International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 8, Issue:6, June, 2019

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(6): 3282-3288

Quality Assessment of Traditionally Processed Kola, a Deli Meat of Tamil Nadu
P. Selvan* and R. Gayathri
Department of Poultry Technology, College of Poultry Production and Management, TANUVAS, Mathigiri, Hosur – 635 110, India
*Corresponding author

In the present study, kola, a comminuted deli meat of Tamil Nadu was traditionally processed and assessed for microbial, sensory and physiochemical qualities. For the standardization of recipe and process, the traditional knowledge on different recipes and processes of kola possessed by the caterers and homemakers were utilized for conducting preliminary experiments that were solely based on sensory trails. Subsequently, the kola prepared using standardized recipe and process was subjected to sensory (colour, flavour, texture, and overall acceptability), microbial (total viable count, staphylococcal count and coliform count) and physio chemical (pH and cooking loss) quality analysis at periodic intervals during refrigerated storage (4±1°C). Data obtained from different analysis were presented and discussed.

Keywords: Kola, Coarse ground meat, Cooking loss, Deli meat

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How to cite this article:

Selvan, P. and Gayathri, R. 2019. Quality Assessment of Traditionally Processed Kola, a Deli Meat of Tamil Nadu.Int.J.Curr.Microbiol.App.Sci. 8(6): 3282-3288. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.