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The purpose of this paper is to develop chicken cutlets enrobed with bread crumbs vis-à-vis dried carrot pomace and to assess its effect on physico-chemical properties, sensory attributes and texture profile analysis.

Three experimental groups were made: control group chicken cutlets (C), chicken cutlets enrobed with bread crumbs group (T_b) and chicken cutlets enrobed with dried carrot pomace group (T_c). All the procedures used in the study for estimation of various physico-chemical properties, sensory evaluation and texture profile analysis were standard protocols.

There was a significant (p < 0.05) increase in water holding capacity, crude fibre content and ash content of enrobed chicken cutlets, whereas moisture, fat content and shrinkage of product were significantly (p < 0.05) decreased. The results for sensory evaluation and texture profile analysis of enrobed chicken cutlets were better than control group. Overall acceptability score of chicken cutlets enrobed with dried carrot pomace was revealed to be highest (7.5 ± 0.29) and that of control group was found to be lowest (6.4 ± 0.22). Hardness (N/cm²) value found for control group chicken cutlets, chicken cutlets enrobed with bread crumbs group and chicken cutlets enrobed with dried carrot pomace group were 2.2 ± 0.17, 3.1 ± 0.29 and 4.3 ± 0.27, respectively.

Future research may benefit to assess the effect of enrobing with bread crumbs and dried carrot pomace on mineral and vitamin content and lipid profile of meat products.

Enrobing of chicken cutlets with bread crumbs and dried carrot pomace improved the sensory attributes along with texture profile analysis. Hence, enrobing with bread crumbs and dried carrot pomace could be used as processing technology to improve sensory appeal, especially crispiness of meat products.

Food and its effect on public health is a subject which takes an important place in Part II of the Ministry of Health's Report for 1951, and the Ministry of Food, in recognising the seriousness of food poisoning, has given prominence to the section devoted to food contamination by including, in one of its October Bulletins, a summary of this part of the Report. Food poisoning is described in the Report as a problem which grows more and more important, and which calls for a much higher standard of hygiene in food handling and its preparation. Figures compiled from the reports of the Public Health Laboratory Service, from bacteriologists in certain hospital laboratories, and from medical officers of health show that the total number of incidents notified in 1951 was 64 per cent higher than the number notified in 1949, but there is evidence that the actual number of persons affected by food poisoning was far in excess of the number of cases reported. Laboratory facilities for the investigation of food poisoning vary considerably in different districts, and medical officers are not always informed in time to carry out a full investigation; it is, therefore, difficult to obtain an accurate picture. In 255 outbreaks (47 per cent of the total) the source of contamination was traced. Of these outbreaks 101 occurred in canteens, 41 in hotels, cafés and restaurants, 9 in butchers' shops, 83 in hospitals, nurseries and institutions, and 18 in other places. The number of outbreaks traced to canteens is disturbingly high, but it should be remembered that canteen outbreaks are investigated and reported more frequently than outbreaks originating in shops and restaurants. When infected persons disperse from restaurants to their homes before the onset of symptoms, tracing the source is always difficult and often impossible. There is no reason to suppose that food poisoning arises less often in restaurants than in canteens. The figures reflect the difficulties of discovering and investigating outbreaks where the patients live in a number of different areas; they do not indicate the relative incidence of poisoning in canteens and restaurants. The Report states that 48 per cent of all outbreaks in which the food responsible was identified were traced to processed and made‐up meat such as re‐heated meat, stews, sausages, brawn, rissoles, gravy and stock. Out of 435 outbreaks in which the food thought most likely to have been responsible was traced, other foods—in addition to the meat dishes mentioned above—contributing to this type of infection were trifles, ice‐cream, custards and cream buns, also ducks' eggs. Milk was mentioned in 16 outbreaks. Inadequate standards of personal hygiene and faulty methods in preparing food for large numbers were the main reasons for contamination. Harmful bacteria usually get into food from insufficiently cleansed hands. Every effort must, therefore, be made by employers to provide kitchens and water‐closets with hand‐basins, abundant hot water, soap, nail brushes and clean towels. Though education in the hygiene of food preparation is now spreading, it still lags far behind what is necessary. Members of the public can speed the progress by actively insisting that their food is prepared and served with due regard to cleanliness at all stages. Reverting to the fact that nearly half of the outbreaks traced to specific foods were associated with processed, made‐up, and re‐heated meat dishes, the Report states that, if all meat dishes were cooked shortly before they were to be consumed, and if they were eaten while they were still hot, there is no doubt that the incidence of food poisoning would show an immediate and substantial decline. If food has to be prepared in stages, then precautions should be taken to prevent the growth of bacteria. After cooking and rapid cooling, it should be refrigerated until it is wanted, If it is to be re‐heated, this should be done rapidly and the food brought to boiling point. The Report refers to the setting‐up, by the Ministries of Health and Food, during the year under review, of two Working Parties and a Committee; these bodies have been making enquiries and have produced reports on the precautions to be observed in various branches of the food industry. These reports, have already been referred to in previous articles. Although there is no doubt that great improvements have been made in the handling of food—due to the enthusiasm of Medical Officers of Health and Sanitary Inspectors—it is generally realised that a persistent drive, requiring a long sustained effort and embracing complete health education of the food trade and the consuming public, is needed before safe food becomes a reality. Public opinion has been given the necessary impetus, and, on the business side, it is now obvious that good sanitary practices are also good trade practices, and that there is no conflict between the two interests. The way in which premises, the design and condition of equipment, and the human element affect the practices which are enforced or permitted in any particular food business, has a part to play in achieving and maintaining a high standard of food hygiene. Many food handlers have a confused idea of the difference between detergent and sterilizing action, and of the fundamental principle that sterilization must follow, and not precede nor be substituted for, cleaning with a detergent. On the other hand, it is very encouraging to visit so many small catering businesses, such as transport and other workmen's cafés, where the owner is intensely proud to show off the improvements and the efforts he has made to raise his food handling to a higher standard. At the other end of the scale, some multiple caterers have utilised their highly organised resources continuously to improve their premises, equipment and methods. There is, we all agree, endless scope for further health education.

