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The purpose of this study was to optimize meat slices for processing attributes to produce better sensory features in developed products from buffalo veal and chevon. The processing parameters such as meat particle size, fat content and binding ability without chopping were the subject of this study.

The study involved three experiments where the particle size, fat content and tumbling time were optimized for optimum binding and improvement in different sensory attributes of product followed by physico-chemical analysis.

The sensory scores clearly indicated that meat slices prepared from 3 mm meat particle size, 10% fat content and 1 h tumbling time were having best sensory features. The selected product was analyzed for different physico-chemical properties. Emulsion stability and cooking yield revealed significantly (p = 0.01) higher values of 91.6% and 89.7%, respectively, in buffalo veal than in values of 87.6% and 84.9%, respectively, in the chevon product. Similarly the results showed that buffalo veal slices had significantly (p = 0.01) higher (17.4%) protein than the chevon (15.2%), whereas chevon slices had significantly (p = 0.01) higher (10.3%) fat content. The texture profile analysis indicated that cohesiveness (p = 0.01) and chewiness (p = 0.05) were significantly higher in chevon product than in buffalo veal.

The study was conducted to explore the buffalo veal as a potential source of quality meat, as majority of buffalo meat produced in India from spent animals have compromised quality attributes. The comparison was done with chevon, the most popular red meat in the country for the comparative study.

This study aims to assess the effects of calcium chloride marination on buffalo meat tenderness, instrumental color and palatability traits and to compare the effects with that of aging, so as to suggest a cost-effective tenderizing method to meat retailers.

Buffalo longissimus thoracis (LT) steaks were marinated post-rigor with 200-mM (5 per cent w/w) calcium chloride solution and were subjected to aging at 2-4°C for eight days. The pH, water holding capacity (WHC), cooking loss, color, myofibrillar fragmentation index, Warner–Bratzler shear force and sensory quality attributes were assessed at 1, 2, 4, 6 and 8 days post-mortem. The values were then compared with those of control steaks kept at the same storage conditions.

Marination was not found to affect pH, WHC, cooking loss or color as compared to the control steaks. Tenderness was found to be improved in marinated steaks by 53.44 per cent as against 35.59 per cent in those that aged without marination. The sensory panel evaluation showed that marinated steaks significantly improved (p < 0.01) in the scores for the different attributes, and no flavor problems or alterations in cooked color were noticed.

The animals used in this study fall in the age group of four-eight years with one of them being four years old and the rest above the age of six years. Given the fact that, age-related increase in pyridinoline content of intramuscular collagen and cross-link formation influenced by sex can contribute to the toughness of meat in spent animals (Bosselmann et al., 1995), the variation in age of the animals under study could be regarded as a limitation of the study. But apart from one animal, all of them were more than six years old, forming more or less uniform samples.

This research is of value to the meat industry or retailers. The post-rigor marination of buffalo LT steaks with 200-mM CaCl₂ (5 per cent w/w) appears to be a promising measure from the view of practicability. The relative ease of operation makes it superior to other successful techniques in reducing toughness, such as electrical stimulation.

This paper aims to study the effects of plum powder and apple pomace powder additions on the quality properties of buffalo meat emulsion.

Buffalo meat emulsions were prepared using different levels (2%, 4% and 6%) of plum powder and apple pomace powder, respectively. The meat emulsions were analysed for the physico-chemical, sensory and textural properties of the meat emulsion.

The pH of meat emulsions decreased significantly (p < 0.05) with an increased level of plum powder and apple pomace powder. Water-holding capacity (43.1%–48.1%), emulsion stability (80.2%–92.2%) and cooking yield (85.4%–91.0%) were significantly (p < 0.05) higher in plum powder and apple pomace powder added than the water-holding capacity (42.1%), emulsion stability (79.7%) and cooking yield (85.0%) of control emulsion. The moisture content was decreased significantly (p < 0.05), and crude fibre content was increased significantly (p < 0.05) with the increase in plum powder and apple pomace powder additions in meat emulsions. The total phenolic content and colour values (a* and b*) were significantly higher in plum powder and apple pomace powder added to meat emulsions. The sensory scores of meat emulsions were affected by the addition of plum powder and apple pomace powder. The meat emulsion added with 6% plum powder and 6% apple pomace powder showed significantly lower values of sensory overall acceptability. The hardness of meat emulsions increased with the addition of plum powder and apple pomace powder.

The results indicated that meat emulsions with a good cooking yield, fibre content, sensory acceptability and textural properties can be prepared by using plum powder and apple pomace powder.

The purpose of this paper is to develop and to assess quality characteristics of functional carabeef cookies.

