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Articles by P. Kanagaraju
Total Records ( 2 ) for P. Kanagaraju
  P. Kanagaraju and A. Subramanian
  Spent duck meat can be profitably utilized by preparing value added meat products. A study was conducted on preparation and storage stability of ready to eat meat product-pickle at room temperature. The storage studies were conducted at an interval of 15 days up to 90 days. The dressing percent, giblet percent, percent meat and bone yield were 53.84, 0.91, 61.22 and 29.92, respectively. Average cooking yield of the pickle was 58.4%. The mean per cent values for moisture, crude protein, ether extract, salt and total ash of the freshly prepared pickle were 33.12, 19.85, 39.86, 2.13 and 3.35, respectively. The Thiobarbuturic acid, free faty acid, peroxide, acid values and total viable count and yeast and mould count did not increase significantly (p<0.05) during the storage at room temperature up to 90 days. The pathogenic bacteria like Salmonella spp., Staphylococcus spp., Clostridium spp. and E.coli were absent in the pickle during the entire storage period. The sensory scores also revealed that the pickle was acceptable even up to 90 days storage. Hence it can be concluded that an acceptable meat pickle with storage stability up to 90 days at room temperature can be prepared from duck hen meat.
  P. Kanagaraju , A. Jalaludeen and S. Rathnapraba
  An analysis was carried out on the consumption pattern of duck and duck products among people of Kerala. About 285 consumers were selected for the study and an expost facto research design was adopted. The study revealed that most of the consumers started eating duck and duck products during their child hood onwards and preferred beef, duck, fish and chicken to mutton, chevon and due to their food habit and low cost compared to mutton and chevon. Health consciousness and religious restrictions are playing an important role in the consumption of beef and pork. Most of the consumers consumed meat four times a week. The chicken, duck and beef has more market potential so duck and broiler production has to be increased in order to meet the demand since most of the unproductive cattle are being transported from neighboring states. Most of the people preferred to purchase fresh and hygienic duck meat but due to non availability of clean meat shops, they purchased it from road side shop. The people were not aware of the availability of different types of duck meat products. The livestock farmers, marketing agencies and extension organizations should taken in to account the various determinants such as preferences, choices, habit, affordability, traditions while formulating marketing strategies for duck and duck products.
 
 
 
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