Browsing by Author "Jayasena, D.D."
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Item Comparison of Dressing Percentage and Meat Quality Traits of Broilers Reared under Different Housing Systems(Uva Wellassa University of Sri Lanka, 2020) Subhashini, J.A.S.; Umagiliya, M.D.; Zoysa, G.M.; Jayasena, D.D.At present, open house and closed house systems take a major position for broiler production and no scientific studies have been conducted on dressing percentage and meat quality traits of broilers reared under these housing systems in Sri Lankan context. Therefore, this study was performed to compare the dressing percentage and meat quality traits of broilers reared under the open house and closed house systems. Ten birds from each housing system were selected randomly at the slaughtering line in a commercial broiler processing plant. Dressing percentages and physicochemical and sensory quality traits were determined. Sensory evaluation was conducted using a 7-point hedonic scale and 30 untrained panelists for appearance, color, flavor, aroma, juiciness, texture, mouthfeel, and overall acceptability. Results showed that broilers from the closed house had a significantly higher dressing percentage (82.95%) than those from open houses (79.50%) (p<0.05). Higher protein content (23.08%), pH value (6.62), cooking loss (32.12%), hardness, gumminess, and chewiness while a lower water holding capacity (75.80%) were observed in meat from open house system compared to that from closed house system (p<0.05). Further, thigh meat showed significantly higher moisture content (77.27%), fat content (3.37%), a* value (11.52), pH value (6.65), and cooking loss (31.93%) and lower protein content (19.16%) and L* value (58.13) than breast meat (p<0.05). Sensory evaluation results showed no significant difference between meat from the two systems (P>0.05). In conclusion, dressing percentage and physicochemical properties were affected by the housing system and the anatomical location of meat. But, the sensory properties of both breast and thigh meat were not affected by housing systems. Keywords: Open house, Closed house, Sensory, Cooking lossItem Comparison of Meat Quality Traits of Muscovy Duck Reared Under Different Management Systems(Uva Wellassa University of Sri Lanka, 2019) Umagiliya, M.D.; Illippangama, I.P.A.U.N.K.; Jayasena, D.D.Muscovy duck is a waterfowl commonly raised for meat production. Their carcass is leaner and has good meat qualities making it more preferable to the consumers. However, scientific literature on quality traits of their meat is not available in local context. Hence, this study was performed to compare the meat quality traits of Muscovy duck reared under extensive and semi-intensive systems. Nine female birds from each management system were randomly selected and slaughtered at 18 weeks of age. Meat samples from both breast and leg meat were analyzed for physicochemical (color, pH, water holding capacity [WHC], cooking loss, proximate analysis) and sensory properties. Sensory evaluation was conducted for grilled meat using a 7-point hedonic scale and 30 untrained panelists. Results revealed that the birds reared under semi-intensive system had significantly (p<0.05) higher live weight (1,966.7216.0 g) and breast weight (444.933.1 g) than extensively reared birds. Meat from semi-intensively reared Muscovy ducks showed a higher redness (a*-14.42) than that from birds reared under extensive system (p<0.05). However, farming system had no significant effect (p>0.05) on lightness (L*) of Muscovy duck meat. Higher crude fat content, WHC and low pH were reported in semi-intensively reared Muscovy duck meat compared to those in extensively reared Muscovy duck meat. In comparison of meat cut, breast meat had a significantly higher lightness (L*-50.03) value while leg meat showed higher redness (a*-12.61) and pH (6.48) values. Cooking loss and ash content were not affected by management system or type of meat cut (p>0.05). Results of sensory analysis revealed that Muscovy duck meat from extensive management system had higher scores for taste, odour, flavour, juiciness, tenderness, and overall acceptability, irrespective of meat cut (p<0.05). In conclusion, meat quality traits of Muscovy duck were affected by both management system and meat cut.Item Development of Cost Effective