DEVELOPMENT OF PET CHEWS UTILIZING PIG EAR LOBES BY SUN DRYING METHOD

yaswanth reddy munagala; K. Sudheer; G. V. Bhaskar Reddy; S. Venkateswarlu; Z. Naveen

doi:10.48165/jms.2022.170205

Authors

yaswanth reddy munagala Department of Livestock Products Technology College of Veterinary Science, Tirupati Sri Venkateswara Veterinary University, Tirupati.
K. Sudheer Department of Livestock Products Technology College of Veterinary Science, Tirupati Sri Venkateswara Veterinary University, Tirupati.
G. V. Bhaskar Reddy Department of Livestock Products Technology College of Veterinary Science, Tirupati Sri Venkateswara Veterinary University, Tirupati.
S. Venkateswarlu Department of Livestock Products Technology College of Veterinary Science, Tirupati Sri Venkateswara Veterinary University, Tirupati.
Z. Naveen Department of Livestock Products Technology College of Veterinary Science, Tirupati Sri Venkateswara Veterinary University, Tirupati.

DOI:

https://doi.org/10.48165/jms.2022.170205

Keywords:

Million, Enterprise, Moisture, Significant, Treatments

Abstract

The slaughter of pig is mainly done for its meat and offal’s, along with there is generation of other by-products like ears, feet, lard, blood, bones etc. The present work was designed in order to utilize the pig ear lobes as dried pet chews by using sun drying method which serves as feed stuff for pet animals. In sun drying method the results revealed significant (P<0.05) differences for treatment samples when compared to control sample for all the parameters studied, except for crude protein, ether extract and overall acceptability which was insignificant. Texture profile analysis revealed significant (P<0.05) differences among all the samples for hardness, springiness, cohesiveness and chewiness. However, sensory evaluation results revealed high scores for the sample which was sun dried for 4 days (T5) when compared with the other treatments.

Downloads

Download data is not yet available.

References

Ayanwale B A Ocheme O B and Oloyede O 2007 The effect of sun-drying and oven-drying on the nutritive value of meat pieces in hot humid environment. Pakistan Journal of Nutrition 6(4): 3.

AOAC 2016 Meat and meat products. Official methods of analysis of official analytical chemists. (20th Ed.). AOAC, Rockville, International, Maryland, USA, 5-7, 78-79.

APHA 2007 American public Health Association. compendium of methods for the microbiological examination of food 4th Ed. Aquafind. com/articles/Value Added– Fish process. php. Inc Washington D C.

Bouchefra A Idoui T and Montanari C 2019 Physicochemical characteristics, fatty acid composition, and functional prop erties of the traditional salted dried meat of Camelus drome darius from Algerian eastern sahara:” el kadid”. Carpathian Journal of Food Science & Technology11(3).

Bourne M C 1978 Texture profile analysis. Journal of Texture Studies9(4): 481-494.

Di Donfrancesco B Koppel K Swaney-Stueve M and Chambers E 2014 Consumer acceptance of dry dog food variations. Animals 4: 313-330.

Ferreira V C D S Martins T D D Batista E D S Santos E P D Silva F A P D Araujo I B D S and Nascimento M C O D 2013 Physicochemical and microbiological parameters of dried salted pork meat with different sodium chloride levels. Food Science and Technology 33(2): 382-386.

Incze K 2004 Dry and semi - dry sausages. In Encyclopedia ofMeat Sciences, edited by W. K. Jensen, C. Devine, and M. Dikeman. London: Elsevier Academic Press.

Keeton N J T 1983 Effects of fat and NaCl/phosphate levels on the chemical and sensory properties of pork patties. Journal of Food Science 48(3): 878-881.

Kharb R Ahlawat S S and Sharma D P 2008 Studies on shelf life of dehydrated spent hen meat mince. Indian Journal of Poultry Science 43: 213-215.

Kovacevic D Mastanjevic K subaric D Jerkovic I and Marijanovic Z 2010 Physicochemical, colour and textural properties of Croatian traditional dry sausage (Slavonian Kulen). Meso 12(5): 270-275.

Livestock Census All India Report 2019. Ministry of Animal Husbandry, Dairying and Fisheries, Ministry of Agriculture, Government of India DAHD.

Mordor Intelligence report, India pet food market 2021- growth, trends, covid-19 impact, and forecasts 2021-2026. Industry reports.

Murphy E W Criner P E and Gray B C 1975 Comparisons of methods for calculating retentions of nutrients in cooked foods. Journal of Agricultural and Food Chemistry 23(6): 1153-1157.

Nayar R Mendiratta S K Prabhakaran P Chand S and Beura C K 2014 Comparison of hot air oven dried and micro wave dried extended and dehydrated goat meat cubes. Research Opinions in Animal and Veterinary Sciences 4(6): 336-342.

Quest B W 2013 Oral health benefits of a daily dental chew in dogs. Journal of Veterinary Dentistry 30(2): 84-87. Rahman M S Salman Z Kadim I T Mothershaw A and Al-Riziqi MH 2005 Microbial and physicochemical characteristics of dried meat processed by different methods. International Journal of Food Engineering 1: 1-14.

Shiby V K Tabassum A George J Pandey M C and Radhakrishna K 2015 Effect of drying methods on moisture sorption, microstructure and other quality characteristics of chicken cubes. International Journal 3(12): 1200-1213.

Strange E D Benedict R C, Smith J L and Swift C E 1977 Evaluation of rapid tests for monitoring alterations in meat quality during storage: I. Intact meat. Journal of FoodProtection 40(12): 843-847.

Thompson A 2008 Ingredients: where pet food starts. Topics in Companion Animal Medicine 23(3): 127-132.

Thorarinsdottir K A Arason S Bogason S G and Kristbergsson K 2001 Effects of phosphate on yield, quality, and water-hold ing capacity in the processing of salted cod (Gadus morhua). Journal of Food Science 66: 821-826.

Troutt E S Hunt M C Johnson D E Claus J R Kastner C L Kropf D H and Stroda S 1992 Chemical, physical, and sensory char acterization of ground beef containing 5 to 30 percent fat. Journal of Food Science 57(1): 25-29.

Unsal M and Aktas N 2003 Fractionation and characterization of edible sheep tail fat. Meat Science 63(4):235–239.

Witte V C Krause G F and Bailey M E 1970 A new extraction method for determining 2‐ thiobarbituric acid values of pork and beef during storage. Journal of Food Science 35(5): 582-585.