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COST ECONOMICS OF MEAT PICKLE DEVELOPED FROM KADAKNATH WITH ENHANCED SHELF STABILITY
ISSN: 2277 - 7601
Publisher: author
COST ECONOMICS OF MEAT PICKLE DEVELOPED FROM KADAKNATH WITH ENHANCED SHELF STABILITY
Indexed in
Agriculture and Food Sciences
ARTICLE-FACTOR
1.3
Article Basics Score: 2
Article Transparency Score: 3
Article Operation Score: 2
Article Articles Score: 3
Article Accessibility Score: 3
SUBMIT PAPER ASK QUESTION
International Category Code (ICC):
ICC-0202
Publisher: Kiran Abasaheb More
International Journal Address (IAA):
IAA.ZONE/2277387297601
eISSN
:
2277 - 7601
VALID
ISSN Validator
Abstract
A study was undertaken to develop shelf stable intermediate moisture type Kadaknath meat pickle and cost economics was evaluated. Themeat pickle was prepared involving cooking variation and dehydration to develop product with enhanced shelf stability. Four variants of theKadaknath pickle were developed and named, T1 (steam cooked), T2 (microwave cooked), T3 (steam cooked and dehydrated) and T4(microwave cooked and dehydrated) respectively; and storage stability and cost of production was evaluated. The microbiological analysisdepicted that total plate count and yeast and mould count were lower in dehydrated meat pickle preparations (T3 and T4) in comparison tosamples prepared without dehydration (T1 and T2). However yeast and mould count was not found up to 40 days in all the four treatmentsand up-to 60 days in T3 and T4, indicating better shelf stability of dehydrated treatments. The total production cost of developed Kadaknathmeat p...