Jerky from Spent Hen Meat and Maize (Zea mays) Flour(Uva Wellassa University of Sri Lanka, 2019) Gunawardana, L.D.T.N.; Illippangama, I.P.A.U.N.K.; Jayasena, D.D.Jerky is a favorite, semi-dried and shelf stable meat based snack food in the world with high nutritive value. This study was conducted to develop jerky from spent hen meat by addition of maize flour (MF) for reducing the cost of production. Ground meat was mixed with ingredients, reformed into strips, and dried in an oven (85°C, 1½ h). Six treatments of spent hen meat jerky (SHJ) were prepared by changing the salt-pepper combination with and without bee honey. A sensory evaluation was conducted to select the best recipe and it was taken as the control. Four treatments were then prepared by replacing spent hen meat with MF at 3%, 6%, 9%, and 12% (w/w). Two best recipes were then selected from a sensory evaluation and they were vacuum packed and stored under the room temperature. The control sample and the two selected samples were tested for drying yield, meat quality traits, TBARS value, and microbial quality. First sensory evaluation showed that the highest overall acceptability was recorded for 1.5% (w/w) salt and 0.5% (w/w) black pepper combination without bee honey (p<0.05). According to the second sensory evaluation, SHJ with 3% and 6% (w/w) MF showed better overall acceptability (p<0.05). The drying yields of three treatments were comparable (p>0.05). The initial lightness and yellowness values of three SHJ were significantly different (p<0.05) and the redness value was comparable (p>0.05). SHJ with MF showed a higher ash content and lower pH, moisture, crude fat and crude protein contents than the control sample (p<0.05). SHJ with 6% (w/w) MF had the lowest fat content with the highest ash content (p<0.05). TBARS values for all treatments increased with 28-day storage period, but within the accepted limits; SHJ with MF showed lower TBARS values than the control sample (p<0.05). Salmonella and Escherichia coli were not detected in any sample. SHJ with 6% (w/w) MF had the lowest cost of production. These results suggested that, a cost effective jerky with better sensory and keeping qualities can be produced using spent hen meat with 6% (w/w) MF.Item Development of Low-fat Chicken Meat Paste with Dried Bitter Gourd (Momordica charantia) Powder(Uva Wellassa University of Sri Lanka, 2019) Karunarathne, A.D.R.; Wijesinghe, S.K.D.; Mudannayake, D.C.; Alakolanga, A.G.A.W.; Jayasena, D.D.Chicken meat paste is one of the value added products which is popular among consumers mainly due to convenience. However, considerable number of consumers in Sri Lanka believes that meat products cause harmful effects on human health mainly due to the fat content. Hence, the aim of this study was to develop a value added low-fat meat paste from cheap cuts of chicken meat by incorporating bitter gourd. Chicken meat from cheap cuts was boiled to an internal temperature of 70 C and minced. Then, it was mixed with other ingredients to make the meat paste according to a recipe developed through preliminary trials. Treatments were prepared by incorporating dried bitter gourd powder (DBGP) prepared using oven drying method (50 C/8 hrs) at 1.0, 1.5, 2.0, 2.5 and 3.0% (w/w). Meat paste with no DBGP was used as the control. All treatments were then pasteurized at 85C for 15 minutes. A sensory evaluation was conducted to select the two best concentration of DBGP to be added. Selected treatments and control were vacuum packed, and tested for the nutrient composition, physicochemical parameters, TBARS value, microbial quality, and antioxidant capacity over a one-month storage period under refrigerated condition (4C).Meat paste with 1.5% and 2% (w/w) DBGP had the best sensory qualities (p<0.05). Meat paste with 2% (w/w) DBGP contained the highest ash content (4.82%) and water holding capacity (81.62%), and the lowest fat content (2.16%), pH value (6.45%) and colour parameters (p<0.05). In addition, meat paste with 2% (w/w) DBGP showed the highest antioxidant capacity (41.82%) among the treatments (p<0.05). Based on TBARS value and microbial data, DBGP incorporated meat paste can be kept without deterioration for 30 days under 4 C. Therefore, DBGP at 1.5% and 2% (w/w) can be recommended to produce low fat meat paste with better sensory properties.Item Development