Carabeef cookies were prepared with incorporation of 50 percent carabeef powder in a pre-standardized formulation and then were baked at 150-160°C for 35-40 minutes. Developed functional carabeef cookies were incorporated with 50 percent carabeef powder, 10 percent orange pulp fiber as natural fiber source, 1.5 percent guar gum as fat replacer and 20 percent of sodium caseinate as sugar replacer. Cookies were analyzed for various physical properties, proximate parameters physcio-chemical properties, instrumental textural properties, color values, sensory evaluation and complete profile estimation in terms of minerals and fatty acids analysis.

Functional carabeef cookies had 4.48 times higher protein, 6.13 times higher IDF, 5.47 times higher SDF and 4.47 times higher TDF as compared to normal refined wheat flour (RWF) cookies. Functional carabeef cookies had 34.58 percent lower fat, 19.95 percent less cholesterol and 12.5 percent lower energy content as compared to normal RWF cookies.

Functional carabeef cookies had comparatively higher mineral content as well as saturated and unsaturated fatty acids in a desirable ratio. Health-promoting functional carabeef cookies might be a magnificent option to overcome the problem of malnutrition, quite prevalent among lower socio-economical strata people specifically children and women.

Health-promoting functional carabeef cookies had higher nutritional content and acceptability, and thus could be commercialized to improve socio-economic status and health of consumers.

The purpose of this paper is to identify the risks to which agrifood supply chains are exposed and to analyze how these risks impact the degree of coordination of the chain.

The present investigation was executed in two steps. Initially, a literature review and interviews with slaughterhouse managers were carried out to identify the main risks to which agrifood supply chains are exposed. The second step consisted of a survey involving 66 Brazilian slaughterhouses to identify how the perception of risks influences the degree of coordination in the examined chains.

The study revealed that risks, transaction costs and creation of collaborative advantages are determining factors in defining the degree of coordination in the analyzed agrifood supply chains.

The results allow slaughterhouse managers to more easily recognize the risks to which the supply chains are exposed and evaluate in more detail strategies for relationships with their suppliers. These strategies may be able to avoid conflict and create value for the supplier by stimulating longer relationships and facilitating animal purchase transactions for slaughter. This can lead to quality improvements, lower costs and reduced risk.

Studies of risks in agrifood supply chains are rare in comparison with those developed in other sectors. The present investigation is innovative in identifying the main risks specific to agrifood supply chains and associating those risks with a degree of coordination that minimizes them.

The purpose of this study is to standardize baking time–temperature processing of nutritional carabeef cookies to improve carabeef meat consumption for malnourished women and children.

Preliminary trails were done to optimize carabeef powder level replacing refined wheat flour to develop carabeef cookies. The selected carabeef cookies on the basis of sensory evaluation were baked at three different baking time–temperature combinations viz. 150-160°C for 35-40 minutes, 170-180°C for 25-30 minutes and 190-200°C for 15-20 minutes. These three treatments were evaluated for various physicochemical properties, proximate analysis, color values, instrumental texture parameters and sensory evaluation.

Mean pH, diameter and proximate parameters like moisture, protein, fat and ash percentage had no significant difference at a higher baking temperature, whereas mean cooking yield, thickness values decreased, while spread ratio values increased significantly. Instrumental textural parameters, such as hardness, shear force and adhesiveness values increased significantly. Mean yellowness values had no significant difference, whereas mean redness, hue angle and chroma values increased in significant (p < 0.05) manner with a higher baking temperature and lower time combinations. All sensory attributes scores decreased at a higher baking temperature. Carabeef cookies containing 50 per cent carabeef powder and baked at 150-160°C for 35-40 minutes were selected as best treatment.

The experiment can be further carried out to improve functional properties with the addition of various fiber sources and fat replacers.

Cookies as snack foods have played a vital role in life of human as antiquity and are very much relished by large section of society. The incorporation of carabeef meat may be a very good option to cope up with malnutrition and hunger as well as to improve the consumption pattern of highly nutritional buffalo meat. Carabeef cookies baked at an optimum temperature–time combination had higher nutritional content and acceptability and, thus, could be commercialized to improve socio-economic status and health of consumers.

The purpose of this paper is to analyse the Gulin Gulin Buffalo Company (GGBC), an Indigenous wildlife enterprise, within a sustainable livelihoods framework and to understand the factors that have contributed to its success.

A combination of participatory observation, semi‐structured interviews and a focus‐group discussion were undertaken to understand the implications of the enterprise with regards to each of the five capitals of the sustainable livelihoods framework.

The GGBC has successfully mustered feral buffalo from Northern Australia for 20 years. A livelihoods assessment of the industry shows that the natural capital (the buffalo) are harvested below replacement levels, financial returns are significant, the business possesses adequate physical infrastructure, human capital is increased through on‐the‐job training, and there is community support. Seven factors underpin this enterprise's success: the productive capacity of the buffalo and the resources it consumes; the minimal amount of anti‐use sentiment harboured by the Australian public towards the commercial use of buffalo; the size of the market and its indifference to wild harvested stock; consistent culturally aware management; strong historical roots in the pastoral industry; considerable alignment of the company's activities to the local culture; and strong relationships with the associated community.

