1Division of Livestock Products Technology, ICAR-IVRI, Izatnagar, Bareilly, Uttar PradeshIndia
2Division of Livestock Economics Statistics and Information Tech., ICAR-IVRI, Izatnagar, Bareilly, India
*Corresponding author: S Talukder; E-mail: drttalukder@gmail.com
Online published on 17 October, 2020.
The present study was undertaken to evaluate the existing quality of the most preferred meat product in Bareilly city in Uttar Pradesh. According to survey of 15 road side shops and restaurants in city, chicken and mutton Seekh Kabab was found most preferred RTE meat product, agreed by 66.66% of the retailer. The Kabab samples were collected aseptically and their quality was evaluated, and found that the protein and fat percentage varied significantly (P<0.05) among samples and ranged between 11.13-13.12% and 7.34-9.55% respectively. The oxidative stability of fat is reflected by TBARS value which was found significantly (P<0.05) variable among samples, raged between 1.64-2.28 mg malonaldehyde/kg. The total plate count (TPC) observed ranging between 5.62-6.53 log10 CFU/g, which were above acceptable standard limits for processed meat products for all the samples. Therefore it could be concluded that, there is need to improve the processing and handling practices involved in Kabab preparation and marketing in Bareilly City to secure public health.
HIGHLIGHTS
• Meat products quality of Bareilly city was evaluated.
• Judgement of market meat products were based on the laboratory quality evaluation.
• Outcome will help to design future road map for good quality products development.
Bareilly City, Seekh Kabab, Physico-chemical quality, Microbial count