of Roasted Sesame (Sesamum indicum) Incorporated Chicken Nugget(Uva Wellassa University of Sri Lanka, 2019) Nawarathne, N.M.S.R.C.B.; Senavirathna, T.A.S.M.; Jayasena, D.D.Chicken nugget is an encrusted meat product. Roasted sesame seeds possess antioxidant and anticancer properties. Therefore, present study was to develop a value added chicken nugget by incorporating roasted sesame seeds and elucidate its quality parameters. Nuggets were prepared according to the commercial guidelines by incorporating roasted sesame and without sesame (control). Preliminary trials were conducted to determine the suitable levels of sesame. A sensory evaluation was conducted using a 7-point hedonic scale and 30 untrained panelists to select two best nugget samples with sesame. The control and two selected samples were tested for proximate composition, pH, colour, water holding capacity, cooking loss, microbial quality and TBARS value to evaluate lipid oxidation over a one-month storage period. Based on the results, 5, 10 and 15% (w/w) treatments were initially selected and nuggets with 5 and 10% (w/w) roasted sesame were chosen as the best treatments (p<0.05) during the sensory evaluation. Results further revealed that nuggets with 10% roasted sesame had the highest fat (8.84%), protein (14.24%) and ash (3.15%) contents compared to other treatments (p<0.05). At the initial stage of the storage, results showed that nuggets with 5% sesame had the highest pH (6.68) value and lowest cooking loss value (1.46%) while 10% sesame had the highest water holding capacity (97.28%). pH values and water holding capacity of chicken nuggets were decreased while cooking loss values were increased (p<0.05) in sesame added treatments. Furthermore, TBARS and total plate count values were increased in sesame added treatments with storage but, within the permitted levels. Salmonella and Escherichia coli were absent in all samples. Therefore, roasted sesame seeds can be used to prepare nuggets with high nutritional and sensory properties.Item Effect of Bread Fruit (Artocarpus altilis) Flour on Growth Performance and Meat Quality Parameters of Broiler Chickens(Uva Wellassa University of Sri Lanka, 2020) Dayarathna, N.K.P.K.; Jayarathna, G.G.N.; Jayasena, D.D.; Dissanayake, S.P.; Nambapana, N.M.N.Breadfruit flour (BFF) is considered as an energy rich food ingredient which provides an excellent source of calories for the diet. The study reported herein was conducted to determine the effect of breadfruit (Artocarpus altilis) flour on growth performance and meat quality parameters of broiler chickens. Ninety-day old Cobb 500 broiler chicks were randomly assigned into three dietary treatments as control (0% BFF), treatment 1 (5% BFF), and treatment 2 (10% BFF) in a booster, starter and finisher diets, respectively. Each treatment replicated three times with 10 birds per replicate. Body weight, feed intake and feed conversion ratio (FCR) were recorded for 5-weeks. On day-36, two birds from each replicate were randomly selected and were slaughtered for carcass analysis. Data were analysed using a one-way analysis for a variance by using Minitab 17 software. Tukey multiple range test was used to determine the significant differences between experimented groups at p<0.05. There was no significant difference (p>0.05) on feed intake of broilers fed different dietary treatments. Birds fed 10% BFF achieved the highest (p<0.05) weight gain and the lowest FCR compared to other treatments. The highest (p<0.05) dressing percentage and the relative weights (p<0.05) of heart, liver, and intestines were recorded from the birds fed the diet having 10% BFF. No significant effect (p>0.05) was observed in proximate composition and meat quality parameters tested. Sensory attributes were higher in birds fed treatment 2 and the highest (p<0.05) overall acceptability was recorded by the birds fed with 10% BFF. In conclusion, breadfruit flour can be incorporated into broiler diets at a 10% level to enhance body weight, good carcass yield, and to improve meat quality parameters of broiler chickens without any negative effects. Keywords: Breadfruit flour, Broiler chickens, Growth performance, Meat qualityItem Effect of Dietary Probiotic and Phytobiotic Combination on Growth Performance and Meat Quality Traits of Commercial Broilers(Uva Wellassa University