The purpose of the study was to produce a healthier, convenient and traditional ready-to-eat (RTE) snack option with increased nutritional value, using spent hen meat, dietary fibre (DF) and simple technological methods. The product was designed to be stable without refrigeration and be easily adoptable by local self-help groups, rural women and youth and entrepreneurs in urban and semi-urban areas.

Conventional binder used for making snacks, i.e. rice flour was partially replaced by different sources of antioxidant DFs, i.e. oat flour (T₁ – 10%), finger millet flour (T₂ – 5%) and amaranth flour (T₃ –15%) to prepare spent hen snack sticks (SHSS). The snacks were then packaged in low density polyethylene (LDPE) pouches and evaluated for their storage stability at ambient temperature for a period of 35 days. Their physico-chemical, sensory and microbiological quality was evaluated at a regular interval of 7 days. The proximate composition of developed SHSS was compared to commercially available snack products (chakli/murukku – snacks without meat).

The fibre-enriched SHSS showed significant improvement in nutritive value, as they contained more fibre (p = 0.001) and protein (p = 0.029) than control SHSS. When compared to commercially available snack product SHSS showed three-fold significant increase in protein (p = 0.000) and ash content (p = 0.001) and only 11%–12% total fat as compared to 31% fat in the market-available product. The most acceptable treatment in terms of overall sensory quality and nutritional aspects was T₃; however, T₂ was more shelf-stable during the storage period. The study showed that fibre-enriched snacks can be stored at ambient temperature for up to 35 days without substantial loss in physico-chemical, sensory and microbial quality. Hence, substituting rice flour with DFs can lead to the development of products with better sensory attributes and improved functionality.

The simplicity of the product in terms of composition, machinery and low production costs makes it an easily adoptable one by small-scale entrepreneurs, especially those belonging to semi-urban areas.

Incorporation of spent hen meat, a relatively cheap but abundant source of protein, in RTE products can serve as an effective way to alleviate protein malnutrition, whereas addition of fibre further improves the functionality of the product. The methodology can be easily taken up by small-scale entrepreneurs and create a market for snack-based functional meat products.

This present study was conducted to evaluate the effect of different cooking methods on quality characteristics of turkey meat cutlets, i.e. turkey meat cutlets prepared by deep frying (DF), turkey meat cutlets prepared by shallow frying (SF), turkey meat cutlets prepared by microwave cooking at 740 MHz for 20 min (MW) and turkey meat cutlets prepared by microwave cooking at 740 MHz for 10 min followed by shallow frying (MS).

