title: Microbial quality, instrumental texture, and color profile evaluation of edible by-products obtained from Barbari goats.
abstract: OBJECTIVE
  The study was conducted to estimate the contribution of edible byproducts of Barbari kids to their live and carcass weight as well as to assess textural and color characteristics and microbiological status of these byproducts.
  
  
  METHODS
  Percent live weight, Percent carcass weight, Texture, color, and microbiological analysis was done for edible byproducts viz. liver, heart, kidney, spleen, brain and testicle and longissimus dorsi muscle was taken as a reference.
  
  
  RESULTS
  The edible byproducts of Barbari kids constitute about 3% of the live weight of an animal of which liver contributed maximum (1.47%) followed by testicles (0.69%) and heart (0.41%). While the same constituted 3.57, 1.70, and 0.99%, respectively on carcass weight. There was significant (p<0.05) difference among all organs regarding textural properties. Liver required the maximum shear force and work of shear (121.48N and 32.19 kg-sec) followed by spleen and heart. All organs revealed characteristics color values (L*, a*, b*, chroma, and hue) which were significantly different (p<0.05) from muscle values. The total viable count, coliform count showed slight differences for all organs studied. The staphylococcus counts were low with little differences among organs.
  
  
  CONCLUSIONS
  Edible byproducts have a significant contribution to carcass weight which could enhance total edible portion of the carcass. Efficient utilization of these by-products returns good source of revenue to the meat industries. Textural and color analysis give information for their incorporation in comminuted meat products, and microbial study tells about the storage study. However, study was in the preliminary and basic step forward toward better utilization of 3% of live animal which could increase the saleable cost of animal by 6.94%.
authors.affiliation: Department of Livestock Products Technology, College of Veterinary Sciences and Animal Husbandry, Uttar Pradesh Pandit Deen Dayal Upadhyaya Pashu Chikitsa Vigyan Vishwavidyalaya Evam Go Anusandhan Sansthan, Mathura, Uttar Pradesh, India.
authors.forename: Pramila
authors.initials: P
authors.lastname: Umaraw
authors.affiliation: Department of Livestock Products Technology, College of Veterinary Sciences and Animal Husbandry, Uttar Pradesh Pandit Deen Dayal Upadhyaya Pashu Chikitsa Vigyan Vishwavidyalaya Evam Go Anusandhan Sansthan, Mathura, Uttar Pradesh, India.
authors.forename: V
authors.initials: V
authors.lastname: Pathak
authors.affiliation: Goat Products Technology Laboratory, Central Institute for Research on Goats, Makhdoom, Mathura, Uttar Pradesh, India.
authors.forename: V
authors.initials: V
authors.lastname: Rajkumar
authors.affiliation: Goat Products Technology Laboratory, Central Institute for Research on Goats, Makhdoom, Mathura, Uttar Pradesh, India.
authors.forename: Arun K
authors.initials: AK
authors.lastname: Verma
authors.affiliation: Department of Livestock Products Technology, College of Veterinary Sciences and Animal Husbandry, Uttar Pradesh Pandit Deen Dayal Upadhyaya Pashu Chikitsa Vigyan Vishwavidyalaya Evam Go Anusandhan Sansthan, Mathura, Uttar Pradesh, India.
authors.forename: V P
authors.initials: VP
authors.lastname: Singh
authors.affiliation: Department of Livestock Products Technology, College of Veterinary Sciences and Animal Husbandry, Uttar Pradesh Pandit Deen Dayal Upadhyaya Pashu Chikitsa Vigyan Vishwavidyalaya Evam Go Anusandhan Sansthan, Mathura, Uttar Pradesh, India.
authors.forename: Akhilesh K
authors.initials: AK
authors.lastname: Verma
keywords: edible byproducts; hunter color lab; microbial quality; textural characteristics