of Sri Lanka, 2019) Adikari, A.A.D.I.; Illippangama, I.P.A.U.N.K.; Gunawardana, G.A.; Palliyeguru, M.W.C.D.; Jayasena, D.D.Probiotics and phytobiotics are feed additives that enhance gut health, improve digestion, absorption and thereby promote performances of humans and animals. This research was conducted to determine the effect of dietary probiotic and phytobiotic combination on growth performance and meat quality traits of commercial broiler chicken. A total of 996 day-old, Cobb-500 broiler chicks were randomly assigned into the experiment pens. The treatment (0.25g of probiotic Bacillus spp. and 0.25g of phytobiotics in 1L of drinking water) and control (drinking water only) were each replicated six times in separate pens, each pen had 83 chicks. All the birds were fed ad-libitum with commercial broiler starter, grower and finisher feeds. Two birds from each replicate were randomly sampled and slaughtered on day 35. Leg meat samples were tested for sensory parameters, meat quality and proximate composition. Blood serum samples were collected and tested for antibody levels against alpha toxin of Clostridium perfringens bacteria. Birds fed growth promoters achieved better (p<0.05) weight gain (1,927g) and feed conversion ratio (1.53) compared to the control group: 1,908g and 1.55, respectively. In addition, they had significantly higher (p<0.05) sensory attributes: flavour, taste, juiciness and overall acceptability compared to the control group. Raw meat redness (10.3) was lower (p<0.05) and lightness (58.8) was higher (p<0.05) in the treatment compared to those in control: 12.9 and 54.8, respectively. However, other meat quality traits and proximate composition were comparable between the two groups, except ash content which was higher (p<0.05) in birds fed growth promoters compared to control. There was no significant difference in serum antibody levels between the two groups. In conclusion, probiotic and phytobiotic combination in drinking water improved growth performance of broiler chickens and the sensory attributes of the leg meat.Item Effect of Different Levels of Soy Flour in Batter on Quality Parameters of Crispy Chicken(Uva Wellassa University of Sri Lanka, 2020) Ihalakorala, I.K.G.R.K.M.; Rupasinghe, R.A.; Adhikari, A.; Jayasena, D.D.Crispy chicken is a battered and fried meat product. Soy flour is a good protein source having high viscosity and film-forming ability. Therefore, the current research was aimed to study the effect of different levels of soy flour as a component of the batter on crispiness and other quality characteristics of crispy chicken. The crispy chicken was prepared according to the commercial guidelines by incorporating soy flour at 0%, 5%, 10%, and 15% (w/w) and wheat flour and corn flour making the balance in the batter mixture. A sensory evaluation was conducted using a 7-point hedonic scale and 30 untrained panelists to select two best crispy chicken samples incorporated with soy flour. The control and two selected samples were tested for proximate composition, pH, colour, water holding capacity, microbial quality, and TBARS value over a one-month storage period. Crispy chicken with 10% and 15% soy flour levels in batter was chosen as the best treatment (p<0.05) during the sensory evaluation. Results further revealed that crispy chicken with 15% soy flour had the highest fat (17.1%) and protein (24.3%) contents compared to other treatments (p<0.05). At the initial stage of the storage, crispy chicken with 15% soy flour had the highest pH (8.84) value (p>0.05) and that with 10% soy flour had the highest water holding capacity (93.33%) (p<0.05). Besides, crispy chicken with 10% soy flour had the highest crispiness followed by control and 15% incorporated level (p<0.05). The pH values and water holding capacity of crispy chicken samples decreased (p>0.05) during storage. Furthermore, TBARS and total plate count values increased in control and other treatments with the storage, but within the permitted levels. Salmonella and Escherichia coli were absent in all samples. In conclusion, soy flour in the batter enhanced the crispiness and sensory properties of crispy chicken at a 10% level in an economical and sensory perspective. Keywords: Crispiness, Salmonella, Escherichia coli, Sensory, TBARS valueItem Effect of Different Marinades with Bee Honey and