Several preliminary trials were conducted to optimise the formulation, and finally, turkey meat cutlets were prepared, as per the method followed by Singh et al. (2015). These standardised turkey meat cutlets were cooked with four different cooking methods. The best formulation and optimum cooking method were selected on the basis of physicochemical properties and sensory evaluation.

pH and moisture content of MW were significantly (P < 0.03) higher than DF, SF and MS; however, cooking yield and water activity values of MW and MS were significantly (P < 0.05) higher. DF had significantly (P < 0.02) higher fat content than SF > MS > MW. The values of textural parameters were significantly (P < 0.01) higher in DF, whereas lightness values of MW and redness values of DF were significantly (P < 0.02) higher. Scores of various sensory attributes, including overall acceptability, were significantly (P < 0.03) higher in MS. Therefore, MS – turkey meat cutlets prepared by microwave cooking at 740 MHz for 10 min followed by shallow frying were found optimum.

Cooking methods vary according to the choice and flavour of the consumer. Meat products, especially cutlets, can be cooked with many cooking methods, but it is always good to choose the one method which contains less fat per cent as per the requirement of present-day health-conscious consumer and also retains and add on to the taste of the product. Hence, microwave cooking followed by shallow frying was found as such a cooking method that has the characteristics of both, i.e. less fat content and also is tasty to the tongue.

This study aims to develop fiber-enriched cutlets from minced meat of rohu and study the effects of fiber inclusion on composition, cooking properties and acceptability of cutlets.

Cutlet mix prepared using rohu mince was divided into four lots, out of which three lots were enriched with fibers from ragi (RFC), jowar (JFC) and oat (OFC) at 10 per cent over and above its quantity. Prepared cutlets were analyzed for nutritional composition, texture, cooking properties and sensorial quality.

Moisture, protein, fat, fiber and ash contents (per cent) of the fiber-enriched cutlets ranged between 40.4-42.0, 24.5-25.5, 13.2-14.7, 1.8-2.0 and 2.4-2.5 per cent, respectively. The addition of fibers increased the cooking yield of cutlets from 84.6 to 87.5 per cent. RFC lot cutlets had the lowest whiteness values and the highest hardness and shear force values. Cutlets from all the lots had an overall acceptability scores more than 7.0, indicating the sensorial acceptability. Although the differences were insignificant, cutlets from the RFC lot were less acceptable, which might be because of the dark color and tough texture. Hence, jowar and oat flour at 10 per cent can be used to enrich rohu cutlets without affecting their sensorial acceptability.

Sources of fiber will be the major limitation in the work, as the fiber inclusion may negatively affect the quality and acceptability of cutlets. Time of cooking will also influence the final product characteristics, which need to be standardized.

Fish is a rich source of protein but lacks fiber, which is essential for body metabolism. Grains are rich source of fibers but lack some essential nutrients required by the body. In India, many people are dependent on fish for protein due to its high nutritious value. So enriching fish meat with fiber sources will address the health-related problems associated with low-fiber diets. The methodology developed in this work can be used to fulfill the demand for balanced and nutritious diet. Because of increasing health awareness, fish products with added fiber will also increase its market potential.

The methodology developed can be used by small-scale entrepreneurs to earn more income by developing functional fish products with low-cost ingredients. The developed products will not only address the issues related to the consumption of low-fiber diets but also create a market for fish products because of their health-benefiting effects.

The work is completely original in nature. The results reported are unique and the outcome of the research has social applicability.

This paper aims to evaluate the effect of different fiber sources and tert-butylhydroquinone (TBHQ) on the quality characteristics of chicken harrisa.

An attempt was made to develop fiber-enriched chicken harrisa, a meat-based product, by incorporating optimum level of different fiber sources, viz., oat bran (10 per cent) or wheat bran (10 per cent) or barley bran (5 per cent). The products developed with optimized level of fiber were further treated with TBHQ (200 ppm) and were aerobically packaged in low-density polyethylene pouches along with control and assessed for various storage quality parameters under refrigerated (4 ± 1°C) conditions. The products were evaluated for various physicochemical, microbiological and sensory parameters at regular intervals of 0, 7, 14 and 21 days.

A significant (p < 0.05) increase was observed in the fiber content of the products prepared with oat bran (10 per cent) or wheat bran (10 per cent) or barley bran (5 per cent). TBHQ showed a significant (p < 0.05) effect on the lipid oxidative stability, as the treated products exhibited significantly (p < 0.05) lower thiobarbituric acid-reactive substance (mg malonaldehyde/kg) values for the entire period of storage. No significant (p > 0.05) effect was observed on the microbiological characteristics of the products. Sensory parameters showed significant (p < 0.05) decreasing trend for control as well as TBHQ-treated products throughout the period of storage; however, significantly (p < 0.05) higher scores were observed for treated products in comparison to control.