This paper provides insight into the nature of a successful Indigenous wildlife enterprise in remote and regional Australia that sheds light on Indigenous enterprise success more generally. As such, this paper will be valuable for Indigenous entrepreneurs and Indigenous economic development professionals, policy makers and researchers.

The purpose of this study is to develop a chicken product that could supply calcium, vitamin E and vitamin C together with high sensory acceptability. The present study was envisaged to develop low-fat chicken patties fortified with calcium, vitamin E and vitamin C without any adverse effects on sensory attributes.

Three different levels of calcium lactate as a source of calcium viz. 1.5, 1.75 and 2.0 per cent, α-tocopherol acetate for vitamin E at 0.019, 0.023 and 0.029 per cent and ascorbic acid for vitamin C at 0.09, 0.12 and 0.15 per cent in low-fat chicken meat patties were tried and the optimum level was standardized based on physico-chemical, proximate and sensory parameters.

The calcium lactate at 1.75 per cent, α-tocopherol acetate at 0.029 per cent and ascorbic acid at 0.15 per cent were found to be optimum on the basis of proximate, physico-chemical and sensory parameters. The textural attributes of the standardized product was comparable to that of the control. The a*, b* and Chroma values for the low-fat chicken patties fortified with calcium, α-tocopherol and ascorbic acid were significantly higher (p < 0.01) than that of the control. The calcium and ascorbic acid concentration of the standardized product was significantly higher (p < 0.01) than that of the control.

The levels in the fortified product were found to be suitable to achieve a 20 per cent RDA of calcium and almost a complete RDA for vitamin C. The research findings demonstrated the development of a single-designer chicken product rich in calcium, vitamin C and vitamin E.

The aim of this work was to study the effect of aerobic packaging on storage quality of functional restructured spent hen meat slices (FRSHMS) at refrigerated temperature (4 ± 1°C).

FRSHMS were prepared by replacing the lean meat with different binders and extenders in pre-standardized restructured spent hen meat slices formulation. The slices of control and FRSHMS were aerobically packaged in LDPE and analyzed for physicochemical, microbiological and sensory quality.

The pH of FRSHMS was significantly higher (p = 0.03) than control on 0 and 7th day. Thiobarbituric acid (TBA) values of both control and FRSHMS increased significantly on 21st day of storage as compared to 0 day. TBA value of FRSHMS was significantly lower (p = 0.04) as compared to that of control on 21st day. Psychrophils were detected on 14th day of storage and thereafter increased significantly (p = 0.00) in both control and FRSHMS. Coliforms were detected only on 21st day of storage in both control and FRSHMS. The sensory attributes of control, and FRSHMS were affected from 14th day onwards, but the products remained quite acceptable with sensory rating between good to very good up to 21 days during refrigerated storage.

The trials can be further carried in modified atmospheric packaging to evaluate storage stability of developed restructured spent hen meat slices.

The paper has demonstrated that the FRSHMS could be stored safely in aerobic packaging for 21 days at refrigeration temperature.

This purpose of this paper was to conduct a study with an aim to reduce the cost of chicken nuggets by replacing part of lean meat with soy flakes. The suitability of chilled paneer whey was also assessed in place of ice water.

In the development of chicken nuggets, water-soaked soya flakes at the rate of 20 per cent were used in the formulation. The chilled whey at the rate of 8 per cent of the formulation was used to prevent the rise of temperature during emulsion preparation.

The product prepared in this way gave 5 per cent more yield than normal preparation in which ice water was used. The protein content in the preparation had gone significantly (p < 0.05) higher and moisture significantly (p < 0.05) lower than the normal control. The other proximate composition of chicken nuggets like fat and ash revealed no significant (p > 0.05) change in the product. Initially, thiobarbituric acid value and pH were observed lower in soya flakes-extended nuggets than the control. The overall acceptability was higher, that might be due to good binding and proper emulsion preparations.

Some experiments on amino acid profile and fatty acid profile are also required for further know-how about the actual nutritional status of chicken meat nuggets.

The products will be of immense value for the nutritional supplement and utilization of by-products like whey. It may also be a cost-effective formulation.

The products will be acceptable to all commodities because it is made up of chicken meat.

The cost of the formulation was also lower than the chicken nuggets used without soya flakes and whey because cost of meat was greater than the soya. The whey produced in paneer production costs less or by-product rich in protein materials can be better utilized into valuable products. The developed product seems to have great applications in the food industry and acceptability among consumers.