Pineapple on Quality Attributes of Smoked Chicken Jerky(Uva Wellassa University of Sri Lanka, 2020) Edema, W.N.; Jayarathne, G.G.N.; Udayanga, D.; Senevirathne, T.A.S.M.; Jayasena, D.D.This study was carried out to investigate the effect of different marinades made with bee honey, pineapple, and their combination of physicochemical and sensory attributes of smoked chicken jerky (SCJ). As the marinade solution, different levels of bee honey (5%, 10%, 15%) and pineapple (5, 10, and 15%), and combinations of bee honey and pineapple (2.5%+2.5%, 5%+5%, 7.5%+7.5%) and for the control sample water (20%) with spice mixture was used. Preliminary trials were conducted to determine the best recipe for SCJ. A sensory evaluation was conducted by using 30 untrained panelists according to the 7- point hedonic scale to select the best treatments for further analysis. Selected SCJ treatments were tested for marinade uptake, cooking loss, proximate composition, pH, colour, water holding capacity, texture, microbiological analysis, and TBARS value for 4 weeks of storage. Based on sensory evaluation, SCJ with 5% and 15% bee honey were selected as the best treatments (p<0.05). Results further revealed that 15% of bee honey had the highest amount of protein and lower ash. The highest moisture (66.87%) content and cooking loss (54.55%) have resulted in SCJ with 5% bee honey. During the storage, pH was decreased and TBARS values increased within the permitted levels. There is no significant difference in the hardness and fat content between the samples (p>0.05). However, the highest gumminess and chewiness values have resulted in SCJ with 15% bee honey (p<0.05). Total plate count increased during the refrigerated (0-4 oC) storage within the permitted levels. The treatments kept under refrigerated (0-4 oC) condition extended the shelf life up to 4 weeks while the shelf life of those kept at room temperature (27-28oC) was limited to 2 weeks. Salmonella and Escherichia coli were absent in all treatments. In conclusion, bee honey enhanced the physicochemical and sensory attributes of SCJ at a 15% level at refrigerated (0-4 oC) storage. Keywords: Bee honey, Marination, TBARS value, Jerky, ChewinessItem Effect of Glucose Oxidase on Growth Performance and Meat Quality of Broiler Chicken(Uva Wellassa University of Sri Lanka, 2019) Heenkenda, H.M.D.P.B.; Illippangama, I.P.A.U.N.K.; Arsecularatne, M.D.N.A.F.; Palliyeguru, M.W.C.D.; Jayasena, D.D.Glucose oxidase act on glucose in the presence of oxygen to produce hydrogen peroxide and D-glucono-1, 5-lactone. The enzyme is produced by certain fungi and insects, and has many commercial applications, primarily as an antimicrobial agent and as a pH balancing agent. This experiment was conducted to study the effect of glucose oxidase on growth performance and meat quality of broiler chicken. A total of 960 day-old, Cobb500 broiler chicks were randomly assigned into the experiment pens. The treatment (drinking water + 0.025% glucose oxidase) and control (drinking water only) were each replicated six times in separate pens, each pen had 80 chicks. All birds were fed the same commercial feed. Two birds from each replicate were randomly sampled and slaughtered on day 35. Breast meat samples were tested for meat quality traits (pH, colour, water holding capacity, cooking loss, proximate composition) and sensory parameters. Birds fed glucose oxidase had a significantly (p<0.05) higher weight gain (1,890g) compared to the control group (1,836g). Glucose oxidase had no effect on feed intakes or feed conversion ratios of the birds. Breast meat from the birds fed glucose oxidase gained poor sensory attributes (color, flavour, taste, juiciness, tenderness, overall acceptability) except odour compared to control group (p<0.05). No differences were observed in other meat quality traits and proximate composition (p>0.05), except gross energy between the two groups. Gross energy content of the breast meat from birds fed glucose oxidase was significantly (p<0.05) higher (5.2kcal/g) compared to that from birds fed only drinking water (5.0kcal/g). In conclusion, glucose oxidase in drinking water resulted in better growth performance in broiler chicken but gained poor sensory attributes in their breast meat.Item Effect of Marinating Chicken Breast Meat with Coconut Vinegar on Lipid Oxidation During