Fiber-enriched chicken harrisa was developed by incorporating oat bran (10 per cent) or wheat bran (10 per cent) or barley bran (5 per cent) in the formulation. TBHQ successfully improved the lipid oxidative stability and storage quality of fiber-enriched chicken harrisa during refrigerated (4 ± 1°C) storage and may be commercially exploited to improve the storage quality of the product.

The purpose of this study is to explore the possibility of utilization of lemon peel extract as a natural antioxidant source in muscle foods. The products incorporated with lemon peel extract were assessed for various oxidative stability and storage quality parameters.

The study was designed to evaluate the effect of lemon peel extract on the oxidative stability and storage quality of Tabak-Maz, a popular traditional meat product. The products were prepared and treated with different concentrations of lemon peel extract (0.5, 1, 1.5 per cent) and were aerobically packaged in low-density polyethylene pouches and assessed for lipid stability and storage quality parameters under refrigerated (4 ± 1°C) conditions.

Lemon peel extract showed a significant (p < 0.05) effect on the lipid stability of the products as the treated products exhibited significantly (p < 0.05) lower thiobarbituric acid-reactive substances (TBARS) (mg malonaldehyde/kg) and free fatty acid (FFA) (per cent oleic acid) values for the entire period of storage. A significant (p < 0.05) effect was also observed on the microbiological characteristics of the products, as lemon peel extract treated products showed significantly (p < 0.05) lower values for total plate count, psychrophillic count and yeast and mould count throughout the period of storage. Coliforms were not detected throughout the period of storage. Significantly (p < 0.05) higher scores were observed for various sensory parameters of the treated products.

Lemon peel extract successfully improved the oxidative stability and storage quality of Tabak-Maz during refrigerated (4 ± 10°C) storage and may be commercially exploited as a natural antioxidant source in muscle foods.

The purpose of this paper was to explore the possibility of utilization of Ocimum sanctum Linn (Tulsi) leaf extract as a natural preservative in muscle foods. The products incorporated with Ocimum sanctum leaf extract were assessed for various oxidative stability and storage quality parameters.

The Ocimum sanctum leaf extract was incorporated at 300 mg/kg level in the formulation. Chicken sausages incorporated with Ocimum sanctum leaf extract along with control samples were aerobically packaged in low-density polyethylene pouches and assessed for lipid oxidation, physicochemical, microbiological and sensory characteristics under refrigerated (4 ± 1°C) conditions.

Ocimum sanctum leaf extract showed a significant (p < 0.05) effect on the lipid stability, as the treated products exhibited significantly (p < 0.05) lower thiobarbituric acid reactive substances (mg malonaldehyde/kg) and free fatty acid (% oleic acid) values in comparison to control. A significant (p < 0.05) effect was also observed on the microbiological characteristics of the products, as the treated products showed significantly (p < 0.05) lower values for total plate count, psychrophilic count and yeast and mould count. Significantly, (p < 0.05) higher scores were also observed for various sensory parameters of the treated products.

The paper has demonstrated the use of Ocimum sanctum leaf extract as a potential natural preservative, as it successfully improved the oxidative stability and storage quality of the products during refrigerated (4 ± 1°C) storage and may be commercially exploited as a natural preservative in muscle foods.

This Bill was read a second time without a division in the House of Commons on July 23rd after a debate lasting nearly five hours. Opposition speakers, including particularly Dr. Edith Summerskill and Mr. Willey (former Parliamentary Secretaries to the Ministry of Food between 1945 and 1951), attacked the Government for having whittled down, very extensively, the contemplated Regulations (to be made when the Bill is on the statute book) dealing with cleanliness in the handling of food. As is generally known, the draft regulations have for several months been the subject of many discussions between trade organisations and the Ministry of Food. As a result, the Minister has decided to modify or drop several of the proposals which he had at first intended to carry into effect by regulations, and to substitute for some of them “codes of practice.”

On Thursday in each week the Leader of the House of Commons announces the business which will be taken during the following week. During the past two months he has been repeatedly asked by members of the Opposition when it is proposed to have a second reading debate on the Food and Drugs Amendment Bill. Evasive answers have been given, but on July 8th Captain Crookshank intimated that the Government hoped that the second reading would take place before the summer recess, but not during the week ending on July 17th. As the Committee stage must be expected to be fairly protracted, too much hope should not be entertained that the Bill will pass through all its stages this session, as there are still other important matters requiring Parliamentary time.