost effective indicator can fulfil all the present requirements. Bromocresol Purple (BCP) is chemo-responsive dye, has been evaluated to develop colorimetric indicator. The indicator (0.1% of dye in 50% ethanol) was fabricated by immobilized BCP dye on indicator carrier (2% w/v agarose gel) to make strips of specific dimension (2 cm2). Indicator strip was attached inside fresh meat packets, such a way that it could be visible from outside of the packet during storage at 4±1°C. Dye was immobilized in agarose gel to make the strips as an indicator, which worked during increase in concentration of total volatile basic nitrogen (TVBN) and ammonia produced gradually in the chicken meat package headspace. The colour changes in indicator were observed from light yellow to purple, with concurrent spoilage of chicken meat. The changes in colour of indicator strip were compared with chicken meat quality parameters upto day 7 with intervals of 2 days during storage at 4±1°C. pH, Thiobarbituric Acid Reacting substance (TBARS), TVBN, Ammonia level, Free amino acid (FAA) and microbial counts increased (P<0.05) significantly during storage. Results have indicated that indicator colour response correlated well with the change in physico-chemical and microbial parameters of chicken meat, making the indicator enable to real-time monitoring of chicken meat during the storage at 4±1°C.

A study was undertaken to develop shelf stable hot air oven dried goat meat cubes extended with different legume based binder mixes. Based on preliminary trials, four different formulations containing 80 % meat mince + 10 % Bengal gram based binder mix (HBE), 70 % meat mince + 20 % green gram based binder mix (HGR), 80 % meat mince + 10 % black gram based binder mix (HBL) and 80 % meat mince + 10 % lentil based binder mix (HLE) were selected and subjected to physico-chemical, microbiological and sensory characteristics. Among treatments, HGR showed a significantly higher pH (6.53 ± 0.01), whereas there was no significant difference in other physico-chemical parameters. Moisture content (10.37 ± 1.06 %) was highest in HLE, while protein (49.68 ± 1.78 %) and ash (8.71 ± 0.30 %) contents were higher in HBL. On texture profile analysis, hardness, gumminess and chewiness parameters were highest for HLE and lowest for HBL. In all treatments, total plate, Staphylococcus aureus and yeast and mold counts were in acceptable range and coliforms were not detected. Scores for sensory attributes of rehydrated cubes were in good to very good range in all treatments, however, higher scores for appearance, flavour, texture, juiciness and overall acceptability were observed in HBL. The dehydrated cubes could be used to prepare curry within few minutes and is a boon to busy housewives.

For poultry and animal nutritionists, the relationship between energy and nutrients is important, if the energy content of feather meal is underestimated, then its inclusion in diets will lead to wider calorie-protein ratios, and may contribute to excess fat accumulation in the body. Inclusion of the processed, water boiled feather meal up to 3.0% in the diets did not significantly affect mean body weights, feed intake, and feed conversion ratio of broiler chickens.

Sir,--As the Allies are about to renew trading relations with Russia allow me to offer suggestions as to how we can protect ourselves in this country from being deluged by tides of Bolshevism.

The advantages of biodiesel over conventional diesel fuel are its portability, ready availability, renewability, higher combustion efficiency, lower sulphur and aromatic content, higher cetane number, higher biodegradability, better emission profile, safer handling, besides being non-toxic. The most popular animal sources used as a feedstock for biodiesel are beef tallow, chicken fat, lamb fat, lard, yellow grease, hemp oil, waste cooking oil, and the greasy by-product from omega-3 fatty acid production. [...]larger amount of residues in the form of animal fats from animal processing-plants was generated. [...]there's a biosafety issue related to animal fats that could come from the contaminated animals. [...]future research to ensure biodiesel quality from animal waste (cradle to grave) is required.