Storage(Uva Wellassa University of Sri Lanka, 2019) Madhurangi, M.A.L.; Illippangama, I.P.A.U.N.K.; Jayasena, D.D.Lipid oxidation results both desirable and undesirable compounds in meat. These undesirable compounds adversely affect on overall quality and consumer acceptability of meat. This research was conducted to find out the effect of coconut vinegar on the lipid oxidation of marinated chicken breast meat (MCBM) during storage and to evaluate the physicochemical properties of MCBM. Marination solution was prepared with water, spices and different levels of vinegar where control contained no vinegar, treatment 1, 2, 3 and 4 had vinegar: water ratio at 1:0, 1:1, 1:2 and 1:3, respectively. Chicken breast meat was marinated with above solutions at 4C for 24 hr. Cooked meat samples (internal core temperature of 75°C) from marinated treatments were then evaluated for sensory properties using a 7-point hedonic scale and 30 untrained panelists. Based on its results, the two best treatments were compared with the control in replicates for pH, color, texture, water holding capacity, cooking loss, uptake of marinade, proximate composition, TBARS value and microbial quality over a one-month storage period. Results showed that Treatment-3 and 4 had the best sensory properties according to the overall acceptability. Treatment-3 and 4 are comparable for pH and treatment 3 showed the highest lightness and yellowness values for day 0 when compared with the control (p<0.05). Ash and crude protein contents were not affected (P>0.05) by vinegar when subjected to marination. However, moisture content, crude fat content and marinade uptake were affected by the addition of vinegar (P<0.05). The pH value declined gradually until the second week and then increased slightly during the third and fourth weeks for each treatment. Salmonella and Escherichia coli were not detected in any sample during storage. Colony count (Control: 0.58×1010 -2.07×1010 CFU mL-1, Treatment-4: 0.57×1010 - 1.9×1010 CFU mL-1, Treatment-3: 0.41×1010 - 1.77×1010 CFU mL-1) and TBARS values (Control: 0.173-0.831 MDA mg kg-1, Treatment-4: 0.165-0.458 MDA mg kg-1, Treatment-3: 0.161-0.408 MDA mg kg-1) increased with the storage, but within the accepted limits. Based on the TBARS values coconut vinegar can be used to marinate chicken breast meat with the aim of reducing lipid oxidation.Item Effectiveness of Trisodium Phosphate, Lactic Acid and Acetic Acid on Microbial Count of Chicken Cold Cuts (Chicken Salami and Chicken Roll)(Uva Wellassa University of Sri Lanka, 2019) Sajeewani, W.T.W.; Chathurangi, A.A.G.; Jayasena, D.D.Limited shelf life of meat products due to microbial spoilage is a major problem in meat industry as meat is a good source for growth of microorganisms. Therefore, preservation is essential. Thus, the present study was focused to determine the effect of acetic acid, lactic acid and trisodium phosphate on microbial quality of chicken cold cuts (chicken salami and chicken roll). Samples were randomly collected during the chilling step and treated as groups by immersion in lactic acid (2, 3, 4%), acetic acid (2, 2.5, 3%), trisodium phosphate (8, 10, 12%) for 20 seconds. Samples without any treatment served as the control. All treatments were vaccum packed and stored under chilled condition. Treatments were evaluated for colony forming units (CFU), yeast and molds and pH in 10th, 20th, 30th and 40th day of storage. Based on CFU counts for chicken salami samples on 40th day, acetic acid 2, 2.5, 3% treated samples showed 1.55×105 CFU/g, 1.31×105 CFU/g, 1.16×105 CFU/g, lactic acid 2, 3, 4% treated samples showed 1.56×105CFU/g, 1.43×105 CFU/g, 9.60×104 CFU/g, trisodium phosphate 8, 10, 12% treated samples showed 1.62×105 CFU/g, 1.61×105 CFU/g, 1.49×105 CFU/g and control sample showed 3.45×105CFU/g while acetic acid 2, 2.5, 3% treated chicken roll samples showed 1.65×105 CFU/g, 1.44×105 CFU/g, 1.17×105 CFU/g, lactic acid 2, 3, 4% treated samples showed 1.58×105 CFU/g, 1.43×105 CFU/g, 1.01×105 CFU/g, trisodium phosphate 8, 10, 12% treated samples showed 1.69×105 CFU/g, 1.64×105 CFU/g, 1.61×105 CFU/g and control sample showed 3.33×105 CFU/g respectively. Therefore, CFU counts for both products showed numerical reduction than the control samples and similar trend was observed in yeast and mold on 40th day of storage. During storage, the pH of samples treated with acid were declined and the pH of samples treated with base were increased. Hence, the acetic acid, lactic acid and trisodium phosphate treatments have a potential to reduce the microbial count in chicken cold cuts.Item Healthy Plant Oils as Fat Replacers in Low Fat Chicken Sausages(Uva Wellassa University of Sri Lanka, 2019) Rathnayake, I.G.P.Y.; Alakolanga, A.G.A.W.; Jayasena, D.D.In commercial sausage production, animal fat is directly added as a fat source and it may cause ill-health effects. The present study was focused to develop healthy chicken sausages by replacing animal fat (chicken skin) with sunflower oil, soybean oil, coconut oil and olive oil and to evaluate their nutritional and sensory properties. Sausages were prepared separately incorporating chicken skin (control) and above mentioned oils according to the commercial guidelines. A sensory evaluation was conducted using 30 untrained panelists with 7-point hedonic scale. Based on sensory analysis results, the three best treatments were vacuum packed and compared weekly with the control for pH, colour, water holding capacity (WHC), cooking loss, proximate composition TBARS value and microbial quality for one month under frozen (-18ºC) condition. According to results, coconut oil, sunflower oil and soybean oil incorporated sausages showed better sensory properties than control and olive oil incorporated sausages (p<0.05). In addition, plant oils added sausages had lower fat content and higher ash content compared to control samples (p<0.05). Soybean oil added sausages had the lowest fat (4.69±0.27%) and the highest ash (2.31±0.04%) content. However, the protein and moisture content were comparable among the treatments (p>0.05). At the initial stage of storage, sunflower and soybean oil added sausages showed lower pH values (p<0.05). The lowest cooking loss values were shown in control and sunflower oil added samples (p<0.05). WHC values were comparable among treatments. In all treatments, pH and WHC values were decreased while cooking loss values were increased with storage. TBARS and total plate count values were increased with the time, but within the permitted levels. Salmonella and Escherichia coli were not present in all samples. Therefore, healthy plant oils can be used to replace chicken skin in manufacturing of low fat sausages.Item Incidence of Pale, Soft, and Exudative (PSE) Chicken Meat at a Commercial Plant and Its’ Effect on Marinated Chicken Breast(Uva Wellassa University of Sri Lanka, 2019) Ahas, A.J.A.; Jayasena, D.D.Pale, soft, and exudative (PSE) condition is a growing problem in poultry industry. The studies in prevalence of PSE condition in Sri Lanka are minimal. Marination of meat helps in the improvement of meat quality traits. The objective of this study is to determine the incidence of PSE condition in a commercial plant, and to find out its’ consequences on marinated chicken breast. A total of 195 randomly selected breast fillets were evaluated for color and the prevalence of PSE condition was recorded. A lightness (L*) value of 58.0 was used as the cutoff value for PSE meat characterization based on previous research. A total of 20 fillets, 10 PSE and 10 normal samples were selected and analyzed for color, pH and water holding capacity (WHC). The fillets were then processed into marinated and baked products. Processed samples from PSE and normal meat were compared for marinade uptake, marinade loss, cooking loss, color, pH, WHC, texture, and sensory properties. The incidence of PSE in the present study is 93.3%. PSE fillets had higher lightness (L*) and lower redness (a*) values compared to normal fillets (p<0.05). However, pH and WHC values of raw meat were comparable between the two groups (p>0.05). PSE fillets had higher L* values than the normal fillets even after marinating and baking (p<0.05). In addition, WHC of marinated and baked fillets were higher in normal fillets (p<0.05). However, pH and cooking loss values are similar between PSE and normal fillets after marinating and baking (p>0.05). Sensory properties of baked fillets were comparable between PSE and normal samples. In conclusion, approximately 4% lower WHC in marinated and baked breast fillets were identified as the consequence of PSE condition.Item Knowledge, Attitude and Practices (KAP) Survey on Processed Meat Products Consumption among Agriculture Undergraduates of Government Universities in Sri Lanka(Uva Wellassa University of Sri Lanka, 2019) Madhumali, J.A.S.; Bogahawaththa, B.R.S.; Jayawardana, J.M.D.R.; Jayasena, D.D.KAP survey is a study of a distinctive population to agglomerate information on what is known, what is feel or believe and how deed in continuity to a particular topic. The study was aimed to assess the knowledge, attitude and practices on processed meat products (PMP) consumption among Agriculture undergraduates of government universities in Sri Lanka. Data collection was done by pre-tested questionnaire method and sample size of 370 undergraduates was selected using stratified and simple random sampling techniques. Descriptive statistics and chi-square test were performed for the data analysis. Results of descriptive statistical revealed that, female showed the highest knowledge response than the male (Female 24.48% versus Male 22.98%) on PMP. Majority of the participants (98.1%) consumes PMP. Among them, nearly 58% were not aware about the recommended limit of sodium nitrate for PMP. Chicken sausages (73.78%) were reported as the highest purchasing PMP. However, majority (85.94%) responded that PMP can cause negative effects on health and 56.75% responded that there is a higher chance to get high cholesterol level from PMP. Moreover, 41.35% of participants reported that advertising is the most inducing factor to purchase PMP. Majority of the participants (58.64%) favor PMP with soft texture and intermediate colour (65.40%). Further, 62.16% participants favor to have more pictures over more letters in the label of PMP. There was no significant association between knowledge and nutritional level for PMP (p=0.21). Attitude towards PMP among undergraduates significantly affected (p< 0.05) on their opinion on healthiness of added chemicals in processed meat products. Quality certificates and preferred form of cooking are the factors significantly (p<0.05) affected on the practices of PMP consumption. In conclusion, it is required to implement awareness programs about PMP to improve the knowledge, rectify the negative attitudes/myths and enhance the consumption level.Item Meat and Meat Product Consumption Patterns and Prevalence of Malnutrition among Advanced Level Students in Kandy District(Uva Wellassa University of Sri Lanka, 2019) Nadeeshani, R.H.W.; Bogahawaththa, B.R.S.; Jayawardana, J.M.D.R.; Jayasena, D.D.This study was conducted to elucidate meat consumption patterns among the Advanced Level students in Kandy district, to examine the prevalence of malnutrition via body mass index (BMI) and to elucidate the correlation between meat consumption and prevalence of malnutrition. A total of 387 Advanced Level students were selected using a combination of stratified, systematic and simple random sampling techniques. A pretested structured questionnaire was used to collect the primary data from students. Data were analyzed using descriptive statistics and chi–square test. Results of descriptive statistical analysis revealed that majority of students are meat consumers (92%). Students consume meat mainly because of its nutritive value (41.3%) and taste (29.5%). They consume processed meat products primarily due to the taste (30%) and convenience (25.3%). Majority of respondents consider meat type (38.8%) and freshness (15.5%) before purchasing fresh meat whereas expiry date (28.4%) and meat type (18.6%) before purchasing processed meat products. According to the results, 5.4% of students were underweight and 3.6% students were overweight. Results of chi–square analysis revealed that household income and place of living effected on the frequency of meat and processed meat consumption (p<0.05). Purchasing place, types of meat and processed meat they consumed were affected by the household income (p<0.05). Furthermore, household income, number of family members, living place, frequently consumed meat/processed meat types, frequency of consumption were effected on student BMI (p<0.05). This study concluded that there is a relationship between meat consumption pattern and prevalence of malnutrition. Hence, it can be recommended to conduct awareness programs or seminars on nutritional value of meat and meat products to prevent malnutrition among the school students.